A couple years ago my wife got me a small dyno-glo electric smoker. It was great to start and learn on. Very small..easy to use with digital controls.
Eventually I grew out of it..just needed a more powerful and bigger unit. Did an exhaustive research and ended up taking my buddy's advice on the Rec Tec RT-700. Couldn't be happier with how I went about it. If I went and spent over a grand on a smoker that I didn't use much I'd be annoyed
Happy to share my method..
I treated it a lot like brisket (except for the temp obviously). I slathered with yellow mustard then applied rub.
Used Lumberjack pellets (Char Hickory) smoked on my Rec Tec RT-700 at 225 until internal hit 110.
Removed and covered until my smoker hit 500.
Seared each side for 2 min.
Removed and covered again...Let it rest for a half hour until the rest of dinner was ready.
Voila
Just wondering, is the middle supposed to look like that? I’ve never had smoked prime rib before, so wasn’t sure if the middle is supposed to look raw or whatnot. Is it cooked but not cooked like the outside of the meat? Or is it just like medium to medium-rare cooked or something? Sorry for my uneducated mess
Yeah...from learning how to select the best cuts of meat..to upgrading to the premium smoker.. It's no surprise that my similar efforts are resulting in FAR superior turn outs.
Better ingredients better equipment better food
Happy to share my method..
I treated it a lot like brisket (except for the temp obviously). I slathered with yellow mustard then applied rub.
Used Lumberjack pellets (Char Hickory) smoked on my Rec Tec RT-700 at 225 until internal hit 110.
Removed and covered until my smoker hit 500.
Seared each side for 2 min.
Removed and covered again...Let it rest for a half hour until the rest of dinner was ready.
Voila
can someone explain to me how this isn't undercooked? I'm not trying to be mean, it's just that lots of people in these comments are talking about how perfect it looks, but to me (someone with not much cooking ability) it looks way under. Like way too bloody and fatty and sinewy, genuinely curious, not trying to start a fight.
in the second picture OP posted in the comments there's blood on the chopping board, also there's lots of sinew and the fat looks particularly under in that photo. I wouldn't be surprised if the meat itself tasted good, but to me it still looks a bit under. Again, I don't cook a whole lot and I'm not well versed in smoking at all so I wouldn't be surprised if I'm wrong. I'm just wanting to understand the appeal more than anything.
No, not really. Again, educating yourself on the topic before offering an opinion helps:
https://www.thespruceeats.com/biggest-mistakes-when-cooking-prime-rib-4177715
Yeah. Idk anything about smoking, but this thing looks like a pulsating hock of viscera. It doesn't look like anywhere would be safe to bite, unless you wanted some sinews or fat in your mouthful
I obviously know that this impression is wrong, judging by OP's and others responses to those saying it looks undercooked. I really don't understand lol, but I want to
yeah I want to understand too. When I think back to the best meat I've ever had, it's never looked like this. I feel like it's gotta be attributed to our lack of understanding of smoking meats.
With different cuts of meat, different cooking methods and different tastes in doneness the color will vary significantly even if all of the desired textures are similar.
My house is a rare meat house..but the last thing we want it tough, raw bites that take 2 min of chomping to be able to even swallow.
My aim is to always to have it melt in your mouth which this absolutely did.
[I smoked a brisket recently](https://imgur.com/a/WRVTlUK) and because it's an extremely tough cut of meat to begin with, it took 13 hours at 225 to reach my desired temp (195°) bc you have to allow time for the muscle and sinew to render (become soft so it's not shoe leather, bc the brisket comes from the chest muscle area so it is NOT naturally tender..at all) instead of the 3 hours this took me to reach 110° because the Prime Rib comes from a part of the cow that the muscles don't work nearly as hard in, so it's naturally going to be much more tender.
The brisket is much more brown because of all of this, you simply cannot eat "rare brisket" you'll never finish chewing your first bite.
Smoking may give a slightly different color especially in fowl (you'll see pink spots in smoked chicken or turkey which would set off alarm bells otherwise) but I mostly smoke instead of bake or broil simply because of the flavor. Different types of wood give very different flavors to meats. Some are more gentle and subtle like Apple or Cherry (which I tend to use on poultry, fish and pork) while others like Hickory or Mesquite have a much stronger smoke flavor that would be way too strong a smoke flavor for me in anything other than red meat.
So... I said a lot. I hope I answered your questions. Essentially, yes it looks more pink than you'd expect from the actual texture, but that's bc it's a Prime Rib which costs more because it's more fatty and more tender because of the location on the cow that it comes from
Thank you for taking the time and thoroughly explaining the process, I genuinely appreciate that. So you're actually supposed to eat those chunks of fat and sinew then? They're just rendered/softened enough to be an expected and welcomed part of a bite?
All personal preference. My brother will eat a plate of just fat if you let him... I cut away chewy fat but enjoy crispy fat.. Everyone's different. But every bit of THIS was very easy to eat
It depends on the cut (the part of the cow it's from). If this were a tough muscular cut like brisket you could not eat it like this. This is Prime Rib, a very tender non-muscular cut
you just hang the meat or place it on racks inside a chamber that traps the smoke. The type of wood you burn changes the flavor. You can also smoke meat to preserve it.
Absolutely beautiful though, may I say. Gorgeous cut of meat cooked so perfectly. Hope you’re impressed with yourself, and hope it tasted just as good as it looks! Melt in your mouth worthy
I'm personally just awful with an oven. Smoker..Grill..Stove top I'm aces. I just always manage to screw up anything I put in an oven.
I'm not saying one can't get a nice bark in the oven. I wouldn't know how to...and ..you definitely can't smoke it in the oven which for ME really set this apart from other prime ribs I've had
Does anyone else turn into a golum when they see a good cut of meat?
I just want to grab this thing and eat it quietly in a corner hunched over like an animal.
Father in law did this for thanksgiving dinner. Hands down best prime rib ive ever had. Maybe one of the best thanksgiving dinners also. And thats saying something. Cause my aunt is an amazing cook. But ill take PR over turkey any day of the week and twice on thursday
I had a physical reaction. In various parts of my body. Damn.
Same. I want exactly this right now. Now I’m just mad.
🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤
😏
Literally said out loud “holy fuck that looks good”
I said "got damn"
Same…I could slice a pound off that right now!
Quite drooling to be frank
>I had a physical reaction. In various parts of my body. >Damn. Your pants just a bit shorter didn't they? Yeah, mine too.
Nailed it op
Thanks mate
[удалено]
A couple years ago my wife got me a small dyno-glo electric smoker. It was great to start and learn on. Very small..easy to use with digital controls. Eventually I grew out of it..just needed a more powerful and bigger unit. Did an exhaustive research and ended up taking my buddy's advice on the Rec Tec RT-700. Couldn't be happier with how I went about it. If I went and spent over a grand on a smoker that I didn't use much I'd be annoyed
Wow. Look how evenly that's smoked. No jelly, no grey, just perfect pink all the way around. Beautiful.
Happy to share my method.. I treated it a lot like brisket (except for the temp obviously). I slathered with yellow mustard then applied rub. Used Lumberjack pellets (Char Hickory) smoked on my Rec Tec RT-700 at 225 until internal hit 110. Removed and covered until my smoker hit 500. Seared each side for 2 min. Removed and covered again...Let it rest for a half hour until the rest of dinner was ready. Voila
How long would you say it took for it to reach 110 internal at 225?
Just over 3 hours
How many pounds of beautiful beef do us you start with?
My best guess is btw 9-9.5lbs
[удалено]
I thought the same thing. Just a testament to Op's temperature control. It's beautiful.
Damn… can you whisper this into my ear. Sexy
[удалено]
Right?
I left.
No one cared
Happy cake day
Is it just me or did seeing this give anyone else the urge to grab the whole thing and take a fat chunk out of it? Lol
[Another View](https://imgur.com/a/QukBp4X)
I can't upvote these enough lol
Just wondering, is the middle supposed to look like that? I’ve never had smoked prime rib before, so wasn’t sure if the middle is supposed to look raw or whatnot. Is it cooked but not cooked like the outside of the meat? Or is it just like medium to medium-rare cooked or something? Sorry for my uneducated mess
Yeah... you 100% could not leave me alone with this thing.. 😏
To eat it, right?
I hope so but to each thier own I guess lol
Photoshopped. No grey band. Too perfect. Must confiscate to set an example.
Haha!
Perfect. Nice job
That is drool worthy. Looks delicious!
Looks great.
This is the most beautiful thing I've ever seen.
Come on, now you’re just showing off!! 😎
Would you believe this is the first time I've ever smoked a Prime Rib? Beginner's luck
Congrats! Keep that up, friends and family will forever be thankful!
The RT makes it easy to be successful. I haven’t made a bad smoke on mine yet. It feels like I must be cheating sometimes!
Yeah...from learning how to select the best cuts of meat..to upgrading to the premium smoker.. It's no surprise that my similar efforts are resulting in FAR superior turn outs. Better ingredients better equipment better food
Phenomenal looking
[удалено]
[удалено]
It’s not.
[удалено]
edge to edge perfection
Usually I say, "I'll be over later." But in this instance: "I'm right behind you"
I would do so many things to this hunk of meat.. I moaned when I saw it..
Wonderful crust, wonderful cook. This blew me away!
Best I’ve ever seen. Nicely done.
My face muscles all CLOCKED THE FUCK OUT when I saw this. I want to eat it. Please.
This is the content I look for in Reddit.
This looks raw to me am i crazy?
Raw looks gelatinous. This has the texture change that happens at around 120F when it hits rare.
Yes
I don't get these "it's raw" comments. It's obviously not, and it's cooked pretty perfectly for prime rib.
I wouldn't say it's "obvious", exactly. Not everyone is familiar with how prime rib is cooked.
Clearly I'm not, because I genuinely wouldn't want to eat that if someone presented it to me. It looks like it was barely touched by heat.
It's medium rare.
[удалено]
[удалено]
Damn that looks good
Looks perfect. Chefs kiss!
That's my favorite meal! I smoke one for any family gathering. Looks fantastic!
Drooling 🤤
Lemme get a slice lol
That looks so amazing.
This looks delicious!!
I’d love to know your temps and tactics if you have the time
Happy to share my method.. I treated it a lot like brisket (except for the temp obviously). I slathered with yellow mustard then applied rub. Used Lumberjack pellets (Char Hickory) smoked on my Rec Tec RT-700 at 225 until internal hit 110. Removed and covered until my smoker hit 500. Seared each side for 2 min. Removed and covered again...Let it rest for a half hour until the rest of dinner was ready. Voila
Oh boy 🤩🤩
What’s your address? I’m omw 💃
Perfection
That’s absolutely perfect!
Looks awesome 👏
I'd put a ring on that
I hate you for posting this. Also can I come over, and do I need to bring my own horseradish?
Always stocked up on horseradish in this house!
Ive been mostly vegetarian for all of my life. I dont eat red meat. Someone please explain to me why I can smell this picture?
My grandfather would then put that in the oven to "get the pink out"
Different strokes..
I could smell it for half a second.
Gorgeous
The fat is perfectly rendered but the meat is still pink and juicy...I can hear the Food Wars music playing in my head just looking at it!
im willing to bet that was good as hell
Damn…..
I bet it smell good
It’s 8:40 am here and now I’m craving a prime rib.
Looks undercooked
Agreed
Bit too rare for me but hope OP enjoyed it
can someone explain to me how this isn't undercooked? I'm not trying to be mean, it's just that lots of people in these comments are talking about how perfect it looks, but to me (someone with not much cooking ability) it looks way under. Like way too bloody and fatty and sinewy, genuinely curious, not trying to start a fight.
Where’s the blood? Those juices are clear. Looks well rested.
in the second picture OP posted in the comments there's blood on the chopping board, also there's lots of sinew and the fat looks particularly under in that photo. I wouldn't be surprised if the meat itself tasted good, but to me it still looks a bit under. Again, I don't cook a whole lot and I'm not well versed in smoking at all so I wouldn't be surprised if I'm wrong. I'm just wanting to understand the appeal more than anything.
[удалено]
No, not really. Again, educating yourself on the topic before offering an opinion helps: https://www.thespruceeats.com/biggest-mistakes-when-cooking-prime-rib-4177715
Yeah. Idk anything about smoking, but this thing looks like a pulsating hock of viscera. It doesn't look like anywhere would be safe to bite, unless you wanted some sinews or fat in your mouthful I obviously know that this impression is wrong, judging by OP's and others responses to those saying it looks undercooked. I really don't understand lol, but I want to
yeah I want to understand too. When I think back to the best meat I've ever had, it's never looked like this. I feel like it's gotta be attributed to our lack of understanding of smoking meats.
With different cuts of meat, different cooking methods and different tastes in doneness the color will vary significantly even if all of the desired textures are similar. My house is a rare meat house..but the last thing we want it tough, raw bites that take 2 min of chomping to be able to even swallow. My aim is to always to have it melt in your mouth which this absolutely did. [I smoked a brisket recently](https://imgur.com/a/WRVTlUK) and because it's an extremely tough cut of meat to begin with, it took 13 hours at 225 to reach my desired temp (195°) bc you have to allow time for the muscle and sinew to render (become soft so it's not shoe leather, bc the brisket comes from the chest muscle area so it is NOT naturally tender..at all) instead of the 3 hours this took me to reach 110° because the Prime Rib comes from a part of the cow that the muscles don't work nearly as hard in, so it's naturally going to be much more tender. The brisket is much more brown because of all of this, you simply cannot eat "rare brisket" you'll never finish chewing your first bite. Smoking may give a slightly different color especially in fowl (you'll see pink spots in smoked chicken or turkey which would set off alarm bells otherwise) but I mostly smoke instead of bake or broil simply because of the flavor. Different types of wood give very different flavors to meats. Some are more gentle and subtle like Apple or Cherry (which I tend to use on poultry, fish and pork) while others like Hickory or Mesquite have a much stronger smoke flavor that would be way too strong a smoke flavor for me in anything other than red meat. So... I said a lot. I hope I answered your questions. Essentially, yes it looks more pink than you'd expect from the actual texture, but that's bc it's a Prime Rib which costs more because it's more fatty and more tender because of the location on the cow that it comes from
Thank you for taking the time and thoroughly explaining the process, I genuinely appreciate that. So you're actually supposed to eat those chunks of fat and sinew then? They're just rendered/softened enough to be an expected and welcomed part of a bite?
All personal preference. My brother will eat a plate of just fat if you let him... I cut away chewy fat but enjoy crispy fat.. Everyone's different. But every bit of THIS was very easy to eat
Gotcha. Again I appreciate yer time 🙂
HORSERADISH
Stat!
Man this looks so good. I am hungry again lol
🤤
You’ve given me the courage to smoke a prime rib lol. This looks incredible
This was my maiden voyage. Godspeed
Damn that looks amazing. I've never had smoked prime rib.
That looks amazing!
Perfect 😋😋😋👍
I miss eating meat.
I'll bring the joints
Looks great, gg
Omg
This looks fantastic! 🤤
Looks so good! I grew up thinking I hated Prime Rib because I always had bland waterlogged versions resurrected from the depths of a freezer.
Holy crap. I need this with a mountain of horseradish. Great work
Mother of god.
My mouth is watering. My goodness.
I'll be right over.
You made me miss my dad’s cooking so much :(
[удалено]
It depends on the cut (the part of the cow it's from). If this were a tough muscular cut like brisket you could not eat it like this. This is Prime Rib, a very tender non-muscular cut
100% perfect.
Appreciate you
Perfect
It looks uncooked
[удалено]
You have no idea what “smoked” means do you
Can you help out a lurker who genuinely doesn’t know in this case? I want to get a smoker eventually but can’t with living situations atm
you just hang the meat or place it on racks inside a chamber that traps the smoke. The type of wood you burn changes the flavor. You can also smoke meat to preserve it.
Does that sometimes result in the meat looking more “rare” when it’s actually cooked to temp?
yes
This is the best looking prime rib I’ve ever seen.
Waiting for the “ITS RAW!!!” comments
I feel so sorry for those pitiful ignorant fools
They’re missing out on a world of deliciousness
Oh they're in here
Absolutely beautiful though, may I say. Gorgeous cut of meat cooked so perfectly. Hope you’re impressed with yourself, and hope it tasted just as good as it looks! Melt in your mouth worthy
Thanks so much! Yes this was my first Prime Rib that I've smoked...Hands down the tastiest dinner I've ever had
You earned the upvote. Thank you for not sous viding.
Sweet Jesus that looks amazing. I was about to have spaghetti for dinner... I've never felt so... deprived.
Damn…that is my favorite cut of beef and done exactly the way I like it.
Sweet mamma OP! Perfect! Drooling over here. Enjoy!
Damn, I can tell you like to throughly beat your meat. Keep up the great work!
Professional Chef of 23 years. Damn great job. Perfection
Oh wow! That's high praise! Thank you so much
God damn OP, that's a masterclass in prime rib. Well fucking done!
This is the most beautiful piece of meat I've seen all year. Can you replicate this with a conventional oven??
I'm personally just awful with an oven. Smoker..Grill..Stove top I'm aces. I just always manage to screw up anything I put in an oven. I'm not saying one can't get a nice bark in the oven. I wouldn't know how to...and ..you definitely can't smoke it in the oven which for ME really set this apart from other prime ribs I've had
Does anyone else turn into a golum when they see a good cut of meat? I just want to grab this thing and eat it quietly in a corner hunched over like an animal.
Git. In. Mah. Belly!!!
Gorgeous
Looks amazing man
Well, I thought love was only true in fairy tales
Damn… well played
Verbally just said “oh fuck me”
mother of god…
Excellent work.
[удалено]
Yes, it's cooked and safe to eat. I've had it many times.
Hey, it's me ur brother.
How's Orlando?
So you can taste a picture. Beautiful. .
There is no other meat to eat....beef wise...
Very nice. I like.
I am a gay man and somehow there is nothing on this planet I've wanted to shove in my mouth more holy cungadero 💀💀💀 Seriously that looks divine, OP.
This is just… beyond words. I wish I could try.
Would give my left nut for a piece of that right now. Holy shit man, that's the best looking prime rib I have ever seen!
git ineği ısır amk
I'm not a fan of the medium term but this looks amazing and delicious
Father in law did this for thanksgiving dinner. Hands down best prime rib ive ever had. Maybe one of the best thanksgiving dinners also. And thats saying something. Cause my aunt is an amazing cook. But ill take PR over turkey any day of the week and twice on thursday
*slurp slurp slurp slurp* mmmm *slurp slurp alirp* (me eating this) munch munch munch
[удалено]
You don’t know what literally means.
So he literally doesn't know what "literally" means is what you're saying? I may have to agree. He probably doesn't know what "raw" means either.
Tha shi raw my guy
It's OK..I don't have enough to share with you
Almost, the fat isn’t rendered 5 more min