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Well. I wanted to share some pictures of the Standing Rib Roast we had for Christmas. I followed an abbreviated version of Smokin's Prime Rib 101 with great results.

On Christmas Eve morning, I took an 8.5 lb roast and coated it with Lea & Perrins worcestershire sauce, rubbed it with Canadian Steak Seasoning, then lightly sprinkled it with rosemary. Here is a picture of the roast after being wrapped in Saran Wrap and put into the fridge for 24 hrs.


Once the rib roast was removed from the fridge on Christmas Day, I sprinkled it with more of the Candian Steak Seasoning and let it set on the counter for 90 minutes. I loaded the smoke box with both a chunk of oak and wild cherry (total 3.5 oz), 4 garlic cloves, and 3 sprigs of rosemary. I don't know if the garlic and rosemary affected the roast very much, but my backyard smelled great.


At the same time the roast and smoker box went into a 190* preheated smoker. After 1.5 hrs I then kicked the smoker temp to 225*. The internal temp reached 124* in roughly another 90 minutes. At this point, the roast was removed from the smoker and tented with aluminum foil. After resting it for 30 minutes, I placed it into a 500* oven (preheated for 45 minutes) for 6 minutes to develope a nice crust (used this method cause my smoker won't exceed 300*). I removed it from the oven and immediately sliced it and served.


A picture is worth a thousand words. It turned out perfect. Best prime rib I've ever had. Very little graying at the edges, probably brought about by the slow cooking and searing at the end. A nice smoke flavor. Tender. Great crust.

As we've often heard, start with great ingredients. Good cut of meat (mine was choice, just short of prime grade), good rub, great instructions, and a Cookshack. The nicest thing about it was once it was in the smoker, I didn't have to baby sit it and enjoyed my kids opening gifts while the smoker did the work by itself.

That's my son's hand while he waited with bated breath to get at the prime rib. You should have seen the look on his face when I told every body to hold on for a second so I could take the picture. Big Grin Cool

Man. Those bones were delicious.
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quote:
Originally posted by cal:
...where's all the juice?


You must not be following PR 101. If you let it rest long enough, you should have little if any initial juice leaking out. Did 2 over the holidays and neither of them had any juice on the platter. First one rested two hours, second one for one hour.
I am following this to a "t". I have 2-9lb roasts. I just seasoned them and put it back in the fridge for tomorrow. I will start smoking it at about 10am. Looking for dinner around 4pm.

I didn't find and Canadian steak seasoning. I did find Montreal Steak seasoning. It looks similiar. I also used our own dried rosemary. I will put garlic, rosemary and hickory/cherry wood in the box. Thanks for the recipe. I am confident it's going to be great. I sliced a little bit of meat off the rib and pan seared it. MMM MMM MMM.
quote:
Originally posted by Padrefan98:
I am following this to a "t". I have 2-9lb roasts. I just seasoned them and put it back in the fridge for tomorrow. I will start smoking it at about 10am. Looking for dinner around 4pm.

I didn't find and Canadian steak seasoning. I did find Montreal Steak seasoning. It looks similiar. I also used our own dried rosemary. I will put garlic, rosemary and hickory/cherry wood in the box. Thanks for the recipe. I am confident it's going to be great. I sliced a little bit of meat off the rib and pan seared it. MMM MMM MMM.


Canadian Steak seasoning is a different brand of the same seasoning as Montreal Steak. Same basic stuff.
Couple of quick notes about my prime rib results.

1. Outstanding. Everyone loved it.
2. I pulled the smoke box about 3/4 of the way through. It was starting to smell burnt. Probably the Rosemary and Garlic. No noticeable trace of burnt anything in the end results.
3. I started to panic when at 90 min. the roast was still only at 70 degrees. I kicked it up to 250. This got me to 124 on schedule 90 minutes later.
4. I pulled at 124 and tented. I held for about 35 minutes and then Seared it in the 500 degree oven for 10 min. My temp was 140. I thought it could have been more rare. I ended up with medium all the way through. But everyone loved it. I think next time I will skip the sear or reduce the time. (my mistake) I also may have tented it too tight.

What should the ending temp be to get rare? Did my changes to the temperature increase and the longer sear time take me past rare?

A very good recipe. Thanks pags! You made Christmas dinner a delight for my family. Thanks for posting this.
The higher smoke temp may have given you more temp carryover. If the PR rests for an hour or more then the short sear shouldn't affect temp much.

I split temp the smoke 190*/225*, rest at least an hour loosely tented, and sear for 6 minutes. That give me a beautiful medium rare. I had zilch gray at the edges this time. It turned out beautiful.

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