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-   -   Prime Rib On The Smoker? (http://www.bbq-brethren.com/forum/showthread.php?t=145696)

Meat & Heat 10-09-2012 04:06 PM

Prime Rib On The Smoker?
 
Had some smoked Prime Rib awhile back at a resturant and it was great.
Thinking about trying this out but not sure where to start or if any of the Brethren have done this.
If anyone has any info/recipies they would't mind sharing it would be great.

FYI
Cooking on a coustom offset stick burner. I usulally use apple wood for most of my cooks with a bit of lump thrown in for added heat.

Thanks again in advance for the help and knowledge.

landarc 10-09-2012 04:20 PM

Do you mean like this...

http://i166.photobucket.com/albums/u...rc/sliced1.jpg

landarc 10-09-2012 04:27 PM

I like to do Prime Rib on my smoker, I think it is best this way. I have done them in all manner, from simple to fancy. My favorite, to chop fresh herbs such as parsley, thyme, maybe a small amount of oregano and rosemary. Then mix it with kosher salt and medium grind black pepper, I do this on the cutting board, using a pastry scraper so the salt and pepper scratches the herbs into a paste, add a little olive oil so it is spreadable. Spread all over the roast. Then onto a smoker running at 225F to 250F, cook until 130F internal at a point just above bone, I cook bone-side down, still, the bone seems to take longer. I do monitor internal temperatures (unlike my real BBQ cooks) as I like to open the vents around 115F to 120F to get some color.

MisterChrister 10-09-2012 04:40 PM

I have done them boneless with a butter slather and a standard herbs de provence indirect on the Weber at 270 til 135 ish IT. A brief rest and then eating the best prime rib I've ever had anywhere! http://www.bbq-brethren.com/forum/sh...d.php?t=138348

tpope 10-09-2012 05:08 PM

This is a must do! You'll love it and wonder what took so long to try it.

Meat & Heat 10-09-2012 07:08 PM

Quote:

Originally Posted by landarc (Post 2239032)

That's one Farking good lookin chunk of meat:eusa_clap
I will try mabye this weeked.
Was wanting to do one for Thanksgiving but think I must prefect first as to not make an ass of myself.
I had never thought to do this until I had it in Mesquite NV at the Smokin In Mesquite Comp and damn was it good.

Thanks for all the info.
I will post pics when I get aroud to doing this.

Meat & Heat 10-09-2012 07:12 PM

Quote:

Originally Posted by tpope (Post 2239092)
This is a must do! You'll love it and wonder what took so long to try it.

Don't know,
For some reason it never crossed my mind but after having some I think it's the best way for a prime rib.

fatcliff77 10-09-2012 07:19 PM

Thank you for this post, i too have this on my "future" cook list. My question is this:

How would i order this cut of meat from my butcher, and 2, how big of a roast would one need to feed 10?

martyleach 10-09-2012 07:20 PM

Smoking is hands down the best way to go. The come out awesome and are really easy to do. Very hard to screw this one up...

http://i1197.photobucket.com/albums/...Almostdone.jpg

http://i1197.photobucket.com/albums/.../Uncutslab.jpg

landarc 10-09-2012 07:35 PM

Quote:

Originally Posted by fatcliff77 (Post 2239222)
Thank you for this post, i too have this on my "future" cook list. My question is this:

How would i order this cut of meat from my butcher, and 2, how big of a roast would one need to feed 10?

Your butcher should know what a prime rib roast or standing rib roast is. That is the easy part. Each bone represents about 3 servings for normal folks, 2 servings for BBQ XL folks. I tend to order a bone for every two people, thus a 3 bone roast is for 6 people.

Now, I prefer the large end of the rib roast, that is to say, bones 7 through 10, as there is more fat and more of the deckle is attached. The small end is leaner, often with no cap or deckle. Also, most butchers will ask if you want it capped, trimmed, boned etc...I prefer it untrimmed and bone in. For the smoker, that is the best way, as you can determine how much fat to remove. The bones are terrific and worth leaving on, as the meat cooks better. Never let them cap the roast, it takes off the deckle. The biggest ripoff I ever had, ordered a 9 pound roast and the guy comes out, no bone, capped, I refused it, as he charged weight prior to capping. Took off the best piece of meat, then was going to charge me for it and for taking it off!

martyleach 10-09-2012 07:44 PM

Quote:

Originally Posted by fatcliff77 (Post 2239222)
Thank you for this post, i too have this on my "future" cook list. My question is this:

How would i order this cut of meat from my butcher, and 2, how big of a roast would one need to feed 10?

Around here, it is a Bone in Rib-eye roast. I kinda go with one bone for every 2 people. So a 5 boner should work.

fatcliff77 10-09-2012 07:55 PM

Thanks guys, as usual, always helpful here!

Big Bears BBQ 10-09-2012 08:29 PM

Marty that is looking really good .....

DJnKY 10-10-2012 02:54 PM

Looks very tasty. Time estimate per pound @ 225-250?

Outnumbered 10-10-2012 03:08 PM

Quote:

Originally Posted by DJnKY (Post 2240014)
Looks very tasty. Time estimate per pound @ 225-250?

What's your desired internal temp? I did one on Saturday night for our team meal at the Royal. About 6 pounds at 300 and it took 90 minutes to get it to 130.


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