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carlson1 wrote: ↑Tue Dec 26, 2023 11:46 pm by

C-dub wrote: ↑Tue Dec 26, 2023 9:24 pm

carlson1 wrote: ↑Tue Dec 26, 2023 7:52 pm

C-dub wrote: ↑Tue Dec 26, 2023 4:33 pm If it's just the Prime Rib I get it, but is there anything else going on the table with it?

Baked potatoes loaded.
Homemade yeast rolls.
Homemade pecan pie.

I have just ate myself into misery.

Glad it turned out well.

I may get a few small boneless PM's and freeze them to try out a few different things before next Christmas rolls around.

How tender was your prime rib? In the past i always did herbs and in the oven. Tender and delicious. This year was simple salt, pepper, garlic and in the smoker. Great fast and flavor, but not near as tender. A little disappointing.

Very tender. My 84y old MIL said she was amazed at how easy it was to chew. Plenty moist as well. I’ve never had a problem with moisture in my Eggs, but I did put a couple cups of water in the drip pan that we were able to use for Au jus.

carlson1 wrote: ↑Tue Dec 26, 2023 7:52 pm

C-dub wrote: ↑Tue Dec 26, 2023 4:33 pm If it's just the Prime Rib I get it, but is there anything else going on the table with it?

Baked potatoes loaded.
Homemade yeast rolls.
Homemade pecan pie.

I have just ate myself into misery.

Glad it turned out well.

I may get a few small boneless PM's and freeze them to try out a few different things before next Christmas rolls around.

carlson1 wrote: ↑Tue Dec 26, 2023 11:49 am My health kept me bed ridden yesterday so no celebration here. Today I feel like I was never in pain. So we are celebrating today.

On the smoker now…

If it's just the Prime Rib I get it, but is there anything else going on the table with it?

Here we go. It turned out amazingly well. This is only my second Prime Rib, so the temperatures still catch me off guard from what I'm used to after smoking several other things.

This is the garlic butter paste before putting it on the meat.


Seasoned with a little Sea Salt, Garlic powder, and black pepper.


After applying the Garlic Paste.


Here it is at 100 degrees internal temp. I just wanted to check on it at this point.


I took it off at 127 figuring it would still ride a couple degrees after I wrapped it up and let it rest.


Inside!


It turned out amazing! Everything did. I didn't get pictures of the scalloped potatoes or Brussell sprouts, but they were the best my wife has made yet. She found a new recipe for the sprouts that included pieces of bacon.

Although the Prime Rib was really good I think I'll wait two more degrees to remove my next one. Since I've only done two now I wasn't sure about temps. As I was checking it when it was getting about 115 internal my instant read thermometer was showing 145, 140, 135, as I was sliding it further in and that kinda freaked me out a bit. However, as I got closer to the center it matched the probe temp I put in at the start that I was monitoring. I was worried there wasn't going to be much pink and more brown towards the edges. From the pictures, though, you can see that wasn't the case. So, the next one will go a couple degrees more before pulling and wrapping it to rest. I set the temp to smoke at about 230 degrees this took 4hr 40min for this 9lb roast. If I find another about this size and go to 129 that should be about 5hr. That way I can better plan when to start and have about a 30 minute rest period before eating. The rest period for this one was about 90 minutes. It was still warm, but not as hot as I would have liked.

I've had briskets stay hot for 5+ hours after resting when wrapped and in my cooler. Maybe this didn't stay as hot because of the lower temp when pulled and wrapped.

Grayling813 wrote: ↑Sat Dec 23, 2023 11:33 pm Red beans and made with ham shanks and andouille sausage. I’m cooking it on Sunday for Christmas Day dinner because it's always better the second day!

I'm with Carl on this one, but I don't need the cornbread to hurt myself with that. I'm going to do just fine with my 9lb PM with only four of us.

Everything y'all are fixing sounds so gooood!

Grayling813 wrote: ↑Sat Dec 23, 2023 11:33 pm Red beans and made with ham shanks and andouille sausage. I’m cooking it on Sunday for Christmas Day dinner because it's always better the second day!

I'm with Carl on this one, but I don't need the cornbread to hurt myself with that. I'm going to do just fine with my 9lb PM with only four of us.

carlson1 wrote: ↑Sat Dec 23, 2023 10:01 pm

C-dub wrote: ↑Sat Dec 23, 2023 8:40 pm I'm doing a 9lb bone in Prime Rib that should start out looking like this before it goes in the Egg.

It should come out looking like this.

Mrs. Dub is doing scalloped potatoes from scratch, sautéed brussel sprout halves, and stuffed mushrooms. Mother in Law is making an apple salad.

I did two small boneless prime ribs last year. Two different rubs and both turned out pretty good for my first smoked prime ribs. I saw this recipe a couple months ago and decided to just go with this one big one this year.

My whole smoked turkey at Thanksgiving turned out good. It wasn't pretty, but the flavor was good. Well, it looked better before I butchered it up trying to carve it.

I use salt, pepper and garlic. What did you use?

That is also what will go on before I smear the butter concoction on. In that will be thyme, rosemary, basil, red pepper flakes, & lemon juice. All mixed in a food processor and then smeared on like icing on a cake. My first time doing it this way.

I'm doing a 9lb bone in Prime Rib that should start out looking like this before it goes in the Egg.

It should come out looking like this.

Mrs. Dub is doing scalloped potatoes from scratch, sautéed brussel sprout halves, and stuffed mushrooms. Mother in Law is making an apple salad.

I did two small boneless prime ribs last year. Two different rubs and both turned out pretty good for my first smoked prime ribs. I saw this recipe a couple months ago and decided to just go with this one big one this year.

My whole smoked turkey at Thanksgiving turned out good. It wasn't pretty, but the flavor was good. Well, it looked better before I butchered it up trying to carve it.