Prime Rib- Smoked and reverse seared

[Xring01]

Planning how to cook my 3 Rib, Prime rib for xmas dinner.

Step 1 complete... bought it...
Step 2 on Dec 24th around noon time ish... I will make a paste of Olive oil, Horseradish mustard, fresh rosemary, thyme, garlic, onions (finely diced), salt and pepper. I will cover the entire prime rib with this paste, and put it back in the fridge, to absorb those flavors, for 24hours ish.
Step 3, around 2pm Xmas day, pull prime rib out, and set on counter, to warm up a bit...
Step 4 prep the Weber Summit, for smoking,, with Apple charcoal, and apple wood chunks, get the coals going. Bring it to 275 degrees. put the prime rib on around 3:15pm... basting every half hour (see basting recipe) smoke it till it hits 128ish internal temp. And pull it, cover with foil, then set Weber up for 450-500 degrees...
Step 5, as weber is coming up to temp.. prep asparagus with olive oil and my seasoning... put them on the grill for about 10-12 minutes, and then put the prime rib back on the weber, and sear the outside all 360 degreess. Pulling it at about 135 ish internal...

Then serve that bastard with au jus, and horseradish cream, mashed taters, crescent rolls and my last bottle of Sea Smoke 1996 Pinot Nior.

This is the plan...
Any thoughts, suggestions, what am I missing..

Basteing sauce.
Olive oil, butter, garlic, thyme, hint of ponzu... need about 1cup.

 

[LazyLavey]

Post your results. including pics!!!!

 

[Instigator]

And your address too please.

 

[grumpy88]

We will be trying our first prime rib this week . Thanks for the tips

 

[Mr. C]

Please post as many pics and adjusted steps you do.
I’m just going with the for sure 500 for about 30 minutes in the oven and then 25 minutes a pound at 200 until I hit the desired temp. Ya. I got lazy this year. [emoji12][emoji849]
Going smaller as well. Only a 9 lb er. This year. I already feel cheated by about 4 pounds. lol.

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[Xring01]

10 minutes ahead of schedule.

 

[DLC]

10 minutes ahead of schedule! That’s great time for a beer!

looking sharp

View attachment 954913 View attachment 954914 View attachment 954915
10 minutes ahead of schedule.

 

[Mr. C]

Looking good. [emoji106][emoji106]

Like I said I’m lazy this year. Lol

Smells good though.


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[NicPaus]

Just popped this one in the oven. Rub they sell at Costco. 4th one i have done since Thanksgiving. I sprinkle a little Lawrys seasoning salt and Lawry's garlic salt on it. Baste it with butter and coat with the rub. Put it in oven at 500 for 7 minutes for each pound it weighs and turn it off after. Never open the oven and pull it out after 2 hours.

 

[Xring01]

In preparation of the Au Jus for tomorrow

making french onion soup tonight, will use left over broth as a starting point for the Au Jus

 

[Mr. C]

In preparation of the Au Jus for tomorrow

making french onion soup tonight, will use left over broth as a starting point for the Au Jus

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Topped with a little piece of bread and some cheese broiled lightly on the oven. Yum.


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[Mr. C]

Things are progressing nicely. Beans, mashed potatoes are ready and even the quiche is ready for the morning.

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[grumpy88]

Well all of those look amazing ! We will not be having prime rib because it turns out my wife bought some kind of meat i never heard of . Its a bone in new york fred flinstone looking thing ! I need a band saw to cut through the bone . Smh . Maybe new years.

 

[Xring01]

Took the left over French Onion Soup
Strained out the onions, reduced it down

Au Jus is done.

Prime Rib is on the counter warming up. In an hour I will fire up the Weber

 

[Xring01]

Making progress

 

[Xring01]

 

[Xring01]

That was the best prime rib, I have ever had..
As you can see, the meat had a boat load of fat, so, it would have been difficult to mess up..

But the wet rub flavor made it, into the meat. This is my recipe for future prime ribs.
Seriosly, it was the best I have ever had.

I didnt have veggies, or mash taters, or rolls, cause, I want a second piece of meat.. owe it was that good.

 

[Rondog4405]

Nice!!.. I wouldve went in a different direction with the wood.. buy hey if it turned out great that's awesome!

 

[Xring01]

Nice!!.. I wouldve went in a different direction with the wood.. buy hey if it turned out great that's awesome!

In the past, I have used Mesquite, hickory and pecan...

Mequite over powered the herbs,
Hickory and Pecan where better than mesquite, but a bit to powerful for the herb flavor.

So based on my prior results, I experimented with apple. In my opinion, it worked great with the herbs (fresh rosemary and thyme).

Now if I wasn’t using fresh herbs, I would probably recommed pecan or hickory..

Again, its all personal preferenc. Some like fords over chevys, some blondes over brunette, some like em crazy, others prefer sane.

Biggest lesson I have learned, even if you pay a high price for meat, you dont always get it. This time I paid for a choice cut at $8.99 per lb at Staters, but I got a Prime cut.. got lucky.
If you have poor quality meat, no recipe can fix that.

 

[sintax]

Biggest lesson I have learned, even if you pay a high price for meat, you dont always get it. This time I paid for a choice cut at $8.99 per lb at Staters, but I got a Prime cut.. got lucky.
If you have poor quality meat, no recipe can fix that.

I was gonna say, that rib roast looked pretty solid, i've gotten a few good ones from Staters too, but none that looked THAT good. We got a prime from Costco this year. It came out great too.

 

[Kachina26]

You didn’t mention amounts for the ingredients, so I winged it. We’ll see how it turns out. A few more degrees to go.

 

[TimeBandit]

Pull it now. Cover it for 20 minutes and slice. It will be perfect.

 

[Kachina26]

Pull it now. Cover it for 20 minutes and slice. It will be perfect.

Didn't see the post, but pulled at 127* covered for 15 minutes and it came out just a bit more done than I like, but perfect for my wife. Even though it was done more than I like, it came out really good.

 

[Flatsix66]

All you guys are making masterpieces! I'm getting the courage to try this soon. Looks so good.

 

[Kachina26]

For the record, the smoke was on the CampChef pellet smoker and the sear was on the Weber Kettle.

 

[Xring01]

For the record, the smoke was on the CampChef pellet smoker and the sear was on the Weber Kettle.

Well done..
big question, would you use this recipe again, or make changes?

 

[Sleek-Jet]

In the past, I have used Mesquite, hickory and pecan...

Mequite over powered the herbs,
Hickory and Pecan where better than mesquite, but a bit to powerful for the herb flavor.

So based on my prior results, I experimented with apple. In my opinion, it worked great with the herbs (fresh rosemary and thyme).

Now if I wasn’t using fresh herbs, I would probably recommed pecan or hickory..

Again, its all personal preferenc. Some like fords over chevys, some blondes over brunette, some like em crazy, others prefer sane.

Biggest lesson I have learned, even if you pay a high price for meat, you dont always get it. This time I paid for a choice cut at $8.99 per lb at Staters, but I got a Prime cut.. got lucky.
If you have poor quality meat, no recipe can fix that.

I've found Mesquite doesn't pair well with the mustard. I use the same wet rub on beef and lamb. Mesquite is bitter and clashes with the vinegar and flavors in the mustard.

Alder goes really well with the mustard rubs, as does all of the fruit woods.

 

[PlumLoco]

I suck at photography but the family thinks highly of my smoker skills. Tonight was a cherry wood smoked prime rib with a simple salt, pepper, garlic, rosemary rub. 2.5 hours in the smoker only brought it up to an internal temp of 90 so it got finished in the oven. Son made potatoes and did some lamb on the BBQ while the other son made a key lime pie.

 

[Xring01]

Fuck Yeah…
Thats how its done…

A few things to consider in the future smokes…
Water Pan…. It can help you out in many facets… heat sink, and helps in temp recovery when you open the smoker.
Adds humidity to the smoking process… I love upright smokers…

Second to stand offs, but far better than most others… Weber Smokey Mountains,,, rock… why best bang for the buck. More BBQ Trophys won with them than any other smoker….

Technique and knowledge will always surpase equipment. If you know how to operate the tools you have, then you will be able to overcome the limitations of the equipment you have at the time.

 

[Kachina26]

Well done..
big question, would you use this recipe again, or make changes?

Didn't see this until now. I'm gonna do it again with some changes on temp.

 

[Xring01]

Didn't see this until now. I'm gonna do it again with some changes on temp.

Owe hell yes…

Only way this recipe gets better, would be adding some king fucking crab next to that prime rib…

I am not saying its the best on the planet, I am saying its about the best I have ever done, and I am sure I will find ways to improve upon it in the future. This recipe is pretty hard to beat.

A key thing, if start with a great PRIME rib, then your odds of success are much higher than starting with lower grade meat. The sad part is you dont always get what you pay for….

I have had $20/lb grass fed prime ribs that where not as good as Stater Bros $4.99/lb… but that doesnt happen every time.

Do you best to get the best prime rib you can, with a boat load of marbeling.

 

[Kachina26]

Owe hell yes…

Only way this recipe gets better, would be adding some king fucking crab next to that prime rib…

I am not saying its the best on the planet, I am saying its about the best I have ever done, and I am sure I will find ways to improve upon it in the future. This recipe is pretty hard to beat.

A key thing, if start with a great PRIME rib, then your odds of success are much higher than starting with lower grade meat. The sad part is you dont always get what you pay for….

I have had $20/lb grass fed prime ribs that where not as good as Stater Bros $4.99/lb… but that doesnt happen every time.

Do you best to get the best prime rib you can, with a boat load of marbeling.

I just pulled what I had out of the freezer, it's gonna have to do. Wife bought it, looks like pandemic pricing. It was on sale for $8.99 a pound.

 

[Kachina26]

Owe hell yes…

Only way this recipe gets better, would be adding some king fucking crab next to that prime rib…

I am not saying its the best on the planet, I am saying its about the best I have ever done, and I am sure I will find ways to improve upon it in the future. This recipe is pretty hard to beat.

A key thing, if start with a great PRIME rib, then your odds of success are much higher than starting with lower grade meat. The sad part is you dont always get what you pay for….

I have had $20/lb grass fed prime ribs that where not as good as Stater Bros $4.99/lb… but that doesnt happen every time.

Do you best to get the best prime rib you can, with a boat load of marbeling.

Here's what we're working with this time around, forgot the ponzu.

 

[Xring01]

Here's what we're working with this time around, forgot the ponzu.
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I hope it puts a big smile on your face.
Marbling… not bad for the that $$$..

I have a feeling you will be happy with it., But if its not to late, I recommend you add more wet rub to it… coat that bitch… like the picture I did in the posts above…

 

[Kachina26]

Pulled @ 119* to tent before searing...

 

[Kachina26]

Melt in your mouth tender.

 

[PlumLoco]

The wife just informed me I am doing another one tonight. 8 pounder so we will be having half of it for Easter as there are only 3 of us in the house anymore. I just can't get enough of this stuff. I actually was refused at a buffet in Tahoe years ago after my fifth serving at an all you can eat buffet. It was probably for the best LOL.