Belated Christmas prime rib

[bondobill]

Celebrating Christmas today with the kids
Kids where with the others on Thursday.
 My wife scored a 18 1/2 lb bone in Rib Eye on Christmas Eve afternoon at a discount  
Bigger then we needed but will make for some great sandwiches with the left overs

Threw it in the smoke house at 300 degrees 3 hours ago



Been trying my damnest not to peek  

[RickK]

That's a chunk of meat there - looks great.  

[RickK]

You're actually holding off the final pix?  What a dawg  

[bondobill]

With  the pre festivities and the self induced food coma I  forgot to finish this thread  


My wife set up the bar outside. I had way too easy of access  while I was tending the smoker  

Anyways pulled the roast after 4 hours with a internal temp of 130




The over cooked crowd was happy with the end pieces   That's one of the advantages of cooking a large roast. The ends cuts will keep the over done crowd happy and the center cuts will come out medium rare  

It was damn near melt in your mouth  

[RickK]

  What a beautiful roast  
Another "smoking mastery"    What wood do you prefer for the smoke?

[seabob4]

Bill, that roast looks gorgeous!!!  

[gran398]

Man oh man!!!  Truly deluxe Bill....and absolutely beautiful presentation (Admirals like that)

 :rendeer:  :rendeer:

[bondobill]

  What a beautiful roast  
Another "smoking mastery"    What wood do you prefer for the smoke?

I started with cherry only because that is the most available is these part

I fired up my smoker a couple hours  ahead of time
I used large chunks of cherry to get a good bed of coals and brought the smoker up to 350.
I threw the roast in the smoker at 350 for the first hour.
After the 1st hour I lowered the temp to around 300
From that point on I added Lump Hardwood Charcoal to the fire box.

Finer cuts of beef soak up smoke in a hurry...I have ruined a prime rib before by applying too much smoke
Using the Lump hardwood Charcoal gives it just a light smokey flavor but it aint overbearing

I have had my best luck smoking  prime rib at 300 degrees....hot and fast.
When you bite into that first piece you just know this chunk of beef weren't cooked in the oven