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Please post recipes & pics of smoked/ grilled prime rib

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AzJohnnyC

  • Karma: 2
Watched Diners, Drive-ins and Dives last night and they were at a place in Boise, I think it was Westside Diner, they made a tasty looking prime rib.
#16 - August 11, 2009, 01:11:22 pm
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Mike (AZBarbeque)

  • Karma: 79
Yea, I've seen that before, great looking place.  I immediately called my Brother who lives there now and told him to get over there right away and try it out.

Can't wait to get up there and do so myself..
#17 - August 11, 2009, 01:20:41 pm
Michael J. Reimann
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If God wanted us to be Vegetarians, why did he make animals out of meat??

bearbonez

  • Karma: 9
When I cook standing rib roasts I only take it to 118 degrees internal and then rest. If I took it to 135 it would be way to overdone. It doesn't even have blood in it anymore. :question:

See what working at a restaurant has done to me. Sadly alot of meat goes out that way...most of the orders i get for steak is med well and well done. Same with pork chops and fish.
#18 - August 12, 2009, 09:19:07 am
David "Bear" Nunley

PAT YOUNG

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GREAT point JAY! also SNIDERS seasoning can be found at AJ'S!
#19 - August 12, 2009, 11:31:17 pm

Crash

  • Karma: 19
GREAT point JAY! also SNIDERS seasoning can be found at AJ'S!

Is there an AJ's up in the high hills of AZ???
#20 - August 12, 2009, 11:43:58 pm
I love animals.  They're delicious!
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toys4dlr

  • Karma: 5
Ok, here is the one that I did for Xmas 08.

Started out with a Prime (yep prime) grade whole 7 bone rib roast.



I was only going to cook for the four of us in the family, so I cut it in half.  The second half will be cooked later, so I food saved and into the freezer.



A trick is to cut of the ribs, then tie them back on once you cook it.  Once done, you just have make three cut and enjoy the ribs.



Season it up, I used a combo of Bovine and Prime Rib Season from Pappy's.



Ready to go into the smoker


Into the Stumps


Pulled at 120


Ready to enjoy



#21 - August 13, 2009, 11:26:59 am
Toys 4 BBQ'N
Competition BBQ Team - Anthem, Arizona

Comfort is King with our team

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Jaybird

Now that's done just perfect. That Pappy's is some good stuff too. Where'd ya get the meat from?
#22 - August 13, 2009, 11:31:53 am

toys4dlr

  • Karma: 5
Costco during the Christmas time at the one in Scottsdale (not sure if all of them) was carring Prime grade, along with their Choice Grade.  I just sucked it up and went with the Prime, but in reality I did not think it was too big of a difference from their Choice. 

I forgot to mention that I dry aged it for 7 days prior to cooking.


#23 - August 13, 2009, 11:41:57 am
Toys 4 BBQ'N
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Comfort is King with our team

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smitty250

  • Karma: 6
Costco during the Christmas time at the one in Scottsdale (not sure if all of them) was carring Prime grade, along with their Choice Grade.  I just sucked it up and went with the Prime, but in reality I did not think it was too big of a difference from their Choice. 

I forgot to mention that I dry aged it for 7 days prior to cooking.




Can you explain how you dry aged it?

Thanks
#24 - August 13, 2009, 12:00:29 pm
Loot N' Booty BBQ
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Yeah, and another thing you need to explain is why you posted pics of something that looks that good when I haven't eaten lunch yet! :D
#25 - August 13, 2009, 12:30:44 pm

joshd52

  • Karma: 0
My family has bought a few amazing prime ribs from midwestern meats in mesa.
#26 - August 13, 2009, 12:57:34 pm

SmoknAZ

  • Karma: 1
Now that is a nice looking prime rib. Nothing better that that! ;)
#27 - August 13, 2009, 12:59:45 pm
You can't drink all day if you don't start early.

olivesmoker

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#28 - August 13, 2009, 01:12:49 pm
Danny Petersen
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Thanks Quiggs!

toys4dlr

  • Karma: 5
The Link Olivesmoker posted is very similar to what I do.  I use tea towels, as I bought a bunch at Costco Business.  I open the rib roast, place on a rack over a cookie sheet and cover loosely with the towel.  I place it on the bottom shelf in the refridge and wait.  I change the towels about every two days.

After it is done, you have to trim off the "jerky" dried meat and the other funk and it is ready to go.  I think it the process its worth it, as the end product seems beefier and more tender than when I don't dry age.

That is our Xmas tradition.
#29 - August 13, 2009, 02:32:47 pm
Toys 4 BBQ'N
Competition BBQ Team - Anthem, Arizona

Comfort is King with our team

Q-TO-U-BBQ, Anthem AZ
North Valley Magazine's Reader's Choice Best BBQ for 2010 and 2011

RobOConnell

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I have been thinking the same thing. Prime rib is a bit pricey, but dannnnnngg its good. Nice pics there, had to wipe my face twice just looking at it, :P And its gotta be a bit rare for me too.

Rob
#30 - August 13, 2009, 07:44:32 pm
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