Quote:
Originally Posted by Pablo
Thanks, it was pretty damn good. First run at cooking prime rib, so of course I had to smoke it. Think next year I'll prolly splurge and get an even bigger one and do it all over again.
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That looks great, my mouth was salivating as I dl'ed the pic and corrected the color.
If I had a decent smoker there would be about 8lbs of flank steak on it. There is a little smoke ring on it that just changing the color a twidge brought out. I bet the lip was out****ingstanding.
A few years back I took to Denver, a full, prime grade, Prime Rib. I had only watched an old GF do it in a salt shell in the oven.
I cut it in half, dry brined it for 2 days in the garage fridge. Smoked 1/2 on a Hasty Bake style grill with only a big old fashioned, stick in the meat, analog thermo, nothing for air temp. After 2 hours, over oak at whatever temp, I wrapped it in cheesecloth with a good coating of Kosher salt slush packed around it until it hit the low end of rare on the thermo.
I let it rest, sliced it a few hours later then threw them on a grate that was sitting in the coals for a minute a side and served them. Had a nice sear and was about med rare in the center. It fed 4 adults and 4 tweenagers with leftovers for sammies.
I took the other 1/2 half and gave it a healthy dose of rub from a restaurant/ farm stand in city market that was marketed as "KC Que Rub". I put it on the smoker, after the smoke cleared from a chimney of charcoal and 2 big sticks of apple and a chunk of oak over the already established coals. I went inside, had a big ass drink and went to bed. About 8 AM (and 20 degrees) the fire was out but the roast still had some sign or warmth. It did not read on the antique thermo. I let it rest until it was cool enough to put in the refrige.
I let it sit in fridge for 18hrs, cut the bones off (chefs rewards) and sliced 2" steaks and grilled 'em on the grate 2" above the charcoal. Some of the best steaks I had ever had. Maybe because I had never tried smoking and grilling the next day and I was glad they didn't turn to leather.
I do not know if Costco or Sam's sells whole Prime Rib but when I have a hole in the freezer I am going to smoke, Sous Vide and them sear the piss out of them.
Once again great job.