Smoked Prime Rib (First of 2017)
This will be a 4 pound, 14 ounce Prime Rib that the bones have been removed from.
This one was Bone In when I bought it, and it weighed in at 7 Pounds, 2 ounces, but I left a lot of meat on those bones for a Big Rib Smoke at another time.
I will be using Hickory Sawdust.
I will be again smoking with a Smoker Temp of 220°, so I can get the same Perfect Tender Medium Rare Pink Beef from Bark to Bark as always.
I hope you guys aren’t getting tired of my Prime Ribs, because we sure aren’t !!
So Here We Go:
Day #1 (Prepping):
Rinse, Dry, and cut a block pattern through the fat cap to the meat. Then give it a good coat of "Lea & Perrins Bold Steak Sauce", and put it on a Wire Cooling Rack, in a Foil Pan. Then apply some CBP, Garlic Powder, and Onion Powder. Then cover it with Plastic wrap, and put it in my fridge until Next Day Smoking Time. I used to add some Sea Salt at this time, but I cut way back on Sodium since a Dr ruined my Kidneys (among other things).
Next Day (Smoking Time):
Shooting for 4:30 Supper Time.
11:15—————Preheat MES 40 to 220°.
11:30—————Fill 1 1/3 rows of AMNS with Hickory Dust, and light one end.
12:00—————Put Smoking AMNS on Right side of Smoking Rack in bottom position, just above empty water pan.
12:00—————Put Roast on wire cooling rack, in foil pan, on Smoking Rack in 2nd Position of 6 position smoker.
2:30—————-Wipe my clean Meat probe with an alcohol wipe & insert in center of Roast. Internal Temp is at 102°.
2:30—————-Bump heat up to 230°. Also add 6” more of Hick Dust to AMNS.
3:00—————-117° IT
3:30—————-127° IT
4:00—————-135° IT—Cut heat back to 140° and open door to get heat down to 160° quickly.
4:30—————-140° IT—-Remove Prime Rib from Smoker.
Slice, plate, add sides, Take Pics, and Eat.
Note: Putting Prime Rib Roast on a wire cooling rack in a foil pan does not show any loss of smoke flavor, and makes for less clean-up needed.
Also: This could have been the Best Prime Rib ever (I know I said that before, but it was Fantastic!!)
Thanks For Looking,
Bear
4 LB, 14 oz Choice Prime Rib on a Wire Cooling Rack, in a Foil Pan, with all the seasons shown in back, applied to all sides:
Now we Pre-heat to 220°, and get the old AMNS going early to get it going good before putting it in the smoker.
Got my New Old Glory keeping an eye on things too:
Through the looking glass—Prime Rib on Rack #2, and AMNS on right end of Rack #6:
Right in front of my Recliner we have all kinds of Info—Smoker Temp, Meat Temp,
Outside Temp, Inside Temp, Humidity In & Out, Date, Time, Etc:
Prime Rib Done—AMNS Burned Out—Ready to bring inside:
Prime Rib ready to be sliced:
All Sliced up for a Center slice for each of us & a whole bunch of leftovers:
A closer look at these Beauties!!
Drool Alert !!!—-Bear’s Supper:
And we can’t forget the next Morning’s Breakfast:
This will be a 4 pound, 14 ounce Prime Rib that the bones have been removed from.
This one was Bone In when I bought it, and it weighed in at 7 Pounds, 2 ounces, but I left a lot of meat on those bones for a Big Rib Smoke at another time.
I will be using Hickory Sawdust.
I will be again smoking with a Smoker Temp of 220°, so I can get the same Perfect Tender Medium Rare Pink Beef from Bark to Bark as always.
I hope you guys aren’t getting tired of my Prime Ribs, because we sure aren’t !!
So Here We Go:
Day #1 (Prepping):
Rinse, Dry, and cut a block pattern through the fat cap to the meat. Then give it a good coat of "Lea & Perrins Bold Steak Sauce", and put it on a Wire Cooling Rack, in a Foil Pan. Then apply some CBP, Garlic Powder, and Onion Powder. Then cover it with Plastic wrap, and put it in my fridge until Next Day Smoking Time. I used to add some Sea Salt at this time, but I cut way back on Sodium since a Dr ruined my Kidneys (among other things).
Next Day (Smoking Time):
Shooting for 4:30 Supper Time.
11:15—————Preheat MES 40 to 220°.
11:30—————Fill 1 1/3 rows of AMNS with Hickory Dust, and light one end.
12:00—————Put Smoking AMNS on Right side of Smoking Rack in bottom position, just above empty water pan.
12:00—————Put Roast on wire cooling rack, in foil pan, on Smoking Rack in 2nd Position of 6 position smoker.
2:30—————-Wipe my clean Meat probe with an alcohol wipe & insert in center of Roast. Internal Temp is at 102°.
2:30—————-Bump heat up to 230°. Also add 6” more of Hick Dust to AMNS.
3:00—————-117° IT
3:30—————-127° IT
4:00—————-135° IT—Cut heat back to 140° and open door to get heat down to 160° quickly.
4:30—————-140° IT—-Remove Prime Rib from Smoker.
Slice, plate, add sides, Take Pics, and Eat.
Note: Putting Prime Rib Roast on a wire cooling rack in a foil pan does not show any loss of smoke flavor, and makes for less clean-up needed.
Also: This could have been the Best Prime Rib ever (I know I said that before, but it was Fantastic!!)
Thanks For Looking,
Bear
4 LB, 14 oz Choice Prime Rib on a Wire Cooling Rack, in a Foil Pan, with all the seasons shown in back, applied to all sides:
Now we Pre-heat to 220°, and get the old AMNS going early to get it going good before putting it in the smoker.
Got my New Old Glory keeping an eye on things too:
Through the looking glass—Prime Rib on Rack #2, and AMNS on right end of Rack #6:
Right in front of my Recliner we have all kinds of Info—Smoker Temp, Meat Temp,
Outside Temp, Inside Temp, Humidity In & Out, Date, Time, Etc:
Prime Rib Done—AMNS Burned Out—Ready to bring inside:
Prime Rib ready to be sliced:
All Sliced up for a Center slice for each of us & a whole bunch of leftovers:
A closer look at these Beauties!!
Drool Alert !!!—-Bear’s Supper:
And we can’t forget the next Morning’s Breakfast:
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