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PRIME RIB (My New Best Ever!)
I did this Prime Rib awhile back, but since I did the whole Step by Step on it, I figured I'd post it now.
That way when I do one on Sunday for Christmas Dinner, I won't have to do a whole Step by Step on it.
I'll be able to just show the good stuff!!
I figured it was about time for another one of the Prime Ribs I got on sale to take one for the team!
These Prime Ribs have been turning out so good, it's really hard to believe!
This one is the best one yet!
There is soooo much difference between a Smoked Prime Rib, and one not smoked!!!
Note: The following is just the way I do a Smoked Prime Rib. You can change about anything you want to suit your tastes.
Day One Prepping:
2PM-------Rinse, Dry, and Score through the surface fat.
2:10-------Coat with Worcestershire Sauce (Thick), and rub with small amounts of Sea Salt, Black Pepper, Garlic Powder, and Onion Powder.
2:15-------Cover with Saran Wrap, and put in fridge for an overnight rest. (A few hours would be OK too)
Day Two Smoking:
12:00 Noon-------Pre-heat "MES 40" to 230˚.
12:00 Noon-------Fill 1 1/2 rows of AMNPS to the top with Hickory Pellets, and light well with propane torch.
12:30 PM----------Put Prime Rib on second shelf, and place AMNPS on bars to the left of the chip burner assembly.
12:30 PM----------Also cut heat setting back to 220˚.
3:30 PM------------Sterilize & insert Meat Probe in center of roast.
3:35 PM------------Internal Temp is 110˚.
4:00 PM------------Internal Temp is 120˚.
4:15 PM------------Internal Temp is 125˚.
4:30 PM------------Internal Temp is 129˚.
4:45 PM------------Internal Temp is 133˚. Kill Power, cover with foil, and remove from smoker.
5:15 PM------------Uncover, take pics, slice, more pics, plate with sides, more pics & eat.
Meat coasted to 139˚ internal temp.
Note: These are one of the easiest things to smoke (IMO).
Thanks For Looking!
Bear
Start with these things:
All rubbed & ready for night-night:
This is the heaviest smoke you can get from an AMNPS, with only one end lit.
In my opinion, any more than this would be too much.
There are two ways of getting this much smoke.
One is filling it to the very top, as I did here, and lighting one end.
The other is to fill it "not as tightly", and not quite all the way to the top, and lighting both ends.
Finished smoking. I just killed the power.
I called the amount of pellets needed pretty close---
I figured I'd be close, but...... there are about only 3 or 4 pellets unburned.
LOL Shoulda played the lottery that day!!!
Ready for slicing:
Rib section removed for Chef---Later:
BearView (Soon to be illegal on some forums):
Bear's Supper:
Bear's Breakfast----Leftovers plus a couple of eggs:
That's All Folks!!
I did this Prime Rib awhile back, but since I did the whole Step by Step on it, I figured I'd post it now.
That way when I do one on Sunday for Christmas Dinner, I won't have to do a whole Step by Step on it.
I'll be able to just show the good stuff!!
I figured it was about time for another one of the Prime Ribs I got on sale to take one for the team!
These Prime Ribs have been turning out so good, it's really hard to believe!
This one is the best one yet!
There is soooo much difference between a Smoked Prime Rib, and one not smoked!!!
Note: The following is just the way I do a Smoked Prime Rib. You can change about anything you want to suit your tastes.
Day One Prepping:
2PM-------Rinse, Dry, and Score through the surface fat.
2:10-------Coat with Worcestershire Sauce (Thick), and rub with small amounts of Sea Salt, Black Pepper, Garlic Powder, and Onion Powder.
2:15-------Cover with Saran Wrap, and put in fridge for an overnight rest. (A few hours would be OK too)
Day Two Smoking:
12:00 Noon-------Pre-heat "MES 40" to 230˚.
12:00 Noon-------Fill 1 1/2 rows of AMNPS to the top with Hickory Pellets, and light well with propane torch.
12:30 PM----------Put Prime Rib on second shelf, and place AMNPS on bars to the left of the chip burner assembly.
12:30 PM----------Also cut heat setting back to 220˚.
3:30 PM------------Sterilize & insert Meat Probe in center of roast.
3:35 PM------------Internal Temp is 110˚.
4:00 PM------------Internal Temp is 120˚.
4:15 PM------------Internal Temp is 125˚.
4:30 PM------------Internal Temp is 129˚.
4:45 PM------------Internal Temp is 133˚. Kill Power, cover with foil, and remove from smoker.
5:15 PM------------Uncover, take pics, slice, more pics, plate with sides, more pics & eat.
Meat coasted to 139˚ internal temp.
Note: These are one of the easiest things to smoke (IMO).
Thanks For Looking!
Bear
Start with these things:
All rubbed & ready for night-night:
This is the heaviest smoke you can get from an AMNPS, with only one end lit.
In my opinion, any more than this would be too much.
There are two ways of getting this much smoke.
One is filling it to the very top, as I did here, and lighting one end.
The other is to fill it "not as tightly", and not quite all the way to the top, and lighting both ends.
Finished smoking. I just killed the power.
I called the amount of pellets needed pretty close---
I figured I'd be close, but...... there are about only 3 or 4 pellets unburned.
LOL Shoulda played the lottery that day!!!
Ready for slicing:
Rib section removed for Chef---Later:
BearView (Soon to be illegal on some forums):
Bear's Supper:
Bear's Breakfast----Leftovers plus a couple of eggs:
That's All Folks!!
! 
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