Prime rib prep complete for tomorrow (with pron I hope)

medeloach · 12-24-2012, 08:51 PM

Getting my prime rib ready for tomorrow. Figured I'd try (again) to upload pron from my iPad. I had major issues making this work last time I tried...

The before pic:

I did an herb rub that I got off of the Virtual Weber Bullet (basil, rosemary, oregano, parsley, garlic, seasoning salt, and olive oil):

Made a bed of veggies for it to sleep on while waiting for Santa:

And here it is - ready to be "tucked in" for the night in the frig:

Planning on smoking it with a little cherry wood for around 4 hrs tomorrow in my 18" WSM (or whenever my trusty thermapen tells me it's reached 125 deg)

Wish me luck and MERRY CHRISTMAS TO ALL!!!

Bonewagon · 12-24-2012, 08:54 PM

Lookin' good! Can't wait to see how it turns out tomorrow.

code3rrt · 12-25-2012, 10:16 AM

Looks great so far.....hope there is some after pics!

el_matt · 12-25-2012, 11:08 AM

Looking forward to seeing how she turns out.

Matt

medeloach · 12-25-2012, 05:13 PM

Y'all will have to wait for the money shot bc we're letting it rest for a while, but here are some pics after pulling it off the WSM:

Wifey posing with my meat...

My daughter looks excited...

Wife getting into the spirit now...

I'm concerned that I may have overdone it on the herb crust. I guess we can just scrape it off if it's overwhelming. Gonna make some homemade au jus with the drippings...

smokeyokie · 12-25-2012, 05:20 PM

I dont know how that could be anything but AWESOME!!! nice job and Merry Christmas

tom72 · 12-25-2012, 06:01 PM

Great job...man that looks great!

TuscaloosaQ · 12-25-2012, 06:23 PM

WOWOW!!!!! That is some fine looking meat

Freddy j · 12-25-2012, 07:25 PM

Lovely! Can't wait to see the inside. How's the aroma?

medeloach · 12-25-2012, 07:32 PM

Was very good...although I think I shoulda taken it off a little earlier. Pulled it at 131 deg...woulda been better at 120-125 I think. Everybody seemed to love it though...along with the au jus and creamy horseradish sauce. Tomorrow will be French dip time.

Thanks for looking and MERRY CHRISTMAS!!!

Bonewagon · 12-25-2012, 08:54 PM

Nicely done!

code3rrt · 12-25-2012, 08:58 PM

Great work!

buccaneer · 12-25-2012, 09:48 PM

^^^taking it off earlier, I beg to differ.
Rare is the new black, but I think it should be applied to certain cuts and not others.
The bone and meat structure and fatty centre strip make this cut improve as it gets to medium rare on the medium side.
The fat renders more, bastes more and I think it is much improved over rare.
Jmo

Corky · 12-25-2012, 10:56 PM

Looks super!

12-24-2012, 08:51 PM	#1
medeloach Got Wood. Join Date: 12-29-11 Location: Columbus, OH Downloads: 0 Uploads: 0	Prime rib prep complete for tomorrow (with pron I hope) Getting my prime rib ready for tomorrow. Figured I'd try (again) to upload pron from my iPad. I had major issues making this work last time I tried... The before pic: I did an herb rub that I got off of the Virtual Weber Bullet (basil, rosemary, oregano, parsley, garlic, seasoning salt, and olive oil): Made a bed of veggies for it to sleep on while waiting for Santa: And here it is - ready to be "tucked in" for the night in the frig: Planning on smoking it with a little cherry wood for around 4 hrs tomorrow in my 18" WSM (or whenever my trusty thermapen tells me it's reached 125 deg) Wish me luck and MERRY CHRISTMAS TO ALL!!!

12-24-2012, 08:54 PM	#2
Bonewagon is One Chatty Farker Join Date: 06-12-09 Location: Ithaca, Michigan Downloads: 0 Uploads: 0	Lookin' good! Can't wait to see how it turns out tomorrow. __________________ Jason Big Steel Keg, WSM, OTG, Super Fast and Accurate Blue Splash-Proof Thermapen

12-25-2012, 10:16 AM	#3
code3rrt is One Chatty Farker Join Date: 08-09-12 Location: Spokane Valley, Washington Downloads: 0 Uploads: 0	Looks great so far.....hope there is some after pics! __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.

12-25-2012, 05:13 PM	#5
medeloach Got Wood. Join Date: 12-29-11 Location: Columbus, OH Downloads: 0 Uploads: 0	Update with pron Y'all will have to wait for the money shot bc we're letting it rest for a while, but here are some pics after pulling it off the WSM: Wifey posing with my meat... My daughter looks excited... Wife getting into the spirit now... I'm concerned that I may have overdone it on the herb crust. I guess we can just scrape it off if it's overwhelming. Gonna make some homemade au jus with the drippings...

12-25-2012, 05:20 PM	#6
smokeyokie is one Smokin' Farker Join Date: 04-26-11 Location: Vinita, OK Downloads: 0 Uploads: 0	I dont know how that could be anything but AWESOME!!! nice job and Merry Christmas __________________ open brick fire pit weber smokey joe with homemade WSM 2 weber kettle maverick ET 732 1 really, I mean really UGLY Drum Smoker super fast RED and BLACK thermapens _____________________ Billy"Smoke on Brothers and Sisters"

12-25-2012, 11:08 AM	#4
el_matt is One Chatty Farker Join Date: 12-08-09 Location: Turlock, California Downloads: 0 Uploads: 0	Looking forward to seeing how she turns out. Matt

12-25-2012, 06:01 PM	#7
tom72 Knows what a fatty is. Join Date: 05-14-12 Location: Phoenix, AZ Downloads: 0 Uploads: 0	Great job...man that looks great! __________________ Weber OTG 22.5 Kettle / Char-Griller Outlaw / Backwoods Party Always remember that you are unique and special, just like everybody else.

12-25-2012, 06:23 PM	#8
TuscaloosaQ Full Fledged Farker Join Date: 07-11-11 Location: Tuscaloosa Alabama Downloads: 0 Uploads: 0	WOWOW!!!!! That is some fine looking meat

12-25-2012, 07:25 PM	#9
Freddy j is one Smokin' Farker Join Date: 11-22-12 Location: Boston Downloads: 1 Uploads: 0	Lovely! Can't wait to see the inside. How's the aroma? __________________ Big Joe Kamado WSM 22.5" wsm mini

12-25-2012, 07:32 PM	#10
medeloach Got Wood. Join Date: 12-29-11 Location: Columbus, OH Downloads: 0 Uploads: 0	Money shots Was very good...although I think I shoulda taken it off a little earlier. Pulled it at 131 deg...woulda been better at 120-125 I think. Everybody seemed to love it though...along with the au jus and creamy horseradish sauce. Tomorrow will be French dip time. Thanks for looking and MERRY CHRISTMAS!!!

12-25-2012, 08:54 PM	#11
Bonewagon is One Chatty Farker Join Date: 06-12-09 Location: Ithaca, Michigan Downloads: 0 Uploads: 0	Nicely done! __________________ Jason Big Steel Keg, WSM, OTG, Super Fast and Accurate Blue Splash-Proof Thermapen

12-25-2012, 08:58 PM	#12
code3rrt is One Chatty Farker Join Date: 08-09-12 Location: Spokane Valley, Washington Downloads: 0 Uploads: 0	Great work! __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.

12-25-2012, 09:48 PM	#13
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	^^^taking it off earlier, I beg to differ. Rare is the new black, but I think it should be applied to certain cuts and not others. The bone and meat structure and fatty centre strip make this cut improve as it gets to medium rare on the medium side. The fat renders more, bastes more and I think it is much improved over rare. Jmo __________________ The only current member banned for life! deguerre;Honorary Southerner status for Buccs. [/QUOTE]

12-25-2012, 10:56 PM	#14
Corky is one Smokin' Farker Join Date: 06-21-11 Location: Liberty Lake, WA Downloads: 0 Uploads: 0	Looks super! __________________ 18.5 WSM Smokey Joe Platinum Weber Genesis Silver B Blue Weber Performer Blue Thermapen (Fastest in the West!)