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Unread 12-03-2012, 08:15 AM   #38
bobaftt
is one Smokin' Farker
 
Join Date: 04-12-08
Location: Chattanooga TN
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Quote:
Originally Posted by saychz316 View Post
Hello all!

With Christmas looming, and my parents coming to town from Colorado for a 10 day stint to visit and spend time with their grandkids, I wanted to make them something special for Christmas Eve dinner. A USDA Prime prime rid.

I am hoping to gain some knowledge on a prime rib on my Vision kamado cooker.

I have never done a prime rib before on a smoker, bbq, etc. And as you can imagine, with the cost of a USDA Prime prime rib, a couple practice runs are not in the budget! My local Costco is stacked with them right now, and I plan on picking one up this weekend, freezing it, and making it on the 24th.

My goals.

1. A nice bark on it. My rub will be pretty basic prime rib rub. I am a keep it simple kind of guy. Kosher salt, pepper, granulated garlic, and dried rosemary. I use montreal steak seasoning and Todds Dirt (herb rub)

2. A very nice, warm, juicy & pink medium rare center. I do a reverse sear to achieve that. I smoke at lower temp and then finish at high heat.

So here goes my questions. Please feel free to copy and paste the questions and add your response.

1. Boneless, or bone in? Im leaning towards boneless, only because of the ease in slicing once done. Will the bone in be better? Bone in usually the bone is almost detached and you can put the rub in between the ribs and the meat. I cook rib side down to help shield the meat from the heat.

2. What temp to cook at? Low, slow 225-275ish? Or would you all consider something higher? 300-350ish? The second one I did was at the lower temp around 275.

3. What temp to cook it to? I was thinking cooking it to 125 and then resting and slicing at 135 for a nice medium rare? Or would cooking to 120 and slicing at 130 be better? Bingo. I pull at 125 and then rest until just before serving. 15 minutes before I serve it I broil it in the oven at 500 to sear the outside

4. Method for cooking in smoker. Do you put it in a shallow roasting pan like an oven bake, or set it on the rack like I do pork shoulder, brisket, etc? And if on the rack, do I use a water pan on top of my ceramic deflector? I used the baking pan. I am not super familiar with the ceramic but I don't think you need a water pan.

5. Direct or indirect heat? I did direct but I have a weber so it has a large space between the fire and the food.

6. Lace with butcher string while cooking? I did. I probably wouldn't if it was boneless.

7. Last but not least, what wood to use while cooking? I have the lump for the cooker, just need to decide on a wood. Oak is coming to mind, or maybe hickory? I really like pecan with beef but that is a personal choice I think.

Thank you all in advance for any help possible. I really want to make a great meal, but unfortunately I cant do any practice runs due to cost of the meat. I know its a bit of a gamble, but with all the great stuff I have read around here, I know I can get it right the first time. I have all my sides vectored out, so Im all good there.

Im new around here and mostly read, so this is really my first posting looking for help. I will post pron once made so everyone can see my efforts.

Thanks again!!

-Kevin
If you are looking at the 2 below don't follow the stuff in the first one. I wasn't nearly as happy with it as I was with the second attempt.

First Attempt
http://www.bbq-brethren.com/forum/sh...ight=prime+rib

Second Attempt
http://www.bbq-brethren.com/forum/sh...ight=prime+rib
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