Prime Rib in the smoker

[DeerMadness]

My last one from the freezer bought at Christmas and vacuum sealed. Going to eat good tonight.

 

[OutdoorWriter]

My last one from the freezer bought at Christmas and vacuum sealed. Going to eat good tonight.

You must have been reading my mind. Last night at dinner, I said to Ellen, "Maybe we should cook up our prime rib stash this week.

Her pithy reply was "Why?," and my smartass comeback was, "To eat."

End result: I haven't decided yet.

I do have some of the rib steaks from the sales, though.

 

[DeerMadness]

You must have been reading my mind. Last night at dinner, I said to Ellen, "Maybe we should cook up our prime rib stash this week.

Her pithy reply was "Why?," and my smartass comeback was, "To eat."

End result: I haven't decided yet.

I do have some of the rib steaks from the sales, though.

I have the Masterbuilt Smoker @ 275° using Alder Chips and have " Lost and Booty" rub generously applied. That's all I need to get a great roast.

 

[OutdoorWriter]

I have the Masterbuilt Smoker @ 275° using Alder Chips and have " Lost and Booty" rub generously applied. That's all I need to get a great roast.

Sounds good! How many hours at 275?

I also use a Masterbuilt but tend to lean to applewood most times. I can't smoke stuff that we eat jointly. My bride doesn't care for the smoky taste at all.

 

[DeerMadness]

I use a digital thermometer.
Then just follow a chart for the doneness. I like medium rare and tge wife likes medium or more.

 

[DeerMadness]

Sounds good! How many hours at 275?

I also use a Masterbuilt but tend to lean to applewood most times. I can't smoke stuff that we eat jointly. My bride doesn't care for the smoky taste at all.

I use Applewood for Pork, Pecan or Alder for Prime Rib, Alder for Salmon, Hickory for Jerky and Mesquite for Cajun flavored steaks on propane grill. Oak is good for Tri-Tip.

 

[OutdoorWriter]

I use Applewood for Pork, Pecan or Alder for Prime Rib, Alder for Salmon, Hickory for Jerky and Mesquite for Cajun flavored steaks on propane grill. Oak is good for Tri-Tip.

Only other woods I have right now are mesquite, hickory & orange.

Speaking of tri-tip...that's dinner tonight. It's the other piece from the one I did a while back. Cooked in the oven, tho, since El will be sharing.

 

[DeerMadness]

Only other woods I have right now are mesquite, hickory & orange.

Speaking of tri-tip...that's dinner tonight. It's the other piece from the one I did a while back. Cooked in the oven, tho, since El will be sharing.

I'm glad my wife likes the smoky flavor but it does take work to use the Masterbuilt. I make Ribs 7 or 8 times a year, Prime Rib maybe twice , Salmon once or twice , Pulled Pork 2 or 3 times. That is all unless I get wild game . If I get a Deer or Elk I make Jerky, Breakfast Sausage and Summer Sausage also in the smoker. So unless I get game I only use it maybe once a month.
I don't like going out every 30 minutes to fill the small chip tube though.

 

[OutdoorWriter]

The last time I used mine, I did three slabs of regular-style pork ribs, two salmon filets & two racks of country style ribs--all at the same time.

Which Masterbuilt do you have??

This is mine:

 

[SS!]

WHERES THE MONEY SHOT!!!!!!

 

[DeerMadness]

 

[DeerMadness]

The last time I used mine, I did three slabs of regular-style pork ribs, two salmon filets & two racks of country style ribs--all at the same time.

Which Masterbuilt do you have??

This is mine:

View attachment 70053

40" with glass door, remote and meat probe. I have had this for 8 years or so.

 

[Blank]

Beautiful. What a great way to pass the day!!

 

[DeerMadness]

Beautiful. What a great way to pass the day!!

Thanks, we ended it with buying another Pork Loin and cutting it into pork chops then vacuum sealing. I have about 60 lbs of chops now.

 

[Blank]

I probably have about 6-8 loins in the freezer. Got another one this week. With the high quality beautiful loins on sale for $1.75-1.90/lb, how can you go wrong???

 

[DeerMadness]

I probably have about 6-8 loins in the freezer. Got another one this week. With the high quality beautiful loins on sale for $1.75-1.90/lb, how can you go wrong???

You can't go wrong. I'm stuck on shake and bake but frying them is good. I've never made stuffed chops.

 

[Blank]

Floured and fried, with country gravy is probably our favorite. Love to make rolled and stuffed roasts. Pocket stuffed thick chops with either fruit, stuffing, rice, or cheese and bacon!!

A switch I do on stuffing is to put it in a dish, brown chops and lay out on it, then pile more on each chop. Totally cover the thing in a mushroom soup sauce and bake

 

[OutdoorWriter]

40" with glass door, remote and meat probe. I have had this for 8 years or so. View attachment 70083

Mine is basically same size & has the meat probe but no remote. It's at least 10 yrs. old now. I bought at at Cabela's on sale for $175 or so. I have it sitting on an old table on my back patio. Having it raised up makes it a lot easier to use it.