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Thread: Help on first prime rib on smoker

  1. #41
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    Dec 2010
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    Going in
    Prime Rib.jpg

  2. #42
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    Nov 2013
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    1,102

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    I'm telling you right now, you're about a 1/2# Bag of Crushed Fresh Peppercorns short of having enough pepper.

  3. #43
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    Dec 2010
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    Quote Originally Posted by SwampDecoy View Post
    I'm telling you right now, you're about a 1/2# Bag of Crushed Fresh Peppercorns short of having enough pepper.
    IMG_4187.jpg
    IMG_4189.jpg
    IMG_4190.jpg
    IMG_4191.jpg

  4. #44
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    Feb 2004
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    Charlotte
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    Looks damn good to me

  5. #45
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    Mar 2015
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    ******* County, NC.
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    Quote Originally Posted by ecu1984 View Post
    I usually just simply rub these with kosher salt and fresh ground black pepper
    tie it up and place in a sweet little rotisserie oven I have.
    Going to do this one in the range's oven tomorrow,
    I will take a stick of room temperature butter in a mixing bowl, add a tablespoon of olive oil,
    kosher salt, ground pepper, about 4 cloves of finely chopped garlic, and whatever else I
    think of and make a paste. Then cover the rib roast completely with this paste, place it on a rack in the roasting pan.
    Bake it at 500 degrees for 5 minutes/lb. so this one is 8lbs, therefore 500degrees for 40 minutes,
    then turn the oven off and do not open the oven door for any reason until 2hrs passes.
    Take it out and let it rest tented w/ foil for about 20 mins and it will be perfect everytime.
    Nice bark and perfect med rare center. I then take the drippings from the roasting pan and make my au jus
    by adding a little flour, a tab of butter for richness and beef broth, bring to a boil while whisking and its done.
    My "go to" side with this is a twice baked loaded potato.
    This is what I'll be devouring watching the game on Saturday
    Does the 2 hours that you leave in with the oven off need to be adjusted for a smaller roast if I’m doing a 4# ?

  6. #46
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    May 2003
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    Cayce, SC
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    3,668

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    5 minutes per pound in the recipe.....
    Bone....

  7. #47
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    Mar 2015
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    Quote Originally Posted by HERRINGBONE View Post
    5 minutes per pound in the recipe.....
    I got that part I was talking about the 2 hours it rest in the oven but I’ve got the answer now.

  8. #48
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    Dec 2010
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    Quote Originally Posted by Woodiewacker82 View Post
    Does the 2 hours that you leave in with the oven off need to be adjusted for a smaller roast if I’m doing a 4# ?
    no, always 2 hours is the rule

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