drinkoj
Well-known member
EdGs asked that I given an update on how my prime rib went.
Cooking a 11.2 pound prime rib, bone cut off with it tied back onto the meat with butchers twine using a vertical smoker PBV7 series. Tuesday night I pulled the meat out and put kosher salt all over, letting it sit in the fridge for about a hour, washed the salt off, dried it, and put it back in the fridge. Christmas morning pulled it out and covered it with olive oil, Meat Church Holy Cow and Gourmet Garlic and Herb seasoning and cracked black pepper. I also pulled back the tied bones and seasoned the underside of the rib roast to get more flavor along with the flavor the bones give it. Smoked the meat at 250F one shelf slot higher than middle as that's my sweet spot with 3/4 full water pan. Now my smoker has a 15F swing from the temp I set it at, so I use one of my four temperature probes to hang right below the top of the meat to track the smokers temp, while having the three other probes poked into the center of the meat on the right, left, and top. It took 4 hours and 20 minutes to get to an internal temperature of 125F. I pulled it out, wrapped it in tin foil, slipped it into a warming bag (thank you Temu!), put it in the car covering it with a blanket that my dogs sit on, and drove 15 minutes to my in-laws for lunch. It sat another 5 minutes in the house and then I stuck it with a probe and had a temp of 132F and that's perfect for our family. I cut into that gorgeous piece of meat and it was a perfect pink with the fat rendered down to were it melted in your mouth.
Lessons learned:
1. After about 45 minutes of smoking, meat temps rise at about 1F every 4 to 5 minutes and lessens in time as it approaches the 125F point. I was originally thinking 3.5 hours but it took the 4 hours and 20 minutes.
2. Next time I will crispen up the outside of the meat as mentioned to give it a bit of a crispy layer with some butter and the oven at 500F. The outside was a a little wet and made it harder to hold on to cut than I liked, but due to running late, everyone was hungry and my wife had already been fighting off the dragons from starting without prime rib.
Cooking a 11.2 pound prime rib, bone cut off with it tied back onto the meat with butchers twine using a vertical smoker PBV7 series. Tuesday night I pulled the meat out and put kosher salt all over, letting it sit in the fridge for about a hour, washed the salt off, dried it, and put it back in the fridge. Christmas morning pulled it out and covered it with olive oil, Meat Church Holy Cow and Gourmet Garlic and Herb seasoning and cracked black pepper. I also pulled back the tied bones and seasoned the underside of the rib roast to get more flavor along with the flavor the bones give it. Smoked the meat at 250F one shelf slot higher than middle as that's my sweet spot with 3/4 full water pan. Now my smoker has a 15F swing from the temp I set it at, so I use one of my four temperature probes to hang right below the top of the meat to track the smokers temp, while having the three other probes poked into the center of the meat on the right, left, and top. It took 4 hours and 20 minutes to get to an internal temperature of 125F. I pulled it out, wrapped it in tin foil, slipped it into a warming bag (thank you Temu!), put it in the car covering it with a blanket that my dogs sit on, and drove 15 minutes to my in-laws for lunch. It sat another 5 minutes in the house and then I stuck it with a probe and had a temp of 132F and that's perfect for our family. I cut into that gorgeous piece of meat and it was a perfect pink with the fat rendered down to were it melted in your mouth.
Lessons learned:
1. After about 45 minutes of smoking, meat temps rise at about 1F every 4 to 5 minutes and lessens in time as it approaches the 125F point. I was originally thinking 3.5 hours but it took the 4 hours and 20 minutes.
2. Next time I will crispen up the outside of the meat as mentioned to give it a bit of a crispy layer with some butter and the oven at 500F. The outside was a a little wet and made it harder to hold on to cut than I liked, but due to running late, everyone was hungry and my wife had already been fighting off the dragons from starting without prime rib.
