Yet another Prime Rib thread, with QView

[wlkwichita]

  Ahh yes. holiday time when prime rib is on sale. I prepared a 6 pounder today. This cut had better marbling than previous purchases. I also cut the bone "almost" free, and bound the roast with butchers twine. I apllied a light amount of EVOO, and then some garlic salt and fresh cracked pepper. Smoked over apple, let it rest a few, and we chowed down!! The family has voted this one the best prime rib so far :) The beagle had some meat as well, and enjoyed gnawing on what little was left on the bones :)

 

[pineywoods]

That looks awesome nice job

 

[realtorterry]

Never too much prime rib

 

[ondagawood]

 That looks fabulous !  & delicious, nice job. How long did it take to smoke & your avg. temp ?

Thx,

 Scott

 

[billm75]

what a delicious looking meal.  Great stuff.

 

[tbakko]

Prime rib looked great, and the rest of the plate was nothing to sneeze at, cudo's

 

[meateater]

That plate looks great!

 

[mr mac]

I love doing rib roasts in the smoker (as does the rest of the family) and that one is gorgeous!

 

[mole177]

YUM!!

 

[rbranstner]

That looks delicious. I finally get go smoke my first one this coming Sunday for Xmas with the in-laws. I hope mine comes out as good as yours.

 

[raptor700]

That PR looks terrific, Was wondering What temp, time, and what was the internal temp when you pulled? It definitely looks great 

 

[rdknb]

That looks very good

 

[dogcop1us]

Awesome!

 

[coacher72]

Ditto on the awesome

 

[waysideranch]

WOW!  Killer!

 

[iso]

Looks great. Yummy!

 

[brdprey]

 what? to much?

 one can never have to much of such an awesome looking thread, you did wonderful

man makes me wish i wouldnt be so cheap and go get me one again

 

[herman4]

HELP ME

I am trying my first prime rib for xmas eve.

What were the details? How did you get the outside to crust over? temp, time???

Thanks for any info!

 

[wlkwichita]

I did nothing special to the outside. I applied a very thin amount of Extra Virgin Olive oil, and then garlic salt and cracked pepper. Smoker temp ran around 230F, ocasionally reaching 245F. it took about 4 1/2 hours for this 5 pounder to hit 140F internal. I let it rest in foil for about 15 minutes, and then we chowed down :)

 

[tjohnson]

Looks Great!

What smoker did you use?

Todd