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Yet another Prime Rib Thread

Discussion in 'Beef' started by uncle_lar, Jan 14, 2011.

  1. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    you cant have too many can you?

    just like you cant eat enough Prime Rib!

    I picked up a nice full boneless Rib from my butcher.

    5.49lb. for a nice choice rib was a good price.

    I cut about an 8#  chunk off . the rest I  vacuum sealed for later use

    I cut a small amount of fat  and lip off but not too much

    staying basic with the rub

    Evoo, fresh garlic, kosher salt, pepper, onion and a touch of  Beumonde.

    I am going to do a apple wood smoke and finish in my Alto Shaam slow roast oven

    will probably smoke it for about 3 hours @ 200, then finish in the oven to 135*

    will post more tomorrow

    thanks for watching

    [​IMG]

    nice marble

    [​IMG]

    seasoned and put to bed for the night

    [​IMG]

    more to come
     
  2. les3176

    les3176 Master of the Pit

    Looking forward to tomorrow!!!
     
  3. I'll  stay tuned until tomorrow also. And your right , never to many threads on Prim Rib  [​IMG]
     
  4. pineywoods

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

    Looks like a great start!!
     
  5. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looking forward to tomorrow!
     
  6. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Looks a little rare yet Unc !

    We are watching,

    Bear
     
  7. papagreer

    papagreer Meat Mopper

    Nice looking cut of beef. Lets smoke that bad boy! 
     
  8. beer-b-q

    beer-b-q Epic Pitmaster OTBS Member

    My mouth is already starting to drool...
     
  9. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    put it in the smoker about 45 minutes ago!

    stay tuned!
     
  10. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member

    [​IMG]

    Hang on there Uncle Lar I'm grabbing my knife and folk...........................................OK I'm ready ..............well
     
  11. porked

    porked Smoking Fanatic

    Medium rare please..
     
  12. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    3 hours in the apple wood smoke in the GOSM @ 200*

    just probed and internal temp is 95*

    into the Alto Shaam @ 250* to finish

    I will pull it at 130* and foil and rest it til dinner.

    should be perfect timing

    will post a carving and plate later[​IMG]
     
  13. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Can't wait to see it. 
     
  14. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member


    Me Too--&--Me Two!

    Bear
     
  15. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    Looks dang good..   And you are right.  Can't have enough Prime Rib.   =)
     
  16. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    ok, thanks for waiting!

    it turned out perfect. pulled it at 132* and tented it while we had our salads

    sliced a nice 1" plus piece  per  person not much left overs. and everyone enjoyed it

    perfectly done all the way to the edge

    [​IMG]

    plated with fresh asperagus and baked tater.

    thanks for watching

    [​IMG]
     
  17. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    That doesn't look too good Uncle!!!

    Next time, let me know, and I'll dispose of it for you!

    Bear
     
    Last edited: Jan 15, 2011
  18. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks delicious. Nice job!
     
  19. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    OH MY! Very nice... and I agree, you can't have too many.
     
  20. beer-b-q

    beer-b-q Epic Pitmaster OTBS Member

    Where is ours,  you need to share...[​IMG]