Prime Rib

[smoken tank]

My thanks to Owrstrich. I used his instructions pretty close for the prime rib I did today. I did 14 lbs. I couldn't pick up the meat till saturday so I could only put it in the fridge with the Lipton onion soup mix on it for about 24 hours in stead of two days. The rest he was right on about.

I got the smoker up to 300 and thought I might have blown it. I was slow getting the top rack with extra fat, the middle rack with the meat and then the temp prob in. I lost most of the heat having had the door open so long.

All most 4 hours to the minutes the temp was at 140. Pulled the meat and I did alittle something different. I basted with a horseradis pepper jelly. Then in to ftc for about 3hrs.

I'll let ya know how it was with the pepper jelly tomorrow after we devour the ribs today.

Thanks for all your support.

Smoken Tank[:D]

1-2-06 Had the prime yesterday. Had a great flavor the horseradish pepper jelly gave it just a slight sweet tast on the outside. My  temp prob must have been off though. It read 140 when I took it out but after 3.5 hrs ftc it came out way to done for my tast no red innards at all. Flavor great but somewhat dry. Family all ate it with no complaints though.

Smoken Tank

[owrstrich]

tank... it takes practice... if your rib would have turned out perfect i would take some credit... since it was less than perfect i will blame it on the altitude...

anyway... with a little practice it will be perfect... its my opinion that the grade of meat has a lot to do with what the internal should be... i never take them above 135... usually only 130...

i have pulled them at 125... innerds still bloody... not just pink and juicy but bloody... thats when i started pulling at 130 prime and 135 select...

i think you are talking about this thread...

http://forum.bradleysmoker.co.uk/forum/topic.asp?TOPIC_ID=2724&SearchTerms=lipton

owrstrich

Advanced Member

180 Posts
   
Posted - 23 Dec 2005 :  23:43:48  Show Profile  Email Poster  Edit Reply  Reply with Quote  Delete Reply

i have done the rib roast a few times... select... choice... prime...

chezz is right on about the lipton onion soup mix and not overcooking...

dont let the roast touch the sides of the bs... make sure it will fit on a rack... you want it to go wall to wall but not touch... if too wide you must trim to fit...

my best effort was this...

sliced between the bones and the roast... rubbed into the cut and rolled the roast and in lipton onion soup mix with black pepper and garlic powder... tied the bones to the roast... tied it all up in a plastic supermarket bag in fridge for 2 days...

let roast come to room temp... out of fridge for 2 or 3 hours... fired up puck burner and heat element... slider all way hot... pre heated to 300 deg or as hot as it would go... vent closed...

now let me say right now... low and slow... low and slow... except the rib roast needs hot hot hot... in my opioion... everything else... low and slow... low and slow...

slide a puck on the burner and slide in the beast rib bones down... do it fast... dont lose the heat... anyway... the temp will fall... vent 1/3 open... temp will fall as roast absorbs heat...

4 hours of smoke... i use hickory... or until internal hits 135 internal on select and choice or 130 on prime... everytime i have done rib roast it has been a 4 to 5 hour cook... so it goes very quick...

the reason i switched from low and slow on the rib roast to hot hot hot is because low and slow rendered great innerds but the crust was not great...

hot hot hot renders me great innerds and great crust...

now about ftc... wrap that beast and ftc between 2 to 6 hours... i almost always ftc for 4 to 8 hours anymore... why the long ftc... because that ftc really freaks me out...

mix up some horseraddish and some sour cream... cut off the bones... cut roast into 12 equal sized slabs... you wont even need a knife...

now... i would get 7 bones per rack... so if you have 12 bones on 2 racks... everyone gets a bone... if you dont have 12 bones to share... eat them your bad smokin azz self...

dont worry... 4 hrs smoke... slider all way right... pull at 130-135 and ftc and you can not... can not... screw it up...

you gotts to eat the beast...

owrstrich

Edited by - owrstrich on 23 Dec 2005 23:59:25

[Tazman1602]

I know it's been a LONG time since anyone posted to this thread, hoping to bump it back up to the top. I rarely if ever have posted here but have scammed your recipes for years. Every year at Christmastime I come back and review this thread on prime rib cooking, and every year our prime turns out PERFECT for Christmas Dinner!

If anyone has any reservations about cooking a prime rib in your Bradley, Don't worry. Follow this thread and I garentee you it will turn out better than any prime you can buy in a Resturant!

Merry Christmas everyone!

Art