I braved long lines and limited inventory at Costco but came home with a Prime Rib for Christmas dinner. It is bigger and more expensive than I wanted but my guests will be happy to take home leftovers. I plan on smoking it on my MAK Two-Star Pellet grill.
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That is going to0 be majestic. -
Holy moly batman!
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That should be delicious!
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Dang is that normal pricing? That seems high.Comment
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Holy crap!!
🎼yum, yum, yum, yum 🎼
Enjoy it Pitmaster!Comment
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Sweetness.Comment
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Hooray for Roast Beast! 👏Comment
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Nice! If you really want a smaller one then cut some steaks off and save them for later rather than cooking too much and sending it out the door.Comment
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Good advice. How many guests are you hosting? I think AR says a 4 bone roast will feed 8 persons. That would be probably a little less than half of your roast. The remains would make a pretty good sized second rib roast or 6-7, maybe more, thick rib steaks.
I just noticed that your BHOM is prime grade. I have had a lot of choice grade rib roast but nothing so elegant as prime. Whatever you decide to do with it you are going to enjoy it. Merry Christmas
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Wowza! That looks great. I can’t wait to see pics of it after smoking.
BTW, I’m with 58limited I’d cut a couple of steaks off before smoking.Comment
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Not sure what your plans are for that beast, but I'd shave a steak off of each end for uniformity and then just smoke the whole way at 250ish. Blast the fat with a torch if you want but my guests have never complained about a low and slow only prime rib. Absolutely perfect, no worries about timing and you can focus on sides or guests or whatever. Plus leftovers reheat better IMO without a reverse or front sear method.Comment
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I haven't decided on how I want to season and smoke it yet but I like your suggestion. Cutting the ends would still leave more than enough Prime Rib for everyone. No mater how hard I try I have never been able to mess up a Prime Rib smoke as long as I monitor temperature. Timing isn't always right but I don't have a large sample size. Thanks. -
Midway yeah timing is the only issue with my method, but do you want a slice of $300 prime rib for free? Then sit ya ass down and play another hand or round of whatever... Honestly timing wise about an hour before your planned meal you can bump up to as high as 325 without messing with the edge to edge doneness. I got faith in you and your MAK
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That’s a big daddy! Gonna be good eating at your place!
I love prime rib for Christmas - I follow Meatheads recipe, complete with Mrs O’Leary’s cow crust rub.
Alas, this year the family voted for simple…wings and apps!Comment
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Storms this week. I need to fill my propane tanks for the gasser, get a few bags of pellets, and fill gas cans for our generator. Our neighborhood always seems to suffer from power failures made worse by the recent flooding. We can make it work if needed and either way, it will make for a memorable Christmas dinner.
The big issue is how strong the winds get. A strong pocket of winds is forecast to develop for the afternoon on Wednesday. With it, a potential for 50+ mph gusts. The uncertainty comes with how strong this low-pressure area will be and the exact track it will take and where it distributes the strongest wind. KOMO News.Comment
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Back end of the MAK away from the wind and you'll be fine. For me anyway the worst wind for the MAK is across the side, everything else it seems to handle fine. Prefill the hopper and protect the fan from blowing rain in and bobs your uncle. Hope the weather doesn't make you do cooking gymnastics though. Played that game last week, no fun.
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wu7y We have 9 guests and they all love to take home leftovers. We hosted Thanksgiving and I smoked a good sized turkey and they cleaned me out. I wasn't able to enjoy my typical days of leftover dinners. I don't mind though, happy to pack em up as they leave.Comment
. Was that a 6 or 7 rib roast?
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