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Thread: Help on first prime rib on smoker

  1. #21
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    Room temp butter and olive oil in equal proportions Mix in salt peper and herbs of your choice. Easy on the rosemary though. Coats roast like axle grease. Place in smoker at 180 to 200 untill center temp is 120 to 130. About six to eight hrs depending on size of roast. Remove and let sit on counter un covered for 30 min to an hr. You are wanting the outside dry and tenting or covering will trap steam. While it is sitting get your oven a hot as it will go. Place roast in to set crust and remove when good and crusty. Take out to rest 15 to 30 min. Carve and enjoy.
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  2. #22
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    That’s the way... once I reverse seared I never went back.
    “The price of freedom is eternal vigilance” - Thomas Jefferson

  3. #23
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    Quote Originally Posted by Bigtimber2 View Post
    Yep, prime cuts of meats are easy, brisket and such are more of a challenge.




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    Briskets come in prime.
    Quote Originally Posted by walt4dun View Post
    Monsters... Be damned if I'd ever be taken alive by the likes of faggot musslims.
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    I am an equal opportunity hater.

  4. #24
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    Quote Originally Posted by MKW View Post
    I always just go generously with salt and pepper. Cook 15 minutes at 500 degrees to get nice and brown. Then drop temp to 350 and cook till internal temp of 110 (usually about 14-15 minutes per pound) Tent with foil to rest.
    I do mine in the oven. If I was doing it on the smoker, I would probably set the smoker at 350 and do the initial browning in the oven at 500.
    This!! I bury in 10-12 Garlic Cloves as well.

  5. #25
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  6. #26
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    Did you drop it?

  7. #27
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    Did you microwave it?


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  8. #28
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    Quote Originally Posted by FEETDOWN View Post
    Did you microwave it?


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    I just giggled

    Stay tuned, these are a piece of cake compared to a brisket.
    8.3lbs
    IMG_4180.JPG
    Last edited by ecu1984; 12-27-2019 at 10:25 PM.

  9. #29
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    Quote Originally Posted by Tater View Post
    Did you drop it?

  10. #30
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    Those pine needles don't help. KISS
    Crops are harvested, animals are killed.

  11. #31
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    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
    Last edited by ecu1984; 12-28-2019 at 12:50 AM.

  12. #32
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    IMG_20191227_141434430.jpg

    13# on the right and 6# on the left...pulled at 120 degrees. Big one took about an hour and forty-five minutes worth of pecan smoke and the smaller one took an extra 12-15 mins.
    Last edited by FishSticker; 12-28-2019 at 09:42 AM.

  13. #33
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    Don’t anyone use the drippings to make greasy rice anymore?

  14. #34
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  15. #35
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    Quote Originally Posted by MKW View Post
    Those pine needles don't help. KISS
    Bwahahahahaha!!!
    F**K Cancer

    Just Damn.

  16. #36
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  17. #37
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    Quote Originally Posted by ecu1984 View Post
    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.

    This is how I cook mine now. I've tried multiple methods, and this is by far the easiest way I've tried. The last one I cooked was for father's day. It ended up being a little more done than I prefer, because I put it in a cooler for a 45 minute drive, after cooking it. But, I didn't hear any complaints about it.



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  18. #38
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    Quote Originally Posted by fuzzy View Post
    This is how I cook mine now. I've tried multiple methods, and this is by far the easiest way I've tried. The last one I cooked was for father's day. It ended up being a little more done than I prefer, because I put it in a cooler for a 45 minute drive, after cooking it. But, I didn't hear any complaints about it.



    Screenshot_20191228-101849_Gallery.jpg
    easy peezy every time
    If you open the oven door during the two hours it should be closed;
    you might as well feed it to the dogs or put ketchup on it and tell folks'
    its meatloaf.
    Last edited by ecu1984; 12-28-2019 at 11:01 AM.

  19. #39
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    Sous vide is the devil's work

  20. #40
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    Quote Originally Posted by Highstrung View Post
    Sous vide is the devil's work
    Invented by the french. Should be self explanatory.

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