Smoked Prime Rib (Apple Dust)
Mrs Bear said we were about due for a Prime Rib, so how could I argue with that ?!?! I think it’s been almost 7 months since our last Prime Rib!!
I had a 3 Pound, 13 ounce Choice Prime Rib that kept winking at me every time I opened the Meat Freezer.
That weight is what was left after I removed the Bones, when we bought our last batch of Prime Rib on sale.
It was probably over 5 pounds before I removed the bones & some good meat for a future Beef Rib Smoke.
The following is what I did with this Prime Rib.
Prepping (Day #1):—-Rinse, Dry, and cut a block pattern through the fat cap to the meat. Then apply a coating of Lea & Perrin’s Bold Steak Sauce, CBP, Garlic Powder, and Onion Powder. Put Roast on a Wire Cooling Rack in a Foil Pan. Then covered it in Plastic wrap, and put it in my fridge for the night.
Smoking Day (Day #2):
10:00----------Preheat MES 40 to 220°
10:00----------Fill 2 rows of AMNS with Apple Dust, and light one end.
11:00————-Put Roast on #2 position in smoker.(6 rack smoker)
11:00----------Put smoking AMNS on right end of bottom rack in my Gen #2.5 MES 40.
1:00—————-Insert sterile probe into center of Roast. Internal Temp is at 104° IT
1:30—————-114° IT
2:00—————-124° IT
2:30—————-133° IT
3:00—————-138° IT---Cut heat to 140° and open door to get heat down to 140° fast.
3:15—————-140° IT
3:35—————-140° IT— Remove to Kitchen-IT still at 140°.
Slice, plate, add Broccoli & AirFried Tater Wedges, and eat.
This Small Prime Rib was one of my Best, if not another “The Best” of all.
Hope You Enjoy,
Bear
Prepping Prime Rib on wire cooling rack in foil pan. Ingredients shown in back:
Prepped & ready for over night in Fridge:
One end lit of two rows of Apple Dust. Smoking nicely:
Through the Looking Glass. No My Flag is not in the Pan with the Prime Rib:
2 Hours in:
Done & Ready to pull out of MES:
Closer Look:
Ready for Slicing:
The two Center Slices for our Supper:
Bear's Supper, with Broccoli & Tater Wedges made in my AirFryer 360:
Thin sliced the rest for Breakfasts & Sammies:
Ready for Fridge. You'll be seeing these pieces soon:
Mrs Bear said we were about due for a Prime Rib, so how could I argue with that ?!?! I think it’s been almost 7 months since our last Prime Rib!!
I had a 3 Pound, 13 ounce Choice Prime Rib that kept winking at me every time I opened the Meat Freezer.
That weight is what was left after I removed the Bones, when we bought our last batch of Prime Rib on sale.
It was probably over 5 pounds before I removed the bones & some good meat for a future Beef Rib Smoke.
The following is what I did with this Prime Rib.
Prepping (Day #1):—-Rinse, Dry, and cut a block pattern through the fat cap to the meat. Then apply a coating of Lea & Perrin’s Bold Steak Sauce, CBP, Garlic Powder, and Onion Powder. Put Roast on a Wire Cooling Rack in a Foil Pan. Then covered it in Plastic wrap, and put it in my fridge for the night.
Smoking Day (Day #2):
10:00----------Preheat MES 40 to 220°
10:00----------Fill 2 rows of AMNS with Apple Dust, and light one end.
11:00————-Put Roast on #2 position in smoker.(6 rack smoker)
11:00----------Put smoking AMNS on right end of bottom rack in my Gen #2.5 MES 40.
1:00—————-Insert sterile probe into center of Roast. Internal Temp is at 104° IT
1:30—————-114° IT
2:00—————-124° IT
2:30—————-133° IT
3:00—————-138° IT---Cut heat to 140° and open door to get heat down to 140° fast.
3:15—————-140° IT
3:35—————-140° IT— Remove to Kitchen-IT still at 140°.
Slice, plate, add Broccoli & AirFried Tater Wedges, and eat.
This Small Prime Rib was one of my Best, if not another “The Best” of all.
Hope You Enjoy,
Bear
Prepping Prime Rib on wire cooling rack in foil pan. Ingredients shown in back:
Prepped & ready for over night in Fridge:
One end lit of two rows of Apple Dust. Smoking nicely:
Through the Looking Glass. No My Flag is not in the Pan with the Prime Rib:
2 Hours in:
Done & Ready to pull out of MES:
Closer Look:
Ready for Slicing:
The two Center Slices for our Supper:
Bear's Supper, with Broccoli & Tater Wedges made in my AirFryer 360:
Thin sliced the rest for Breakfasts & Sammies:
Ready for Fridge. You'll be seeing these pieces soon:
