Smoked Prime Rib (Apple Smoke)
Mrs Bear said we were about due for a Prime Rib, so how could I argue with that ?!?!
Also: Decided on Apple Smoke, for a change.
I had a 5.65 lb Choice Prime Rib that kept winking at me every time I opened the Meat Freezer.
I just had to put a stop to that, so below is what I did about it.
Prepping (11-13-16):—-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 (11-14-16):
11:00----------Preheat MES 40 to 225*
11:00----------Fill one plus row of AMNS with Apple Dust, and light one end.
11:30----------Put Roast on wire rack, in foil pan, on a rack, in #2 position in smoker.
11:30----------Put smoking AMNS on right end of bottom rack in my Gen #2.5 MES 40.
2:30------------Insert sterile probe into center of Roast. Internal Temp is at 126°
3:00------------133° IT
3:15------------138° IT
3:30------------140° IT----Cut heat to 130° and open door to get heat down to 140° fast.
3:55------------138° IT—Remove Roast from Smoker
Slice, plate, add sides, and eat.
Hope You Enjoy,
Bear
Prime Rib roast bottom side, along with my usual ingredients (Lea & Perrin’s Bold Steak Sauce, CBP,
Garlic Powder & Onion Powder:
Crosshatch pattern cut through the fat cap to the red meat on the top. Then I spread “Bold Steak Sauce” all over the roast:
Then I sprinkle CBP, Garlic Powder, and Onion Powder.
Note: Roast sits on a wire cooling rack in foil pan, so smoke can get all around the Roast:
Filled my AMNS a little more than one row with Apple Sawdust, and light one end:
Smoking real good & ready to go in smoker:
Smoking just right—Not too heavy——No creosote!
The Sun was bright & low in the sky, so I had to put my Sun Block Plywood up.
This will block the Sun from shining through the Window onto the Heat sensor on the back wall of my Smoker.
Sun on that sensor can cause heat to malfunction due to a false reading:
AMNS is burned out & Prime Rib is ready to move to Kitchen:
Ready to Slice:
Two slices stacked in the center, flanked by Leftover Ends on each side:
Leftover Pieces to be saved for Sammies:
Bear’s Supper:
Bear’s Dessert---Chocolate Pudding:
Mrs Bear said we were about due for a Prime Rib, so how could I argue with that ?!?!
Also: Decided on Apple Smoke, for a change.
I had a 5.65 lb Choice Prime Rib that kept winking at me every time I opened the Meat Freezer.
I just had to put a stop to that, so below is what I did about it.
Prepping (11-13-16):—-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 (11-14-16):
11:00----------Preheat MES 40 to 225*
11:00----------Fill one plus row of AMNS with Apple Dust, and light one end.
11:30----------Put Roast on wire rack, in foil pan, on a rack, in #2 position in smoker.
11:30----------Put smoking AMNS on right end of bottom rack in my Gen #2.5 MES 40.
2:30------------Insert sterile probe into center of Roast. Internal Temp is at 126°
3:00------------133° IT
3:15------------138° IT
3:30------------140° IT----Cut heat to 130° and open door to get heat down to 140° fast.
3:55------------138° IT—Remove Roast from Smoker
Slice, plate, add sides, and eat.
Hope You Enjoy,
Bear
Prime Rib roast bottom side, along with my usual ingredients (Lea & Perrin’s Bold Steak Sauce, CBP,
Garlic Powder & Onion Powder:
Crosshatch pattern cut through the fat cap to the red meat on the top. Then I spread “Bold Steak Sauce” all over the roast:
Then I sprinkle CBP, Garlic Powder, and Onion Powder.
Note: Roast sits on a wire cooling rack in foil pan, so smoke can get all around the Roast:
Filled my AMNS a little more than one row with Apple Sawdust, and light one end:
Smoking real good & ready to go in smoker:
Smoking just right—Not too heavy——No creosote!
The Sun was bright & low in the sky, so I had to put my Sun Block Plywood up.
This will block the Sun from shining through the Window onto the Heat sensor on the back wall of my Smoker.
Sun on that sensor can cause heat to malfunction due to a false reading:
AMNS is burned out & Prime Rib is ready to move to Kitchen:
Ready to Slice:
Two slices stacked in the center, flanked by Leftover Ends on each side:
Leftover Pieces to be saved for Sammies:
Bear’s Supper:
Bear’s Dessert---Chocolate Pudding:
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