Jay1924: Take a look here and do some reading: Prime Rib | Cookshack . There is a lot of discussion about wet and dry aging PR for the holidays. Seriously good eats.
Thanks Mike. It looks like the link to the PDF Smokin posted is broken - it takes me to the CS Recipes page (not a pdf). There is a "PR on an Amerique" recipe there, but not Smokin's 101. Plus, despite the title of the recipe, it talks about a PG500. Sigh - I guess things get messed up after 10 or 11 years.
Jay1924: Go to the top of the page and click on topics. Go down to additional smoking topics and click. Go down to prime rib and click. You will find the 101 at the top (it works for me). There is a bunch of stuff just on prime rib here. A lot of this is from the old "active" forum and is where I started 18 years ago. Lots of good recipes and ideas in Additional Smoking topics area.
Well, I've tried every way I could find. Everything eventually takes me to Smokin Okie's post from 10/28/10, where he has a link to "Prime Rib 101 PDF" But that link just takes me to the CS recipes page. I also tried searching for Prime Rib 101 and got the same result. No PDF file. OK, I give up.
I think many will find this interesting. You will find "FORMER MEMBER" answering questions for SmokinOakie. (same person?) Lots of topics/posts. They go back to 2003 2005 etc.A bonanza! My personal take is that Smokin' changed his moniker. In any case, enjoy!!!!!
Idahomike: Thanks! However you did that, it worked!
Oldsarge: I think the Forum changed it for him.
Thanks for locating the 101. I wasn't able to find it earlier. Well, I smoked a 5# PR the other day. It was good, but there is room for improvement. Wish I had seen the 101. I pulled the meat when the internal temp was 123F. I had an extended time under tented foil because my dinner quests were delayed about 45 minutes. I was not sure how much the meat would continue to cook during and extended hold time. The meat was good, but just a little too rare. Didn't have any au jus to warm it up a bit, but flavor was great. Put a foil pan with a couple pounds of quartered crimini mushrooms beneath the meat. The mushrooms were lightly dressed with oil and seasoned with salt, pepper and thyme. They were amazing. Sorry, I didn't take pics.
Jay1924: I have most of the old 101's saved to my computer. I don't know why the forum people have taken them off of the web site. Just let me know if there are others you want to see.
Downersgrovecook: The prewarmed cooler is very handy for keeping things warm. I am not sure about PR but know that a couple of hours in the cooler really helps with brisket and pork shoulders. My wife is not a fan of smoked au jus. You can make it by either putting the PR in roasting pan with a roasting rack, or just by putting a roasting pan under the PR in the smoker to catch the drippings. We find it easier just to use packaged au jus mix. Johnny's French Dip Au Jus is a good one. There is sort of a rule of thumb for carryover cooking. Depending on the temperature that you cook the meat at, you will see a 5 to 10 degrees rise in temperature after you pull it out of the smoker. The hotter the smoker the higher the carryover temp will be. Your PR should have been right on the cusp between medium-rare and medium.
We like rare to medium-rare so I'm thinking I'll pull it out of the smoker at around 100 - 110F and into the hot oven till about 120 - 125, then rest 15 - 20 minutes under foil and serve. If I can get the timing right...
Thanks for the input Jay and IdahoMike. I’m thinking maybe the temp only rose about 5 degrees and 128 is just too rare for me. I warmed up some leftover in a packaged Au jus and it was delicious. Appreciate all the help.