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PRIME RIB (My Newest Best Ever!)
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Bear, you nailed that Prime Rib! Yum!Smoke it.. and they will come!
Rob
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Originally posted by Rgold01 View Postthat looks great I need to try one, one of these days
You'll never go back to a Prime Rib that's not smoked.
Bear
Originally posted by THE ICEMAN View PostWell that kinda makes my grilled hot dogs I had tonight look pretty puny.
Thanks a lot Bear. Sheesh!
Needless to say, Bear...
Thanks Ice!!!
But I like me some dogs too!!
BearVietnam 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:
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Originally posted by SmokinOutBack View PostI really don't think a prime rib could look any better than that. You just keep getting better Bear!
Thank You Jim!!
I just love these PRs.
Bear
Originally posted by rbranstner View PostLooks awesome as usual Bear. Now where the heck do you keep finding the Thich Worcestershire sauce? I've looked at every grocery store and even Walmart around here and no one seems to carry it any more. I though they just quit making it.????
Mrs Bear only found 1 bottle since you & I discussed that before (probably was one that was hidden for a long time). She always looks for them.
I emailed them 3 times, asking them if they quit making the thick, or if it was seasonal, and all they keep doing is replying which stores sell all of the Worcestershire stuff. They must have quit making it, but we keep looking.
When I run out completely, I'll use A-1, because I tried it one time, and I couldn't tell the difference. The important thing is A-1 is thick like Worcestersire Thick.
BearVietnam 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:
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Credit where credit is due. I thought the original post was pretty much the standard. I'll try not to think so much in the future. Beauty beef, sir!In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by Sam3 View PostFantastic job Bear. Very nice!!
And Thanks for the Points!
Bear
Originally posted by Daryl View PostJust a tad...
That looks amazing!!!
I was actually trying for a little higher IT:
Last time I killed the heat at 133*, and it coasted to 139* IT.
So this time I killed the heat at 134*, and it still coasted to 139*.
Next time I'll kill it at 136* IT.
BearVietnam 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:
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Well that is just plain Looks GOOD!
Now Bear,you sure this one isn't better just cause the other ones are GONE! ..... - Just kidding!
Really nice work!
I think they still have the thick Worshy in the stores here, I'll take a look. Haven't looked for a while, but they had it then. I'll look.Mark
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Originally posted by Bearcarver View Post
Thanks Daryl !!
I was actually trying for a little higher IT:
Last time I killed the heat at 133*, and it coasted to 139* IT.
So this time I killed the heat at 134*, and it still coasted to 139*.
Next time I'll kill it at 136* IT.
Bear
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Originally posted by Wingman View PostBear, you nailed that Prime Rib! Yum!
Bear
Originally posted by Richtee View PostCredit where credit is due. I thought the original post was pretty much the standard. I'll try not to think so much in the future. Beauty beef, sir!
Thank You Rich!!
BearVietnam 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:
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Originally posted by Mark R View PostWell that is just plain Looks GOOD!
Now Bear,you sure this one isn't better just cause the other ones are GONE! ..... - Just kidding!
Really nice work!
I think they still have the thick Worshy in the stores here, I'll take a look. Haven't looked for a while, but they had it then. I'll look.
Thanks Mark!!
Let us know if you find more than just a bottle or two of oldies.
BearVietnam 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:
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Originally posted by Daryl View PostDon't mind me, I would never turn that meal down.
LOL---I realize that, but I really was shooting for 141*, but it didn't carry over enough.
Meat doesn't carry over as much when we smoke as low as 220*.
However I like anywhere from 135* to 142* (I'm not picky either).
BearVietnam 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:
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Originally posted by Fishawn View PostI forgot, what was the "prime thyme" for buying Rib Roasts
I think you guys mentioned a couple thymes a year
Yeah, there are a couple times a year, but the most consistent is the week of Christmas. That's when I always score at Giant and/or Weiss' Markets.
Christmas Week:
2009----------$4.99
2010----------$4.99
2011----------$4.99
2012---------- ????---I was in Hospital.
2013----------$6.99
I noticed our "Redner's" has bone in Rib Roast right now for $6.98, but it doesn't say if it's Choice like the ones above----Just says "Angus Beef".
I always buy mine at that Christmas sale. Then I don't need to buy any the rest of the year.
BearVietnam 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:
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Originally posted by Bearcarver View PostPRIME RIB (My Newest Best Ever!)
I've made a lot of Prime Ribs, and this is the 3rd time I called one the Best ever. They have all been great, but I called one of them "The Best Ever". Then I made one I thought was better, so I called it "The New Best Ever". Now the one I made yesterday was even better than that one, so I'm calling this one "My Newest Best Ever".
I don't know what else to do---They just keep getting better & better!!!
Give me a call when you get to the "Newest Bestest Ever Bestest Best Ever"
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Originally posted by SQWIB View PostGreat job Bear, and you insist on raising that PR bar higher and higher, guess I'm gonna just have to Limbo under.
Give me a call when you get to the "Newest Bestest Ever Bestest Best Ever"
Thank You Mister SQWIB !!!
LOL-----With all those Adjectives, that'll take me at least 3 more Prime Ribs!!
BearVietnam 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:
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