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7 replies

Ist Prime rib.... PERFECT

H hypnochuckMember
I have had my 55 for a few months now, and have done numerous ribs and butts. I really wanted to try some beef so I stopped at just my local supermarket ( Vons's, on the west coast) and found a rack of frozen beef ribs to play with.
I was checking out the rest of the meat counter when I found a very nice 2 bone 5 1/2 pound prime rib. It was a verry nice piece of meat so I bought it. I dont know what grade it was, but
I am sure that it was only Supermarket quality.
I took it home and told the Mrs that I was going to put it in the smoker. Well she just about had a cow of her own right there. WHAT, she said, your going to put that expensive cut of me on the smoker?? it will ruin a good Prime rib.
I was determined despite her lack of belief and forged on.
I check all my books and determined that 135-140 degree internal temp would be about right. I kept the prep to a minimun just a little olive oil to make it tacky and some garlic seasoning and a generous coating of Montery Steak seasoning from Costco.
I used 2 oz of hickory, and 4 os of cherry wood chunks, set the temp at 225 and closed the door. I did not want too much smoke on a prime rib so after 45 minutes of smoke I opened the door and removed the wood box. Locked it up again and waited. it took about 3 1/2 hours , but when the internal temp was 140 I took it out,
It was beautiful, nice dark brown color and very sill very moist on the outside. I let it rest ( without foil) for about 30 minutes and then started carving for dinner,
The inside was perfect, pink all the way thru and extemely juicy with clear fluids ( Not blood red, and not raw at any point)
I would have entered this in any beef contest. it was absolutely perfect. My wife was amazed and I am sure that her oven will NEVER see another prime rib. I have had excellent prime rib in a lot of fancy resturants, and I would have put this one up against any of them.
Once again CookShack makes things foolproof.
I know alot of folks are waiting for that new model, but I will tell ya right now, that it would take at least six strong men and a team of horses to take my 55 away from me.
Best wishes to all
HypnoChuck
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FM Former Member
HypnoChuck:
Thanks for the post as I have recently purchased a 55 and I have not made it back stateside to give it a go yet. I should be flying out in less than 48 hours and sure look forward to getting home and taking a look at the smoker, (after kissing the wife and patting the dog on the head).
I have a SmokenTex and have been using it for about 3 years but I have never smoked a prime rib in it. I have wanted to try one but have just never gotten around to it. After reading your post I will put prime rib on the top of my list of items to break in my 55 with.
FM Former Member
Sounds great Hypno.

Don't know that I'd worry about the beef taking on too much smoke, I would have left what you had in there until it burned out. Just an ounce or two works great for PR.

Hope you don't mind me jumping into to your thread, did something similar last week.

Here's a photo of a Prime Rib I sliced up and did in the FE 100, for comparison.



Full story/pictures in:
Prime Rib/Steaks in an FE 100
FM Former Member
While I'm not new to smoking I admit that I don't know too much about "real" smokers. What's a 55? I'm assuming that it's a large smoker made from or at least in the shape of a 55 gallon barrel is this correct? Does anyone know where I can do some more reading on them?

Smokin that picture is killing me. I haven't eatin a thing today so my mouth is watering!
FM Former Member
A 55 is a CS model 55. There is the 50, the 150, the 200, etc, etc.

That photo was done on a FE100 which is a Fast Eddie 100.

Click on the "home" button in the upper left hand of the page and it will take you to the Cookshack main page. In the upper right hand of the page are "tabs" for home, residential and competition smokers.
FM Former Member
Welcome irhusker

In this forum and the cookshack forum, 55 or 008, etc. refers to the model numbers of Cookshack smokers, i.e. Cookshack model 55 or model 008. Sometimes you will also see CS 55 or CS 008. If someone is talking about another manufacturer then they usually refer to it by name.

As far as research, there are lots of places on the web and thoroughly research this forum and the archives. You'll find lots of info about many smokers with candid comments. Also check out the Kansas City Barbeque Society web site - they have links to a lot of smokers.

Good luck!!! Big Grin
FM Former Member
Thanks for the great info, Chuck.

I bought a lovely 4.5# AAA boneless Prime Rib today and followed your instructions.

I wiped it down with just a tiny bit of commercial oily/spice rub, (Club House Roasted Garlic & Peppers Rub Marinade), but in the futue I will probably just drizzle with olive oil and sprinkle with steak spice.

It turned out p-e-r-f-e-c-t-l-y !!
It was, without a doubt, the best piece of beef I have ever enjoyed.

I used about 2oz of hickory and 2oz of cherry and dumped the firebox after 45 min.

Total cooking time, including smoke, was 3 3/4 hrs, (to 142 deg).
The half hour rest at the end seems to be very important because the texture was visibly different afterwards.

I added bit of water and some steak spices to a good quality BBQ sauce which I warmed up and served on the side.

In the future, I will probably use 2oz, (or less), of some sort of very mild wood but not bother pulling it out early.

Thanks again for leading the way !

John

BTW, I made smoked/baked potatoes yesterday and they turned out great.
Rubbed down some really big "new" potatoes with olive oil and sprinkled them with sea salt. Wrapped them in foil and put 'em in my Smokette with about 2oz of maple for 4 hours @ 225.
They were very tender and moist, (not mushy).
I slight hint of smoke - not like potatoes that were salvaged from a restaurant fire or something :-)
They were a big hit too.
H hypnochuckMember
Hi Platypus
I am so glad that it worked out for you too.I took my roast out at 140 degrees, but next time I will take it out at 130-135 degrees as it could have been just a little rarer, especialy if I am going to reheat the leftovers. I was amazed that mine came out so well on the first try.
As a side note, the Beef ribs that I picked up at the same time as my roast.... Well I did them yesterday, very little prep.. just a LITTLE of CookShack Rib Rub, 6 0z of Hickory 225 degrees for 3 1/2 hours.. once again PERFECT
Thanks for the info on the potatoes. I have never attempted that before, but you can bet that the next rack of ribs that goes in will have some potatoes as company. I would also like to try some Corn-on- the -cob, Do you have any thoughts on the idea??
Best wishes
HypnoChuck

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