Smoked Prime Rib for Christmas Dinner

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philpom

Meat Mopper
Original poster
Feb 16, 2023
219
614
Denton, TX.
This started a little more than a week ago. My wife picked up nice big roast for Christmas dinner. I didn't want to let it sit for a long rime and risk going bad so I hit it with some course montreal seasoning, vac sealed and froze it.

It took 2 days to thaw and the seasoning really went to work. When you vacuum meat with seasoning on it the seasoning really adheres well. After opening it this morning I gave it a rub down with some W sauce, coated with black pepper, kosher salt, and granulated garlic.

Meanwhile I fired up the Old Country Gen 2 to about 250° f. I ran it for the duration using hickory splits. This cook ran for about 3 hours plus a little more than an hour rest. Pulled at an I.T. of ~120° f. Served with a homemade hourse radish sauce. All of the usual suspects aswell.

Delish

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The way it cooked there was an option for every taste from rare to to medium rare.

Merry Christmas!
 
I just dropped an 11 pounder in an umai dry aging bag two days ago. We'll pull it from my twin boys 18th birthday at the end of January. Family tradition. We normally age for 35-45 days. Haven't done one this big yet though. Usually 6-8 pounds.
 
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I just dropped an 11 pounder in an umai dry aging bag two days ago. We'll pull it from my twin boys 18th birthday at the end of January. Family tradition. We normally age for 35-45 days. Haven't done one this big yet though. Usually 6-8 pounds.
I'm a twin, I'm always curious about other twins. Two of our grandkids are also twins, one is onery, one is gentle but at the same time they act the same... They'll be best friends for life.

I hope your record cook goes off well, happy birthday to your twins!
 
Another great looking prime rib... cooked to perfection!
My dad is a twin, my wife is a twin... just recently heard my accountant had twins but they have two separate birthdays... born 20 hours apart... never heard of that big of a gap before.

Ryan
 
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I just dropped an 11 pounder in an umai dry aging bag two days ago. We'll pull it from my twin boys 18th birthday at the end of January. Family tradition. We normally age for 35-45 days. Haven't done one this big yet though. Usually 6-8 pounds.
Thats my sweet spot too for dry aging using the collagen. I prefer the sheets to the bags but they both seem to work well. We started with a 25lb ended up @16.5lb after 40 days and finished trimming the rind. It was amazing! Max tenderness and concentration of flavor but with only smallest hint of funk, if that. Minimal loss to rind vs going longer. Rind makes a great base for brown sauce/gravey.
 
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