Something Different For Easter: Prime Rib (Lotsa Pics)

[tx smoker]

CRACK! And it's another ball knocked clear outta'da park!

Dang Robert,
you're a homespun gourmet chef.
Simply fantastic absolutely scrumptious looking food.
That picture of the roast beef all sliced up...
Dammit Man!
And that dessert...
Superb!

Very much appreciate it Chile. Was a lot of fun and a productive way to spend an afternoon. Not so sure about that "homespun chef" approach though. It's easy to cook a meal like that when you have an Easy Bake Oven

Robert

 

[tx smoker]

However I don't know why you're getting Drippings from you PR.
I Smoke my Prime Ribs with 220° so it's all Pink, like yours, and so all the juices stay inside my Prime Rib. If you're only using 235°, I would think the juices would stay in yours too.

Thanks so much for the kind words. I probably should have clarified a bit more. There was a tiny bit of juice from what little fat cap there was but mostly it was drippings from the baste I used a few times throughout the cook. That was a mixture of beef broth, bourbon, and a nice dose of my beef rub mixed in. As the baste would drip off the roast it'd take a tad bit flavor of the meat with it along with some of the rub I put on in the beginning. That's what went into the pan to make the gravy.

Appreciate thelike!!
Robert

 

[tx smoker]

That's a pretty great looking Easter dinner to me! Everything looks top notch. I really want some of that banana bread and ice cream.

Thank you Joe. The dessert was the perfect finish for the meal. The banana nut bread is delicious and brainlessly easy to make, as is the caramel rum sauce. Heck, if I can make the bread, anybody can.

Robert

 

[Central PA Cowboy]

That looks good and all, but have you ever tried smoked chicken legs with Alabama white sauce?

 

[tx smoker]

That sliced shot is straight $$$ Robert. Perfectly cooked PR. Don't think you could have done it any better.

Thank you John. I did get lucky on the doneness of the roast, but as I said in the post, it's pretty easy to do at low temp and with a good instant read thermometer. It was pretty though

Curious to see what you are going to make out of the leftovers!

Chili? Enchiladas? Stuffed taters? Nope. Sliced up the rest, vac sealed it, and will have another prime rib dinner soon without having to go through all this again.

Robert

 

[SmokinAl]

WOW Robert!
Another fantastic meal!
Al

 

[Bearcarver]

Thanks so much for the kind words. I probably should have clarified a bit more. There was a tiny bit of juice from what little fat cap there was but mostly it was drippings from the baste I used a few times throughout the cook. That was a mixture of beef broth, bourbon, and a nice dose of my beef rub mixed in. As the baste would drip off the roast it'd take a tad bit flavor of the meat with it along with some of the rub I put on in the beginning. That's what went into the pan to make the gravy.

Appreciate thelike!!
Robert

Thanks for that clarification, Robert.
That clears that up!
Still looks Great!!

Bear

 

[tx smoker]

Looks great Robert , we must be getting that weather today, lots of rain and high winds

Thanks Jim. That part of the weather cleared out but was directly followed by a cold front. Sunday I wore swimming trunks all day, no shoes or shirt for the whole day. Woke up yesterday morning and it was 42 degrees. That's insane for this time of year!! Was only 44 this morning. I'm ready to open the pool so this nonsense needs to stop!!

Robert

 

[tx smoker]

Came out great, but next time on the MES.
Glad you enjoyed.

Thanks so much!! Don't know if you've done one in the MES before or not but if you haven't, I'd highly recommend checking out the cooking index posted by our good friend Bearcarver He is the undisputed SMF king of prime rib!!

Robert

 

[tx smoker]

Sure puts my generic Ham, Green Beans, Yams and biscuits to shame LOL! And I thought I made too much for the two of us....

Whachu talkin' 'bout Willis? I bet your meal was spectacular. Mine was just different than yours. Thank you for the kind words however. Appreciate it

Robert

 

[tx smoker]

The whole meal did, and we like it when you don't keep things simple

Thank you Ryan. I do a lot of really simple and basic meals but it's pointless to post them As many fantastic meals as this forum sees, I'd be embarrassed to post most of it, and it'd just get blown into obscurity behind all the amazing stuff here. That's why you only see interesting, creative, or just over-the-top meals from me.

Robert

 

[tx smoker]

Yup that will do!

You are correct: it did do, and probably will a couple more times Thank you.

Robert

 

[tx smoker]

Ten thumbs up for this one! Looks fantastic.

Very much appreciate it but who clued you in on the dexterity of my other 8 fingers??

All thumbs in TX,
Robert

 

[tx smoker]

1st class meal! It's too bad the weather didnt work out for the santa maria!

Thank you Travis. Fret not though. I have a full 25# prime rib from a full 103 rib section that's just waiting for the perfect time to put on the SM. I'm gonna need some help eating that one though...hint hint

Robert

 

[tx smoker]

WOW Robert!
Another fantastic meal!

Very much appreciate it Al. Thanks so much sir.

Robert

 

[tx smoker]

That looks good and all, but have you ever tried smoked chicken legs with Alabama white sauce?

No, unfortunately I have not and it's not likely that I will. Tracy is allergic to chicken so it's not something on our menu rotation. Nice thought though.

Robert