Smoked Prime Rib (Apple Dust)

[NU2SMOKE]

Bearcarver Where do you get dust from?

 

[Bearcarver]

Wow !! another Home Rune for the Prime Rib King

I "LIKE" it

Gary

Thank You Gary!!
And Thanks for the Like.

Bear

 

[Bearcarver]

That makes me so hungry . Always perfect edge to edge . Nice work ,,, again .

Thank You Rich!!
Yup---It's the 220° Smoker Temp.
And Thanks for the Like.

Bear

 

[Bearcarver]

that looks great. what's the point of dropping smoker temp to 140 the last hour or so?

Thank You Solman!!
Good Question. I used to wrap it in foil & towels and put it in a cooler, when it was to the Temp I wanted, so it would stop cooking & stay warm enough to eat.
Then a few years ago, I started just leaving it in my MES, and turning the heat down to the Internal Temp of my finished meat. Then sometimes I even open the door awhile to get the smoker temp down to that temp fast. This way I don't lose any bark from wrapping it, and the carry-over is usually kept to 0° to 2°.
The meat thinks it's in the cooler, waiting for Supper Time.
It really works Great if you have a smoker, like an MES that you can change the Temp Fast.

Bear

 

[tropics]

Brother John you nailed another one for sure.Points
Richie

 

[Bearcarver]

Awesome looking PR and meal there Bear.

Warren

Thank You Much Warren!!
And Thanks for the Like.

Bear

 

[Bearcarver]

Wow Bear....that looks great. I've always been somewhat of a purist with my prime rib and keep seasonings to a minimum...typically just a bit of salt and pepper. Next weekend I will be cooking and serving a 65 day aged Certified Angus Beef prime rib that I'll cook on the rotisserie of the Santa Maria grill. After reading several of your prime rib posts, and accolades about your prime rib from other members, you have me giving serious thought to violating my rules and seasoning it as you have. It just sounds, and looks to good to pass up and with everybody else raving about it I need to give this some deep thought.

Hmmmm.....
Robert

Thank You Robert!
Actually I never used much seasonings on Beef:
I used to use a little SPOG on a light coat of Worcestershire "Thick" to hold it on.
Then a Few years ago I cut out the Salt, and Lea & Perrins changed the name from Worcestershire "Thick" to "Lea & Perrins Bold Steak Sauce".
I only put a little of each on, because I don't want to lose the Beef Flavor.
I use those same things on any Beef that goes in my Smoker.
And Thanks for the Like.

Bear

 

[Bearcarver]

Bearcarver Where do you get dust from?

I get all of my Dust & Pellets from "Amazing-Todd" @ Amazing Smokers.

Bear

 

[Bearcarver]

Brother John you nailed another one for sure.Points
Richie

Thank You Richie!!
And Thanks for the Like.

Bear

 

[Bearcarver]

@wimpy69 ---Thank You for the Like.

Bear

 

[Bearcarver]

@Oursmokinghobby ---Thank You for the Like.

Bear

 

[Bearcarver]

@NormsEgg ---Thanks for the Like.

Bear

 

[Bearcarver]

@texomakid ---Thank You for the Like.

Bear

 

[sandyut]

I know this is from July, but WOA! very nice lookin beef there!

I linked over from a more recent post on the topic.

 

[Bearcarver]

I know this is from July, but WOA! very nice lookin beef there!

I linked over from a more recent post on the topic.

Thank You Sandy!!
And Thanks for the Like.
I don't know if you ever saw this---Cover your keyboard!!
Prime Rib Calendar (14 Smoked Prime Ribs)

Bear