I smoked a 5 pound prime rib yesterday and took some pictures with my new T2i.. just thought I would share the love;-)
A cut was made down next to the ribs.. then it’s all tied up with butchers twine.
I would normally do this myself.. but yesterday the butcher asked me if I wanted him to do it so I just let him.
The outer layer of meat likes to pull away from the rest of the meat.. if this happens it will not cook evenly and the part that pulls away will end up being overdone. To prevent this from happening, you tie it up with butchers twine about every 3/4 inch or so for the full length of the roast.
The cut is just one that I like to make before the fact… a clean cut right next to the feather bones.. those large bones that are on one side. I don’t cut all the way through but just down to the end of the bones. Once the prime rib is done cooking, it makes it easy to just untie the roast and make the final cut through the meat to remove the bones leaving you with a nice piece of meat that you can slice into pieces.
Look at that marbling..Sweeeeeeeet!!
Sprayed with extra virgin olive oil very generously.. all over.
I wanted to use something a little different so instead of my rub.. I used Emerils Steak Seasoning. Delicious!!!
I could also have just used kosher salt, course pepper and garlic powder.
Sitting on the Weber grate.. cherry smoke is hard to beat!!
Took it off at 135 since everyone was starving to death and I knew it would not be resting as long as it normally does.
In most case, I would remove it at 125-130 and let it creep up to 135 with some foil tented over it.
Look at that beautiful coloration!
Man! Does that look juicy or what!!? It was so tender you could cut it with a fork and it melted in our mouths.
Overall.. the best prime rib I have ever had. I kept the smoke going throughout the entire cooking session. The smoker was maintained at 225 degrees and it took almost exactly 4 hours to reach the 135 degrees. Top vent was all the way open and I used (1) cherry split at a time approximately 3″ x 12″ in size.
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How often do you you add more chips or chunks when you are smoking meat? First off, this is only for those of you who are NOT using a “stick burner” or a smoker that only takes actual sticks or splits of wood. Many new meat smokers do not understand the “full” concept of smoking…..
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I had an email recently from a fellow complaining that there was always a red tint to smoked meat that he cooked.. sausage in particular. This got me to thinking that there may be many out there who really do not know what this is and why. I can certainly understand how this could be…
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This red velvet cake recipe is the original recipe made from scratch. This recipe also demonstrates how to make the original icing which is also made from scratch as opposed to cream cheese. If you have to know.. this is my most favorite cake in the world and my wife makes me one every year…
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My smoked meatloaf recipe is to die for and if you have not tried it then you are definitely missing out on one of the finer things in life. You would never believe how many folks email me every week and tell me that they will NEVER eat another oven baked meatloaf again. Well, I…
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