Prime Time

[Shakespeare]

Here is a pictorial of my adventures smoking a standing rib roast, aka prime rib. The idea of this post was inspired by the threads

Big Will's BBQ (http://carolinaskiffowner.com/index.php?topic=1547.0) and Willies lunch today... (http://carolinaskiffowner.com/index.php?topic=1600.0)

I'm going to provide a step by step description of what I did and why I did it as far as cooking this beautiful piece of meat. If anyone wants to try their hand at this then you can use this a guideline. But first a disclaimer; Smoking meat is considered an art form. There are many different methods, recipes, techniques, and so forth for indirect cooking/smoking. By no means is my way the only way or the absolute correct way. It is essentially what works for me using my smoker.

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Here's my pile of cook wood. It's white oak that has been seasoned, cut, and split to fit into the firebox of my smoker. Please note the Wesco trailer in the background with my DLV onboard. Hey... I can smoke meat and look at my boat at the same time. ;D

http://i235.photobucket.com/albums/ee78/CSO_Shakespeare/NBSmoker/PrimeRib/DSC00703.jpg

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I start my fire using a chimney of hardwood lump charcoal then a few pieces of oak. I allow the fire to get caught up pretty well then I start shutting the lid to the cooker and firebox to allow the cooker to pre-warm. My target temperature is 250 degrees so I'll start dampening down when the temperature gets close to that target. I can modulate the heat with the damper on the firebox (not shown). Also it's important to leave the exhaust damper wide open at all times to allow a free exchange of heat and hot air.

http://i235.photobucket.com/albums/ee78/CSO_Shakespeare/NBSmoker/PrimeRib/DSC00704.jpg

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I keep a side fire going so that I can pre-char the fuel before introducing it into the firebox. Throwing uncharred logs straight into the firebox creates havoc with the temperature and desired level of smoke. The goal is to maintain steady temperature and to have a thin blue column of smoke exiting the exhaust stack. Thick puffy smoke will tend to over smoke the meat and if the smoke turns yellow then that's a sign that you've got some sulphering action going on... Not Good! I only use seasoned wood. It will catch fire quickly and is predictable. Green wood is full of sap, rosin, acids, tannins and so forth and can impart a bitterness to the meat if used excessively.

http://i235.photobucket.com/albums/ee78/CSO_Shakespeare/NBSmoker/PrimeRib/DSC00705.jpg

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Prior to starting the fire, I prepared the roast for cooking. I removed it from the refrigerator a couple of hours before hand, gave it an EVOO (extra virgin olive oil) rub and a good sprinkling of Kosher salt and fresh cracked black pepper. I wrapped it in plastic wrap and let it set on the counter. It's important to allow the meat to come up in temperature. You don't want to throw it on the heat straight from the fridge. In my case, the internal temperature was 50 degrees before cooking.

http://i235.photobucket.com/albums/ee78/CSO_Shakespeare/NBSmoker/PrimeRib/DSC00708.jpg

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I placed the meat on the cool side of the cooker. I have a better chance at keeping things under control there. I use a digital meat thermometer and have the probe imbedded in the center of the roast. I can monitor the meat temperature without constantly opening the lid to the cooker. The roast is placed rib side down. This particular piece of meat is 8 3/4 lbs. At anywhere from $7.99 to $9.99 a pound you don't want to take any unnecessary risks. It takes anywhere from 20 to 25 minutes per pound at 250 degrees to achieve an internal temperature of 135 degrees. I did not open the cooker lid or rotate the meat during the cooking process. By doing this, one side of the meat will be rare while the hotter side will be more towards medium. This works well for a crowd that likes a variety of meat doneness. If everyone likes their cuts rare then you best be rotating the meat somewhere in mid-cook. Note the drip pan and water pan in the lower part of the cooker. The drip pan essentially keeps the cooker from becoming a mess. Don't plan on using the drippings because they will be super concentrated from the heat boiling out all the moisture. The water pan keeps the heat moist.

http://i235.photobucket.com/albums/ee78/CSO_Shakespeare/NBSmoker/PrimeRib/DSC00709.jpg

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3 & 1/2 hours later here we are... the internal meat temperature has reached 135 degrees. I place the meat in a foil pan and cover with heavy duty foil and allow it to rest for 20 or 30 minutes. If you need drippings then there will be plenty in the pan after the rest and you can add them to your au' jus.

http://i235.photobucket.com/albums/ee78/CSO_Shakespeare/NBSmoker/PrimeRib/DSC00710.jpg

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Let the eating begin. This picture isn't the best but I can say the roast turned out perfectly and there wasn't a scrap to be had after it was all over with. Even the dog enjoyed the bones. If you haven't had a smoked prime rib then you need to give it a try. It blows away what you get in an average restaurant.

Cheers and bon appetite!

Mike C.

http://i235.photobucket.com/albums/ee78/CSO_Shakespeare/NBSmoker/PrimeRib/DSC00722.jpg

[Loki]

Mmmm-mmmmm, GOOD! Thanks for sharing Shakespeare. I haven't got smoker yet, but after viewing this post, I all of a sudden got the itch. More importantly, my wife came over while viewing this post and asked (why don't we have a smoker so we can cook up some meat like that?) 013


My wife and I both thank you,
Mike

[sportskiff]

Hey Shake,
1. I need your address ... so I can come raid your BBQ .......... nutkick ;D
2. Have you ever soaked your wood, changing water 1-2 times a week, for @ 3-4 months or untill it "clears" (water no longer gets the yellow tinge), then if you want let it dry back out. Pure sweetness is all that is left, no sap etc left.
My gramps had a smokehouse outside Fargo, ND. We'd smoke turkey, hams, bacon, fish,cheese, eggs (boiled and peeled) chickin, ducks, geese. He ran it from '38 to '76 , I was there from 69-76. Official rub boy, turn boy (turn eggs and cheese daily), and ash dumper. He'd load up the smudge pot with charcoal (home made) and stack @ 8-10" of wet wood on top. Some of this stuff got smoked from oct- the week of christmass.
The slo smoke meats were the best, I wish I could still do it nowdays.
Smoke house might work in your area.............. HMMMMMMM.........................
food for thought...... drooling horribly now.................
Reggie yay

[Willie]

All I can say is 018 018 018

[NOTHING ELSE MATTERS]

All I can say is 018 018 018


Guys, i never knew that smoking food it was an art.This is beyond my dreams.And i'm still drulling.
Maybe i do what Loki is doing.I might go get me one, and i thought i was the BBQ king. 001

012 012 012 012 012 012 013

[o2bfishn]

And all I got was turkey......... :o :o :o

018 018 018
o2bfishn 014

[sportskiff]

Howdy,
I guess I missed it, what's Loki up to???
Reggie

[Big Will]

Wow, that was awesome! My hats off Shakespear... I needed it to catch the drool.

Sportskiff I need some brine ratios for an experiment... can you hook me up? I want to try it. Go with what you know chicken, pork, what ever...

[sportskiff]

Easy, simple, flat KICK BUTT!!!!!!

Honey Brined Smoked Turkey
Ingredients
1 gallon hot water
1 pound kosher salt
2 quarts vegetable broth
1 pound honey
1 (7-pound) bag of ice
1 (15 to 20-pound) turkey, with giblets removed
Vegetable oil, for rubbing turkey

Instructions
Combine the hot water and the salt in a 54-quart
cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey.
Add the ice and stir. Place the turkey in the brine, breast side up, and cover
with cooler lid.. Brine overnight, up to 12 hours.

Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with
the vegetable oil.

Heat the grill to 400 degrees F.

Using a double thickness of heavy-duty aluminum foil, build a smoke bomb. Place a
cup of hickory wood chips in the center of the foil and gather up the edges,
making a small pouch. Leave the pouch open at the top. Set this directly on the
charcoal or on the metal bar over the gas flame. Set the turkey over indirect
heat, insert a probe thermometer into the thickest part of the breast meat, and
set the alarm for 160 degrees F. Close the lid and cook for 1 hour.
After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil
and continue cooking. Also, after 1 hour, replace wood chips with second cup.

Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil,
and allow to rest for 1 hour. Carve and serve.
This is tried and true, Alton Brown's works BTW.
Reggie

[Willie]

BigWill here is a link I found about brining real good info and recipes..........
http://bbq.about.com/cs/barbecuetips/a/aa112000b.htm

[Shakespeare]

For you guys thinking about getting into smoking, here's a couple of shopping tips.

Don't buy the $89 model from the local big box store. You'll end up with a cheap POS that will rust out on you after a years usage. The heavier the gauge of metal, the better the smoker will be in terms of quality and performance. Heavy gauge holds heat better. Look at this as a long term investment... you get what you pay for and yadi yadi yadi.

There's several different types of smokers available. Here's one that has an almost cult like following;

http://www.weber.com/bbq/pub/grill/2005/charcoal/cg_sg_smk.aspx

And a supporting web site for that model;

http://virtualweberbullet.com/tour.html

If you're interested in an offset smoker here's one I would recommend for the beginner;

http://www.bbqgalore.com/smokers/misc/173543

Most offset smokers require some minor modifcations to enhance the performance. Dig around on the internet and you'll see what others have done.

The woods are full of other higher end smokers but you got to be REAL serious about your new hobby as they REALLY cost the buck$.

Mike C.

[Willie]

I agree with Shakespeare 150% on you get what you pay for...........especially if you are the type of guy or gal that likes, no loves to cook..and enjoys the smell of wood burning..and cares about the end product.......and is willing to spend the time and energy to make it so by spending what is usually hours taking care of the smoke fire....be it charcoal or wood......they need to be replenished with as you saw in the pictures already hot wood or charcoal..... but and you knew there was a but coming..... smoking is not for everyone..... it is not a set it and forget it way of cooking....
Now with that being said, if you still want to try smoking, and think it will be something you will get into and look forward to doing, and not a chore....
by all means go with a better or good quality smoker as Shakespeare has pointed out....they will serve you well and will last a long time, and their quality of workmanship and heavier steel, and the cast iron grates will all add up to helping you turn out a better meal........and again here is the second ....but....if you think this will be a once or twice a year thing then there is nothing wrong with the lower priced smokers available at Walley World .. Lowes or Home Depot.....I have had some A-1 smoked meals from the old square back yard charcoal grills every body owned before the gas grills became so popular because of them being so easy to use.....I have even bought the electric and a gas conversion units for my smoker, cause sometimes I just don't have the time to tend to a wood fire...and no, they do not produce a taste as good as when I use the charcoal/wood fire....
I am in the market for a new smoker, the one I have ( Kmart )has served me for about 5 years now and was used roughly 15 to 20 times a year and has and will continue to serve me well, but I am ready to jump up to the next level and get an offset model.
Soooooooooooo give smoking a try and enjoy some of the most mouth watering meals you have ever tasted.....................and may the next ....but....you have be a Boston Butt done up on your very own smoker...........mmmm mmmmmmmmmmmm gooooooooooood.....Willie ;D

[Randell]

Here is my stickburner
She is a 20x36 Klose
If you are a serious smoker check www.bbqpits.com
Dave builds a world class pit


http://i12.photobucket.com/albums/a208/rbque/klose005.jpg

[Shakespeare]

Randell... that is one nice looking smoker. I'd like to get a better look at the firebox if you got any pics.... inside and out.

Mike C.

[Randell]

It's a 20x20 firebox
I do not have any more pics loaded in photobucket.
I can snap a few for ya. It has a top lid and a side door w/removeable ash pan.
It also has adjustable grate heights.
all 1/4" steel. they do offer a 1/2" firebox option for the guys in the colder climates.

~Randell

[Shakespeare]

Don't go to any trouble.. it just looked interesting. I'll buzz up to that web site you mentioned and see if there's any detail on it. Having a removable ash pan is the bomb. That's one thing that is lacking on my smoker.

Thanks,

Mike C.

009 Ok, back from their web site. All I can say is DANG! That's one heck-of-a smoker. I imagine that it takes a crane to move that thing if it's made out of 1/4" steel. That's nice Randell!

[Willie]

Thats a nice looking smoker there Randell....checked out the link and when I get to Houston this summer, will stop by and take a look....... my wife would kill me if I dropped that kind of $ on a smoker........ 001

[Slim to None]

Loki- a good start to smoking is a plain old cylinder shaped water smoker. use charcoal and flavored wood chips for a great smoking expierence. this is what i use for all kinds of meat. when i build my dream house (i'm in a condo now) i will have a nice brick built in smoker, but for now nothing beats a water smoker.

[Shakespeare]

my wife would kill me if I dropped that kind of $ on a smoker........ 001


There's certain things you're just not supposed to tell wifey. :secret:

Smokers, golf clubs, boating accessories... you get the idea. ;D

[Randell]

Like Willie said "this ain't no set it and forget it" deal. I prep the night before.
Fire up the pit 4:30-5:00am. Bring it up to temp and then put the meat on.
One thing I have found out is it ain't done til it's done. Outside temp and wind
play a big part in how long it takes. I pull them at 190deg internal temp and rest them in a cooler for 2-3 hrs. The butts will push another 10deg while resting.
This makes pulling (shreading) a little easier. If slicing I will pull them at 180deg
internal temp.The meat is firmer as the connective tissue has not broken
down yet.
Don't tell anybody, I double wrap the butts at about 160deg with heavy duty
aluminum foil for the duration of the cook. Lets keep this secret among freinds ;D

I am sure there are a bizzillion different ways to creat great BBQ. Some of the
worst I have cooked is better than what I have eaten at some popular bbq joints.
If you cook it and you like it that is what matters.

~Randell

[Willie]

Loki- a good start to smoking is a plain old cylinder shaped water smoker. use charcoal and flavored wood chips for a great smoking expierence. this is what i use for all kinds of meat. when i build my dream house (i'm in a condo now) i will have a nice brick built in smoker, but for now nothing beats a water smoker.


Thats the kind I have used for all these years.................. 017