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01-20-2013, 09:26 AM
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#1 |
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is One Chatty Farker
  
Join Date: 07-04-10
Location: Rancho Cucamonga, CA
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Last Night's Prime Rib
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.
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NB Bandera with baffle, fire grate, and charcoal basket mods Modded ECB with Rotisserie ET-732 Superfast splashproof Blue Thermapen Stok Gasser Turkey Fryer Camp Stove and Cast Iron Cookware Zero Club Branndair Uisage Beatha Cuallach |
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01-20-2013, 09:30 AM
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#2 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
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Nice piece of beePh!
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-TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes *Lowland Smokers Dutch BBQ Champion 2011 - 2012* *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow |
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01-20-2013, 10:14 AM
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#3 |
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somebody shut me the fark up.
 Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods ... and Nazis
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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.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD?  Avatar courtesy of Grillman and NorthwestBBQPromoted by Bigabyte to "Idiot #1" 
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01-20-2013, 10:18 AM
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#4 |
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is One Chatty Farker
Join Date: 08-24-06
Location: Kokomo,Indiana
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Looks Good to Me !!
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Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!! |
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01-20-2013, 10:30 AM
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#5 | |
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is One Chatty Farker
Join Date: 07-04-10
Location: Rancho Cucamonga, CA
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Quote:
__________________
NB Bandera with baffle, fire grate, and charcoal basket mods Modded ECB with Rotisserie ET-732 Superfast splashproof Blue Thermapen Stok Gasser Turkey Fryer Camp Stove and Cast Iron Cookware Zero Club Branndair Uisage Beatha Cuallach |
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01-20-2013, 03:49 PM
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#8 |
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is One Chatty Farker
Join Date: 07-04-10
Location: Rancho Cucamonga, CA
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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!
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NB Bandera with baffle, fire grate, and charcoal basket mods Modded ECB with Rotisserie ET-732 Superfast splashproof Blue Thermapen Stok Gasser Turkey Fryer Camp Stove and Cast Iron Cookware Zero Club Branndair Uisage Beatha Cuallach |
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