• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Small Prime Rib (Cherry Dust)

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
38,333
11,061
Joined Sep 12, 2009
That looks great! What knife is that? I like how it looks.

Thank You Steve!!
That's my new Knife from Bass Pro.
The one I've been using started out in my Tackle Box, about 20 years ago.
It was still my best knife, but this one caught my eye a month or so ago.
Now I got 2 favorite knives!!
And Thanks for the Like.

Bear
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
38,333
11,061
Joined Sep 12, 2009
Nice prime rib bear. Just how I like em. Nice work
Thank You Jake!!

Bear


That is cooked to perfection ! Love the glazed up with the sauce .
Nice meals !
Thank You Rich!!
So far I'm liking that Marinade.
More testing needed though.
And Thanks for the Like.

Bear
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
38,333
11,061
Joined Sep 12, 2009
great looking prime rib Bear! Perfectly cooked as always. Great looking leftover meals also.

Ryan

Thank You Ryan!!
Don't know what happened to my first reply to you.
But Thanks for the Like.

Bear
 

rocfish13

Fire Starter
31
19
Joined Aug 9, 2020
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,

Bear


2 pound, 8 ounce Choice Prime Rib (from 12-15-2018):
View attachment 457652

Just Thawed:
View attachment 457653

Crosshatch cuts made: (My New Knife)
View attachment 457654

All Seasoned up:
View attachment 457655

One row of Cherry Sawdust in my AMNS & lit one end:
View attachment 457656

Through the Looking Glass----Dust 3/4 burned:
View attachment 457657

All Done:
View attachment 457658

Bringing inside: NOTE: No drippings in pan, which means All Juices are still in meat---Another advantage of using Low Smoker Temps:
View attachment 457659

Ready to slice on my 56 year old Maple End Grain Cutting Board:
View attachment 457660

One Slice for each of us:
View attachment 457662

Not much leftovers, on left, but we'll both have some of ours left too:
View attachment 457663

Bear's Supper: MMMMMmmmmm...............
View attachment 457664

Leftovers go in the "Green" container:
View attachment 457665

Second Night: Steak & Sauce go on a Roll & on a slice of Toast:
View attachment 457666

Melted cheese on top:
View attachment 457667

Third Night: Cut the rest up into Bite-Size Pieces:
View attachment 457668

Heating in a Pan, with Pineapple Teriyaki:
View attachment 457669

Love this stuff:
View attachment 457670

Turning into a Glaze:
View attachment 457671

This will be done OFTEN !!! Loved it !
View attachment 457672
Looks like you nailed another one!
 

phatbac

Master of the Pit
2,082
967
Joined Jun 11, 2013
Looks good as always bear you are like me can eat smoked meat all the time!

Happy Smoking,
phatbac (Aaron)
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
38,333
11,061
Joined Sep 12, 2009
Looks good as always bear you are like me can eat smoked meat all the time!

Happy Smoking,
phatbac (Aaron)

This is True, however Mrs Bear limits the amount of things I smoke, which is one of the reasons I use my new toys so often---SV, AirFryer, Indoor Grill, etc.
And Thanks for the Like.

Bear
 

bbqbrett

Master of the Pit
1,280
289
Joined Jan 17, 2013
Not sure how I missed thread before but glad I took a look. You nailed that cook down!
 
Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.