Since we don't like to go out on New Year's Eve I decided to pick up one of the standing rib roasts I had been seeing in the stores before Christmas and save it for tonight. Thanks to a package of Tatonka dust I got with my tube smoker and with the inspiration and advice from OldHickory and watchdog56 I smoked a home run for New Year's Eve dinner.
Here it is rubbed up and going into a 220 smoker for 3 hours of hickory and apple
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20131231-00877_zps9fd71def.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20131231-00877_zps9fd71def.jpg.html)
Here it is at an IT of 125 and ready to get FTC'd
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20131231-00878_zps7fe57d2e.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20131231-00878_zps7fe57d2e.jpg.html)
After an hour of FTC while the potato's roasted in the SRG, it got a quick trip under the broiler to crisp up the outside
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20131231-00879_zps1de8104b.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20131231-00879_zps1de8104b.jpg.html)
And without further ado, the money shot with some fresh spinach
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20131231-00880_zpsfcc9d1e5.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20131231-00880_zpsfcc9d1e5.jpg.html)
We ate ourselves silly and it was the best prime rib I've ever had.
Judy and I want to wish all our forum friends a very happy and prosperous smoky new year.
Doesn't get any better than that Saber. Great cook!
Nicely done! I think I'll try my first one of these this weekend, looks perfect.
Looks good Saber
Nice job Saber!!! That is a meal right there!!
Good job Saber - that really looks like a great meal
Great looking prime rib Robert. :)
Thanks everyone, I'll definitely do this again someday, maybe when my parents come to visit.
I love prime rib and yours looks outstanding!!!
Sent from my iPhone using Tapatalk (http://tapatalk.com/m?id=1)
Man, you just keep cranking out the goods. I thought, how does he do it when I'm looking at temps in the teens. Oh,then I noticed your in Texas..... LOL :-*
That's perfection right there Saber! Hope you didn't slap yourself silly with your tongue while savoring that prime! Did someone say where's the horseradish?!! :o
That looks great, nicely done.
Quote from: RedJada on January 01, 2014, 07:44:29 AM
Man, you just keep cranking out the goods. I thought, how does he do it when I'm looking at temps in the teens. Oh,then I noticed your in Texas..... LOL :-*
I think if you use boiling water in a cake pan or heated paver bricks like the other folks with un-modified smokers use in the cold country you could still crank em out to, but I am blessed to be in Texas for sure, except for the cold smoking.
Quote from: PapaC on January 01, 2014, 08:04:49 AM
That's perfection right there Saber! Hope you didn't slap yourself silly with your tongue while savoring that prime! Did someone say where's the horseradish?!! :o
I did eat myself silly on it, SWMBO asked me if I had remembered the horseradish (of course I had forgotten it) but after I had pulled the au jus out of the FTC package and she got her first bite she forgot all about the horseradish and ate more than I could.
I'm not worried about the smoker, it's me that cant handle the cold... LOL
Quote from: RedJada on January 01, 2014, 12:10:24 PM
I'm not worried about the smoker, it's me that cant handle the cold... LOL
I can definitely relate to that, that's why I left Michigan and came back home to Texas over 30 years ago.
LOL, I moved to NE Ohio from Phx, AZ 14 years ago. Long story short, there is an Ex involved there somewhere. :o
Quote from: RedJada on January 01, 2014, 12:22:37 PM
LOL, I moved to NE Ohio from Phx, AZ 14 years ago. Long story short, there is an Ex involved there somewhere. :o
That's a long haul to escape an ex! but we do what we gotta do.
Beautiful cook there Saber 4. You hammered that one.
A big thanks to SiFumar for suggesting French dip sandwiches for the leftover prime rib on Facebook and NePaSmoker for providing the smoked Cooper that went on the sandwiches tonight. Sliced up some crusty bread, layered on the thin sliced meat, cheese and a little onion and heated up some au jus to dip in, broke out the fine china and some leftover KFC slaw to round out tonight's dinner.
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20140101-00892_zpsfa2be3d9.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20140101-00892_zpsfa2be3d9.jpg.html)
Very, very nice, Robert! I picked one up just before Cindy and I went out of town yesterday. Paid $5.99/lb and it looks like a good one. Now to make time to cook it. After looking at yours, I think sooner rather than later.
Quote from: ragweed on January 01, 2014, 05:59:16 PM
Very, very nice, Robert! I picked one up just before Cindy and I went out of town yesterday. Paid $5.99/lb and it looks like a good one. Now to make time to cook it. After looking at yours, I think sooner rather than later.
If you have some Tatonka dust or similar it makes the most amazing prime rib you've ever eaten.
Looks like an excellent cook, Saber - well done