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Prime Rib
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roxy
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Joined: 29 May 2005
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Location: Wasaga beach, Ontario

PostPosted: Sun Nov 04 07 1:57 pm    Post subject: Prime Rib Reply with quote

Well I was by my good friend and meat sponsor today and he has been dry aging me a AAA 7 bone prime rib for 4 weeks, a very fine thank you for doing a BBQ demo at his butcher shop. Don't think I will cook it all up but maybe save a couple bones for another day.

I will post pix of the progress. Going to be some fine eating here today. Wink
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Chargriller Akorn
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BBQMAN
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Joined: 13 Jun 2005
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PostPosted: Sun Nov 04 07 7:44 pm    Post subject: Reply with quote

Nice- can't wait to see the pics! Very Happy
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Canadian Bacon
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Joined: 06 Sep 2007
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Location: Mississauga ON Canada

PostPosted: Sun Nov 04 07 8:56 pm    Post subject: Reply with quote

Do all 7 bones Laughing I'll be over soon Laughing
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G's BBQ
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PostPosted: Mon Nov 05 07 7:04 am    Post subject: Reply with quote

I booked my flight, I headin over.... Laughing
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roxy
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Joined: 29 May 2005
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Location: Wasaga beach, Ontario

PostPosted: Mon Nov 05 07 9:32 am    Post subject: Reply with quote

I finally got some time after dinner to get the pix of the smoke session posted. Oh man, I got me a case of beef belly. Wink Cool





I cut 4 bones from the fat end of the roast to cook up today and wrapped up the remaining hunk for another day. The meat had a beautiful colour and the fat was very hard.



I seasoned it with some left over brisket rub.



A couple hours into the cook and looking good. I smoked the Prime rib on the ProBBQ Frontier using Great Charcoal briquettes and some Oklahoma hickory wood chunks for smoke. The smoker hummed along at 245-250 throughout the cook session.



A couple more hours into the smoke session, I think it was like 125 internal at the time of this photo.



My darlin wife was so kind as to make me a batch of ABT's to cook up and heres a nice close up for all you ABT addicts. Wink



Fresh off the smoker and ready for a short rest before carving. Because if family pressure I took the roast to an internal temp of 135 so it would be medium inside and not too rare as my wife and daughter just don't enjoy it that way.



Heres a shot of the inside of the roast. I cut it just over an inch thick and man was it tender..!! Real nice flavour to the meat with a nice hit of smoke on the crust.



I served it up with roasted carrots and garlic smashed potatoes. Nothing fancy for sides as I did not want anything competing with the meat.
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Last edited by roxy on Mon Nov 05 07 11:07 am; edited 1 time in total
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Canadian Bacon
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PostPosted: Mon Nov 05 07 9:41 am    Post subject: Reply with quote

Man..that's some great grub....that roast is just the right flavor Very Happy Very Happy Very Happy
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necron 99
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Joined: 04 Aug 2007
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PostPosted: Mon Nov 05 07 10:26 am    Post subject: Reply with quote

Looks great! Thanks for the pics! Now you'll have to nurse your beef belly-itis Smile
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Sa-Mokin
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PostPosted: Mon Nov 05 07 10:37 am    Post subject: Reply with quote

That is one fine lookin prime rib roast Roxy! Gota do one soon!
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Alien BBQ
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PostPosted: Mon Nov 05 07 10:41 am    Post subject: Reply with quote

Another winner...........
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Canadian Bacon
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PostPosted: Mon Nov 05 07 10:43 am    Post subject: Reply with quote

And your wifes ABT's look great.
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allsmokenofire
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Joined: 26 Apr 2005
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PostPosted: Mon Nov 05 07 10:53 am    Post subject: Reply with quote

Looks awesome David!!

That was a beautiful cut of meat and you made it look even better. Surprised they let that imported hickory back over the border. Laughing Laughing
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roxy
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Joined: 29 May 2005
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Location: Wasaga beach, Ontario

PostPosted: Mon Nov 05 07 11:06 am    Post subject: Reply with quote

allsmokenofire wrote:
Looks awesome David!!

That was a beautiful cut of meat and you made it look even better. Surprised they let that imported hickory back over the border. Laughing Laughing


Guess I must have forgotten to declare it...
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roxy
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Location: Wasaga beach, Ontario

PostPosted: Mon Nov 05 07 11:09 am    Post subject: Reply with quote

Canadian Bacon wrote:
And your wifes ABT's look great.


It was her first time making them and she did a great job.
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SierraScott
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Joined: 12 Sep 2007
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PostPosted: Mon Nov 05 07 11:22 am    Post subject: Reply with quote

That really looks unbelievable. Just amazing color and fat content. aged to boot. The finished product is great looking too!

I know just how a cut like that tastes. Congrats on a great cook and cut of meat.
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dbeast420
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Joined: 22 Jul 2007
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PostPosted: Mon Nov 05 07 11:31 am    Post subject: Reply with quote

I just drooled on my shirt Laughing
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krek
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Joined: 19 Jun 2007
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Location: Missouri

PostPosted: Mon Nov 05 07 12:08 pm    Post subject: Reply with quote

I'm sitting here stuffed with ribs, pulled pork and all the fixins, thinking that I'll never be hungry again and then I see those photos... and I'm salivating.

Nice work. Cool
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brae0408
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Joined: 08 Feb 2007
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PostPosted: Mon Nov 05 07 5:27 pm    Post subject: Reply with quote

Like everyone else said, the grub looks great. The only problem I ever have when smoking prime rib is eating until I feel sick. MMMM, prime rib
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mrcustomsteel
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Joined: 01 Mar 2005
Posts: 1997
Location: Bilings, still a Texan, MT

PostPosted: Mon Nov 05 07 8:14 pm    Post subject: Reply with quote

Wow!. That slice on the plate leaking all that juice is one of the nicest slices of meat I'v ever seen on here. I like briskets and all but prime rib holy smokes!
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BBQMAN
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PostPosted: Mon Nov 05 07 8:53 pm    Post subject: Reply with quote

As usuall your food looks awesome David! Very Happy
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SoEzzy
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Joined: 13 Oct 2006
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PostPosted: Mon Nov 05 07 11:08 pm    Post subject: Reply with quote

Looking good enough to eat!

Though with my brain ticking over in neutral, when I scrolled down and saw the size of the rib, the size of the rib x 4, then I saw the size of that ABT, I was in shock that anyone makes them that big. Clunk chunk brain now in gear, "It's a close up!" Sheesh what an idiot I can be on a Monday morning, (I can be an idiot the rest of the week too, but Monday mornings can be a doozie). Embarassed Laughing Embarassed
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