ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 09-10-2010, 10:12 PM   #1
raco232
Got Wood.
 
Join Date: 05-20-10
Location: Olive Branch, MS
Downloads: 0
Uploads: 0
Default Making Prime Rib?

I love to eat prime rib in the restaurants and was wanting to make it at home. I need to know how to do it and what cut of meat to use. Is it rib eye or what? Kroger has rib eye for $4.99 lb this week, choice grade. Anyway, doesn't matter on the price, I am just a fan of the stuff and need some direction on how to create such a wonderful hunk of meat.
raco232 is offline   Reply With Quote


Unread 09-10-2010, 10:13 PM   #2
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default

For starters, you will need at least a 5 pound prime grade rib roast.

2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon granulated garlic powder

Allow roast to stand at room temperature for at least 1 hour.

Get your grill/smoker to 350 - 375 degrees F.

Combine salt, pepper and granulated garlic powder and rub down the meat with it. Place the roast in a pan (aluminum or whatever you have) with the fatty side up and the rib side on the bottom.

Cook for 1 hour.

Wrap in foil and move the meat to a warming cooler wrapped in a blanket. Or, just preheat your oven to 200 F and turn it off. Then, put the foil wrapped pan in the oven.

Leave the meat there for at least 3 hours. 30 to 40 minutes before serving, put the roast back in your smoker (or just use your oven) to reheat the roast.

The internal temperature should be around 145 degrees F.

Remove from the cooler and let rest for 10 minutes before carving into servings. De-fat the au jus and use it as a sauce.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

Last edited by Boshizzle; 09-10-2010 at 11:08 PM..
Boshizzle is online now   Reply With Quote


Unread 09-10-2010, 10:16 PM   #3
Louisiana Smoker
Full Fledged Farker
 
Join Date: 06-05-10
Location: Pineville LA
Downloads: 0
Uploads: 0
Default

Prime rib is easy to make. Look up Alton Brown's recipe. He discusses how to age it for a day or two and the cooking process. Made it a couple of times and its really awesome
Louisiana Smoker is offline   Reply With Quote


Unread 09-10-2010, 10:43 PM   #4
citrus
Full Fledged Farker
 
Join Date: 02-04-09
Location: Lake Placid Fl
Downloads: 0
Uploads: 0
Default

You'll love it
__________________
Primo Oval XL, Ducane Gas Job, Propane Tank Pit Smoker, Old Truck Tire Rim
citrus is offline   Reply With Quote


Unread 09-10-2010, 10:53 PM   #5
Frank Grimes
Full Fledged Farker
 
Join Date: 07-24-08
Location: Hudson, IL
Downloads: 0
Uploads: 0
Default

I have used my WSM a couple times to make it. Take out the water pan, let the cooker get to 300-325, and cook for a couple hours. It's at rare at 125, and it will continue to cook and raise about 5 degrees after you take it off, so allow for that. There are tons of rub recipes online, find one that looks good and use it. It is like a pork butt, very easy to cook with great results.
Frank Grimes is offline   Reply With Quote


Thanks from:--->
Unread 09-10-2010, 10:54 PM   #6
Chef Jim
Babbling Farker

 
Chef Jim's Avatar
 
Join Date: 02-07-10
Location: Tequesta, Florida
Downloads: 0
Uploads: 0
Default

Buy a bone in Prime Rib. Even if you have to buy one that is cut and tied back together.

You want to do this at about 250. Time will depend on the weight of the roast. If you have a temp probe that you can leave in the meat, do it. Even the kind you get at the supermarket will do.

Pull the meat at internal temp of no more than 130 and wrap in foil for thirty minutes.

It should be a perfect Med Rare all the way through.

Good luck. Send samples to me and photos to everyone else.
__________________
Judge Jim, Given to me by Terry @ Git R Smoked.
Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet.
http://www.chef-jim.com

A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.


Chef Jim is offline   Reply With Quote


Thanks from:--->
Unread 09-10-2010, 11:04 PM   #7
BlueHowler
is one Smokin' Farker
 
BlueHowler's Avatar
 
Join Date: 07-28-10
Location: Centennial, Colorado
Downloads: 0
Uploads: 0
Default

I made Prime Rib at home last Christmas and it was a very big hit with family and friends but the Yorkshire pudding I made to go with it was also a big hit.

Google Yorkshire Pudding for many different recipes.
BlueHowler is offline   Reply With Quote


Unread 09-11-2010, 12:44 AM   #8
SacramentoHusker
Got Wood.
 
SacramentoHusker's Avatar
 
Join Date: 08-22-10
Location: New Orleans, LA
Downloads: 0
Uploads: 0
Default

I made one last Christmas on a kenmore gas grill with a rotisserie and it was phenomenal. I don't know if I'd smoke it - it's not the type of cut that needs help with smoke. I had the butcher "cradle" it and then took it home and seasoned it and let it sit overnight. I stuffed garlic and thyme between the ribs and main meat. I've attached a picture. It cooked for about 3 hours and I took it off at 115 or 120. This was a 19 pound 7 rib roast for 26 people.

My next post will have the pic. I need to DL it off FB.
__________________
1 Weber 22.5" Kettle, 2 Smokey Joes, 1 Weber Genesis, 1 Kamado, 1 Kenmore Gas Grill
SacramentoHusker is offline   Reply With Quote


Unread 09-11-2010, 01:08 AM   #9
SacramentoHusker
Got Wood.
 
SacramentoHusker's Avatar
 
Join Date: 08-22-10
Location: New Orleans, LA
Downloads: 0
Uploads: 0
Default

Here's a bit of the pron from my last prime rib, as promised:

Me showing off the spit:


The finished product. Note that this started at 19 lbs:



Slicing it. The pieces finished out medium rare to rare, with a very small medium slice at each end. Perfect for me, not so much for my BIL who likes his well-done. Ha!



The finished sliced product. Ribs were awesome:



The reaction to the finished sliced product:



Everyone waiting for the food:

SacramentoHusker is offline   Reply With Quote


Thanks from:--->
Unread 09-11-2010, 06:25 AM   #10
Captain Dave
is one Smokin' Farker
 
Captain Dave's Avatar
 
Join Date: 07-29-09
Location: Luling, Texas 78648
Downloads: 0
Uploads: 0
Default

The huskers's roast is very nice indeed. I too like mine on the rotisserie. Watch the internal temp very closely. The easiest way to ruin a roast like that is to overcook it. I recommend seasoning the outside much, much heavier with a simple rub. I use just salt, pepper, onion powder, and garlic powder, adding seasoning thru the cook to form a crust.
There are a lot of methods for cooking rib roast, one of witch i'm saving for the dead of winter, where you put the roast in a hot oven, then turn off the heat after so many minutes. I forget the details, but i read them on line somewhere. My niece did one like that and it came out perfect.
__________________
Thanks for noticing
Captain Dave is offline   Reply With Quote


Unread 09-11-2010, 06:33 AM   #11
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

My method is similar to Boshizzle, but different enough to note.

I make a paste out of garlic, Rosemary and kosher salt and rub the roast with that and let it sit for about an hour. Then I cook it at 275 until it hits 125 - 130 internal. Then I let it rest for at least three to for hours. I normally use my FEC-100 and rest it in there at 140 degrees, but Boshizzles oven rest method works well, too.


Sent from my iPhone using Tapatalk
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote


Unread 09-11-2010, 09:02 AM   #12
SacramentoHusker
Got Wood.
 
SacramentoHusker's Avatar
 
Join Date: 08-22-10
Location: New Orleans, LA
Downloads: 0
Uploads: 0
Default

One thing I forgot to mention - I did season the exterior heavily with salt and fresh-ground pepper the night before. Nothing else.
SacramentoHusker is offline   Reply With Quote


Unread 09-11-2010, 10:43 AM   #13
raco232
Got Wood.
 
Join Date: 05-20-10
Location: Olive Branch, MS
Downloads: 0
Uploads: 0
Default

Thank you everyone who has responded! I really do appreciate all of the help and pictures. I did not know that it is really that relatively easy. I think the hardest part would be to find the cut of meat. Where I live, you have to drive some distance to find a butcher, but it looks like it will be well worth it. I sure am glad that I did find this web site a while back and to all those who respond to the questions. It is like one huge information source from real people with real life answers. Thank you all very much!!!
raco232 is offline   Reply With Quote


Thanks from:--->
Unread 09-11-2010, 10:48 AM   #14
MOS95B
is one Smokin' Farker
 
MOS95B's Avatar
 
Join Date: 05-05-09
Location: Robbinsdale, MN
Downloads: 0
Uploads: 0
Default

Just picked up a prime rib roast today, thanks to this thread.

I need to adjust my cooking plan since this thread was bumped. I wasn't planning nearly enough time to cook.

Thanks for starting the thread, and to the helpers....
__________________
John
Originallly posted by BigButzBBQ
If it makes your stomache growl and your heart scared as soon as you see it or smell it, it's got to be good!
MOS95B is offline   Reply With Quote


Unread 09-11-2010, 10:52 AM   #15
Louisiana Smoker
Full Fledged Farker
 
Join Date: 06-05-10
Location: Pineville LA
Downloads: 0
Uploads: 0
Default

Raco, I lived in Memphis for many years. Used a butcher off of summer and real close to 240. Bought my prime rib and standing rib roast from him. He was always extremely helpful and the prices were reasonable. I would call ahead and tell him what size I was looking for and he would cut and have it ready.
Good luck and let us know how it goes
Louisiana Smoker is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Making a rib rack daninnewjersey Catering, Food Handling and Awareness 1 10-14-2011 03:18 PM
Need suggestions for making a prime rib Oldyote Q-talk 34 04-24-2011 09:43 PM
Making a quality Rib cut Smokey Bones Q-talk 16 02-15-2011 09:00 AM
Prime Rib: Boneless v. Standing Rib? txschutte Q-talk 16 11-26-2009 01:03 PM
Standing Rib/Prime Rib on sale at cattleman's dodgeramsst2003 Q-talk 2 12-21-2008 09:35 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:47 PM.


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.
no new posts