The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Last Night's Prime Rib (http://www.bbq-brethren.com/forum/showthread.php?t=151901)

campdude 01-20-2013 09:26 AM

Last Night's Prime Rib
 
6 Attachment(s)
So I decided to pull a rib roast out of the freezer and smoke it up yesterday. I had some errands to run which took longer than expected and got it on later than I wanted to. No problem... so I thought. It was one of those pieces of meat which didn't want to come up to temp. I like doing PR at 230*-240* until it hits 125 IT. I pull it off and rest, then put it in at 500*-550* for 6 to 8 mins to crisp up the outside of the meat. It was just under 5#, so I figured 3 to 3 1/2 hours to get it to 125*. It took almost 4 1/2 hours. Dinner wound up being late. When I cut it it wasn't as tender as I would have liked it to be. The flavor was good, but not one of my better PR's that I've done. I made a cocnut pie for desert and had a nice scotch after dinner, which helped out. Thanks for looking.

Phubar 01-20-2013 09:30 AM

Nice piece of beePh!

Gore 01-20-2013 10:14 AM

You did a beautiful job cooking that. I blame the toughness on the beef. I've had similar problems in the past. There are a few stores I no longer shop at for beef and the problem has never recurred.

Oldbob 01-20-2013 10:18 AM

Looks Good to Me !!

campdude 01-20-2013 10:30 AM

Quote:

Originally Posted by Gore (Post 2334822)
You did a beautiful job cooking that. I blame the toughness on the beef. I've had similar problems in the past. There are a few stores I no longer shop at for beef and the problem has never recurred.

I got this piece of meat at the store I always shop at. I picked up two that day and the other one was like butta. Every now and then you get a piece that just doesn't want to cooperate.

DubfromGA 01-20-2013 10:39 AM

Sure looks great!!!

Captain Dave 01-20-2013 03:15 PM

Looks great !!

campdude 01-20-2013 03:49 PM

I pulled the leftover out of the fridge, trimmed all the fat off, and then sliced very thinly. I made a couple of roast beef sammies for lunch. Wow, better than last night's dinner. We love rare roast beef, the flavor was deeper, and it was much more tender than last night. Sorry no pron, they disappeared too quickly!

Bonewagon 01-20-2013 03:51 PM

Nice! Those cold sammies sound awesome!


All times are GMT -5. The time now is 02:25 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.