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Tuesday, July 28, 2009

Smoked Prime Rib

This was a smoke I did last week I think.
Just have been too busy to get my pictures posted. :)


I rubbed the rib roast with olive oil and sprinkled with kosher salt and cracked black pepper. That seems to be my favorite seasoning for most beef....just plain old salt and pepper. :)




I used my horizontal wood burner and smoked with hickory....



Also smoked a pan of mushrooms and green onions......



Smoked to an internal temperature of 135...




I let the roast rest for about 25 minutes.....






It was pretty tasty!





16 comments:

Rothe Homestead Farm said...

I willing ta bet it is much better than "pretty tasty"....looks absolutely PERFECT!!

Any left??
I'm on my way!

Gene

Mrs. JP said...

When you smoke veggies how long would leave them in. For instance, corn on the cob and the mixture you had was it peppers and mushrooms?
We're gonna try to smoke a smoker full of pork to pull for the family stash but it's such a long process I never have anything else cooked. So we end up having a pork pulling party with maybe some coleslaw (which I'm gonna try your chipotle (sp?) slaw soon).
Anyway,,,I want to know how you do the veggie part. :O) Forgive an ole gal's ramblin'

Chris said...

Drool.....

I'm on vacation and can't wait to get back home to my smoker!

smokinmanbbq said...

I love smoking prime rib, and I have to say what your showing is about as good as it gets. Nice job on the photography and the final plating is beautifully done, a meal fit for a king or queen. Well done, keep up the nice work! SM

Anonymous said...

Now you did it - I have a whole ribeye in the freezer I am going to have to smoke this weekend... I need a napkin to clean up the drool.

Craig

cowgirl said...

Thanks Gene! No leftovers now, but I did get to heat some up the day after. :)
Come on down, I'll smoke another one. lol

cowgirl said...

Mrs JP, I'm not sure what kind of smoker you have. In my drum smoker it takes about an hour for most veggies, but in my horizontal it takes longer. I do test them with a fork fairly often to check for tenderness.
You might consider smoking twice baked potatoes. You prepare them in advance and just smoke them the last 20 or so minutes to heat them through and melt the cheese....They are really tasty!!


I also like to rub potatoes with olive oil and season with cracked black pepper before smoking.. then smoke til tender. They aren't fancy but the addition of smoke is nice.

When I smoke a pan of mushrooms, I add lots of butter or olive oil to keep them from drying out. You can also just cover them with foil after an hour or so.

Hope this helps!

Oh... bacon wrapped corn on the cob is good too. lol

cowgirl said...

Hey Chris, Hope you are having a great vacation!!
Thanks :)

cowgirl said...

Thank you so much Smokinman, I appreciate the compliments! :)

Prime rib has got to be one of my favorites too. There's just something about smoked beef....
I guess I do prefer it over pork... (my pigs will be happy to hear that. lol )

Thank you again!

cowgirl said...

lol Craig, Thank you!

Hope you have a great weekend and beautiful smokin' weather. :)

Will Rees Fine Wood Working said...

Nice cowgirl! delicious looking prime rib, gets me to wondering how hot you can smoke in your wooden cold smoke house before you switch to a metal smoker. I'm thinking i can pull off hot or cold smoked fish in the wood smokehouse as long as it stays below 175 degrees. Thanks! Willy

cowgirl said...

Hey Thanks Willy! It was pretty tasty. :)

I've been wondering the same thing. I've only had my smokehouse up to about 165 to 175 with no problems. I'm sure I could get it higher.
Instead of taking chances, I just use my hot smokers.

What I was thinking is...maybe I could line the inside of my smokehouse with cement backerboard. I do not want to use galvanized metal and am not sure what other type of metal I could use and still be safe.

Cement backerboard is easy to work with....
I have friends that hot smoke in their smokehouses... One did burn his down though. The other has had his up to 275 degrees with no problems (yet). I've just been playing it safe. lol

Let me know if you come up with a solution Willy.
Thanks!
Jeanie

Frugal Canadian Hermit said...

Jeanie, if you were to trap a human, I think you've created the perfect bait. It's definately got me thinking smoked prime rib. The whole plate looks excellent.

cowgirl said...

Hahaha.. Mark! I've never thought about using my food as human bait.

Maybe I should put a plate full on my front porch and see what happens. lol

Thank you Mark! :)

Bryan Clapp said...

Also when your cooking Prime Rib you can use a 2 liter Bottle of Sprite it will moisten the meat and tenderize too. Happy Trails.

cowgirl said...

Brian thanks for the idea and thanks for stopping by!