A four day Prine Ribe project . /final photos .

[africanmeat]

My wife say i am not 100% normal to do it . hope i will prove her wrong , otherwise i will hear it forever that i Ruining a good piece of meat.
yesterday i started with trimming the fat (and a piece of thumb) of a prime rib than i rubbed it with spices (salt ,Bp ,garlic ,coriander ).
then i vacuum pack the meat  and left it in the fridge  over night .
this morning i put it in a sous vide at 140f for 72 - 76 hours .
on Sunday i am planning to smoke it at 149f for 3 hours .
if it will taste good i will post more photos and a report .
if not  my name will be in Obituaries 
any advice or if it goes wrong a  sanctuary .

[sliding_billy]

I am very afraid for you, but I am looking forward to seeing the results.

[muebe]

I am sure it will be one great last meal Ahron!

[Pam Gould]

Ahron..looking forward to you your cook. Great use of a cooler too..I made one out fo an old Coleman cooler for my cold smoker to smoked cheese and stuffs.   Pam    .☆´¯`•.¸¸. ི♥ྀ.

[teesquare]

Ahron - I have cooked a 3 lb. boneless beef roast for 54 hours @ 135 F.    I was very good. A cheap bottom round roast that would have been tough and stringy - was like cutting room temperature butter. But - I have since cooked the same approx. same size cut of bottom round for approx. 36 hours - and it was just as tender and juicy, but maintained a little more "meaty" texture. Not at all tough or chewy,  and very juicy.

I am anxious to see how yourPrime Rib comes out. I want to do one this month myself.

Sterkte!

[Pappymn]

Remember we got your bail money. Good luck

[Smokin Don]

Looks interesting Ahron, even a little bit of thumb is not good with prime rib!!!  If I were you I would make sure to taste it before your wife does so you can be prepared!  Don

[GusRobin]

After smoking I would put in a 500* oven for 5-10 minutes to get a nice crust on the meat.

PS -If you need a place to hide out, you are welcome in N. Alabama

[aliengriller]

You are one brave man.   I was told in no uncertain terms there was no way in hell I could "experiment" with a prime rib!   Yes, m'am!

[teesquare]

After smoking I would put in a 500* oven for 5-10 minutes to get a nice crust on the meat.

PS -If you need a place to hide out, you are welcome in N. Alabama

Agreed...the "maillard effect" - or the caramelization of simple sugars in the surface of the meat....makes it *SO* much more appealing to the yea and the tongue!

[Las Vegan Cajun]

Great looking roast, waiting to see the results. 

I've done two standing rib roasts in the hot tub so far.  I put them in the tub at 140F for 8 hours, then in the BEESR set at 15 which is 525F for about 45~60 minutes.  The results were fantastic, Mrs. LVC loved it and I lived to see another day. 

[Ka Honu]

... romp temperature butter...

... more appealing to the yea and the tongue!

tee - So as I understand it, you taste the butter and if the tongue says "yea," it's at romping temperature. Good to know; thanks.

[teesquare]

... romp temperature butter...

... more appealing to the yea and the tongue!

tee - So as I understand it, you taste the butter and if the tongue says "yea," it's at romping temperature. Good to know; thanks.

Thanks for discreetly pointing out my bi-polar/dyslexic non-intuitve - lack -of-feeling- in- my - fingers typing style......

[africanmeat]

After smoking I would put in a 500* oven for 5-10 minutes to get a nice crust on the meat.

PS -If you need a place to hide out, you are welcome in N. Alabama

That is a great idea  . i will raise the heat of my pellet smoker to 500f for 10 minutes .
thanks .

[teesquare]

I would let it get to 500F before I put the meat in.

Some people like to "cold smoke" the meat before vacuum bagging it. Then sous-vide, and sear/ broil for the exterior color and crest desired.

I look forward to seeing this. I just went out and bought a 2 bone, 5 lb. rib roast after looking at your post.