Smokin-It User Forum!
Recipes => Beef => Topic started by: DivotMaker on December 24, 2014, 04:35:40 PM
-
It's time, once again, for my favorite smoke of the year! Yay!! ;D For those of you who haven't done prime rib (or "standing rib roast") yet, you should! Here's last year's model:
http://smokinitforums.com/index.php?topic=1250.0
Last year, it was a USDA Prime roast from Sam's. This year, I'm using a 10.88 lb USDA Choice roast, from WalMart. Sam's was slow to get them out this year, so I didn't wait. Also, I want to smoke a Choice cut to see if I can tell the difference (certainly could in my wallet!).
Today was prep day: Trim a little of the fat cap, separate the bones (but leave them attached on one side), mustard and rub down with Jim Baldridge's Secret Seasoning. Then, tie the bones up, wrap in plastic, and overnight in the fridge to get happy, happy, happy!
I'll low-temp cook this one, as usual - 200° until IT of 127°. I'll use a water pan, and 4 oz. of mesquite. I used 3 oz. of cherry last year; it was good, but was a tad under-smoked, and I love mesquite on beef.
-
Looks like you are well on your way to another great smoke. I have never smoked a prime rib, but I may have to try.
-
Looks really good, what time is dinner tomorrow?
-
Looks good Tony, looking forward to the report, I am also doing choice, I bought a trimmed tenderloin at costco today for tomorrow night.
-
Can't wait to see the results Tony.
-
The little jewel went in at 10 a.m., so dinner around 5! 3 3/4 oz of mesquite, apple juice, smoker set at 210 shooting for 127 IT. I also included a shot of the foiled wood, for those interested.
One tip, when doing a roast like this (or anything that will be sliced vertically) - place the probe in from the side, perpendicular to the meat, not from the end. That way, the probe hole will only affect one slice, not several (as it would from the end).
-
The results are in! The USDA Choice roast was every bit as good as the Prime I did last year! Tender, juicy, and very flavorful! This one took 5 1/2 hours, at 210, to hit 127 IT. I wrapped it in foil for 20 minutes while the oven heated to 510° for the reverse-sear.
You can see, in the closeup of the sliced roast, why the low-temp cook/reverse sear works so well: the pink is all the way to the edge! I was watching some chef tell everyone how to cook a prime rib, on Fox & Friends this morning, and I cringed! The advice was to preheat the oven to 400, and cook it for the first hour (I think), then turn the oven down to 275 until it's done. That method would have a medium-well to well-done area about 3/4" in from the edge! Having made that mistake in the past, I know this is the method that produces great results every time!
Merry Christmas Everyone! ;D
-
Tony
A+
Looks awesome.
If it tastes as good as it looks Grand Slam!!!
-
Thanks Ed! Definitely a grand slam - it was fantastic, and I have leftovers! 8)
-
Nicely done Tony!! That thing looks delicious. :)
-
Great looking roast Tony. Good tips on the probe and reverse sear which I have yet to try.
Do you feel that the choice when smoked was just as tasty and tender as the prime and not worth the extra cost? Huge cost savings for the choice.
-
Great looking piece of meat Tony, thanks for sharing...
-
Great job, Tony! I have to get this on my menu! Cheers
-
Hi Tony,
Awesome cook! Those pictures are true food pron!
Cam
-
Thanks for the nice comments, guys! This is definitely my favorite smoke of the year! The USDA Choice roast was every bit as good as the Prime I did last year. Very tender, moist and flavorful. I just can't justify the extra $ for Prime. I was worried, but it was every bit as good. Wish you could get these throughout the year - it's an easy smoke, and the meal is phenomenal!
-
I love prime meats, but wont pay those prices on a regular basis...except for prime rib. I always pay top dollar for that because it is so much better. But having never smoked one before and hearing about your experience I will try a choice rib and smoke it. They should be available year round.
-
As I understand it the main difference between the "Prime" Rib Roast and a "Choice" Rib Roast is the Prime has more fat cap and marbling. I think the moist gentle heat of the SI negates that difference which would be more noticeable if a hot dry oven were used.
I was pretty happy with my Christmas Pork Loin until I saw these Beef pictures, nice job.
-
Showed the wife the pictures...looks like we are doing this smoke for New Years Day ;D
-
I think the moist gentle heat of the SI negates that difference which would be more noticeable if a hot dry oven were used.
I was pretty happy with my Christmas Pork Loin until I saw these Beef pictures, nice job.
Thanks Brian! And, I think you hit the nail on the head about why Choice smokes as well as Prime in the SI!
-
We're taking a shot at the method since I am visiting family an don't have a SI here (what's up with that?? :'( ). Standing rib went in at 1100. Excited to see how it turns out....but no smoke. :(
-
Bob, the method works great in the oven (minus the smoke). When it hits 127, take it out and tent in foil - doesn't have to be wrapped tight, like pork butt or brisket. You want to minimize the carry-over cooking while the oven heats to 500+. The reverse sear only takes about 5-8 minutes, so keep an eye on it! Good luck! ;D
-
Turned out well. Great method! Went to 130 since the crew likes meat more on the medium side. Very tasty & juicy!
-
Looks great! Can't wait to try this out on my #2 for New Years Day!
-
Stellar job, Bob! Looks fantastic! ;D
-
Getting ready for my New Years Day smoke...6# Choice rib roast. Butcher did a nice job of prepping the bones. I added Montreal Steak Seasoning for this one, and it is in fridge until noon tomorrow. I am shooting for 127-130IT and will smoke with 3 oz of hickory, and maybe a little cherry as well.
Not sure about the time needed, but I am hoping to have it off the smoker by 5pm.
-
Wow....looks great!!
I bought a huge 18 pounder last night at Costco, planning to do it in my #2 tonight for New Year's eve. I had to cut it in half to fit in the smoker.
Will it be ok to smoke both halves, top rack and bottom rack? Will it effect the times. I want to pull it about 6pm.
Hope mine comes out half as good.
Thanks all and Happy New Year!!
-
I think you will be OK smoking on separate racks. I would suggest probing the bottom meat to begin, and remove when you hit the desired IT. Then, I would move the probe to the other half of the meat to monitor IT of that piece. I would not be surprised if they both reach temp at about the same time, assuming they are each 9# or so.
I think Tony's 9# roast took about 5 hours, so you better get the 9# boys on the smoker soon!
-
Thanks Steve,
It's 3 hours earlier here (California) so I have some time. I'll get it on by noon.
Steve T.
-
Good deal! Let us know how it turns out. Happy New Year!
-
It's noon here, prime rib is on.
-
Looking good! Send us some pics after the smoke!
-
Tank - if that's one of the whole boneless ribeyes (can't tell from the picture), the time will be a little shorter (no bones to heat up and shield the meat). Looks like you'll have one heckuva prime rib dinner ahead!
Good luck with yours, too, Steve! You're probably looking at around 4-4.5 hours on yours.
Can't wait to see everyone's pics!! ;D
-
My smoker arrived about 4:00 p.m. Christmas eve, so, I unpacked it and started a quick burn in period. I knew the odds would be stacked against me for cooking an important meal like Christmas dinner with absolutely no experience with my new toy. BUT, I didn't know just how stacked against me that they would be until I woke up Christmas morning to this.
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi40.photobucket.com%2Falbums%2Fe204%2Fdave_rce1%2Fprimerib1_zpse456a88b.jpg&hash=c0abae5d095e9fa02aedf294cd383b754f0ec009)
And at the end of the day, I was still able to deliver the goods.
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi40.photobucket.com%2Falbums%2Fe204%2Fdave_rce1%2Fprimerib2_zpseefb4879.jpg&hash=75943b5f3a55178cc65119bf674d41a1a7819dd2)
Now I need to spend some time with the smoker and figure out how to do my auto tune.
-
Nice lookin roast! :) Looks like your world was a bit topsy turvey though. :o
-
Beautifully done! But, you just reminded me why I moved to Florida.
-
Outstanding, Dave! Way to improvise, adapt and overcome! 8)