OK Everyone, Show the Prime Ribs!
- Thread starter BedouinBob
- Start date
DivotMaker
New member
I have a 9.5 lb USDA Prime "prime rib" in the smoke now! No prep pics, but I'll post the final outcome!
DivotMaker
New member
Looking good, Jeremy!
Here's mine. Done yesterday. A 7.5 lb bone-in prime rib. For reference, took full six hours to cook from closing the smoker door to 127 deg F internal temp. Then ten minutes on the gas grill at 500 deg F. Sorry no sliced pics, but it was a very good medium rare.
Highly recommend the Adams Reserve Rib, Roast and Steak Rub. Lots of flavor. We had problems with the wood on this smoke never really getting started, and no smoke, and the Rub saved the day.
My third smoke. Baby backs, pork tenderloin and now this. Wife is loving the Smokin-It. Family loved the prime rib.
Highly recommend the Adams Reserve Rib, Roast and Steak Rub. Lots of flavor. We had problems with the wood on this smoke never really getting started, and no smoke, and the Rub saved the day.
My third smoke. Baby backs, pork tenderloin and now this. Wife is loving the Smokin-It. Family loved the prime rib.
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BedouinBob
New member
Here's the finished product. Used 5 oz of red oak, 4 hours at 200 to get to 130 IT. Finished in a 500 deg oven for 15 minutes. The result was very tender, juicy and got raves from the extended family. A success all around. 
Merry Christmas and a Happy New Year Everyone!
Merry Christmas and a Happy New Year Everyone!Attachments
BedouinBob
New member
Forgot to say that the aging dropped the weight from 8 lb 3 oz to 7 lb even. I did it bone off since my dry bags wouldn't fit over the bones. So I have some beef ribs in my future.... 
barelfly
New member
everyone's looks great!! Love it!
I didn't get pics of a sliced piece of PR - but it was wonderful. Even made a great Au jus with the water/beef broth mixture I used in the water pan. Had some drippings in it that I added some brown sugar and red wine to and let it reduce on the stove top. Was great!!
I didn't get pics of a sliced piece of PR - but it was wonderful. Even made a great Au jus with the water/beef broth mixture I used in the water pan. Had some drippings in it that I added some brown sugar and red wine to and let it reduce on the stove top. Was great!!
Bob, four hours was from start of smoker to finish, or time cooked once the smoker got to 200 deg? That's a very fast cook compared to my 7-1/2 lb bone-in that took six hours to get to 127 deg F.
Your prime rib looks very nice, and you get extra points on the presentation pic! My family was taking slices away and putting them on their plate as I sliced! With the extended cooking time, everyone was pretty hungry I guess!
Your prime rib looks very nice, and you get extra points on the presentation pic! My family was taking slices away and putting them on their plate as I sliced! With the extended cooking time, everyone was pretty hungry I guess!
BedouinBob
New member
Michael, that was from a cold start to finish. I do an initial ramp for 20 minutes to 165 so I don't get combustion. Every piece of meat is different. I don't know if the aging made a difference or not. Definitely less moisture in the meat since the weight change is mostly loss of water and concentration of flavors. Happy New Year!
BedouinBob
New member
I split the Smokinlicious chunks into pieces that are about 1/2 inch sizes. Bigger than chips but I get good consumption that way. When I do ribs at 235 I will normally get ash.
Durangosmoker
Member
+1 on what Bob said about splitting the chunks into smaller pieces. I generally do this with all the Smokinlicious chunks, which I find are just a bit bigger than I like for optimal smokes. I just keep a hatchet and a chopping block next to where I store the wood.
When I did my ribs smoke at 235 deg F, I used one Smokin-It hickory block that was about 1-1/2 inches thick. After 1-1/2 hour smoke, only thing left was about a 1/2 inch square ember.
On the prime rib smoke, I used two pieces of wood. The Smokin-It hickory block was 1-1/2 inches thick, the Smokinlicious block 1-1/4 inch thick. Both just charred the surface a bit, at 200 deg F for six hours.
Guess I would have thought that if 1/2 inch thick pieces were required, Smokin-It would have instructed us to chop up the wood blocks they sent. Or they would have just cut them the correct size before shipping.
My friend with the Cookshack Amerique uses the Smokinlicious standard wood chunks as-is, and always gets wood burn to ash. This is supposed to be a higher temp element. Am wondering if I still have an issue with element temp.
On the prime rib smoke, I used two pieces of wood. The Smokin-It hickory block was 1-1/2 inches thick, the Smokinlicious block 1-1/4 inch thick. Both just charred the surface a bit, at 200 deg F for six hours.
Guess I would have thought that if 1/2 inch thick pieces were required, Smokin-It would have instructed us to chop up the wood blocks they sent. Or they would have just cut them the correct size before shipping.
My friend with the Cookshack Amerique uses the Smokinlicious standard wood chunks as-is, and always gets wood burn to ash. This is supposed to be a higher temp element. Am wondering if I still have an issue with element temp.
