Prime Rib?

D

dsm

Found some matches.
Joined
Mar 27, 2013
Messages
5
Reaction score
0
Points
0
Location
Boston, MA
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
 
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.
 
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.
 
Dallas Dan said:
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/david_wades_old_english_prime_rib
Click to expand...

Thanks, this is actually pretty similar to how I normally do it in the oven.

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
 
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.
 
Pyle's BBQ said:
There is a Google search on the bottom of the page. It will just search this site.
Click to expand...
If for some reason you cannot find the search at the bottom of the page (I cannot, possibly because I have tracking cookies blocked) you can always search google using the site specifier. Try "site:www.bbq-brethren.com/forum standing rib roast" and you will get a lot of useful hits. I just bought a 9 lb standing rib roast (AKA prime rib, but this one is choice :wink: ) and was looking for ideas earlier this evening.

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.
 
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???
 
Hoss said:
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.
Click to expand...

My method is similar to what Hoss describes. After a lot of discussion on here, especially with Landarc, I've actually gone to lower temps and cook at 225 until 125 internal. At the lower cook temp you don't get as much carry over so I take it a little farther before resting. The lower cook temp give a more even cook temp on the inside. If you have folks who want theirs more done you can toss their slice on the grill for a couple of minutes or have a bath of beef stock handy and dip it in there for a minute to cook it further.

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.
 
Welcome neighbor, what part of MA are you from?
 
I use the "Alton Brown" method, revised for the kettle or WSM. (i.e. Reverse Sear)

Cook at 200F until 118 IT, remove from heat wrap in foil and rest until IT hits 130.

While resting open the vents so your fire gets HOT. Once it hits 130 unwrap and throw back on the grill to sear the outside. Remove, rest and slice.

Gets you a nice med-rare all the way through with a nice crust.

I just did a small 3 lb'er last weekend.

http://www.bbq-brethren.com/forum/showthread.php?p=2428011#post2428011
 
Freddy j said:
Welcome neighbor, what part of MA are you from?
Click to expand...

Town is Lunenburg, 45 min west of Boston near the NH border.

Amazed at how busy this forum is :). Is it because of Easter or is it always like this? People sure take their BBQ seriously :).

steve
 
MarleyMan said:
I use the "Alton Brown" method, revised for the kettle or WSM. (i.e. Reverse Sear)

Cook at 200F until 118 IT, remove from heat wrap in foil and rest until IT hits 130.

While resting open the vents so your fire gets HOT. Once it hits 130 unwrap and throw back on the grill to sear the outside. Remove, rest and slice.

Gets you a nice med-rare all the way through with a nice crust.

I just did a small 3 lb'er last weekend.

http://www.bbq-brethren.com/forum/showthread.php?p=2428011#post2428011
Click to expand...

Thanks for the suggestions everyone. I've got a brisket on for tonight. I'm still debating about the prime rib for tomorrow.

Brisket question: I'm following Meathead's Texas Brisket recipe on Amazingribs.com. It got to 150 in about 3.5 hours so I did the texas crutch and it seemed to plow through the stall. Taking a long time at 185 though. Anyhow he says to faux cambro it for several hours and then it's done, but even on his page I see one crispy coated. I don't see how it's going to come out that way. Don't I need to put some bbq sauce on and sear it for a few minutes to get that finish?

steve
 
You must log in or register to reply here.

Similar threads

NCGrimbo
Making Au Jus with prime rib bones.
Replies
5
Views
4K
Itsdone
I
PitRow
"Roast beef" ???
2
Replies
29
Views
2K
LYU370
LYU370
okiej
First Prime Rib for family Christmas
2
Replies
28
Views
1K
Smoked&Baked
S
cayenne
Prime Day: Wood / Kindling Splitter, what to look for?
Replies
14
Views
665
cayenne
cayenne
J
Baby back beef ribs: A few questions please?
Replies
15
Views
928
Gore
Gore
Back
Top