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Author Topic: Prime Rib  (Read 765 times)

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rgold01

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Prime Rib
« on: January 07, 2018, 02:11:51 PM »
Well i haven't posted in a while and i was drooling at all the smoked prime ribs, so when they were on sale bought a few.
Coated with horseradish dijon mustard, and rosemary , then used a Brisket rub and i thought it came out great
 [ Invalid Attachment ]    :cool:
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dk117

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Re: Prime Rib
« Reply #1 on: January 07, 2018, 03:34:14 PM »
that looks just about perfect.  Time and temps?

DK
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yorkdude

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Re: Prime Rib
« Reply #2 on: January 07, 2018, 03:55:57 PM »
Looking good, love to gnaw on the bones also.
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rgold01

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Re: Prime Rib
« Reply #3 on: January 07, 2018, 05:17:02 PM »
Smoked at 225 till it hit internal 120, then put in 500 deg oven about 15 min till it hit internal of 130 then tented for 30 min.  Paid special attention to temp did not want to overcook
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Mikro

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Re: Prime Rib
« Reply #4 on: January 07, 2018, 05:27:42 PM »
YUM!!!!    :clap: :clap:
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Firecraft Q450
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HomeBrew Upright/Vertical Pellet smoker

Michael_NW

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Re: Prime Rib
« Reply #5 on: January 07, 2018, 08:37:20 PM »
Delicious! I never get tired of seeing pics of smoked prime rib.   :lick:
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MAK 2 Star #2799 Weber Spirit

NorCal Smoker

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Re: Prime Rib
« Reply #6 on: January 07, 2018, 08:41:09 PM »
That looks great!  Cooked just how I like it.  I always cook boneless, but after seeing this and reading yorkdude's comment, I see a bone-in version in my future. I love to gnaw on beef bones (did beef ribs this weekend).
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cookingjnj

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Re: Prime Rib
« Reply #7 on: January 07, 2018, 08:51:11 PM »
Awesome cook.  Looks fantastic.  I have been cooking my recent PR boneless, but after seeing your pics, and with encouragement from yorkdude and norcal, might need to cook with bone next time.  I am even thinking of cutting the bone off to rub the entire roast and the bones, and tying the bones back on for cooking.  Regardless....your cook looks awesome.  Thanks for sharing.
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yorkdude

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Re: Prime Rib
« Reply #8 on: January 08, 2018, 04:36:49 AM »
I have done lots of standing ribs and done them both bone in and boneless. Lately boneless because of the price. When I do bone in I used to relieve them and retie, then tried the other way, intact and I truly think it's juiciest if left intact and you can very easily remove the bone once done. Then put the rack of bones back on to finish up a bit, mercy they're awesome. 2 meals with 1 cook.
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rgold01

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Re: Prime Rib
« Reply #9 on: January 08, 2018, 12:00:05 PM »
Thanks for all the compliments,  I only wish they went on sale more often
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