Announcement

Collapse
No announcement yet.

PRIME RIB (My Best Ever!)

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • PRIME RIB (My Best Ever!)

    PRIME RIB (My New Best Ever!)

    I did this Prime Rib awhile back, but since I did the whole Step by Step on it, I figured I'd post it now.
    That way when I do one on Sunday for Christmas Dinner, I won't have to do a whole Step by Step on it.
    I'll be able to just show the good stuff!!


    I figured it was about time for another one of the Prime Ribs I got on sale to take one for the team!
    These Prime Ribs have been turning out so good, it's really hard to believe!
    This one is the best one yet!
    There is soooo much difference between a Smoked Prime Rib, and one not smoked!!!

    Note: The following is just the way I do a Smoked Prime Rib. You can change about anything you want to suit your tastes.


    Day One Prepping:

    2PM-------Rinse, Dry, and Score through the surface fat.
    2:10-------Coat with Worcestershire Sauce (Thick), and rub with small amounts of Sea Salt, Black Pepper, Garlic Powder, and Onion Powder.
    2:15-------Cover with Saran Wrap, and put in fridge for an overnight rest. (A few hours would be OK too)


    Day Two Smoking:

    12:00 Noon-------Pre-heat "MES 40" to 230˚.
    12:00 Noon-------Fill 1 1/2 rows of AMNPS to the top with Hickory Pellets, and light well with propane torch.
    12:30 PM----------Put Prime Rib on second shelf, and place AMNPS on bars to the left of the chip burner assembly.
    12:30 PM----------Also cut heat setting back to 220˚.
    3:30 PM------------Sterilize & insert Meat Probe in center of roast.
    3:35 PM------------Internal Temp is 110˚.
    4:00 PM------------Internal Temp is 120˚.
    4:15 PM------------Internal Temp is 125˚.
    4:30 PM------------Internal Temp is 129˚.
    4:45 PM------------Internal Temp is 133˚. Kill Power, cover with foil, and remove from smoker.
    5:15 PM------------Uncover, take pics, slice, more pics, plate with sides, more pics & eat.

    Meat coasted to 139˚ internal temp.

    Note: These are one of the easiest things to smoke (IMO).

    Thanks For Looking!


    Bear




    Start with these things:



    All rubbed & ready for night-night:



    This is the heaviest smoke you can get from an AMNPS, with only one end lit.
    In my opinion, any more than this would be too much.
    There are two ways of getting this much smoke.
    One is filling it to the very top, as I did here, and lighting one end.
    The other is to fill it "not as tightly", and not quite all the way to the top, and lighting both ends.



    Finished smoking. I just killed the power.
    I called the amount of pellets needed pretty close---
    I figured I'd be close, but...... there are about only 3 or 4 pellets unburned.
    LOL Shoulda played the lottery that day!!!



    Ready for slicing:



    Rib section removed for Chef---Later:



    BearView (Soon to be illegal on some forums):



    Bear's Supper:



    Bear's Breakfast----Leftovers plus a couple of eggs:


    That's All Folks!!
    Last edited by Bearcarver; 01-03-2016, 09:24 AM.
    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
    looks great! That looks like one fine meal.
    Christmas comes early!!!
    Brian

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

    sigpic

    Comment


    • #3
      Looks great!! I'm going to do a whole roast for Christmas, but will be doing it in the oven...
      Mustang electric smoker
      King Kooker vertical gasser
      Charbroil silver smoker
      Earnhardt Jr smoker
      Brinkman smoke n' grill
      a-maze-n cold smoker rack

      USMC vet 87 - 91

      Comment


      • #4
        Looks great, I'm really craving some prime rib about now, but don't get it this year. :-(

        Question for ya though... why do you use the AMNPS for the smoke instead of the MES itself?
        Mike
        Life In Pit Row

        Comment


        • #5
          Love me some rib roast..... Just like that too
          sigpic

          Comment


          • #6
            Looks great. I can't wait to make mine on Sunday.
            Propane Smoke Shack
            UDS
            Great Outdoors Smoky Mountain
            sigpic

            Comment


            • #7
              Looks great Bear. I just did one the other day and we are still loving it - need to buy a smaller one next time
              Scarbelly

              Comment


              • #8
                oh, i'm a goner ~

                that looks wonderful, bear ~
                Fundamentals matter.



                Helfen, Wehren, Heilen
                Die Wahrheit wird euch frei machen

                Foods of the World Forums - From Afghanistan to Zimbabwe, it's all good

                BaitShopBoyz.com - Shoot the bull with the boyZ

                Comment


                • #9
                  That is a fantastic looking piece of beef!
                  sigpic

                  Beef. It's whats for dinner.

                  Comment


                  • #10
                    Originally posted by PitRow View Post
                    Looks great, I'm really craving some prime rib about now, but don't get it this year. :-(

                    Question for ya though... why do you use the AMNPS for the smoke instead of the MES itself?
                    Thanks PitRow!!
                    The AMNS and/or AMNPS are so care free once lit properly. They put out a perfect amount of smoke for up to 11 hours, without touching them.


                    Originally posted by rbranstner View Post
                    Looks great. I can't wait to make mine on Sunday.
                    Thanks Ross!!!
                    I can't wait either!

                    Bear


                    And thank you Barkon, ShellBell, and Fishawn Too!!!
                    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
                      PR perfection!
                      sigpic


                      GOSM/propane
                      UDS (Cam)/lump
                      22.5 Weber Kettle/lump
                      Weber Genesis/propane
                      Camp Chef Pro 90/ propane

                      Comment


                      • #12
                        That's pretty damn pretty BC. OK...fiiiine... !

                        And PS: I remember well holding hadns at SMF and got fed up with it unfortunately. I am not a very patient man...sad to say. Thanks for the patience for the folks who can benefit from it
                        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

                        Comment


                        • #13
                          Originally posted by Richtee View Post
                          That's pretty damn pretty BC. OK...fiiiine... !

                          And PS: I remember well holding hadns at SMF and got fed up with it unfortunately. I am not a very patient man...sad to say. Thanks for the patience for the folks who can benefit from it

                          Thanks Rich!!!

                          I learned a lot from you, erain, bbally, ChisoxJim, MeatHunter, Tas, and many others before you guys left me. I had to repay some!

                          Bear

                          And thanks to Icruzen, Mule, Gary, and Tas !!!
                          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


                          • #14
                            Nice looking prime rib Bear! for you! I'll take mine with a bit of horseradish and maybe some au jus!
                            Don

                            Humphrey's Pint
                            Weber Smokey Mountain 18.5"
                            Weber Performer (Black Top, Stainless Steel Table Edition circa 2005)
                            Blackstone Professional Series 36" Griddle
                            Weber Spirit SP-310 Gas Grill
                            Anova One Sous Vide
                            AMPS
                            Purple Thermapen
                            Maverick ET-733
                            DigIQ DX2
                            Misfit #1674

                            sigpic

                            Comment


                            • #15
                              Originally posted by Bearcarver View Post
                              Thanks PitRow!!
                              The AMNS and/or AMNPS are so care free once lit properly. They put out a perfect amount of smoke for up to 11 hours, without touching them.
                              Makes sense!
                              Mike
                              Life In Pit Row

                              Comment

                              Working...
                              X