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Smoked Prime Rib (49th Wedding Anniversary Dinner)

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  • Smoked Prime Rib (49th Wedding Anniversary Dinner)

    Smoked Prime Rib (49th Wedding Anniversary Dinner)
    Apple Smoke (Panned)



    LOL—And You Guys thought I forgot how to Smoke Meat!!


    Our 49th Wedding Anniversary is actually on December 27th, but we decided to have our Dinner a few weeks early because of all the other Holidays around that same time. We always have so much Ham & all kinds of other leftovers, that it’s not a great time for our Prime Rib & the few days of Prime Rib Sammies that always come after our Anniversary. Although most of the Prime Rib leftovers this time will be prepped and frozen until it’s time to SV them for future Suppers.
    It’s hard to believe how stuffed our Fridge gets after the Big Family Christmas Party Dec 24, then Christmas Dinner at home on the 25th, then our Anniversary on Dec 27, New Years Eve Dinner, New Years Day “Pork & Sauerkraut”, and then finally my Birthday on Jan 3rd. Wheww—I’m beat just thinking about all that !!
    However this year Mrs Bear will be checking into the Hospital again, and it will be on December 27—Our actual 49th Wedding Anniversary date. I’ll tell you all about it when it gets closer to that day, because I’ll be asking for your help again at that time. You guys were Great Help the last time.

    So that’s why we moved our Anniversary Dinner up a few weeks!!!

    Here’s how we did it:
    This will be a 3.15 pound Prime Rib, after the bones have been removed.
    I will be using Apple Sawdust instead of my usual Hickory at the request of Mrs Bear.
    I will be again smoking with a Smoker Temp of 220°, so I can get the same Perfect Tender Medium Rare Pink Beef from Bark to Bark as always.


    Morning (Prepping):
    Rinse, Dry, and cut a block pattern through the fat cap to the meat. Then give it a good coat of Lea & Perrins Bold Steak Sauce” (formerly known as Worcestershire Thick), and put it on a Wire Cooling Rack, in a Foil Pan. Then apply some CBP, Garlic Powder, and Onion Powder. Then put it in my fridge until Smoking Time. I used to add some Sea Salt at this time, but I cut way back on Sodium since a Dr ruined my Kidneys (among other things).


    Later (Smoking Time):
    10:30—————Preheat my MES 40 to 220°. (Set at 210° to get 220°)
    10:30—————Fill 1 1/2 rows of AMNS with Apple Dust, and light one end.
    11:15—————Put Smoking AMNS on Right side of Smoking Rack in bottom position, just above the Chip Dumper.
    11:15—————Put Roast on wire cooling rack, in foil pan, on Smoking Rack in 2nd Position of 6 position smoker.
    1:30—————-Wipe my clean Meat probe with an alcohol wipe & insert in center of Roast. Internal Temp is at 106°.
    2:00—————-117° IT
    2:30—————-127° IT
    3:00—————-135° IT
    3:20—————-140° IT—-Cut heat back to 140° and open door to get down to 140° fast.
    3:25—————-140° IT—-Smoker Temp peaked at 169° from inside residual smoker heat.
    3:35—————-140° IT—-Smoker Temp down to 160°, but IT is still 140°.
    3:45—————-140° IT—-Smoker Temp down to 145°, but IT is still 140°.
    4:50—————-140° IT—-Remove Prime Rib from Smoker.

    Slice, plate, add sides, Take Pics, and Eat.

    Note: Putting Prime Rib Roast on a wire cooling rack in a foil pan does not show any loss of smoke flavor, and makes for less clean-up needed.

    Also: This was another Awesome Smoked Prime Rib, and the Apple Dust was slightly more mild, but still Great !!


    Thanks For Looking,

    Bear


    3.15 pound Choice Prime Rib ready for Smoker:



    1 1/2 rows of Apple Sawdust--One end lit:



    Had to lean plywood over smoker window to keep sun from hitting heat sensor:



    Ready to bring in to the Kitchen.
    Here you can see where I put my probes & Amazing Smoker:



    Ready for Slicing:



    3 Slices--One for our Supper & two for future SV Reheat:



    End Trimming for the next few Breakfasts:



    Bear's Plate:



    OOOPS, Forgot the Pickled Red Beets!!



    Next Day's Breakfast "Steak & Eggs":
    Attached Files
    Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
    Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


    Mom & 4 Cub litter---Potter County, PA:

  • #2
    That's a solid meal right there.

    Pretty sure you got smoked prime rib down to a science.




    Sent from my iPhone using Tapatalk

    Comment


    • #3
      Another job well done (err med rare) Well deserving of and congrats on the anniversary!
      Ed

      Smoke Vault 24
      Vermont Castings Gas Grill
      Thermoworks Smoke
      The "Fastest" Orange Thermapen around!
      The Neighbor's 36" Blackstone

      Comment


      • #4
        Wow me brutha! 49 years of putting up with your ass deserves a meal like that!! Congrats to both of you!! Grate looking beefage!


        Drinks well with others



        ~ P4 ~

        Comment


        • #5
          Now that looks killar
          And congrats on the 49 years
          2-22.5'' weber
          1-18'' weber
          1 smokey joe
          22.5'' wsm
          24'' smoke vault
          1-outhouse
          Certified,Smoked Meat Sausage Head
          Smoked meathead #135

          Comment


          • #6
            Congratulations on 49!!
            That looks delicious!!


            Darren

            Comment


            • #7
              Woohoo! One of my faves, Papa Bear's Prime Rib.

              Comment


              • #8
                Happy anniversary to you both. Another outstanding rib roast.
                sigpic
                Smoke Vault 24

                Comment


                • #9
                  Great job on both bear, 49 years and the smoked-meat!!
                  Brian

                  Certified Sausage & Pepper Head
                  Yoder YS640
                  Weber Genesis
                  Weber 18.5" Kettle
                  Weber Performer
                  Misfit # 1899

                  sigpic

                  Comment


                  • #10
                    Originally posted by strength_and_power View Post
                    That's a solid meal right there.

                    Pretty sure you got smoked prime rib down to a science.

                    Sent from my iPhone using Tapatalk
                    Thank You!!
                    I've done a few. LOL

                    Bear


                    Originally posted by Smooth E Smoke View Post
                    Another job well done (err med rare) Well deserving of and congrats on the anniversary!
                    Thank You!!
                    And Thanks for the Points.

                    Bear
                    Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                    Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                    Mom & 4 Cub litter---Potter County, PA:

                    Comment


                    • #11
                      Well hell I guess you can still cook

                      49 years huh? Lena been puttin up with my dumb ass for 33 () years...
                      Craig
                      sigpic

                      Comment


                      • #12
                        Needs CBP...

                        Originally posted by Bearcarver View Post



                        Bear's Plate:


                        You poor soory bastiche... Having to choke that down...

                        Congrats to Big Bear & Lady Bear on 49 years...






                        ...and no boil-in-a-bag...
                        .

                        Not to mention the occasional campfire

                        My --->
                        Paul

                        Comment


                        • #13
                          Great cook! Congrats on 49! Just hit our 24th today, got a long way to go
                          sigpic

                          Comment


                          • #14
                            Congratulations John. 49 years!! You're obviously doing it right.

                            Oh and the Prime rib looks great too!
                            Mike
                            Proud to be I.B.E.W.

                            PCa Sucks - But I WILL, No DID beat this!!

                            Yoder YS640
                            POS ChinaMasterbuilt XL (demoted to cold smoking duty)
                            Bull Big Bahanga gas grill


                            Of all the things I've ever lost, I miss my mind the most!

                            Comment


                            • #15
                              Originally posted by HawgHeaven View Post
                              Wow me brutha! 49 years of putting up with your ass deserves a meal like that!! Congrats to both of you!! Grate looking beefage!
                              Thank You Phil !!
                              And Thanks for the Points.

                              Bear

                              Originally posted by minnbill View Post
                              Now that looks killar
                              And congrats on the 49 years
                              Thank You Bill !!

                              Bear
                              Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                              Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                              Mom & 4 Cub litter---Potter County, PA:

                              Comment

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