I cooked up a 5 lb. prime rib today.Worcestershire ,montreal steak seasoning,and garlic rosemary seasoning 250* to internal of 135*. pecan for smoke. WONDERFUL!!!
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Looks great. About how long did it take from start to finish? Did you finish it in the oven at a higher temp? Thanks for the picts.
Nope, it took about 4 hrs, very windy and cold. once internal temp hit 135* I removed the meat tented in foil for about 15 mins. And sliced.
I did 2, 4 pounders yesterday.
Seasoned with wooster and montreal 24 hours ahead.
1400 hours-put in 250*F smoker with lots of dried garlic and rosemary leaves and an 8" dry corn cob. Meat temp 37*F, outside temp 55*F, clear, gusty wind from west.
1600 hours-meat temp 120*F, outside temp 50*F, cloudy, gusty west wind. Turned 008 off, opened door. Meat temp rose to 132*F. When it fell to 131*F, put in 500*F oven for 10 minutes, (helped the presentation), took out, sliced, served to inlaws, kids, wife.
1700 hours-Son and father in law loved it, son even ate the fat. (he is skinny anyhow) I thought it was a tad too smokey with a tad too much spice. It was still pretty much rare in the center. I am wondering if my probe is off a bit or I had it in a fat pocket. Overall out of 10 I would give it an 8.
I disagree corn cob makes mild smoke. It seemed stronger than white oak heart.
Happy new year everyone!
Seasoned with wooster and montreal 24 hours ahead.
1400 hours-put in 250*F smoker with lots of dried garlic and rosemary leaves and an 8" dry corn cob. Meat temp 37*F, outside temp 55*F, clear, gusty wind from west.
1600 hours-meat temp 120*F, outside temp 50*F, cloudy, gusty west wind. Turned 008 off, opened door. Meat temp rose to 132*F. When it fell to 131*F, put in 500*F oven for 10 minutes, (helped the presentation), took out, sliced, served to inlaws, kids, wife.
1700 hours-Son and father in law loved it, son even ate the fat. (he is skinny anyhow) I thought it was a tad too smokey with a tad too much spice. It was still pretty much rare in the center. I am wondering if my probe is off a bit or I had it in a fat pocket. Overall out of 10 I would give it an 8.
I disagree corn cob makes mild smoke. It seemed stronger than white oak heart.
Happy new year everyone!
Anyone else have prime rib or rib roast results? Sorry I forgot to take a photo.
yeah GLH,
I did up a 3 bone rib roast and 1 slab of spares for my parents and myself. Man was that a good meal.
I tell you 1 thing. The stuff I made yesterday was 10 times better than the stuff I got at the restaurant New Years Eve.
Its looking like a PR sandwich for lunch!
I didnt get any pics either. Made at my place and hauled to parents house. Didnt feel like dragging thae camera around.
I did up a 3 bone rib roast and 1 slab of spares for my parents and myself. Man was that a good meal.
I tell you 1 thing. The stuff I made yesterday was 10 times better than the stuff I got at the restaurant New Years Eve.
Its looking like a PR sandwich for lunch!
I didnt get any pics either. Made at my place and hauled to parents house. Didnt feel like dragging thae camera around.
A little late on this. I did this sirloin tip roast (4.7 lb) on NY's day in the 055. Cook temp of 225, removed at internal temp of 120. Rubbed with Rosemary/garlic mix, montreal steak, and granulated garlic. Put some Rosemary/garlic in the wood box with 2oz Apple and 2oz Hickory.
Taste was superb. A little tough but we like it rare and it's not going to be tender at that temp.
Taste was superb. A little tough but we like it rare and it's not going to be tender at that temp.
Tried to attach 3 small pictures.... but none of them showed up. Maybe I'll just try one.
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Qnorth -- Did you like the results of your smoke? Sounded like a bit much wood. Roast looks good but I think I'd have to go about 10˚ higher on the internatl Roast looks like it could still moo a time or two 
Good job!
Good job!
That is the way I like my beef also. Rare.
Wheelz: you're right. That would have been too much wood. It was more like 1oz of each. Picked out smaller pieces than I would normally use.
Yes we liked the results, and as we ate it, my wife said "I think you're ready for PR". Right on!
Yes we liked the results, and as we ate it, my wife said "I think you're ready for PR". Right on!
When I use my Smokin-Tex for roasts (Tri-Tips) I always go for maximum temps @ 250 with an internal temp of 135 degrees. Always comes out moist and tender.....use very little wood if any.
dan
dan