Prime Rib

[Pachanga]

Mptubbs,

It will be good to let things even out inside the meat.  Be sure to run your probe a little deeper than halfway through the meat.  Then pull it back slowly to get the center temperature.  The actual contact points in a probe vary and may be up the shaft slightly which will fool you. Another method is to stab in the middle of your foiled end and bury the probe shaft longways through the meat from the end.  Pull back a little at a time to see variances in temperature of the entire middle.

In this instance, a little difference can make a big difference.  I use two probes a little off center to check against each other.  Also check your probe against ambient temperature and in boiling water. 

Good luck and here's to a long probe,

Pachanga

[MPTubbs]

Well....my wife cooked a 12 pound prime rib in the oven and my smoked 8 pounder was a hit!

Have no leftovers of the smoked rib and I bet there is about 9 pounds left over of the oven cook one.  No one out of our 12 guest had ever had a smoked prime rib before until tonight.

Again another perfect smoke!

Thanks Pachanga.

Mike.

[classicrockgriller]

Mike wish we could have seen some food porn (pics).

This was some interesting reading and sounds like you had a winner dinner.

But you fought the IT rising too fast? ie: open the door, cold water in water bowl

Looking at the pics, you had your PR on the very bottom position.

I personally do not use that position unless my Bradley is full.

At least the second rack from bottom if not the third.

[Pachanga]

CRG,

I thought the photos were at # 2 position.  I have quoted you several times that the # 1 position is "harsh" and agree unless the Bradley is loaded with large hunks of meat and the Bradley is full.

Slap me but don't tell me my eyes are gone too.  That is about all I have going for me.

Like you, I hope Mike gives us a blow by blow, round by round on final IT, color, texture, medium rare?, gray edges, crust, high temp finish, etc. and how he overcame the early temperature rise.  What a fight.  But the winner is...............M.        P.       Tuuuuuuuuubbsssssssss (with a Bradley in his corner). 

It will be especially interesting  to hear the Bradley PR compared to oven PR.

Mike,

Congratulations on another fine smoke.  The real proof is that the smoked PR is history while the oven PR is relegated to leftovers.  You will not be doubted again with a "spare" backup.  Next time there will be two in the Bradley.  I am happy it turned out for you.  Thanks for the shout out but it was all you.  I was just enjoying my family and a cold brew by a hot fire.  It was 76 degrees here on the 23rd.  It is snowing and 27 right now on Christmas eve!!!  It is true if you don't like the weather in Texas, wait a few hours and it will change.

Thanks to Ka Honu (Blue Writer) for his input into this discussion in other threads.

Good luck, slow smoking and Merry Christmas,

Pachanga

[MPTubbs]

CRG,

I thought the photos were at # 2 position.  I have quoted you several times that the # 1 position is "harsh" and agree unless the Bradley is loaded with large hunks of meat and the Bradley is full.

Slap me but don't tell me my eyes are gone too.  That is about all I have going for me.

Like you, I hope Mike gives us a blow by blow, round by round on final IT, color, texture, medium rare?, gray edges, crust, high temp finish, etc. and how he overcame the early temperature rise.  What a fight.  But the winner is...............M.        P.       Tuuuuuuuuubbsssssssss (with a Bradley in his corner). 

It will be especially interesting  to hear the Bradley PR compared to oven PR.

Mike,

Congratulations on another fine smoke.  The real proof is that the smoked PR is history while the oven PR is relegated to leftovers.  You will not be doubted again with a "spare" backup.  Next time there will be two in the Bradley.  I am happy it turned out for you.  Thanks for the shout out but it was all you.  I was just enjoying my family and a cold brew by a hot fire.  It was 76 degrees here on the 23rd.  It is snowing and 27 right now on Christmas eve!!!  It is true if you don't like the weather in Texas, wait a few hours and it will change.

Thanks to Ka Honu (Blue Writer) for his input into this discussion in other threads.

Good luck, slow smoking and Merry Christmas,

Pachanga

I had the rib in the 2nd rack up. About 3 hours into it I moved it up to the 3rd. Had foil wrapped on the back half of the drip pan. Also had 1 brick next to the bowl and 3 on the very top rack.

Yes, my IT was rising fast and did all the usual things to slow it down. I finally just shut the smoker down when my IT hit 119*. Open the door for about 15 min. to let the 25* air cool the toy down and took out the bricks.

When my Maverick showed an IT of 108*, back on with the smoker. The time is now 3:30pm and were now eating at 7:00. Slowly the IT raised and at 6:00 I was unloading with an IT of 126*. Wrapped and in the cooler it went for an hour. Only 7 min. of Ka Honu oven trick ( got scared...smoke rolling out of the oven :o) yanked and sliced that puppy!

Now for the juicy part.


Red all the way to the gray simi-hard crust.

I thought it was a little too rare and just keep my mouth shut and see what others would say. Sliced tiny test pieces and passed around for the mob to try. Nothing but thumbs up from the whole group. I think smoking for 3 hours was a good call....smoke flavor all the way to the center.

Once I started to slice both ribs and I was dishing it out I had a line starting to form for the smoked rib. Some were trying both and for seconds came back for the Bradley masterpiece. Was slicing about 1/2" thick and you could just about cut it with a fork!


Bella waiting for scraps....she knows it's coming.

Again a perfect smoke and hats off to all here in helping it be a big success!

Mike.

[MPTubbs]

Ok listen to this.

A few days have gone by now since my Christmas PR smoke job.

The wife has informed me (after she been talking to certain people) that we are going to smoke ALL the prime rib for next year.

Must have been a very BIG hit!

[Pachanga]

MPTubbs,

You plus the Bradley are old hands now at great chow.  Congratulations.  The fun (and compliments) have just begun.

Good luck and keep having a good time.

Pachanga