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Started By
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Smoked Prime Rib, My Way - The Smoke
Posted on 12/23/23 at 6:50 am
Posted on 12/23/23 at 6:50 am
I woke up early to smoke this bad boy because I have to travel two hours and have it ready for lunch at 12 in south Louisiana. Let’s gooooooo!!
The best part is that I get to burn one in peace while I smoke the prime rib! I love these things!
Lump charcoal and hickory chunks in the Kamado.
225F. Ready to put the meat on!
Here is the thin blue smoke. I love smoking on this grill. It is easy.
One hour in. Time to baste and put the probe in.
My family likes medium so I don’t pull it until it gets to 129-130. It will rise a little more during the rest for a perfect 135F.
It’s ready to pull and rest!
It got wrapped in butcher paper and a towel and got stuck in an ice chest for transport/rest. I’ll update with the finished product after lunch.
Smoked Prime Rib, My Way Part 1.
The best part is that I get to burn one in peace while I smoke the prime rib! I love these things!
Lump charcoal and hickory chunks in the Kamado.
225F. Ready to put the meat on!
Here is the thin blue smoke. I love smoking on this grill. It is easy.
One hour in. Time to baste and put the probe in.
My family likes medium so I don’t pull it until it gets to 129-130. It will rise a little more during the rest for a perfect 135F.
It’s ready to pull and rest!
It got wrapped in butcher paper and a towel and got stuck in an ice chest for transport/rest. I’ll update with the finished product after lunch.
Smoked Prime Rib, My Way Part 1.
7
Posted on 12/23/23 at 6:59 am to Jibbajabba
Thanks for sharing your journey. These push button rabbit food oven fruitcakes could learn a thing or two from you.
Posted on 12/23/23 at 7:04 am to USEyourCURDS
quote:
Thanks for sharing your journey. These push button rabbit food oven fruitcakes could learn a thing or two from you.
Posted on 12/23/23 at 7:10 am to t00f
You waved the white flag in this war long ago. Go have a seat in the corner.
Posted on 12/23/23 at 7:13 am to USEyourCURDS
There is no war boi, it’s all in your head. 
Posted on 12/23/23 at 8:31 am to Jibbajabba
Looks good but what is left to sear
Posted on 12/23/23 at 8:32 am to Jibbajabba
Looks great! 
Thanks for not including a pic.
quote:
Time to put the probe in
Thanks for not including a pic.
Posted on 12/23/23 at 9:19 am to Jibbajabba
Looks delicious
Posted on 12/23/23 at 9:35 am to Jibbajabba
Pig stand basting sauce? How is that?
Looks good man! Merry Christmas!
Looks good man! Merry Christmas!
This post was edited on 12/23/23 at 9:36 am
Posted on 12/23/23 at 10:57 am to USEyourCURDS
quote:
push button rabbit food oven fruitcakes
But what if its a push button splits and charcoal oven
Looking good OP!
This post was edited on 12/23/23 at 10:58 am
Posted on 12/23/23 at 11:05 am to Jibbajabba
As Long as you and your family enjoy it that way it doesn't matter what anyone else thinks.
Posted on 12/23/23 at 11:11 am to NOLAGT
quote:
But what if its a push button splits and charcoal oven
that fool has one of those. 
Posted on 12/23/23 at 11:21 am to Jibbajabba
Posted on 12/23/23 at 8:02 pm to BigDropper
So… Time for the big reveal, or letdown.
Let me lead off with the flavor was spot on. The crust was excellent and the horseradish sauce and jus were on point. The biggest problem was that it had to rest too long and it was cool by the time I got to slice it. It looks dry in these pictures but it wasn’t so much dry as it was lukewarm. The fat had a chance to tighten back up. Oh well. I learned a lesson. I have rested large butts and briskets for hours but looking back on it, those are 200 degrees. This one was only 130. It just cooled off too much.
Alright. Enough talk.
Let me have it lol.
Let me lead off with the flavor was spot on. The crust was excellent and the horseradish sauce and jus were on point. The biggest problem was that it had to rest too long and it was cool by the time I got to slice it. It looks dry in these pictures but it wasn’t so much dry as it was lukewarm. The fat had a chance to tighten back up. Oh well. I learned a lesson. I have rested large butts and briskets for hours but looking back on it, those are 200 degrees. This one was only 130. It just cooled off too much.
Alright. Enough talk.
Let me have it lol.
This post was edited on 12/23/23 at 8:04 pm
Posted on 12/23/23 at 8:07 pm to Jibbajabba
Looks good!!
Posted on 12/23/23 at 8:12 pm to Jibbajabba
It looks like it's exactly what you were going for. I'd enjoy the hell out of that.
Posted on 12/23/23 at 8:12 pm to Jibbajabba
Looks great! Only some easy bake oven glue gun runner button pusher would make up something about it being dry from the photo.
Posted on 12/23/23 at 8:36 pm to Jibbajabba
Let's very good. Great job on the thread.
Posted on 12/24/23 at 12:19 am to Jibbajabba
"Give me piece!"
Posted on 12/24/23 at 8:04 am to Jibbajabba
Looks great and thanks for posting this. Its a learning point for anybody that smokes meat. The temp difference between brisket/butt and a roast is definitely something to consider with amount of resting time.
I have had success with warming a brisket in an oven on the “warm” setting without cooking it further. Not sure it could have been done in this case. Also assumes that the oven is available for you at a family gathering which is usually not the case.
I have had success with warming a brisket in an oven on the “warm” setting without cooking it further. Not sure it could have been done in this case. Also assumes that the oven is available for you at a family gathering which is usually not the case.
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