Prime rib

[allmann]

I am using divot makers recipe, but since it is only my wife and I, I am only doing 3.7lb piece with 2 bones. My question is about how long do you think it will take? I plan on doing it tomorrow, just trying to figure out a start time. Thank you in advance

 

[DivotMaker]

I've never done one that small, but I would think around 2-3 hours to hit 128.

 

[allmann]

Do you think it will keep temp in a cooler with towels for a while?

 

[nvw-ssv]

Just advising that WAL-MART in my area had boneless prime rib for $8/lb. at one of three local stores yesterday, maybe for the upcoming holiday . . . not a bad price -  Look for this type of packaging

 

[DivotMaker]

Jody, I've smoked several of those.  They're usually USDA Choice, and come out great.  No complaints, and much cheaper than the Prime that Sam's carries during the holidays.  Smoking low and slow, I can't tell the difference in tenderness (I've done both).

Kevin, it's not very big, and you're only smoking to 128 for med-rare, so I wouldn't plan on a rest longer than 30 min to an hour.  You can sear it after the rest, right before serving.

 

[allmann]

It came out great, took 4 hrs to reach 128, looked perfect. I liked your recipe, but I'm gonna try something different next time. I'm gonna make a garlic and fresh horseradish paste to create the crust. Maybe through a few sliver of garlic into the meat also.  Shoprite has prime rib on sale for 5.77lb by me and 25min away by my sister they have it for 4.77lb.  I bought a 12lber for an excuse to cook for some friends.

 

[DivotMaker]

Any pics, Kevin?

 

[allmann]

This is the only picture I have.

 

[swthorpe]

Well done...that looks really tasty!

 

[DivotMaker]

Very nice pic, Kevin!  You just made me drool on my keyboard!

 

[SuperDave]

Looks great.  I gotta find a way to talk the wife into prime rib for Easter. 

 

[DivotMaker]

Looks great.  I gotta find a way to talk the wife into prime rib for Easter.

Just show her some of our pics. 

 

[nvw-ssv]

Ok,  tried the first Prime Rib and had a good experience.  TASTED great, but didn't quite achieve the beauty of  ^^^ the above mentioned smokes.  Still pleased, and will adjust accordingly for Easter Prime Rib this sunday evening.  I have a feeling I didn't achieve the desired level of end-to-end pink because of my Auber probe......I'll adjust to a lower IT (120*) temp and start manually probing earlier.

Pics of before, during, and after - - -  STILL tasted OUTSTANDING due to Jim Baldridge's Secret Seasoning.....expensive but worth it on your expensive cuts of meat.

Thanks Divot for the advice on this cook.

JsM

 

[BedouinBob]

Nicely done Jody! I would say that turned out mighty fine! 

 

[SuperDave]

I've never seen gravy on prime rib before.    Interesting idea. 

 

[nvw-ssv]

Dave, it's a packet of McCormick's Au Jus sauce, using beef broth instead of water, with flour added to thicken.  Worked out well.  Tasted outstanding, but not as PRETTY as the smokes above

 

[DivotMaker]

Jody, I use McCormick's Au Jus, too.  I really like the flavor (as does the fam), and it's MSG-free.  I also use beef broth, instead of water, but don't add much flour.  I have, but we prefer it thin, not like gravy.  Same taste, though.

 

[allmann]

I am not an aujus guy but whatever you like. I make an aolia out of horseradish.

I am making 2 more tomorrow for my sisters bday. I basically followed the same recipe as last time but I added chopped garlic to the top and pushed it in to the cross cuts to get it close to the meat on one and the other I did the same but also added horseradish.  Really looking forward to it.

I am doing (1) 6lb 10oz 4 bone and a 3lb 9oz 2 bone.  Figure start smoking the big one around 0800 and throw the second in around 1000hrs. They should both be finished by 2 and have dinner around 1430 1500.  Any suggestions on cooking times or do you think my estimates are correct?

 

[DivotMaker]

Kevin, I would start them at the same time.  That way, you are starting with cold meat in a cold smoker, and will only have to open the door to remove the smaller one.  If you only have one thermometer, monitor the temp on the smaller one, and remove it when it hits 128.  Transfer probe to the larger one, then double-wrap the small one in HD foil, and cover with towels in an empty cooler.  It will keep fine until the larger one is done.  Then, you can sear them both and serve!

 

[allmann]

OK I'll do that then. Thank you