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Xmas dinner. Prime rib and ham qview

Discussion in 'Beef' started by mole177, Dec 24, 2010.

  1. mole177

    mole177 Fire Starter

    Well... looks like I will be doing first Bone-in usda prime prime rib.

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    I only have a measly ECB to do this. So I might do the ham first thing in the morning. aka, 8am or when I get up. I'm planning to do a pineapple sweet glaze one side and jeff's savory rub on the other side, a HYBRID ham! Already cooked so it can't be too tricky.

    The P PR is going to be a challenge. I think i'll keep a minimal prep, fresh minced garlic, onion and garlic powders, some olive oil... is there anything i left out? No fresh herbs like rosemary or thyme avail :( I have dried stuff like oregano/basil...

    I plan on cutting a slit where the rib touches and putting some of that garlic/onion powder minced garlic. ( good or bad idea?)

    oh yeah. IT's not going to fit on the grill whole slab, so should I cut 3 or 4 ribs on the smaller side (toward the rear ?)
     
    Last edited: Dec 24, 2010
  2. pineywoods

    pineywoods SMF Hall of Fame Pitmaster Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Sounds like you have a good plan good luck with your smoke
     
  3. meateater

    meateater Legendary Pitmaster SMF Premier Member

    I'd keep that baby whole and go low and slow. Don't rush such a beauty. Folks will be here all day if you get into a jam. [​IMG]
     
  4. mole177

    mole177 Fire Starter

    Well, I diced it into 4 bone with a slit right above the rib.

    Next time, less seasoning in the slit/pocket.

    used Red Oak. man those chunks are huge compared to others i've used.

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    critiques welcomed.
     
  5. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member

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    Now thats a thing of beauty there Mole. It looks alot like the one I smoked myself. I love the ribs the best.