This is what 3 yrs of lurking in the cookshack forums does ...
After 3 yrs of lurking and 4 years of researching, I finally smoked a prime rib.

Bone in Prime Rib 7.5lbs
Cooked @ 250 until internal temp of 110 degrees.
Lowered temperature to 140 degrees (without opening the door) until internal temperature reached 120.
Opened door for a few minutes and left for 4 hours.
Final result = internal temperature of 134 degrees.

It looks good! How did it taste? What was the total time?

quote:

Originally posted by vettman1:
It looks good! How did it taste? What was the total time?

I don't think prime rib could taste bad. Honestly , it was better than any restaurant I have been too. ( and I have tasted many PR's )

How long did it take?

Great job! That looks fantastic!

John

Looks great!

Must have been precipitating.

Why did you leave the other 2 grills in during the smoke?

Looks really rare, even for me. Might be flash effect.

Good job and good Q-porn!

Good looking piece of meat.

GLH,

As far as I'm concerned, with a good tender cut of meat, "If the blood don't run, it's overdone. I eat beef well done, but Vietnam in the late sixites changed a lot of my tastes in food.

After the crap we had to eat, you started looking for anything with flavor. I remember pulling a raw onion out of the ground, cleaning it off, and eating it like an apple.

When I first got home, and we grilled steaks, my Dad refused to sit at the table because I cooked mine so rare. I even prefer vegetables fresh or frozen and microwaved with little or no water, sometimes steamed, or smoked to where there's still some crunch.

I will try to answer all questions in a single reply.

Vettman1: It only took the roast a couple of hours to come to my hold temperature, then about 1 hr after that until the plateau.

GLH: Believe it or not, I prefer it that rare, in fact a little more rare; however, due to our guest, I had to cook it to 134. In fact I finished off a couple of the outside pieces even more for a couple guests. (in my oven)

ezgoin: It looks like we have similar tastes even though in the early sixties I don't think my parents were even married. hehe

Great job kosy... super pics too.

bob

Great pictures!!!

What did you use for a rub on the prime rib?

Good looking stuff, congrats!

quote:

Originally posted by kosy1993:
... however, due to our guest, I had to cook it to 134.

Cook it the way you want. If they want it more "done" you can nuke it or grill it for a few seconds and it will cook more.

quote:

Originally posted by Qnorth:
Great pictures!!!

What did you use for a rub on the prime rib?

For a rub I used:
2 tablespoons pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoon thyme

The rub was made up on the spot...

Hey it looks great .Did you use any wood? If you did what kind and how much

quote:

Originally posted by kosy1993:
I will try to answer all questions in a single reply.

Vettman1: It only took the roast a couple of hours to come to my hold temperature, then about 1 hr after that until the plateau.

GLH: Believe it or not, I prefer it that rare, in fact a little more rare; however, due to our guest, I had to cook it to 134. In fact I finished off a couple of the outside pieces even more for a couple guests. (in my oven)

ezgoin: It looks like we have similar tastes even though in the early sixties I don't think my parents were even married. hehe

I wasn't implying I don't like it rare, I do. I was just saying it looks completely raw, on my monitor.

Brilliant!