Sunday prime rib

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Smoke-Chem BBQ

Smoking Fanatic
Original poster
SMF Premier Member
Aug 20, 2021
346
586
Another day, another cook. We're prepping for a cross-country move late this month (I should probably post about that), and I've got a chest freezer full of meat to use up. Prime rib today!

The rub was a paste I made using a Memphis rib dry rub as the base, with a lot of minced garlic, minced fresh rosemary, a bit of dried thyme all mixed with EVOO. This went on a 6.7 lb (choice) prime rib, and an hour later I put it on the smoker at 225F, using hickory wood with a touch of mesquite. It took a little under three hours to get to an internal temp of 130, at which point I moved it to a preheated grill for a quick reverse sear. I pulled it to rest at about 138F.

It turned out great...rare to medium rare, thin layer of bark which was wonderful. We made garlic mashed potatoes and caprese salad as sides. We'll have leftovers for the next two days.

IMG_4816.JPG IMG_4820.JPG
 
The meal sounds great! The PR looks Perfect!! I bet that was Delicious!
 
Another day, another cook. We're prepping for a cross-country move late this month (I should probably post about that), and I've got a chest freezer full of meat to use up. Prime rib today!

The rub was a paste I made using a Memphis rib dry rub as the base, with a lot of minced garlic, minced fresh rosemary, a bit of dried thyme all mixed with EVOO. This went on a 6.7 lb (choice) prime rib, and an hour later I put it on the smoker at 225F, using hickory wood with a touch of mesquite. It took a little under three hours to get to an internal temp of 130, at which point I moved it to a preheated grill for a quick reverse sear. I pulled it to rest at about 138F.

It turned out great...rare to medium rare, thin layer of bark which was wonderful. We made garlic mashed potatoes and caprese salad as sides. We'll have leftovers for the next two days.

View attachment 698294View attachment 698295
perfect color :emoji_thumbsup:
 
Absolutely beautiful! The whole meal sounds tasty!

Ryan
 
As good as that looks I wouldnt mind eating it for a couple of days. Prime rib sammich!!!

Jim
 
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