Thanks to @civilsmoker we had a great Xmas Eve dinner

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schlotz

Master of the Pit
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Jan 13, 2015
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Coatesville, IN
In a recent post I had made inquiring about details necessary to get a 4 bone standing rib smoked in time for a 6pm dinner, civilsmoker civilsmoker was very kind to elaborate on how to go about the process. What I thought was going to be somewhat straight forward following civil's input started out instead with a curveball thrown by our butcher. We had ordered a 4 bone with the bones cut off and tied back but when I got it home the bones were still intact. Ok, so pulled out the knives and got the bones removed. Then noticed the lingering tail along the whole roast was pretty much hard fat that would never render. Decision made, cut it off, truss up the remaining meat so it was a nicely uniform rib roast and forget the bones. The beautiful 9.89 lb roast now weighed 5lb-13oz. Regardless, there's plenty of meat there for everybody. However, note to self, next time just order the roast without the bones.

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Started with 50/50 salt & pepper followed by a spread containing olive oil, fresh thyme, minced garlic, some Italian seasoning and a few shakes from a chimichurri dry herb bottle. Rested the roast for a few hours then into the smoker at 225-230º. BTW: the RFX thermo's worked like a champ. At the 3hr 30m mark the temp hit 130º. Pulled the roast. Let it sit on the counter for 10 minutes then placed in a oven at 145º. 2 hours later, time to slice and serve. Absolute perfection! Thanks for the help civilsmoker civilsmoker 👍

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That's beautiful! Another perfect prime rib! All these prime ribs made me get one out of freezer and more than likely pick up another one at the store tomorrow!

Merry Christmas!

Ryan
 
civilsmoker civilsmoker also helped me with the temp to run my roast at on the pellet grill. Never had done one before on there but it turned out to the wifes liking perfectly. Thus saving me from a week of sleeping on the couch. Thank you Sir.
 
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In a recent post I had made inquiring about details necessary to get a 4 bone standing rib smoked in time for a 6pm dinner, civilsmoker civilsmoker was very kind to elaborate on how to go about the process. What I thought was going to be somewhat straight forward following civil's input started out instead with a curveball thrown by our butcher. We had ordered a 4 bone with the bones cut off and tied back but when I got it home the bones were still intact. Ok, so pulled out the knives and got the bones removed. Then noticed the lingering tail along the whole roast was pretty much hard fat that would never render. Decision made, cut it off, truss up the remaining meat so it was a nicely uniform rib roast and forget the bones. The beautiful 9.89 lb roast now weighed 5lb-13oz. Regardless, there's plenty of meat there for everybody. However, note to self, next time just order the roast without the bones.

View attachment 710074

Started with 50/50 salt & pepper followed by a spread containing olive oil, fresh thyme, minced garlic, some Italian seasoning and a few shakes from a chimichurri dry herb bottle. Rested the roast for a few hours then into the smoker at 225-230º. BTW: the RFX thermo's worked like a champ. At the 3hr 30m mark the temp hit 130º. Pulled the roast. Let it sit on the counter for 10 minutes then placed in a oven at 145º. 2 hours later, time to slice and serve. Absolute perfection! Thanks for the help civilsmoker civilsmoker 👍

View attachment 710075
All I can say is WOW !! perfect.

HT
 
Nicely done Matt, and if your gonna get help from someone here. You picked a right good one with civilsmoker civilsmoker .

Point for sure
Chris
Thanks Chris

All thanks for all the accolades, I’m really happy all the meals turned out as desired! Feel like a pretty happy Santa!
You're a great Santa civil, thanks again!

Man nailed it! Y'all are killing me with all this delicious prime rib
Thanks Jeff. It definitely was worth the effort. Everybody enjoyed it.

She's a looker Matt ! Awesome job bud . I'm a big fan of tying and trussing .
Thanks Rich. When civil's response popped up I was definitely going with it.

That really looks fantastic, Matt. I'm sure that was enjoyed by all...
It was Charles. Special occasions sometimes call for special effort to present an appropriate meal. Was really glad to have civil's input to make me comfortable in pulling off the meal.
 
Nice! We were both helped by Civilsmoker. The "cook and hold" is the way to go for sure. My meal didn't come together until another 1:15 later than the scheduled plan and the roast was perfect.
Me too exact same awesome results.

His wife's garlic whipped potatoes are excellent also. Rich light and full of flavor.
 
As a strange sidebar...nice knife! My SIL sliced a rib roast Christmas day with a serrated bread knife🤦‍♂️. I almost died watching the atrocity unfold! My wife gets on me about giving advice, so I just watched in horror. I dont know about him...he think he knows everything, but knows nothing.
 
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