A four day Prine Ribe project . /final photos .

[TentHunteR]

Ahron, I really like your cooler setup for the Anova Sous-Vide. Lots of room and I bet it's very efficient.

[HighOnSmoke]

Watching this one with anticipation!

[TwoPockets]

... 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......

Tee, the correct medical term is BITD, beer induced typing disorder.

[Las Vegan Cajun]

I've had more BITD's in my life than stars in the sky.   

[africanmeat]

Ahron, I really like your cooler setup for the Anova Sous-Vide. Lots of room and I bet it's very efficient.

It works great for a long cook the Anova does not works too hard .

[africanmeat]

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.

thanks . i will pull it out increase the temp to 500f and put it back for 10 minutes . next time if i will still be alive i will try to cold smoke before the sous vide .

[SocialDorkMelanie]

What a great set up!  And a beautiful cut of meat.  Good luck!  I look forward to the finished product post.  And giving a sear or the smoking method at the end is a wonderful way to bring that nice browning into play.  Yum!

[africanmeat]

I made a infused olive oil with garlic a thyme to put on the meat as it goes to the smoker .
after 96 hours i put the Prim Rib in the smoker at 155f for 3 hours then took it out upet the tempe to 500f and put back for 10 minutes .
i had a problem to cut the meat it was so soft . still it was very juicy ,
we were 6 for supper and no leftovers for tomorrow .
will i do it again ? yes . will i change anything ? yes next time i will sous vide at 133f and i will could smoke it before the sous vide .

[hikerman]

That's a beautiful plate of food there Ahron! Very nice cook!  And the best part. ...you live to cook again! 

[Smokin Don]

It looks perfect Ahron, nice plating!!! I take it the wife liked it! Don

[Pappymn]

Killer plate of food. I'd eat it all

[HighOnSmoke]

Killer plate of food. I'd eat it all

Me too!

[CDN Smoker]

I licked the screen

[Las Vegan Cajun]

Looks great, nicely done. 

[TwoPockets]

Oh my! That is pretty.