Smoked Prime Rib (47th Anniversary Dinner)

[Bearcarver]

Looks great,you must really like prime rib! Happy 47th anniversary!

Thank You!!

Yes we love it when it's Smoked!!

Bear

 
Bear

Congratulations and  Happy Anniversary 

Prime rib is awesome. 

Larry

Thank You Larry!!

And Thanks for the Points!

Bear

 

[hamrhead1971]

Congrats on 47 years, Bear. Prime rib looks great.

Smoke it up
William

 

[seenred]

Just saw this...don't know how I missed it earlier. As always, the PR looks absolutely delicious! You're surely the Prime Rib King, Brother!

47 years...a proud accomplishment! Congrats to you both, John, and may there be many more anniversaries to come!

This point goes to Mrs. Bear!

:points:

Red

 

[link]

Bear Congratulations to you and your wife!! That is an accomplishment that we can all hope to make one day. 

Oh, and the Prime Rib looks awesome.

 

[sqwib]

 
Thanks a lot Gary!!

Bear

Double Thanks SQUIB !!

I think I've seen Prime Ribs from you & they looked Great!!

The main thing I do is to keep it Med-Rare Pink from Bark to Bark, is keep it below 250° through the whole Smoke.

I usually use 220° so I get even more time of Light Smoke.

IMHO, Smoked Prime Rib is better tasting than anything else, and sooooo easy to do!!!

Where you getting those prices?---Costco??

The best I see here so far is "Bone In" Select @ $6.99, and Choice @ $8.99 . I'm on the Select at Weis by December 25th, if nobody beats it by then.

Bear

My bad actually $5.99 and $4.99 @ Acme & Save a lot

2015-12-15 18.55.38.jpg

• sqwib
• Dec 16, 2015

  

2015-12-15 18.55.59.jpg

• sqwib
• Dec 16, 2015

 

[Bearcarver]

 
Bearcarver, happy anniversary to you and your bride.    The prime rib looks delicious!

Thank You on Both !!

Bear

 
Bear, that looks AWESOME!!  And grats to you and Mrs. Bear!  I'll have to try the prime rib, maybe over the holidays!

Thanks for sharing, Bear!

Thank You Sir!!

Bear

 
Happy anniversary Bear!  Nice looking prime rib!

Mike

Double Thanks, Mike!!

Bear

 

[Bearcarver]

 
Happy Aniversary Bear and Mrs. Bear and many more to come!

That prime rib looks awesome.

You got me going now, that is one nice smoker, I want a new one now!

Thank You Sir!!

Bear

Awesome looking meal Bear! Happy Anniversary!

I do have one question, why is the inside of that smoker so shiny? You need some more smoke in there!

Double Thank You Case!!

LOL---This one only has about 6 or 8 smokes under it's top vent.

And Thanks for the Point !!

Bear

 

[disco]

Sorry to be late to this, Bear. Congratulations on a long and happy marriage, it is no less than you deserve. The meal is also appropriately wonderful for a deserving couple.

Points

Disco

 

[Bearcarver]

 
47 years!  Congrats Bear.

Thank You!

Bear

Congrats to you for fixing your bride such a nice dinner, and to her for choosing such a fine husband!

Thank You Steve!!

And Thanks for the Point !!

Bear

 

[jillgadget]

LOOK SCRUMTOUS - I CAN'T WAIT TO MAKE! MY roast has bone in it. Any SUGGESTIONS?

 

[Bearcarver]

LOOK SCRUMTOUS - I CAN'T WAIT TO MAKE! MY roast has bone in it. Any SUGGESTIONS?

Thank You Jill !!

And Thanks for the Points!!

I usually buy my years supply of Prime Rib Roasts all at once, and then cut them all off & keep them separate, because I like the Rib meat (Meat around the bones) done more than the rest of the Roast. Then I smoke a whole bunch of Rib sections all at once, all by themselves.

However since you are only dealing with one Roast, your best options would be to either cut the ribs off before smoking, and tie it back on, because it's easier to cut when it's not hot.

Or you can just Smoke it with the bones still in place, like the one I did below:

Smoked Prime Rib (My Best Ever)    

Bear

 

[mfreel]

Bear, you stated:

3:30—————-135° IT——Cut heat to 200°
4:00—————-140° IT——Cut heat back to 140° and open door to get heat down to 160° quickly.
4:45—————-142° IT——Remove Prime Rib from Smoker.

This is quite a difference from the usual 133-135 you've posted on previous recipes (PR Best Ever).  Why the difference in temps?  What was the difference in "done-ness?"

 

[Bearcarver]

 
Bear, you stated:

3:30—————-135° IT——Cut heat to 200°
4:00—————-140° IT——Cut heat back to 140° and open door to get heat down to 160° quickly.
4:45—————-142° IT——Remove Prime Rib from Smoker.

This is quite a difference from the usual 133-135 you've posted on previous recipes (PR Best Ever).  Why the difference in temps?  What was the difference in "done-ness?"

Gotta read down another line or two:

Here's the rest:

From (PR Best Ever)

4:30 PM------------Internal Temp is 129˚.

4:45 PM------------Internal Temp is 133˚. Kill Power, cover with foil, and remove from smoker.

5:15 PM------------Uncover, take pics, slice, more pics, plate with sides, more pics & eat.

Meat coasted to 139˚ internal temp.

And that was in the days when I used to remove it a half hour early, and that one carried over 6° to 139°.

Lately I've been killing the heat when it gets close, so there isn't much carry-over at the end.

Originally we ate them at 137°, then 139°, and we settled in at 140° to 142° as our favorite---Nice and Pink from edge to edge, and not chewy like they were below 137°.

The one in this Step by Step is at 142°, and look how nice & pink it is, and it sliced neatly (instead of slicing like raw meat) & melted in our mouths. Mrs Bear was Very Happy, as was I.

Bear 

 

[Bearcarver]

 
47 years!  Congrats Bear.

Thank You!!

Bear

Congrats on 47 years, Bear. Prime rib looks great.

Smoke it up
William

Thanks William!!

Bear

 

[catfish1st]

Congrats on the 47 years, Awesome Prime Rib, I just picked up a choice PR at 6.99 for the big day.

 

[kjolly]

Wow! 47 years and I thought I was doing good at 22 years. Congratulations on the anniversary.

The PR looks delicious.

 

[flightmedic22]

Congratulations on the 47th Anniversary. My wife has been wanting to try a prime rib at home, in the oven. I've never thought about doing one on the smoker, but will definitely be giving this a try after seeing your post. Thanks for the inspiration, in both the meat and marriage.

 

[Bearcarver]

 
Bear Congratulations to you and your wife!! That is an accomplishment that we can all hope to make one day. 

Oh, and the Prime Rib looks awesome.

Thank You Link!!

Bear

Just saw this...don't know how I missed it earlier. As always, the PR looks absolutely delicious! You're surely the Prime Rib King, Brother!

47 years...a proud accomplishment! Congrats to you both, John, and may there be many more anniversaries to come!

This point goes to Mrs. Bear!

Red

Thanks a lot, Red!!

And Thanks for the Points!

Bear

 

[Bearcarver]

 
Sorry to be late to this, Bear. Congratulations on a long and happy marriage, it is no less than you deserve. The meal is also appropriately wonderful for a deserving couple.

Points

Disco

Thank You Disco!!

And Thanks for the Points!!

Bear

 

[philinnm]

 That is some smoke ring! Wow.. Happy anniversary... even if it is late....