Prime Rib

[roxy]

Well I was by my good friend and meat sponsor today and he has been dry aging me a AAA 7 bone prime rib for 4 weeks, a very fine thank you for doing a BBQ demo at his butcher shop. Don't think I will cook it all up but maybe save a couple bones for another day.

I will post pix of the progress. Going to be some fine eating here today.
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Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

[BBQMAN]

Nice- can't wait to see the pics!
_________________
BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

[Canadian Bacon]

Do all 7 bones I'll be over soon
_________________
Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25

[G's BBQ]

I booked my flight, I headin over....
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California State Grand Champion-Shake,Rattle & Smoke-July 2007
American Royal Invitational 2007-11th place Ribbon Brisket
2nd Place BBQ Sauce-Best On The Mountain Rib Cook-Off-Horizon Casino, South Lake Tahoe-May 2008

[roxy]

I finally got some time after dinner to get the pix of the smoke session posted. Oh man, I got me a case of beef belly.





I cut 4 bones from the fat end of the roast to cook up today and wrapped up the remaining hunk for another day. The meat had a beautiful colour and the fat was very hard.



I seasoned it with some left over brisket rub.



A couple hours into the cook and looking good. I smoked the Prime rib on the ProBBQ Frontier using Great Charcoal briquettes and some Oklahoma hickory wood chunks for smoke. The smoker hummed along at 245-250 throughout the cook session.



A couple more hours into the smoke session, I think it was like 125 internal at the time of this photo.



My darlin wife was so kind as to make me a batch of ABT's to cook up and heres a nice close up for all you ABT addicts.



Fresh off the smoker and ready for a short rest before carving. Because if family pressure I took the roast to an internal temp of 135 so it would be medium inside and not too rare as my wife and daughter just don't enjoy it that way.



Heres a shot of the inside of the roast. I cut it just over an inch thick and man was it tender..!! Real nice flavour to the meat with a nice hit of smoke on the crust.



I served it up with roasted carrots and garlic smashed potatoes. Nothing fancy for sides as I did not want anything competing with the meat.
_________________
Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

[Canadian Bacon]

Man..that's some great grub....that roast is just the right flavor
_________________
Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25

[necron 99]

Looks great! Thanks for the pics! Now you'll have to nurse your beef belly-itis
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Let's hope SoEzzy can ditch his heavy hand on photos in 2016!

[Sa-Mokin]

That is one fine lookin prime rib roast Roxy! Gota do one soon!
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Sa-Mokin Competition Barbeque
Sa-Mokin Barbeque Sauce
http://www.Sa-Mokin.com

[Alien BBQ]

Another winner...........
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https://www.linkedin.com/in/michaeloberry

[Canadian Bacon]

And your wifes ABT's look great.
_________________
Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25

[allsmokenofire]

Looks awesome David!!

That was a beautiful cut of meat and you made it look even better. Surprised they let that imported hickory back over the border.
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Mike
Team Enoserv

[roxy]

[roxy]

[SierraScott]

That really looks unbelievable. Just amazing color and fat content. aged to boot. The finished product is great looking too!

I know just how a cut like that tastes. Congrats on a great cook and cut of meat.

[dbeast420]

I just drooled on my shirt
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It's always darkest before dawn.
So,if you're going to steal your neighbor's smoker, that's the time to do it.

[krek]

I'm sitting here stuffed with ribs, pulled pork and all the fixins, thinking that I'll never be hungry again and then I see those photos... and I'm salivating.

Nice work.
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Traeger Lil Tex
Weber KettlePizza
Stumps Baby XL

[brae0408]

Like everyone else said, the grub looks great. The only problem I ever have when smoking prime rib is eating until I feel sick. MMMM, prime rib

[mrcustomsteel]

Wow!. That slice on the plate leaking all that juice is one of the nicest slices of meat I'v ever seen on here. I like briskets and all but prime rib holy smokes!
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D. Tillery
Texan transplanted in Billings, MT
www.mrcustomsteel.com

[BBQMAN]

As usuall your food looks awesome David!
_________________
BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

[SoEzzy]

Looking good enough to eat!

Though with my brain ticking over in neutral, when I scrolled down and saw the size of the rib, the size of the rib x 4, then I saw the size of that ABT, I was in shock that anyone makes them that big. Clunk chunk brain now in gear, "It's a close up!" Sheesh what an idiot I can be on a Monday morning, (I can be an idiot the rest of the week too, but Monday mornings can be a doozie).
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Here's a change Robert.

I still work here!