Learning to BBQ
is Blowin Smoke!
- Joined
- Jul 17, 2015
- Location
- Cobourg, ontario
So we are having prime rib for christmas dinner for about 6 meat eaters and I've been reading of all farkers here smoking their prime rib, so I asked the wifey if maybe I could try smoking it in the UDS. :crazy: She's scared I'll fark it up and would rather stick with here tried and true oven method. Now I have farked some things up in the past, but have mostly been successful. So I said fark it, PR is on sale this week so why don't I do a trail run on a small roast. Off I go to the store and come back with a roast that is basically a nice thick steak, at 2.7 lbs. Gonna be tough to cook this properly I think.
(.....first time posting pics so hope this works!)
[URL=http://s1190.photobucket.com/user/svt_98/media/IMG_20151219_140014_zpsoeigsimk.jpg.html][/URL]
Cut off the butcher twine which wasn't doing much and the cap(??) basically falls off....
[URL=http://s1190.photobucket.com/user/svt_98/media/IMG_20151219_140154_zpsvq7ixysu.jpg.html][/URL]
I want to cook with the bone on, even though its too thin to stand up on it, so I cut off the rib thinking I'll tie it back on at the end. Plus that'll allow me to get rub underneath as well. Used Meathead's rub recipe with water and added salt. Got some under the cap too.
[URL=http://s1190.photobucket.com/user/svt_98/media/IMG_20151219_142240_zpsdu6eql4k.jpg.html][/URL]
Figure I need to tie this thing up into as round of ball as I can to make it and squeeze it up a bit thicker so I tied up the meat alone, and just strapped the bone back on after the slab of meat was tied up.
[URL=http://s1190.photobucket.com/user/svt_98/media/IMG_20151219_143522_zpstzdmicvr.jpg.html][/URL]
Threw it in the freezer for a few hours as I want to start with the meat as cold as possible, or even partially frozen. I'm planning on cooking at 225. I'm thinking this is going to be done in an hour and a half, so hopefully a partial freeze will help prolong that so I can get some good smoke on it.
It's also the first time I'll be cooking with lump instead of briquettes, and its pretty windy here today with the temp around freezing. Not sure if i'm going to learn much from this cook, but at least its a good excuse to fire up the drum! :becky:
(.....first time posting pics so hope this works!)
[URL=http://s1190.photobucket.com/user/svt_98/media/IMG_20151219_140014_zpsoeigsimk.jpg.html][/URL]
Cut off the butcher twine which wasn't doing much and the cap(??) basically falls off....
[URL=http://s1190.photobucket.com/user/svt_98/media/IMG_20151219_140154_zpsvq7ixysu.jpg.html][/URL]
I want to cook with the bone on, even though its too thin to stand up on it, so I cut off the rib thinking I'll tie it back on at the end. Plus that'll allow me to get rub underneath as well. Used Meathead's rub recipe with water and added salt. Got some under the cap too.
[URL=http://s1190.photobucket.com/user/svt_98/media/IMG_20151219_142240_zpsdu6eql4k.jpg.html][/URL]
Figure I need to tie this thing up into as round of ball as I can to make it and squeeze it up a bit thicker so I tied up the meat alone, and just strapped the bone back on after the slab of meat was tied up.
[URL=http://s1190.photobucket.com/user/svt_98/media/IMG_20151219_143522_zpstzdmicvr.jpg.html][/URL]
Threw it in the freezer for a few hours as I want to start with the meat as cold as possible, or even partially frozen. I'm planning on cooking at 225. I'm thinking this is going to be done in an hour and a half, so hopefully a partial freeze will help prolong that so I can get some good smoke on it.
It's also the first time I'll be cooking with lump instead of briquettes, and its pretty windy here today with the temp around freezing. Not sure if i'm going to learn much from this cook, but at least its a good excuse to fire up the drum! :becky:
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