The Prime Rib (and other beef) Thread

[CJF]

Looks great, Shaka. Nice job. How did you make it? I usually smoke at about 200 degrees until the meat hits about 110 and then crank it up to 500 for about 6 or 7 minutes. I pull it at about 135 to 140. It has become one of my favorite meals. I usually buy mine from Costco so there is always leftovers. I will use the leftovers for chili. Good stuff. I love tri-tip. Yours looks very good.

[Shaka]

Looks great, Shaka. Nice job. How did you make it? I usually smoke at about 200 degrees until the meat hits about 110 and then crank it up to 500 for about 6 or 7 minutes. I pull it at about 135 to 140. It has become one of my favorite meals. I usually buy mine from Costco so there is always leftovers. I will use the leftovers for chili. Good stuff. I love tri-tip. Yours looks very good.

Well........the cooking wasn't perfect.

I followed the instructions of the great JL almost to the T until the pellets ran out and the smoker started getting cold. I caught it when the smoker temp was right around 90F. I fired up the smoker then turned things up to around 300 until close to the end where I turned it up a little hotter. Next time the hopper is getting filled to the brim. The rub was just the standard Traeger Prime Rib Rub.

Chilli is a fantastic idea. I've got an entire roast left over. I think it might also be really good in some pasta.

[Shaka]

you can see the smoke ring. the legend of Shaka is growing.

Is that tri tip a smaller, thinner cut? i wish I had tri tip for dinner

You're welcome whenever something is smoked. I'll send you the recipe for the tri-tip rub I have. I think you will love it on a regular grill. It's sweet and makes the meat very tender.

[Jeff Lebowski]

Looks great, Shaka. Nice job. How did you make it? I usually smoke at about 200 degrees until the meat hits about 110 and then crank it up to 500 for about 6 or 7 minutes. I pull it at about 135 to 140. It has become one of my favorite meals. I usually buy mine from Costco so there is always leftovers. I will use the leftovers for chili. Good stuff. I love tri-tip. Yours looks very good.

I will have to try this sometime.

Leftovers also make great quesadillas.

[Jeff Lebowski]

I made a prime rib roast today with a inglehoffer dijon mustard, rosemary, and thyme crust. It took about three hours to do right. Oh, man! That's good merde.

Come on, man. Photos and details please.

[Jeff Lebowski]

Does smoking vs grilling make a difference with regard to temperature? You guys are talking about 150-170 degrees. I pull my tri-tips off the grill at 135.
This is beef we're talking about here and not chicken, right?

The photo I showed above was a chuck at 145 and as you can see, it was probably medium rare. A tri-tip is not as thick as a chuck so 135 would probably be equivalent.

I wouldn't recommend the 150-170 range unless you have someone in your family like my wife that doesn't like medium rare. She is not a red meat fan so I have to humor her. It's not that big of a deal with the chucks because they still taste good and are tender. When I do steaks (on my other grill) I just cook each one to order for everyone. I am slowly converting her.

Well........the cooking wasn't perfect.

I followed the instructions of the great JL almost to the T until the pellets ran out and the smoker started getting cold. I caught it when the smoker temp was right around 90F. I fired up the smoker then turned things up to around 300 until close to the end where I turned it up a little hotter. Next time the hopper is getting filled to the brim. The rub was just the standard Traeger Prime Rib Rub.

Chilli is a fantastic idea. I've got an entire roast left over. I think it might also be really good in some pasta.

Yeah, that happened to me once early on. I always fill the hopper all the way up. No point in taking chances.

[wuapinmon]

Come on, man. Photos and details please.

It was my birthday and I had tunnel vision. I'll post photos next time.

[wuapinmon]

I got assigned to home teach a new couple who just moved into the ward. They're from Utah and they moved here so he could study under a luthier who works in Hartsville. Late 20's, no kids, he's having a hard time with Church history, so I invited them over to dinner so we could get to know them, and they could get to know me, and I could maybe help him understand some things about Church history.

Since I got such a good deal on those prime ribs, since it's Christmas time and they're far away from home, and since I wanted to try it again (and post some photos), here's a photo after the initial 450F fifteen-minute sear.

It's coated in kosher salt, black pepper, Inglehoffer stone-ground mustard, fresh thyme, and rosemary. I split the bottom part so it didn't take 4 hours to cook.









It's currently roasting for 1½ hours at 325F. I'll post again soon.

[TripletDaddy]

You are supposed to do it fat side up, bones down.

[wuapinmon]

You are supposed to do it fat side up, bones down.

Hmmmm, the recipe I'm following said to put the fat side down so I'll have drippings for a shallot-carrot sauce for the meat. It's the same one I tried last time, and it was good. It's too late this time--I'll try it the other way on the next one I cook.

[TripletDaddy]

Hmmmm, the recipe I'm following said to put the fat side down so I'll have drippings for a shallot-carrot sauce for the meat. It's the same one I tried last time, and it was good. It's too late this time--I'll try it the other way on the next one I cook.

still looks good. are you going pink in the middle, red, or more well done?

I am going to give it another whirl for X-mas day dinner, but Im going for pink, not rare. I love rare but I think others would prefer pink.

[wuapinmon]

still looks good. are you going pink in the middle, red, or more well done?

I am going to give it another whirl for X-mas day dinner, but Im going for pink, not rare. I love rare but I think others would prefer pink.

Actually, after the 90 mins, it looked like the mustard crust was burning on the rib rack (temp was 155F), so I got out my tongs and flipped it. I'm going for pink. My wife won't eat anything that isn't really well done, so I'm going to sear hers in a cast-iron skillet once I cut it out. I like mine medium--I've only ever had good rare prime rib at fancy restaurants like The Chart House in the French Quarter. I am going to try to make a horseradish cream sauce here in a minute.

The menu is:

Prime Rib
Dill Cream Baby Carrots
Mashed Red Potatoes
Pan-Roasted Brussels Sprouts
Baguette

They're bringing dessert.

[Shaka]

I hate mustard but noticed a lot of folks use it in conjunction with rub. One of the articles I read stated that the mustard cooks off or something and you don't taste it. Is this true? It's a huge leap for me to rub mustard on anything!

[Donuthole]

I hate mustard but noticed a lot of folks use it in conjunction with rub. One of the articles I read stated that the mustard cooks off or something and you don't taste it. Is this true? It's a huge leap for me to rub mustard on anything!

I love mustard. Yellow mustard is meh. Pretty much only good for hot dogs (and other mustards are still preferable). But good, whole-grain mustard? I can eat that by the spoonful.

[CJF]

I hate mustard but noticed a lot of folks use it in conjunction with rub. One of the articles I read stated that the mustard cooks off or something and you don't taste it. Is this true? It's a huge leap for me to rub mustard on anything!

I hate mustard. I use cheap yellow mustard for glue on ribs and can't taste it at all.