Beef. It's what's for dinner.

[Non Sequitur]

i also did prime rib. smoke for 2 hours at 180, then sous vide for 9 hours at 128, then slathered in a butter mixture at 475 for 15 minutes. it was incredible.

that was christmas eve.

on christmas day, i did two racks of spare ribs on the smoker - two and a half hours at 275 until the rub was tacked on good, then wrapped in a mixture of butter, brown sugar, apple juice and rub, back on the smoker for about an hour and 15 minutes to about 200-202 internal, then glazed with peach habanero glaze and back on the smoker for 15 minutes. they turned out perfect.

also did two racks of baby backs in the instant pot - extra sweet and fall off the bone.

my son in law, my son and myself polished the smoked spare ribs off while my wife and three daughters preferred the overly sweet, mushy, instant pot baby backs. fun weekend of cooking and everybody seemed happy.

This is what Christmas is all about. The older I get, the only things about Christmas I enjoy are preparing food and watching grandkids open presents. Tis the season.

[Pelado]

I'm still not to the grandkids phase (as far as I know), but I did enjoy making food for Christmas get-togethers. Sadly, though, none of the food I made belongs in this thread.

[CJF]

What kind of quality meat do you get with Smith's? I've always been afraid to buy prime rib there. I cooked prime rib as well (Costco select), and it also turned out great. Basically same spices as yours, but I did my standard 3+ hours at 250 degrees, taking it out at 120 degrees, letting it rest 30-45 minutes and then slather with butter and give it 15 minutes at 500 degrees. The basic chemistry/temps on mine sounds pretty close to yours.

I'm guessing what you got from Costco was actually Choice, not Select. I don't think Costco sells Select. If all things were equal, I would almost always choose Costco/Sam's over grocery store chains when it comes to meat selection. But the cost with Smith's full rib roast packages made it ridiculous to go with Choice at Costco/Sam's. Smith's was under $7 per pound. If you treat it well, and it sounds like you did, you still get a great finished product. So if you paid more than $7 per pound, you could have done the exact same thing with the Smith's meat and had a very similar dinner experience.

[CJF]

i also did prime rib. smoke for 2 hours at 180, then sous vide for 9 hours at 128, then slathered in a butter mixture at 475 for 15 minutes. it was incredible.

that was christmas eve.

on christmas day, i did two racks of spare ribs on the smoker - two and a half hours at 275 until the rub was tacked on good, then wrapped in a mixture of butter, brown sugar, apple juice and rub, back on the smoker for about an hour and 15 minutes to about 200-202 internal, then glazed with peach habanero glaze and back on the smoker for 15 minutes. they turned out perfect.

also did two racks of baby backs in the instant pot - extra sweet and fall off the bone.

my son in law, my son and myself polished the smoked spare ribs off while my wife and three daughters preferred the overly sweet, mushy, instant pot baby backs. fun weekend of cooking and everybody seemed happy.

You killed it. Nice job.

For the ribs, try adding a little Tiger Sauce and some BBQ sauce when foiling and you'd have the Johnny Trigg ribs. If you're going to add all that sugar, the Tiger Sauce and some tangy sauce provides a little balance. Either way, sounds like your family ate very well this weekend. Nice job.

[smokymountainrain]

You killed it. Nice job.

For the ribs, try adding a little Tiger Sauce and some BBQ sauce when foiling and you'd have the Johnny Trigg ribs. If you're going to add all that sugar, the Tiger Sauce and some tangy sauce provides a little balance. Either way, sounds like your family ate very well this weekend. Nice job.

that's a good idea. thanks for the tip

[Donuthole]

I skipped the Prib this year. Mrs. D doesn’t eat much red meat since having bwr gall bladder removed, and a Prib is just too much meat for my family to use. I love it, but it’s not worth the extra effort unless we are having others over. Since it was just us this year, I snagged some NY Strips at Costco. I had some Prime steaks in my cart and then I saw some Choice steaks with even better marbling. So for $16 less, I got some real beauties.

Dry rub marinade overnight of Johnny’s Season Salt and Kinders Caramelized Onion Burger seasoning (a persona gave). Then I cooked sous vide with some rosemary, thyme, and garlic cloves at 129 for 3 hours. Pulled, patted dry, and seared in my cast iron pan for 1 min per side.

While the steaks rested, I deglazed the pan with the strained drippings from the sous vide bag and a half cup of red wine. Reduced and stirred in a 1/2 tsp vegetable base, a tablespoon of hot pepper bacon jam, some black pepper or a, and a pat of butter. Best pan sauce I’ve ever made.

Best steak I’ve made this year. Looking forward to steak sandwiches with the leftovers.

EDIT: photos won’t upload. I think the resizing parameters don’t accommodate file size from newer model phone cameras.

IMG_5185.png

[Donuthole]

I skipped the Prib this year. Mrs. D doesn’t eat much red meat since having bwr gall bladder removed, and a Prib is just too much meat for my family to use. I love it, but it’s not worth the extra effort unless we are having others over. Since it was just us this year, I snagged some NY Strips at Costco. I had some Prime steaks in my cart and then I saw some Choice steaks with even better marbling. So for $16 less, I got some real beauties.

Dry rub marinade overnight of Johnny’s Season Salt and Kinders Caramelized Onion Burger seasoning (a persona gave). Then I cooked sous vide with some rosemary, thyme, and garlic cloves at 129 for 3 hours. Pulled, patted dry, and seared in my cast iron pan for 1 min per side.

While the steaks rested, I deglazed the pan with the strained drippings from the sous vide bag and a half cup of red wine. Reduced and stirred in a 1/2 tsp vegetable base, a tablespoon of hot pepper bacon jam, some black pepper or a, and a pat of butter. Best pan sauce I’ve ever made.

Best steak I’ve made this year. Looking forward to steak sandwiches with the leftovers.

EDIT: photos won’t upload. I think the resizing parameters don’t accommodate file size from newer model phone cameras.

Here are some low res screen caps:
IMG_5186.jpeg
IMG_5187.jpeg

IMG_5188.jpeg

[Jeff Lebowski]

My beef days are over.

[BigPiney]

My beef days are over.

Dang, that is terrible. All meat or just beef?

[Bo Diddley]

My beef days are over.

I actually find myself eating less the older I get.

[Jeff Lebowski]

Dang, that is terrible. All meat or just beef?

Beef. Eating a lot of chicken and fish.

[BigPiney]

Beef. Eating a lot of chicken and fish.

My condolences

[USUC]

My beef days are over.

After my dad passed away from heart failure, I went to get a checkup from a cardiologist. My heart and cholesterol are doing well right now, but given family history he suggested limiting meat from hoofed animals to only once or twice a week. It's incredibly hard to implement, especially given my current health is fine.

[Pelado]

Beef. Eating a lot of chicken and fish.

Staying away from pork, too?

[Non Sequitur]

My condolences

If you give me a choice between a good steak or good halibut, I'll take the halibut all day long.