Smokin-It User Forum!
Recipes => Beef => Topic started by: Grimm5577 on April 01, 2013, 10:41:24 AM
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My buddy jay made a prime rib a few weeks back that was delicious, which got me to thinking about making my own. Last week i found that one of the local super markets was having a sale on prime rib I decided to pick it up and give it a shot. The Prime Rib was just under 5#'s. I didn't trim any fat.
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I rubbed it down with some Montreal Steak Seasoning and let it sit for the 24 hours. Then into the smoker it went. I used 3 Hickory wood charcoal briquettes and 2 chunks of peach. I need to get some more hickory that won't combust in my smoker.
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At 145* I pulled the meat out, wrapped it in foil and placed it in a cooler for an hour.
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After the hour of rest the meat was sliced.
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It came out great, was really tender and juicey, I think I prefer red meat to be cooked over a flame though. I also think I will trim some fat before next time. Took about 4 hours in the smokin-it#2 at 250*
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I cooked a prime rib in the oven yesterday. I just can't do it without trimming the fat. Pork fat rules, beef fat's gross. I leave some on to keep it moist and flavor the meat, but I swear I cut a half pound of fat off and I think it makes it cook more evenly that way..
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Now that looks real fine. Nicely done!
I know what you mean about red meat. For me, pork and smoke are a natural go-together. But I gotta say that the prime rib really does look good.
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That looks great! I cooked my first prime rib for New Years Day this year, and it was unbelievable. I dry-aged it for 7 days, and then used a "reverse sear" method; 200-degrees until the internal temp hit 140, then wrap it in foil while the oven heated up to 500. Throw it back in for a quick sear to brown the outside. When you do it this way, the pink center goes all the way to the crust. Also, the dry-age process is easy, and makes the meat SO tender!
I'll do a post on the entire process. The next one I do will be in my #1. I'll use the same method, except it'll be smoked prime rib next time! One more thing - when you trim the fat after the dry-age process, you can cover the top of the roast with thick-sliced bacon while it cooks! This adds back the fat for basting, and gives the meat a great taste!