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.
Cherry Smoked Prime Rib…
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the only thing I don’t understand is the cut made before cooking. Is it a cut to nearly remove the bone from the roast?
Yes.. the cut is made right next to the bone and all the way down to the end of the bones but not all the way through the meat so that the meat stays intact. The meat is tied up with butchers twine to keep it from separating then once it is done smoking/cooking, you remove the twine and finish the final cut through the meat leaving you with a beautiful piece of meat that is ready to slice into individual portions.
Where do u find the cherry wood or is it a liquid smoke flavoring?
I usually find large bags of cherry at my local Westlake Ace Hardware here in central Oklahoma. You have to really look around to find it and sometimes it’s the smaller, local places that carry the best stuff.
Was the cut made at each rib bone?
one single cut is made in a straight line on the inside of the row of bones. The cut is made so that the whole row of bones just needs a small snip all the way across to remove them completely once the meat is cooked.
I will try to shoot a picture of that particular cut the next time I do a prime rib.
Jeff,
great action smoking that nice piece of meat! Did you used electric smoker? I don’t like to deal w/coal…lol
Nice job.
Jeff , Maybe tou could help me . I will be cooking for Aprox. 450 peopel at my Buddys son wedding. Oct . 15 2011. Would like some info on cook times. I have cooked for up too 175 , But never a group of this size.250# Pork Butt 150# beef briskit 100# chicken breast .HELP !!!!!!!!!!!!!