Author Topic: 2014 Christmas Prime Rib  (Read 12692 times)

Barrel99

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Re: 2014 Christmas Prime Rib
« Reply #15 on: December 26, 2014, 11:48:51 PM »
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.
Arnie near Fort Lauderdale, Florida

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Pork Belly

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Re: 2014 Christmas Prime Rib
« Reply #16 on: December 27, 2014, 12:43:25 AM »
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.
Brian - Michigan-NRA Life Member
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swthorpe

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Re: 2014 Christmas Prime Rib
« Reply #17 on: December 27, 2014, 07:45:38 AM »
Showed the wife the pictures...looks like we are doing this smoke for New Years Day  ;D
Steve from Delaware
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DivotMaker

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Re: 2014 Christmas Prime Rib
« Reply #18 on: December 27, 2014, 11:32:23 AM »
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!
Tony from NW Arkansas
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BedouinBob

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Re: 2014 Christmas Prime Rib
« Reply #19 on: December 27, 2014, 11:46:13 AM »
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 - Colorado Springs
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Re: 2014 Christmas Prime Rib
« Reply #20 on: December 27, 2014, 03:35:16 PM »
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
Tony from NW Arkansas
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BedouinBob

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Re: 2014 Christmas Prime Rib
« Reply #21 on: December 27, 2014, 06:18:26 PM »
Turned out well. Great method! Went to 130 since the crew likes meat more on the medium side. Very tasty & juicy!
Bob - Colorado Springs
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swthorpe

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Re: 2014 Christmas Prime Rib
« Reply #22 on: December 28, 2014, 08:35:38 AM »
Looks great! Can't wait to try this out on my #2 for New Years Day!
Steve from Delaware
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DivotMaker

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Re: 2014 Christmas Prime Rib
« Reply #23 on: December 28, 2014, 02:12:22 PM »
Stellar job, Bob!  Looks fantastic! ;D
Tony from NW Arkansas
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swthorpe

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Re: 2015 New Years Day
« Reply #24 on: December 31, 2014, 11:15:07 AM »
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.
Steve from Delaware
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tankca

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Re: 2014 Christmas Prime Rib
« Reply #25 on: December 31, 2014, 11:22:38 AM »
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!!

swthorpe

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Re: 2014 Christmas Prime Rib
« Reply #26 on: December 31, 2014, 11:28:06 AM »
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!
Steve from Delaware
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tankca

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Re: 2014 Christmas Prime Rib
« Reply #27 on: December 31, 2014, 11:43:46 AM »
Thanks Steve,

It's 3 hours earlier here (California) so I have some time.  I'll get it on by noon.

Steve T.

swthorpe

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Re: 2014 Christmas Prime Rib
« Reply #28 on: December 31, 2014, 11:44:48 AM »
Good deal!   Let us know how it turns out.  Happy New Year!
Steve from Delaware
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tankca

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Re: 2014 Christmas Prime Rib
« Reply #29 on: December 31, 2014, 03:04:03 PM »
It's noon here, prime rib is on.