AZ Barbeque.com
BBQ Related Topics => BBQ Recipes => Beef Recipes => Topic started by: joshd52 on August 07, 2009, 05:29:40 pm
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Looking for ideas.
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Great Suggestion, I would like to see this as well. Who's got some??
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No real recipe but for smoking I will put some EVOO on and then either Montreal Steak seasoning or just a simple Kosher salt / course ground black pepper (black and white) rub and let it sit at least a couple of hours. Smoke at 225 to 250 tops until done to your preference. :P I use Hickory. Sorry no pictures.
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We have been smoking/grilling prime rib for years. Best to start with one at least 4 bones, preferrably 6-7 bones ensuring plenty of leftovers for blackened prime rib sandwiches.
Have your butcher supply it "oven ready" or in other words meat cut off the bone of the rib and tied back on. Stuff whole cloves of garlic between the ribs and the roast. Season well the night before with a good beef seasoning, the best is Snider's Prime Rib and Roast Seasoning. Cover well to allow the roast to sweat in the rub. Take rib out about 2 hours before smoking to come up to temp. Open a beer but don't drink it!
We use a weber kettle with fire built for indirect fast smoke grilling. When coals are ready, place a few pieces of red oak bark on each side with all vents fully open. Place your rib, bone side down in the center and cover. Be sure you have a pan underneath. Smoke should go strong and heavy for about 30 minutes. After an hour drape the meat with bacon, and pour the beer over the top.
(http://i877.photobucket.com/albums/ab336/kikisdick/prime002.jpg)
(http://i877.photobucket.com/albums/ab336/kikisdick/prime003.jpg)
Continue cooking for another 1 - 1 1/2 hours or until meat is about 135 degrees. Rest for a good 20-30 miunutes. Use the crispy bacon on top for your twice-baked potatoes. Slice meat into healthy inch and a half slabs. Serve alongside some atomic horseradish. YUMMMM!! We were headed out to get a brisket for Mesquite practice, but prime rib is divine! Might have to switch gears!!
(http://i877.photobucket.com/albums/ab336/kikisdick/prime004.jpg)
This one we injected hence the twin well-done spots. We were not impressed with injecting and wouldn't recommend it. The Snider's is the trick. Used to be hard to find but now with online shopping it is pretty readily available.
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WOW, that looks great. I am going to have to try that as well..
Great pictures and recap...
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Do as said before, as in get your roast prepped. I like to cut the bones almost all the way off. I leave the bones attached like a hinge with just a little chink of meat on the end to keep everything in tact. I rub my roast at least 2 hours before and let it sit on the counter. It is way better to start a roast that closer to room temp than at 34 degrees straight from the fridge. I smoke it at 225 for about 4-5 hours. Once the temp gets up t0 125. I then take it out and get the temp of the cooker up to 450-500, and then place the roast back in to get a nice good sear. It will come up another 10 degrees, and the crust will be awesome!! Make sure to catch the drippings to make popovers, and you are set!! Doing it this way, requires more time, but it is defiantly worth the wait. This roast comes out the same temp all of the way through. Nothing better!!
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Hah. There's them popover thingies again. I posted the intricate and difficult recipe just yesterday or so. Along with the incredibly long list of exotic and hard to find ingrediments. One big popover in a skillet of cast iron of 8 or 10 inches. Well, 2 or 3 of them, if I'm gonna be around. I'm good for 1 alone. DW made a Yorkshire Pudding (that's the one big PO) with ground meat dumped in the middle before cooking, and it was really good. In fact, I don't know why we never did it again. I think Alaska.
dk
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My pics have gone with a dead hard drive on old dead computer....however, I fine chop garlic, shallot, rosemary, oregano, thyme...all equal portions...bout 1/4c each. along with 1/4 c of kosher salt and cracked black pepper, as well as nuther 1/4 c of atomic horseradish. Mix in olive oil till it makes a thick paste...rub on and cook at 250 till prime rib hits 135. Let it rest for 30 minutes, slice and serve. I also keep a pan under to catch drippings. Add a lil beef base (bullion) mixed in water as directions say...less ya got some homemade beef stock layin around. Add some kitchen bouquet and corn starch slurry till passes the spoon test and ya got yer au jus.
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WOW!!! That sounds great will have to give it a try. It's all about the atomic... As for the beef base, we use minor's concentrated bases, available here
http://www.soupbase.com/
Really authentic, clean and pure tasting and you can get low sodium varieties too. My wife is a retired personal chef and we used to buy this before the general public was able too. Still have a shelf in the fridge dedicated solely to bases and flavor concentrates.
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We have not been a big Prime rib people But you made that look really good. Must try that recipe for sure Thnaks for the Pics
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That looks awesome - I am salivating!!
I smoked a prime rib for mothers day this year. It was a pretty simple recipe because I was just starting my smoking obsession.
I used a rub of minced garlic, sea salt, black pepper, and rosemary. Let it sit for about 1.5 - 2 hours at room temp. then put it on. At the time I was using a ECB so not sure about the temp. (It was IDEAL the whole time). It went for about 4 hours and turned out awesome. I will try again with my WSM and remote thermometers next time.
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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:
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I'm with you Jay,
Love a Rare Rib Roast. My Mother in Law, likes it so rare, I think it could still walk around. :laugh:
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Ok, Now I must have Prime Rib! Looks GREAT!
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I'm with you Jay,
Love a Rare Rib Roast. My Mother in Law, likes it so rare, I think it could still walk around. :laugh:
That's the only way to have it.. Gotta be able to talk to your cow and see where it's been... ;D
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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.
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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..
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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.
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GREAT point JAY! also SNIDERS seasoning can be found at AJ'S!
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GREAT point JAY! also SNIDERS seasoning can be found at AJ'S!
Is there an AJ's up in the high hills of AZ???
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Ok, here is the one that I did for Xmas 08.
Started out with a Prime (yep prime) grade whole 7 bone rib roast.
(http://inlinethumb01.webshots.com/41344/2624149020080213774S425x425Q85.jpg) (http://entertainment.webshots.com/photo/2624149020080213774keoVwD)
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.
(http://inlinethumb28.webshots.com/45659/2688574360080213774S425x425Q85.jpg) (http://entertainment.webshots.com/photo/2688574360080213774RfODKZ)
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.
(http://inlinethumb33.webshots.com/44768/2940298310080213774S425x425Q85.jpg) (http://entertainment.webshots.com/photo/2940298310080213774NuMumg)
Season it up, I used a combo of Bovine and Prime Rib Season from Pappy's.
(http://inlinethumb16.webshots.com/40079/2136479670080213774S425x425Q85.jpg) (http://entertainment.webshots.com/photo/2136479670080213774UACeAC)
Ready to go into the smoker
(http://inlinethumb02.webshots.com/45761/2531830720080213774S425x425Q85.jpg) (http://entertainment.webshots.com/photo/2531830720080213774qEnoKe)
Into the Stumps
(http://inlinethumb58.webshots.com/45113/2781144780080213774S425x425Q85.jpg) (http://entertainment.webshots.com/photo/2781144780080213774JeSdpV)
Pulled at 120
(http://inlinethumb23.webshots.com/39446/2696027650080213774S425x425Q85.jpg) (http://entertainment.webshots.com/photo/2696027650080213774YSretq)
Ready to enjoy
(http://inlinethumb09.webshots.com/45576/2117725270080213774S425x425Q85.jpg) (http://entertainment.webshots.com/photo/2117725270080213774QILUKe)
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Now that's done just perfect. That Pappy's is some good stuff too. Where'd ya get the meat from?
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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.
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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
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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
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My family has bought a few amazing prime ribs from midwestern meats in mesa.
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Now that is a nice looking prime rib. Nothing better that that! ;)
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Can you explain how you dry aged it?
Thanks
http://www.foodnetwork.com/recipes/guy-fieri/dry-aged-prime-rib-roast-recipe/index.html
Came out great if you have time to do it.
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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.
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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