Father's Day Dinner Smoked Prime Rib

[ARCHIVED THREAD] - Father's Day Dinner Smoked Prime Rib

Posted: 6/17/2012 8:14:58 PM EDT

My daughter lives in NJ with her mom and the GF is at the beach for the week so my good friend and fellow arfcommer Woden joined me for a dude weekend. We made Smoked prime rib.

Earlier in the day we took my 50 mph RC boat out. The orange thing is a rear facing Go Pro Camera

Posted: 6/17/2012 8:16:11 PM EDT

[#1]

OMG

Posted: 6/17/2012 8:16:25 PM EDT

[#2]

10/10. I always enjoy your dinner pics. You obviously have skill in the kitchen.

Posted: 6/17/2012 8:17:58 PM EDT

[#3]

Quoted:

OMG

Posted: 6/17/2012 8:24:15 PM EDT

[#4]

Sadly....dinner pic fail. Prime Rib looks incredible easily a 10/10 but the pics of the required accoutrements are not loading,

Posted: 6/17/2012 8:26:29 PM EDT

[#5]

Smoked prime rib is mana straight from Heaven. You get that crusty, crunchy bark on it with all the smoke flavor and spice, then the inside absolutely melts in your mouth.

I need a smoker something fierce.

Posted: 6/17/2012 8:32:24 PM EDT

[#6]

Quoted:
Sadly....dinner pic fail. Prime Rib looks incredible easily a 10/10 but the pics of the required accoutrements are not loading,

Did I say it was a dinner pic? Do a search on my topics for the past 4 years and I'm sure you will see I know how to do a dinner pic. Today was fathers day and I reallu wasn't up for doing what I really know how to do. IOWs, chill and enjoy the food.

Posted: 6/17/2012 8:34:21 PM EDT

[#7]

Quoted:
Smoked prime rib is mana straight from Heaven. You get that crusty, crunchy bark on it with all the smoke flavor and spice, then the inside absolutely melts in your mouth.

I need a smoker something fierce.

you my man know what you're talking about.

Posted: 6/17/2012 8:34:47 PM EDT

[#8]

I CAME !

Posted: 6/17/2012 8:35:23 PM EDT

[#9]

Prime rib, still very pink. I think I just came a little.

Posted: 6/17/2012 8:40:20 PM EDT

[#10]

God, I would sell the devil my soul for a bite of that succulent meat.

Posted: 6/17/2012 8:43:39 PM EDT

[#11]

Quoted:
I CAME !

Shit. My cum came.

Posted: 6/17/2012 8:44:20 PM EDT

[#12]

Quoted:

Quoted:
Smoked prime rib is mana straight from Heaven. You get that crusty, crunchy bark on it with all the smoke flavor and spice, then the inside absolutely melts in your mouth.

I need a smoker something fierce.

you my man know what you're talking about.

Back when I lived with my parents and had a smoker, I once dumped a girlfriend because she put, brace yourself now, ketchup on smoked prime rib. It was like watching someone drink toilet water.

If I ever get out to Virginia, I'll bring a nice big chunk of prime rib by and you'll have to fire the smoker up.

Posted: 6/17/2012 8:46:12 PM EDT

[#13]

Excellent!

Posted: 6/17/2012 8:48:05 PM EDT

[#14]

Quoted:

Quoted:
Smoked prime rib is mana straight from Heaven. You get that crusty, crunchy bark on it with all the smoke flavor and spice, then the inside absolutely melts in your mouth.

I need a smoker something fierce.

you my man know what you're talking about.

Back when I lived with my parents and had a smoker, I once dumped a girlfriend because she put, brace yourself now, ketchup on smoked prime rib. It was like watching someone drink toilet water.

If I ever get out to Virginia, I'll bring a nice big chunk of prime rib by and you'll have to fire the smoker up.

That is too funny.. Thanks for making me spit out my drink

Posted: 6/17/2012 8:49:16 PM EDT

[#15]

Looks good. Made me start drooling a little.

Posted: 6/17/2012 8:49:23 PM EDT

[#16]

A knew I shouldn't have clicked on this thread. I haven't eaten dinner yet and I won't get to for another two hours. That looks so damn good.

Posted: 6/17/2012 8:53:07 PM EDT

[#17]

No horseradish?

Posted: 6/17/2012 8:55:16 PM EDT

[#18]

Quoted:
No horseradish?

Doesn't look like it really needs any...

Posted: 6/17/2012 8:57:33 PM EDT

[#19]

I was going to do that, with some snow crabs, for my father tonight by my sister insisted on taking him out to dinner.

Guess I'll be having a Grade A dinner some time this week.

Posted: 6/17/2012 9:00:02 PM EDT

[#20]

sweet baby jesus

Posted: 6/17/2012 9:27:23 PM EDT

[#21]

Quoted:
sweet baby jesus

Amen and let it be spake again! AMEN!

And may Jehovah bless that marbling.

Posted: 6/17/2012 9:39:11 PM EDT

[#22]

Mouth watered. Looks amazing, thanks for posting these threads OP.

Posted: 6/17/2012 9:43:53 PM EDT

[#23]

Holy fuck tits, I just came thrice in a second.

Posted: 6/17/2012 9:45:20 PM EDT

[#24]

AWWWWW YEAH!!!

Do that every Christmas with my dad!!! SOOO TASTY!

Posted: 6/17/2012 9:48:51 PM EDT

[#25]

That would make a hindu convert

Posted: 6/17/2012 9:51:24 PM EDT

[#26]

Quoted:

AWWWWW YEAH!!!

Do that every Christmas with my dad!!! SOOO TASTY!

Do you have a recipe that you guys use? My dad would flip his lid over a smoked prime rib.

Posted: 6/17/2012 10:00:57 PM EDT

[#27]

Unfortunatly it is not a recipe I use...

I use two locally produced(to my parents) rubs that I can't even get in AZ, one is a porterhouse rub, the other is bbq spice rub. its a 3:1 ratio of porterhouse to bbq spice. It nails the prime rib flavor. I am betting you can create or find similar to both and do the same thing.

Other than that its how it is cooked.. one thing I have learned is you have to watch it near the end, it goes past your cookpoint rather fast if you are not paying attention.
We have done it two ways.. both on a Weber kettle. indirectly as well as rotisserie. Both are awesome.

In truth, you can put any type of rub you want.. from salt and pepper on up. But your favorite BBQ rub would work fine.

Posted: 6/17/2012 10:29:36 PM EDT

[#28]

Looks like you nailed it right on the money. I luvs me some prime rib!!

Guess I'll have to do the same thing next weekend.

Posted: 6/17/2012 11:46:11 PM EDT

[#29]

Ok, that looks delicious. I need to get a smoker now. My neighbor gave me a whole chicken he smoked in his alst week, dear God, it was good!

Posted: 6/17/2012 11:57:25 PM EDT

[#30]

Out Standing!!

Did you 2 make love after??

Posted: 6/18/2012 1:42:08 AM EDT

[#31]

Got pics of the smoker?

Posted: 6/18/2012 2:40:10 AM EDT

[#32]

WOW! 10/10

Posted: 6/18/2012 3:16:10 AM EDT

[#33]

MmmmmmmMmmMM

Posted: 6/18/2012 4:53:43 AM EDT

[#34]

Quoted:
Out Standing!!

Did you 2 make love after??

What an odd thing to say. Neither one of us is gay. Were you trolling?

Posted: 6/18/2012 4:57:46 AM EDT

[#35]

Very very nice!

Posted: 6/18/2012 5:03:46 AM EDT

[#36]

10/10

Posted: 6/18/2012 5:15:13 AM EDT

[#37]

That looks awesome......indirect on the Webber? How long per pound? Do you put wood chips in for smoke just once?

Posted: 6/18/2012 5:22:01 AM EDT

[#38]

holy fuck, 10

Posted: 6/18/2012 5:36:11 AM EDT

[#39]

The roast was a 5.25 boneless rib roast (oxymoron?) from Costco. I wanted one with ribs but neither Costco or the local "high end" grocery store had one. On the way home from costco I made a quick stop at Food Lion and low and behold, they had beef ribs. Since I normally cut the ribs off and then tie them back on it worked out perfectly.

My GF bought me a Master Forge Bullet type smoker last September and all I can say is despite the low price it's got great build quality and works awesome. I think it was $59. I used Bobby Flay's rub recepie from the Food Network. Search Bobby Flay smoked prime rib. I'm not exactly sure how long I cooked it but it was around 3.5 hours. I used Cowboy hardwood charcoal and put a good sized chunk of hickory in with it. The smoker ran around 250 deg.

As one poster said, you really need to keep tabs on it. Once the internal temp hits 100 deg, it really rises pretty fast. I took it off at 117deg and let it rest for 40 minutes under a tinfoil tent. It was a fabulous piece of meat despite being Costco's Choice cut.

Posted: 6/18/2012 6:10:10 AM EDT

[#40]

First thought was it needed horseradish (straight or creamy) and a slice of texas toast. Still 10/10!

Posted: 6/18/2012 6:22:03 AM EDT

[#41]

Posted: 6/18/2012 6:26:09 AM EDT

[#42]

Quoted:
God, I would sell the devil my soul for a bite of that succulent meat.

You may want to edit that before someone quotes you in their sig line.

Nice looking dinner!

OP, I just watched that Bobby Flay episode the other day with the smoked PR he did (I think he did it on a BGE). I wanted to give it a try this weekend but other stuff got a hold of me. There's always NEXT weekend. (Unless the seas are flat, in which case it will be fresh American red Snapper.)

Posted: 6/18/2012 6:45:05 AM EDT

[#43]

Awesome as always Bomber!

Posted: 6/18/2012 7:02:29 AM EDT

[#44]

Slobberdroolnice!

Posted: 6/18/2012 7:14:45 AM EDT

[#45]

Quoted:

Quoted:

Out Standing!!

Did you 2 make love after??

What an odd thing to say. Neither one of us is gay. Were you trolling?

He might have been talking about you and the roast.

Posted: 6/18/2012 8:35:55 AM EDT

[#46]

Posted: 6/18/2012 11:59:06 AM EDT

[#47]

Quoted:

The roast was a 5.25 boneless rib roast (oxymoron?) from Costco. I wanted one with ribs but neither Costco or the local "high end" grocery store had one. On the way home from costco I made a quick stop at Food Lion and low and behold, they had beef ribs. Since I normally cut the ribs off and then tie them back on it worked out perfectly.

My GF bought me a Master Forge Bullet type smoker last September and all I can say is despite the low price it's got great build quality and works awesome. I think it was $59. I used Bobby Flay's rub recepie from the Food Network. Search Bobby Flay smoked prime rib. I'm not exactly sure how long I cooked it but it was around 3.5 hours. I used Cowboy hardwood charcoal and put a good sized chunk of hickory in with it. The smoker ran around 250 deg.

As one poster said, you really need to keep tabs on it. Once the internal temp hits 100 deg, it really rises pretty fast. I took it off at 117deg and let it rest for 40 minutes under a tinfoil tent. It was a fabulous piece of meat despite being Costco's Choice cut.

I always bought '107' or '109' primes with the bone on, dry aged them about 17 or 18 days. Then I cut out the cartilage, and seperated the fat cap and ribs. I set the roast back on the ribs, seasoned the top, layed on some crushed garlic and bay leaves, put the fat cap back on and tied it all back together.

Pecan/ hickory mix at 210 long enough to bring the internal up to 115-120. Apple juice in the water pan. Phenominal prime rib!!

107 & 109 primes are hard to find these days.