Smokin-It User Forum!
Recipes => Beef => Topic started by: lcdearman on December 31, 2021, 09:33:28 PM
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I've been wanting to smoke a prime rib and I was at Walmart the other day and made an impulse buy. It was small, about 4 lb, and the bones were already removed. Since it is just the 2 of us, I decided to freeze half of it and smoke the other half for New Year's Eve. I seasoned it the day before with garlic salt and lemon pepper and smoked it with 1.4 oz of oak to give it just a little hint of smoke. I did my usual 30 minutes at 150* then smoked at 225*. It hit 110* IT in about 45 minutes so I dropped the smoker to 180* and let it cook to an IT of 135*. It took about 4 1/4 hours total. I let it rest for 30 minutes and then seared it on my grill. Doneness was perfect, tenderness was ok, and flavor was good. All in all it was good, but I am spoiled by the black label prime fillets I get from the local Goodstock store.
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Looks good from where I am sitting. But I agree that PRIME is the way to go. Rich marbling and so tender.
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Nice way to finish off the year!
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Good color, looks good.