2014 Christmas Prime Rib

[DivotMaker]

It's time, once again, for my favorite smoke of the year!  Yay!! ;D  For those of you who haven't done prime rib (or "standing rib roast") yet, you should!  Here's last year's model:

http://smokinitforums.com/index.php?topic=1250.0

Last year, it was a USDA Prime roast from Sam's.  This year, I'm using a 10.88 lb USDA Choice roast, from WalMart.  Sam's was slow to get them out this year, so I didn't wait.  Also, I want to smoke a Choice cut to see if I can tell the difference (certainly could in my wallet!). 

Today was prep day:  Trim a little of the fat cap, separate the bones (but leave them attached on one side), mustard and rub down with Jim Baldridge's Secret Seasoning.  Then, tie the bones up, wrap in plastic, and overnight in the fridge to get happy, happy, happy!

I'll low-temp cook this one, as usual - 200° until IT of 127°.  I'll use a water pan, and 4 oz. of mesquite.  I used 3 oz. of cherry last year; it was good, but was a tad under-smoked, and I love mesquite on beef. 

 

[NDKoze]

Looks like you are well on your way to another great smoke. I have never smoked a prime rib, but I may have to try.

 

[es1025]

Looks really good, what time is dinner tomorrow?

 

[Phat termite]

Looks good Tony, looking forward to the report, I am also doing choice, I bought a trimmed tenderloin at costco today for tomorrow night.

 

[BedouinBob]

Can't wait to see the results Tony.

 

[DivotMaker]

The little jewel went in at 10 a.m., so dinner around 5!  3 3/4 oz of mesquite, apple juice, smoker set at 210 shooting for 127 IT.  I also included a shot of the foiled wood, for those interested.

One tip, when doing a roast like this (or anything that will be sliced vertically) - place the probe in from the side, perpendicular to the meat, not from the end.  That way, the probe hole will only affect one slice, not several (as it would from the end).

 

[DivotMaker]

The results are in!  The USDA Choice roast was every bit as good as the Prime I did last year!  Tender, juicy, and very flavorful!  This one took 5 1/2 hours, at 210, to hit 127 IT.  I wrapped it in foil for 20 minutes while the oven heated to 510° for the reverse-sear.

You can see, in the closeup of the sliced roast, why the low-temp cook/reverse sear works so well:  the pink is all the way to the edge!  I was watching some chef tell everyone how to cook a prime rib, on Fox & Friends this morning, and I cringed!  The advice was to preheat the oven to 400, and cook it for the first hour (I think), then turn the oven down to 275 until it's done.  That method would have a medium-well to well-done area about 3/4" in from the edge!  Having made that mistake in the past, I know this is the method that produces great results every time!

Merry Christmas Everyone! ;D

 

[es1025]

Tony

A+

Looks awesome.

If it tastes as good as it looks Grand Slam!!!

 

[DivotMaker]

Thanks Ed!  Definitely a grand slam - it was fantastic, and I have leftovers! 8)

 

[BedouinBob]

Nicely done Tony!! That thing looks delicious. 

 

[Barrel99]

Great looking roast Tony. Good tips on the probe and reverse sear which I have yet to try.

Do you feel that the choice when smoked was just as tasty and tender as the prime and not worth the extra cost? Huge cost savings for the choice.

 

[Phat termite]

Great looking piece of meat Tony, thanks for sharing...

 

[swthorpe]

Great job, Tony!  I have to get this on my menu!  Cheers

 

[Camadile]

Hi Tony,
Awesome cook!  Those pictures are true food pron!

Cam

 

[DivotMaker]

Thanks for the nice comments, guys!  This is definitely my favorite smoke of the year!  The USDA Choice roast was every bit as good as the Prime I did last year.  Very tender, moist and flavorful.  I just can't justify the extra $ for Prime.  I was worried, but it was every bit as good.  Wish you could get these throughout the year - it's an easy smoke, and the meal is phenomenal!

 

[Barrel99]

I love prime meats, but wont pay those prices on a regular basis...except for prime rib. I always pay top dollar for that because it is so much better. But having never smoked one before and hearing about your experience I will try a choice rib and smoke it. They should be available year round.

 

[Pork Belly]

As I understand it the main difference between the "Prime" Rib Roast and a "Choice" Rib Roast is the Prime has more fat cap and marbling. I think the moist gentle heat of the SI negates that difference which would be more noticeable if a hot dry oven were used.

I was pretty happy with my Christmas Pork Loin until I saw these Beef pictures, nice job.

 

[swthorpe]

Showed the wife the pictures...looks like we are doing this smoke for New Years Day  ;D

 

[DivotMaker]

I think the moist gentle heat of the SI negates that difference which would be more noticeable if a hot dry oven were used.

I was pretty happy with my Christmas Pork Loin until I saw these Beef pictures, nice job.

Thanks Brian!  And, I think you hit the nail on the head about why Choice smokes as well as Prime in the SI!

 

[BedouinBob]

We're taking a shot at the method since I am visiting family an don't have a SI here (what's up with that??  :'( ). Standing rib went in at 1100. Excited to see how it turns out....but no smoke.