Author Topic: Prime rib  (Read 6076 times)

allmann

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Prime rib
« on: March 20, 2016, 12:10:40 PM »
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
Kevin
Lacey NJ

DivotMaker

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Re: Prime rib
« Reply #1 on: March 20, 2016, 03:21:17 PM »
I've never done one that small, but I would think around 2-3 hours to hit 128.
Tony from NW Arkansas
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allmann

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Re: Prime rib
« Reply #2 on: March 20, 2016, 10:57:20 PM »
Do you think it will keep temp in a cooler with towels for a while?
Kevin
Lacey NJ

NVW-SSV

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Re: Prime rib
« Reply #3 on: March 21, 2016, 07:41:54 AM »
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
Jody from western NC

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DivotMaker

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Re: Prime rib
« Reply #4 on: March 21, 2016, 08:56:46 PM »
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.
« Last Edit: March 21, 2016, 08:58:20 PM by DivotMaker »
Tony from NW Arkansas
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Smokin-It Model 1, 2D conversion, and 3D
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allmann

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Re: Prime rib
« Reply #5 on: March 21, 2016, 09:46:46 PM »
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.
Kevin
Lacey NJ

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Re: Prime rib
« Reply #6 on: March 21, 2016, 09:56:24 PM »
Any pics, Kevin? ;)
Tony from NW Arkansas
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allmann

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Re: Prime rib
« Reply #7 on: March 22, 2016, 08:32:07 PM »
This is the only picture I have.
Kevin
Lacey NJ

swthorpe

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Re: Prime rib
« Reply #8 on: March 22, 2016, 08:44:20 PM »
Well done...that looks really tasty!
Steve from Delaware
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Re: Prime rib
« Reply #9 on: March 22, 2016, 08:56:09 PM »
Very nice pic, Kevin!  You just made me drool on my keyboard! :o
Tony from NW Arkansas
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SuperDave

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Re: Prime rib
« Reply #10 on: March 23, 2016, 01:27:18 PM »
Looks great.  I gotta find a way to talk the wife into prime rib for Easter. 
Model 4, Harrisville, Utah

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Re: Prime rib
« Reply #11 on: March 23, 2016, 06:54:40 PM »
Looks great.  I gotta find a way to talk the wife into prime rib for Easter.

Just show her some of our pics.  ;)
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
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NVW-SSV

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Re: Prime rib
« Reply #12 on: March 24, 2016, 08:40:00 AM »
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
Jody from western NC

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BedouinBob

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Re: Prime rib
« Reply #13 on: March 24, 2016, 12:40:17 PM »
Nicely done Jody! I would say that turned out mighty fine!  :)
Bob - Colorado Springs
NRA & USN

SuperDave

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Re: Prime rib
« Reply #14 on: March 24, 2016, 02:03:34 PM »
I've never seen gravy on prime rib before.   :o  Interesting idea. 
Model 4, Harrisville, Utah