SMF Hall of Fame Pitmaster
SMF Premier Member
- Joined Sep 12, 2009
Small Prime Rib (Cherry Dust)
This one (from Dec, 2018) got kinda small (2lbs, 8oz), after cutting the bones off & leaving a lot of meat on the bones for my Big Dino Feast.
So I thawed it out, rinsed it off, and cut some cross-hatches in it.
Then I coated it with Leah & Perrins Bold Steak Sauce, and sprinkled CBP, Onion Powder, and Garlic Powder.
Then I put it on a wire cooling Rack, in a Foil Pan, and into the Fridge until the next morning Smoke.
Then the next day I got the Smoking Gig Going:
10:30———Preheat to 210°. Fill one row of my AMNS with Cherry Dust, and light one end.
11:30———Put Meat/Pan on #2 position of a 6 position MES 40, and reset at 210° for 220° actual Temp.
1:30———- Insert Temp-Probe into Meat at 118° IT (Light Medium Smoke).
2:00———-126°——Juggle Temps to make it get to 140° at 3:45. (LMS)
4:00———-142° IT. Pull Prime Rib & bring in. Let rest 20 minutes.
Slice a piece for each of us.
Add Baked Beans & Deviled Eggs to my plate.
Slice the rest up for Sammies & Such.
Then the next night, I Sauced up a Steak Roll, and a slice of toast, and made a couple Prime Rib Sammies.
And the following night I cut up what was left into bite-sized pieces, and Stir-Fry-Heated it up with some Kelchner’s Pineapple Teriyaki Marinade, until it turned into a thick glaze.
This was Mighty good stuff!!
That’s all that’s left, but remember, I only started with 2 pounds, 8 ounces.
Thanks for stopping by,
2 pound, 8 ounce Choice Prime Rib (from 12-15-2018):
Crosshatch cuts made: (My New Knife)
All Seasoned up:
One row of Cherry Sawdust in my AMNS & lit one end:
Through the Looking Glass----Dust 3/4 burned:
Bringing inside: NOTE: No drippings in pan, which means All Juices are still in meat---Another advantage of using Low Smoker Temps:
Ready to slice on my 56 year old Maple End Grain Cutting Board:
One Slice for each of us:
Not much leftovers, on left, but we'll both have some of ours left too:
Bear's Supper: MMMMMmmmmm...............
Leftovers go in the "Green" container:
Second Night: Steak & Sauce go on a Roll & on a slice of Toast:
Melted cheese on top:
Third Night: Cut the rest up into Bite-Size Pieces:
Heating in a Pan, with Pineapple Teriyaki:
Love this stuff:
Turning into a Glaze:
This will be done OFTEN !!! Loved it !