Bit of more than I can chew?

[TecCrash]

Ok, been awhile since I've posted anything, but here goes.. hope I get the pics right.  I was asked to do prime rib for my kids and grand kids for Christmas Dinner, sounds like a total of 20 ppl all told.  Here's the interesting part, SHMBO would like it done in the hot tub. So... I picked up a 7 Rib roast, 20.7lbs, and I hit it with some pink himalayan sea salt last night.

Put in the weber about noon using my A-Maze-N smoke tube with Cabelas Bourbon and Brown Sugar pellets.

Great day to Cold Smoke...



I'm planning on letting it get 6-8 hours of smoke then bring it and coat it and put it in the fridge for the night.

Suggestions on length of time at 127?

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[tomcrete1]

That's Awesome!

[TecCrash]

That's Awesome!

We'll see how it goes, never cooked a chunk of beef this big

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[teesquare]

You will not need 6-8 hours of cold smoke, but - if that is the degree of smoke profile you like - great! I have cold smoked whole NY strip roasts for 2-3 hours, then seasoned and vacuum bagged - then place in the fridge overnite ( longer is better to allow the smoke to mellow and penetrate further into the meat - even 2-3 days is good.) then into the Sous Vide.

And - I know that "1 hour per inch of thickness" is the general guide for cooking time...but I like 3-4 hours per inch if time allows. REALLY make the meat relax and tender.

[TecCrash]

You will not need 6-8 hours of cold smoke, but - if that is the degree of smoke profile you like - great! I have cold smoked whole NY strip roasts for 2-3 hours, then seasoned and vacuum bagged - then place in the fridge overnite ( longer is better to allow the smoke to mellow and penetrate further into the meat - even 2-3 days is good.) then into the Sous Vide.

And - I know that "1 hour per inch of thickness" is the general guide for cooking time...but I like 3-4 hours per inch if time allows. REALLY make the meat relax and tender.

Great advice Tee, I agree that 6-8 is a bit much.. more than my norm.  Last Rib roast went for 4 hours, and i was asked to give it more of a smoke profile this time so I thought I would give it a shot.  Roast is seasoned with Garlic & Rosemary and been in the fridge since 9 last night.  Have a bit of shopping early this morning and then back home to give it a bath.

Merry Christmas Everyone!

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[teesquare]

I know it will be great! If you can...please show us some pics of it when finished. And - be careful out there....people are  pretty crazy on this day! (more than usual I mean )

[TecCrash]

I know it will be great! If you can...please show us some pics of it when finished. And - be careful out there....people are  pretty crazy on this day! (more than usual I mean )

Ok.. so Christmas morning was a bit of a mess, almost everyone woke up sick as a dog.  SO... Christmas was postponed a day, but it was worth it.  Pulled the Roast at 36 hours and threw it into the ice bath.  Threw it back in for another 7 hours this morning to warm back up.

Ran out of propane, so started up the chimney with the cook aire



Got the weber up as hot as I could at 3 degrees outside.. on to sear..



The first cut...


The sides... (Thanks to a member for this recipe)



Twice baked potato casserole..



And the plate..



Fork tender prime rib..  And the crew loved it...



Merry Christmas Everyone!


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[tomcrete1]

Looks awesome! Merry Christmas !

[teesquare]

GREAT JOB!
The food looks awesome....
And...quite a recovery - using the Cook Aire for getting your charcoal going!

[ACW3]

DAYUM, SON!!!

That is a righteous meal!!  Plate me, please!

Art

[Pam Gould]

Lookin real good..and like the cook air starter.. .☆´¯`•.¸¸. ི♥ྀ.

[RAD]

looks great. Glad everyone made a speedy recovery.

[TecCrash]

looks great. Glad everyone made a speedy recovery.

Thanks to all!

Merry Christmas!!

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[muebe]

Looks like it turned out great!