this was my first time cooking a prime rib.
It was better than Lawry's Resturant.
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OH MY GAWD!!! Outrageous looking prime rib. As it happens, we're heading to Lawry's on Memorial Day---but you had better believe that I will be trying your technique for a smoked prime rib cook.
Keep those success stories (and pics) coming.
By the way, I probed a thick fillet of sturgeon that I painted with dijon and maple syrup. I probed to 140º as my finishing temperature. Set the temp at 200º, and in about 90 minutes, we were eating fish that was so moist, we had to keep napkins very close! I am becoming more and more a fan of using the probe. Obviously for ribs---not so easy. Sorry I'm running at the mouth in this response, but I'm about to segue on to my chicken half experiment too! I probed some chicken halves in the thick fleshy part of the thigh. Set the internal temp to be done at 165º. Set the cook temp to 300º. I wanted to see once and for all if chicken skin might get crispy at this higher temp. I can officially now say that I don't give a darn about crispy skin any more. The chicken was so incredibly moist, and tasty. The skin was fun to suck on a bit, eat a little of, and then just discard what I didn't want to eat. I think that it took about 1 hour and 35 minutes in the timing department for the chicken to cook to 165º.
Cheers
Keep those success stories (and pics) coming.
By the way, I probed a thick fillet of sturgeon that I painted with dijon and maple syrup. I probed to 140º as my finishing temperature. Set the temp at 200º, and in about 90 minutes, we were eating fish that was so moist, we had to keep napkins very close! I am becoming more and more a fan of using the probe. Obviously for ribs---not so easy. Sorry I'm running at the mouth in this response, but I'm about to segue on to my chicken half experiment too! I probed some chicken halves in the thick fleshy part of the thigh. Set the internal temp to be done at 165º. Set the cook temp to 300º. I wanted to see once and for all if chicken skin might get crispy at this higher temp. I can officially now say that I don't give a darn about crispy skin any more. The chicken was so incredibly moist, and tasty. The skin was fun to suck on a bit, eat a little of, and then just discard what I didn't want to eat. I think that it took about 1 hour and 35 minutes in the timing department for the chicken to cook to 165º.
Cheers
Fabulous presentation!
Great job!
Great job!
Hi Jeff and GLH,
Thank you
Thank you
Correction I just talked with my Dad, he said that he opened the door once to cool down the smoker.
And that it stayed in the smoker on hold for an hour or so before he wrapped it in foil and into the ice chest.
Hope the next time it comes out as great.
And that it stayed in the smoker on hold for an hour or so before he wrapped it in foil and into the ice chest.
Hope the next time it comes out as great.
Congrats, looks REAL good.
Hi SmokinOkie,
Thank you
I have always wanted to try a Prime Rib smoke.
It was the best Prime rib we have ever had.
I cant wait to do it again the next time stores have a half off sale.
Thank you
I have always wanted to try a Prime Rib smoke.
It was the best Prime rib we have ever had.
I cant wait to do it again the next time stores have a half off sale.
Looks great bem... Hope you have a relaxing daytoday.
H.
H.
Hi Hook,
Thank you,
Brian E.
Thank you,
Brian E.
I finally found your rib roast photos. Exactly what I needed. I used a different seasoning but my results looked identical to yours. Cherry wood I will use in lieu of hickory. You all are great!
quote:Originally posted by bembring:
this was my first time cooking a prime rib.
It was better than Lawry's Resturant.
That's a good wood for beef. I like a cherry/oak combo as well.
Thank you Cookshack friends,
Im glad you all liked my post : )
The Prime rib was awesome.
Im ready to do it again, but none of the stores have Prime Rib on sale.
So far only rib roasts are on sale.
Will it be much different then Prime?
Im glad you all liked my post : )
The Prime rib was awesome.
Im ready to do it again, but none of the stores have Prime Rib on sale.
So far only rib roasts are on sale.
Will it be much different then Prime?
I think you will notice a difference in quality. When it's not prime, I would just as soon slice it up and grill as steaks. I am not saying you shouldn't try it.
quote:Originally posted by bembring:
Thank you Cookshack friends,
Im glad you all liked my post : )
The Prime rib was awesome.
Im ready to do it again, but none of the stores have Prime Rib on sale.
So far only rib roasts are on sale.
Will it be much different then Prime?
Smartypants thought comes to mind...
Yep you'll be able to buy three instead of one.
If you can find a good high choice, you should be fine. Prime is great but difficult to find.
Like Ribdog and others said,if they have a real prime,they have probably wet,or even dry aged it.
You see them in the high end stores around Christmas holidays.
You see them in the high end stores around Christmas holidays.
There is not a "high choice" category. There is 'choice' and then 'prime'. I doubt the meat producers expect consumers, including anyone on this forum, to be meat judges when we go to the grocery store or meat market, although I did dabble in it 30 years ago during my FFA days. I am sure some of you contest cookers like to talk about how to pick out the best looking cuts of meat, however.
Just consider this another "Smartypants" post, in good humor.
Just consider this another "Smartypants" post, in good humor.
Yep GLH,there is no USDA grade of high in a category.
As you suggested,many of us look at an expensive steak and check for marbling,a vein of gristle running through it,etc.
The" branded" beef, like Certified Angus Beef, advertise that what you get will be from the top of the grading pyramid ,where prime is the very top and choice may go down another 10%-12%.
They" claim" to keep their shipments in the upper range of choice.
The Hereford programs have a similar program,that they give their own assurances without USDA grading.
Some high end markets may offer these and Prime.
As you suggested,many of us look at an expensive steak and check for marbling,a vein of gristle running through it,etc.
The" branded" beef, like Certified Angus Beef, advertise that what you get will be from the top of the grading pyramid ,where prime is the very top and choice may go down another 10%-12%.
They" claim" to keep their shipments in the upper range of choice.
The Hereford programs have a similar program,that they give their own assurances without USDA grading.
Some high end markets may offer these and Prime.
Agreed. I like lots of fat on my ribeyes.
My apology, forgot to to say how great the photos were. They really helped me. Can't find any "Prime" meat here. The roast I cooked was a Hereford [Choice] Rib Roast. Some markets call a Rib Roast a Prime Rib; but the meat is "Choice". The Hereford Rib Roast was $9.95 per pound. Only "Prime" Rib Roast I have seen are in the specilized meat catalogs, ie, Allen Brothers, $250.00+ You all are great!
quote:Originally posted by bembring:
Thank you Cookshack friends,
Im glad you all liked my post : )
The Prime rib was awesome.
Im ready to do it again, but none of the stores have Prime Rib on sale.
So far only rib roasts are on sale.
Will it be much different then Prime?
We get a large boneless prime rib roast every year from the company we work for. Wife and I both work there so we get 2! Yes, I am bragging!