Discussion in 'Beef' started by gary s, Dec 25, 2014.

  1. Smoked Prime Rib and Double Smoked Ham

    I will be using Bearcarver’s Recipe and method from his “Step by Step”

    Christmas Eve – Start getting everything ready

    Charcoal in Smoker, Propane Tank & Weed Burner Ready

    Rub down and season Prime Rib, wrapped and back in the fridge.

    Christmas Day:      Outside Temp 27°

    5:30 – Make Coffee

    5:45 – Fire up weed burner, lite charcoal and warm up smoker.

                 There was a thread on refillable grill and smoker starters

                    “ Mine is refillable”  Texas Size

    6:00 – Start trimming Ham and preparing for smoker

    6:30 – Smoker about 200 ° Put ham on (Note) I had planned on doing just as        

                 Bear had suggested with putting the fat in a pan above the ham, I didn’t

                 have enough head room and had to pull my top rack. Since I had

                 already trimmed my ham, I took several of the bigger, fattier pieces

                 and laid them back on the ham, using toothpicks to keep them in place.

    7:00 – Temp steady at 225 °

    7:30 – Put on the Prime Rib

    8:00 – Added another split and some charcoal. (Note) I put my charcoal in my

                 chimney, sit it on my side burner and start it that way, Quick, Fast and

                 in a hurry.

    8:30 – Checked internal temps, Prime Rib 61°, Ham 89° Smoker at 210°

    9:30 -  Checked internal temps, Prime Rib 77°, Ham 95° Smoker at 225°

                 Added a little more charcoal. Sunny, warming up outside temp. 44°

    10:45 – Internal temps Prime Rib 110°, Ham 106°

    11:15 – Internal temps Prime Rib 119° Ham 118°

    12:20 – Internal temps Prime Rib 132° Ham 122°  pulled PR and wrapped in

                   foil.  Waiting on Ham

    1:00 – Internal temp Ham 135° Put on Glaze (Bear’s Recipe) Opened up

                 damper to raise the temp, about 270°

    1:20 – Hit 140° finally, everybody was starving, eating as fast as I could cut

                 it up.   But !!!!  Well worth the wait

    Used hickory and pecan splits along with charcoal

    Picked these up the other day

    $6.99 a Lb.

    Good marbling

    Smoked ham

    Another view

    Ready to be seasoned

    Seasoned and ready to be wrapped

    Wrapped and ready to back in the fridge

    Texas style smoker starter

    Everything ready waiting on tomorrow

    Cold  27 degrees

    Ham trimmed

    Prime Rib waiting patiently

    Ham went on at 6:30  Prime Rib at 7:30

    Smoking away

    You can see how frosty it is

    About 10:00

    This is how I get my Chimney started

    Pulled Prime Rib  Ham still smoking

    Prime Rib ready to be foiled, waiting on the Ham

    Finally the Ham is ready

    Had to show wife's brussle sprouts with bacon

    Ready to be sliced

    Ready to be sliced

    Aahh   Nuff said

    FANTASTIC double smoked ham

    Rib bones foe Gary ( Did not offer to share)

    #1 son cut a piece, eat a piece

    Oh yeah, had some left over pulled pork my wife did in the slow cooker, had to smoke

    it for latter on.

    This was out a doubt the best prime rib I ever had, #1 son said he eats PR all the time and it was the best he ever had.

    When #2 son showed up he couldn't stop eating it.

    Thanks Bear for the wonderful "Step by Step" on both,  Fantastic !!!

    Thank you for looking and Merry Christmas

    Last edited: Dec 27, 2014
    bearcarver and bonedadddy like this.
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Very nice cook gary. Hope you had a great Christmas.
  3. We did everybody just left  I'm tired

  4. bgosnell151

    bgosnell151 Smoking Fanatic

    Well done sir!!! That looks amazing.
  5. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks great Gary ! Fine meal for sure.... :drool
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking meal! Nice smoke!
    Last edited: Dec 25, 2014
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Awesome Job Gary!!![​IMG]

    And a Great Step by Step too!!![​IMG]

    I never saw a better looking combo of Ham & Prime Rib!![​IMG][​IMG]

    Great idea sticking Fat pieces on top to make up for no head room above!![​IMG]

    Thanks for the Shout-Out & I'm really glad everybody loved it!![​IMG]

    bonedadddy likes this.
  8. Awesome job Gary! Wish I was there to eat. Thanks for the step by step and all the Q-view!
  9. Thanks Bear, I'll have to say I am pretty critical of my own smokes but the flavor on that PR was far better that just a regular PR. And the Double smoked ham just really kicked it up a notch.

    Normally when we get one of "those type smoked hams" and warm it in the oven you really don't get a smoke flavor at all. This one was great. As for the toothpicks, I didn't even think about head room, until I was trimming the ham, thought hmm ! went out and checked, not enough so I pulled the top rack, Then thought how am I going to get these chunks of fat to stay on ? Toothpicks !

    Anyway everybody loved it all big success

  10. Looks good. I'll be doing mine on New Years Day. I always start with the "weed burner"to. Lol
  11. Thank you Jimgrelli

  12. Looks like you and your gang had a nice feast.  I do my hams similar, but being a little lazy, I usually pick up the spiral cut ones.  Thanks for sharing.
  13. Thanks I like Spiral Cut too

  14. bonedadddy

    bonedadddy Smoke Blower

    Beautiful post! Thinking about trying prime rib for new years.
  15. Give it a try, it;s easy and great

  16. bear55

    bear55 Master of the Pit

    Very nice Gary.  How did you prepare the Brussels sprouts?
  17. Thank you, Wife's brussel sprouts, First steamed till tender, then sauteed in a little bacon grease and butter, with a couple of slices of lemon, then sprinkle crumbled bacon on sprouts salt and pepper to taste.

  18. davidhef88

    davidhef88 Master of the Pit OTBS Member

    I do my sprouts the same way but I add a sprinkle of Parmesan cheese. That meal looks great!
  19. I'll remember the cheese, sounds even better

  20. Great job, looks delicious, makes me want to drag the smoker out.....then I come back to reality that the 'real feel' temp is like -5. I can wait a few days I guess.

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