Smoked Prime Rib

[NorCal Smoker]

So I practiced in mid December, and tried again today using some of the recommendations from a few weeks ago. Was not planning to post, but after putting the roast on, realized since I was using some recommendations (and clarifications from BP's Xmas prime rib post), I should post again. Therefore, there weren't any pictures of the rib prep.

That said, I rubbed with balsamic glaze this time instead of EVOO (made a big difference in the crust of the prime rib). Still used BPS Double Secret as the spice rub.

Put the prime rib on at 250°F and probed with a MAK probe and a Maverick probe (can never be too sure of the IT!).

Then quartered some brussel sprouts with some red onion, added EVOO and balsamic, and thanks to dnew added some red potatoes. The potatoes added quite a bit to this dish.

On to the pellet smoker with the prime rib that has already been cooking a while (as you can see, the bark is already much better than last time):

Prime rib pulled at 135°F to rest (this is 5°F earlier than last time thanks to MossyMO and his recommendation on how to keep my wife happy by putting her piece back on the grill after the rest and slice):

Put the thermapen in while resting so that I could see when the push had ended (thanks Scooter):

Veggies still on the grill and cranked the grill up to 400°F:

Veggies done:

Push complete at 141°F (about 6°F):

After rest:

Sliced for the family:

Plated up:

Overall, it was a good cook. Since I pulled 5°F earlier than my mid December cook, I expected it to be much more rare, but it didn't seem like it. Still real good.

Thanks dnew, MossyMO, and Scooter for recommendations.

 

[MossyMO]

Very nice, perfect in fact... looks like you had an excellent cut of meat to work with also... Bravo NorCal !!!

 

[Big Poppa]

bravo the only difference that I dont do that you do is foil....at some point there is a event that happens where your meat is doing almost all of the cooking....foiling it is similar to keeping it on the cooker. It will not cool down much in 20 minutes or half and hour...if you are concerned about heat loss pull at 127 ish and then foil Great looking cook!

 

[KristenBPS]

and now I want prime rib for breakfast!

 

[scooter]

Another great looking roast NorCal! I changed from EVOO to balsamic glaze also. In fact, I use the whiskey balsamic glaze on just about every cut of beef I cook.

 

[TentHunter]

The only problem I have with what you posted is this:

Overall, it was a good cook.

I'd say overall that was a GREAT cook!

In fact it's cooked exactly where I like it; to the high end of Medium Rare. 135° is where I normally pull them as well.


I absolutely love the Brussels Sprouts you did too (I love them little green buggers)! We normally grill them with a little olive oil, garlic, S & P. I'll have to give them a try with the potatoes like that!