leanin' H wrote:We are going to smoke our Prime Rib this year. Will let ya know it turns out. Good Luck!
Big Muddy rancher wrote:Don't be surprised if a bunch of us show up,
Oh dang I got chores.
Mike wrote:None of my family or friends like Prime Rib (Rib Roast cooked whole) as well as they do slicing them into Ribeye steaks and grilling them individually. I guess it's the wood smoke flavor?
Faster horses wrote:I found this site with some different information regarding cooking beef; Prime Rib in particular.
Some things I had learned as the right thing to do, he calls "old wives tales." Anyway, it was interesting to me, so thought I
would share it here.
http://amazingribs.com/recipes/beef/pri ... roast.html
Faster horses wrote:What kind of smoker do you have?
Knowing you, and knowing that you deal in only the best beef, I will print off your instructions and take them to heart.
I did our Prime rib the way the link showed. Here is what I found. It was the same the whole way through, top to bottom, so that was nice. However, I used my oven probe and having my doubts that you could cook a rib roast (it wasn't a Prime Rib; as the article noted, it was Choice Rib Roast) at 225 degrees and have it cook very fast. But it did. Then I was concerned that 130 degrees wasn't enough temperature so I left it in to 145. My mistake. It was medium, not medium rare. I wasn't able to print out the instructions and I missed where he said to take it out at 115 degrees!!! I think the biggest disappointment was that it wasn't juicy, so I won't take the fat off again. I don't know how the guy gets away with taking the fat off. It was very easy to slice. I had put the ribs in the bottom of the pan so they were good. I used a few plus some of the trim for soup and that was awesome. Now with your tips and with what I learned, I will have a huge success next time. I did buy 3 Choice Rib Roasts so will have 2 more that are really good.
Thanks for your input, PPRM!
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