Smoked a 15lb rib roast with hickory and peach last night for a dinner for MrsD...
It was really, really goooooood....
Didn't have time to stop and take pics, but snapped this one tonight packing the leftovers..
(http://lh5.ggpht.com/_OWAlOFdBvAg/TL-gDXnotZI/AAAAAAAAA7E/-qaDuF_Kcag/s800/IMG00191-20101020-2055.jpg)
here's my addy .........
wait you have it
send it now!
you owe me
Looks NICE!
As soon as the DRY ICE GAL gets here...
Nice leftovers Hal!
Well if I had been there you wouldn't be struggling with leftovers. ;D
That sure looks mighty fine!
I happen to know MrsD, lovely little lady, and I happen to know there is no way that girl could eat 15 pounds of prime rib in a month so to say you smoked a 15 pound prime rib for dinner for MrsD just can't be correct. ;)
Nice looking prime rib Hal.
Looks great to me. The color is right for my taste, but no peach in my smoke, you must have run out of hickory. ;D ;D
Quote from: KyNola on October 21, 2010, 06:28:03 AM
I happen to know MrsD, lovely little lady, and I happen to know there is no way that girl could eat 15 pounds of prime rib in a month so to say you smoked a 15 pound prime rib for dinner for MrsD just can't be correct. ;)
"a dinner for MrsD"...
A business dinner; we had some folks over ;)
Quote from: OldHickory on October 21, 2010, 11:16:06 AM
Looks great to me. The color is right for my taste, but no peach in my smoke, you must have run out of hickory. ;D ;D
Uhhhhh... I NEVER "run out of hickory" ;D
Just didn't wanna overpower it for anyone.
Pure hickory would have been fine for just me.
Must have been ok...
You know that "reaction"?
The one we're always aiming for when we cook for other people?
That's the one I got!
Ahhh, you are a good man after my own type of taste. I must compliment you on the interface between the crust and the perfect appearance of the rare meat interior, this appears minimized, and indicates to me a job well done. Now I am hungry for a rib roast.
Quote from: hal4uk on October 21, 2010, 02:26:43 PM
"a dinner for MrsD"... A business dinner; we had some folks over ;)
My invitation got lost in the mail!
Squirt,
Sounds like you're on Hal's "B" list when it comes to a "business dinner". ;)
MAybe he's on the other list ... the one for bidness dinners ?
Heck, I only got invited because I'm the chief cook and bottle washer.
Dang Hal that looks good... Hey I thought Q fired the Ice Gal...
That's right, CRG, hired a new gal.
She keeps showing up during Chat Time... Oh Yeah!!
Quote from: SouthernSmoked on October 21, 2010, 09:44:01 PM
Dang Hal that looks good... Hey I thought Q fired the Ice Gal...
That's right, CRG, hired a new gal.
She keeps showing up during Chat Time... Oh Yeah!!
Apparently, the NEW ice girl is named "Richard". She's fired too.
Hal keeps eating his Ice so she will show back up.
Girl named Richard, Oh Heck yeah fire that girl!
She's history. We sent her to Sonny's house. Maybe she can wash cars.
Looks great, I've been thinking about doing a smoked prime rib. I normally do prime rib every valentines day (nice having a wife that would prefer a nice home cooked prime rib over going out and blowing $100 on a 1/16 a plate of food.) I'm thinking of cooking it in the smoker, setting the oven as high as it will go and finishing it there for 5-10 mins to get the nice crust on it.
Sorce, you have the right idea... You can do a WHOLE smoked prime rib for the same (or less) than a nice dinner for two...
The lower/slower you go the better it is. You can get a big USDA choice rib loin at Sam's for $100.
I've had some beef from Sam's that I wasn't happy with before, but I tried it again because the labeling changed (???)
(I was very happy with this rib loin)
I suggest keeping the cooker down betweem 180-200 (lower/slower is DEFINITELY better for prime rib)
Then, if you're gonna do the hot finish ----which is CORRECT if you wanna do it -- as opposed to an "initial sear"...
Lemme back up --- Definitely add the HOT at the end - NOT THE START...
Anyhow---When you pull it, and I suggest @120 (a 15lb rib roast will continue to rise to 130)...
Let it sit for HALF AN HOUR. Let those juices redistribute, and let the temps even out...
THEN, do that HOT FINISH (and then let it sit another 15 or so).
I promise ya... It'll flat out rock.
I mean like, beat your fork on the table, roll your eyes, MMMM MMMM GOOD.
I've done it like Hal, I think I pulled it at 110F before the rest and the oven.