• working on DNS.. links may break temporarily.

Prime Rib On The Smoker?

M

Meat & Heat

Knows what a fatty is.
Joined
May 17, 2012
Messages
89
Reaction score
14
Points
0
Location
Grand Junction CO
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.
 
Do you mean like this...

sliced1.jpg
 
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.
 
This is a must do! You'll love it and wonder what took so long to try it.
 
landarc said:
Do you mean like this...

sliced1.jpg
Click to expand...

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.
 
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?
 
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...

Almostdone.jpg


Uncutslab.jpg
 
fatcliff77 said:
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?
Click to expand...
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!
 
fatcliff77 said:
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?
Click to expand...

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.
 
Outnumbered said:
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.
Click to expand...

If you shoot for 125*F internal and any carry over heat will raise to 130*F after a 10 minute rest. Remember, it will be more well done on the ends.
 
I did a 10-lb @ 225-250... took a little over three hours to get to 125...
 
i hate when folks answer like this, and by a rule wont do it myself, but im only doing it because there are so many to list.

do a search on Prime Rib..... loads of great threads.
 
You must log in or register to reply here.

Similar threads

okiej
First Prime Rib for family Christmas
2
Replies
28
Views
1K
Smoked&Baked
S
smoke ninja
sous vide prime rib
Replies
7
Views
1K
Fallen Kell
F
snadamo
Calling all LSG vertical cabinet offset smoker owners!!! Detailed dimensions request
2
Replies
22
Views
1K
ssv3
ssv3
cayenne
Smoked whole duck on an offset smoker...Who's done it before?
Replies
10
Views
957
Big George's BBQ
Big George's BBQ
bonz50
smoker size/builders
Replies
19
Views
1K
Connor_Macleod
C
Back
Top