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The BlueSmoke Gazette--Prize Winner & Prime Rib
December 24, 2009
Prime Rib & Prizes!
Smoking Prime Rib
Whether you're smoking prime rib for a holiday feast or just because you deserve it, you'll find that it's not difficult to prepare. And because it's usually served medium rare to medium, it doesn't require a lot of time in the smoker.
What Is Prime Rib?One thing to know about prime rib is that even though it's called "prime rib", the meat isn't necessarily the prime grade of beef. The prime rib cut can be either select, choice or prime grade. Prime is well marbled with fat, which makes it the most juicy, tender and flavorful grade. It's also highest in calories. Select grade has much less fat, and because of that is less tender and juicy, but still a good cut of meat when properly cooked. And with less fat, it's also lower in calories than the prime grade. The fat content of choice prime rib lies somewhere between that of the other two grades.
Smoker Setup for Prime RibMaintain a smoker temperature of about 265 degrees Fahrenheit. At this temperature the prime rib will cook slowly enough that it will be evenly cooked from the outer surface to its center. It's also hot enough to slightly brown the exterior of the meat, which adds another great tasting layer of flavor.
Read More About Smoking Prime Rib
Who Won The Smoker???We have a winner! Randomly chosen from nearly 2,000 entries, Mr. Lloyd Dashner of Suisun City, California will receive his new Weber Smokey Mountain cooker tomorrow, December 24th. That should give him plenty of time to assemble it and have it ready to smoke the main course of his Christmas feast. Congratulations Lloyd!
I phoned Lloyd about 8:30 this morning, left-coast time, and after telling me he was completely flabbergasted that he won we had a real nice chat. We talked about all sorts of things...smoking sausages in a pit smoker, the local climate (meteorological AND political), and charcoal lighting methods. (Lloyd introduced me to a new type of charcoal lighter fluid I'd never heard of before, an alcohol based gel that burns clean and adds no "off" flavors to food. That's something I definitely want to try sometime.)
Lloyd's retired from the military, and lives in Northern California 60 miles or so east of San Francisco. He told me that he has other family living in the area, which is nice, especially around the holidays.
Lloyd just started smoking earlier this year, but he's evidently hooked on it because he already upgraded from his first smoker, a Mr. Charcoal, to a CharGrill horizontal pit smoker. His favorites for smoking are brisket, ribs and sausages.
Hope you have a great time with your new smoker, Lloyd! This was so much fun I'm considering having another
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