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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-28-2013, 09:07 PM | #1 |
Found some matches.
Join Date: 03-27-13
Location: Boston, MA
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Prime Rib?
Just joined here. Couple of new smokes coming up for me. I'm going to try my first brisket soon and I'm also thinking of trying a prime rib. Any tips on doing a prime rib? Ours usually comes out pretty good in the oven so I'm on the fence about trying the smoker (WSM) but I've seen some great photos here.
thanks in advance, steve |
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03-28-2013, 09:12 PM | #2 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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Personally,I like to cook them indirect,lo n slo,250f dome til they reach an interior temp of no more than 120f.Tent loosely with foil for 20 to 30 minutes to rest,then slice and serve.You will get many opinions about searing,reverse searing and such.I do not think this is necessary.To each his own.Good luck and post pics.Season with whatever seasonings you like before roasting.
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03-28-2013, 09:16 PM | #3 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Deep fried in the turkey fryer will blow your mind!
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03-28-2013, 09:29 PM | #4 |
Found some matches.
Join Date: 03-27-13
Location: Boston, MA
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03-28-2013, 09:35 PM | #5 |
Knows what a fatty is.
Join Date: 12-10-12
Location: Houston TX
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Forget the crawl before you walk jump right up into Prime why dont you.. There is ALLLOT of info on here but before you light a fire read allot of infor on here. Allot of what you want to do has already been discussed and multiple times. Different meats need different times and temps so that's my lesson for the day.
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03-28-2013, 09:42 PM | #6 |
is one Smokin' Farker
Join Date: 02-28-11
Location: Dallas, Texas
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This isn't exactly what you were looking for as it's not done on a WSM, but I can attest this recipe rocks for great prime rib: http://recipes.stevex.net/recipe/dav...lish_prime_rib
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BGE large w/ lots of accessories; Lyfe Tyme offset; RED Termapen |
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03-28-2013, 09:56 PM | #7 | |
Found some matches.
Join Date: 03-27-13
Location: Boston, MA
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Quote:
I've used the smoker quite a few times for Ribs and Butts with great success. I'm finally going to try a brisket soon and then we picked up a prime rib for easter sunday and I got to thinking... So, dumb question - Is there a search on this forum? I don't see one and I don't have access to the recipe section yet. steve |
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03-28-2013, 10:04 PM | #8 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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There is a Google search on the bottom of the page. It will just search this site.
As for the prime rib, I would start your smoker. Put the roast on with a probe thermometer stuck it it and cook to your desired temp. Not much you have to do. Just watch your temp any where between 250-300*F.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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03-28-2013, 10:12 PM | #9 |
is one Smokin' Farker
Join Date: 08-14-11
Location: Cleveland OH.
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dam that sounds good, crisp on the outside all moist and tender in the middle. holy fark . .
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22.5 ots, 22.5 wsm, kingsford deluxe |
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03-28-2013, 10:19 PM | #10 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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I swear if you ever fried a turkey, fry a prime rib. Google it, easy peazy lemon squeezy.
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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03-28-2013, 10:20 PM | #11 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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My favorite done in like 30 minutes depending on size. Cracklin on the outside. it's killer
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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03-28-2013, 10:22 PM | #12 | |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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I plan to smoke at 225-250 until I hit an IT of 110-115 and then sear at 500 in a kettle after a half hour rest. I'll rub with S&P and fresh garlic and maybe some rosemary. I'll use oak and some mesquite for smoking wood. I'll allow 5 hours total time for cooking.
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Weber Crazy |
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03-29-2013, 01:20 AM | #13 |
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York
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go for it!!!!! I use a whole, wet aged 30 to 45 days, The best is all hot n fast and it will turn out like a meteor on the out side, nice n rare on the inside..I use my backwoods cranked up to 550* your favorite beef rub, no sugar, cook to internal of 120, then let it sit
2nd best is the infrared oil-less deep fryer AWESOME au-ju but even slow cooked is good, hell what prime rib is not good???
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[I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I] |
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03-29-2013, 02:14 AM | #14 |
Quintessential Chatty Farker
Join Date: 11-13-11
Location: york, pa
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If you decide you might like to try it, I pulled up this old thread where I had posted a recipe for deep fried prime rib. You never know.
http://www.bbq-brethren.com/forum/sh...ime+rib+recipe
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*When all else fails, just ask yourself ?Quid faceret Gore et Landarc?? ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!! |
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03-29-2013, 06:17 AM | #15 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
BTW, here is our FAQ... http://www.bbq-brethren.com/forum/faq.php It includes a lot of info on the forum including the details on the search function.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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