Standing Rib Roast

Midnight Smoke · 08-01-2008, 11:38 PM

Hey all' ya Farker's.........

Best to all of you!

Taking the plunge tomorrow with a $$$ cook. I have looked at the Roadmap and the recipe section, found PooBah's recipe and a few other tips.

I am going to try and get a 9lb Prime Rib for this weekend's cook. What wood is the best to use???

Any other tips would be Appreciated.

Wayne · 08-02-2008, 12:04 AM

I would use hickory, but any good fruit wood (apple, pear, cherry, plum, etc.) with a little hickory would work. It is nearly impossible to screw up a prime rib because it is a tender cut of meat (as opposed to less tender like a brisket). However, tender cuts are more mild in beefy flavor so you can use a heavy rub and lots of smoke to add yummy flavor. You can also run the oven temp up to cut the cook time. In theory you shoulld be able to go as high as 500 degrees before it will get tough. I have cooked prime ribs with a heavy chili powder rub at 350 degrees and it turned out great. It had a 1 inch plus smoke ring and driped the most wonderful juice.

Good luck and good eating.

River City Smokehouse · 08-02-2008, 04:44 AM

When it comes to beef, I am a lover of hickory, or oak if you want a more subtle smoke. Hey....I'm a poet.

Smokin Gator · 08-02-2008, 06:25 AM

The Poob's PR recipe is the bomb!! I usually use hickory or oak. Lately, I have been adding one chunk of mesquite and I really like what it does for beef.

BBQchef33 · 08-02-2008, 08:46 AM

Quote:

Originally Posted by Smokin Gator

T I usually use hickory or oak. Lately, I have been adding one chunk of mesquite and I really like what it does for beef.

Thats it right there.

Oak, wth a touch of mesquite. Thats how I do it.

if your using an offset, the mesquite helps get the temps up at the beginning without having to make to big of a fire.

wheels61 · 08-02-2008, 08:57 AM

you wouldn't think you could screw up prime rib but my neighbor did. he over smoked a whole prime rib and it was so bitter you could not eat it. what a waste.

08-02-2008, 11:08 AM

i always use jack daniels oak barrel chips

Dr_KY · 08-02-2008, 11:29 AM

Rick can i come out in the dead of winter and shovel snow i trade for one of those?

BBQ Grail · 08-02-2008, 11:56 AM

Quote:

Originally Posted by Wayne

It is nearly impossible to screw up a prime rib . . .

Wayne has given some great advice for sure. Keep in mind that he said "nearly" impossible. It is. in fact, possible to screw up a prime rib.

wheels61 · 08-02-2008, 12:40 PM

Rick, that looks incredible. i can only imagine how good it tastes.

Midnight Smoke · 08-02-2008, 01:53 PM

Thanks for all your help! Sorry if I am asking dumb questions.

I picked up a Choice 6.5 lb boneless. I have hickory and Mesquite for smoke. Cooking on the EGG.

If I can get it as pretty as Rick's I will be the star.

A few more questions;

1- Direct or Indirect? Fatty side up or down?

2- Any reason to use a roasting pan with rack or just place on the grate?

Timing meal?

3- My daughter's like there meat more done than me. I plan to pull the roast at around 120º and let it stand 20 minutes. Will take the EGG up to about 400º. After slicing I will need to throw theirs back on the grill, does Prime Rib cook pretty quick after sliced?

I read where you let it stand wrapped loose in foil for the short run.

4- What happens if the roast is done early say an hour or so. Can I just wrap it tight in foil and cooler?

08-02-2008, 02:10 PM

i always do them indirect, with plate setter, a dry drip pan and grid.
it usually takes around 3 to 3.5 hours at 325-350 for bone in roasts, with the bones cut off, then tied back on. looks like i always put the fat side up.

a couple of minutes per side back on the heat for the slices should make them medium.

it'll continue to cook if you hold it insulated in a cooler. just leave it on the counter, covered

Smokin Gator · 08-02-2008, 05:19 PM

I'll have to remember the bone cut off/tied on thing for PR. I have done that for years with bone in pork loins, but for some reason never thought about it with PR.

Midnight Smoke · 08-02-2008, 11:25 PM

You know a little over a year ago the biggest thing I cooked was some steaks, burgers and Chicken on the Weber Kettle. After spending time hear I took a $90.00 piece of meat and turned it into a meal.

Thanks for all the education!

And now the PRON...

Picked this up on the WY trip. Good stuff!

Pulled off at 120º

Some Sweet Bells

The End

big brother smoke · 08-03-2008, 12:42 AM

Looks like you did very nice!

08-01-2008, 11:38 PM	#1
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	Standing Rib Roast Hey all' ya Farker's......... Best to all of you! Taking the plunge tomorrow with a $$$ cook. I have looked at the Roadmap and the recipe section, found PooBah's recipe and a few other tips. I am going to try and get a 9lb Prime Rib for this weekend's cook. What wood is the best to use??? Any other tips would be Appreciated. __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

08-02-2008, 12:04 AM	#2
Wayne is One Chatty Farker Join Date: 08-26-03 Location: Fall River, Kansas	I would use hickory, but any good fruit wood (apple, pear, cherry, plum, etc.) with a little hickory would work. It is nearly impossible to screw up a prime rib because it is a tender cut of meat (as opposed to less tender like a brisket). However, tender cuts are more mild in beefy flavor so you can use a heavy rub and lots of smoke to add yummy flavor. You can also run the oven temp up to cut the cook time. In theory you shoulld be able to go as high as 500 degrees before it will get tough. I have cooked prime ribs with a heavy chili powder rub at 350 degrees and it turned out great. It had a 1 inch plus smoke ring and driped the most wonderful juice. Good luck and good eating. __________________ Wichita Wayne Long in the tooth, Long in the tooth, I'm lookin' 'round the corner, An' I'm long in the tooth...

08-02-2008, 04:44 AM	#3
River City Smokehouse is One Chatty Farker Join Date: 09-25-05 Location: Jefferson City, Missouri	When it comes to beef, I am a lover of hickory, or oak if you want a more subtle smoke. Hey....I'm a poet. __________________ "Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425

08-02-2008, 06:25 AM	#4
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL	The Poob's PR recipe is the bomb!! I usually use hickory or oak. Lately, I have been adding one chunk of mesquite and I really like what it does for beef. __________________ [SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ

08-02-2008, 08:57 AM	#6
wheels61 Full Fledged Farker Join Date: 01-12-08 Location: carlyle, illinois	you wouldn't think you could screw up prime rib but my neighbor did. he over smoked a whole prime rib and it was so bitter you could not eat it. what a waste. __________________ WHEELAN'S BARBECUE SHACK ROOSTERS RIB RUNNERS BBQ TEAM EL by Ole Hickory Pit Boss by American Barbecue Systems w Digi Q All Star by American Barbecue Systems Weber Cowboy Campfire Grill Char-Griller Duo

08-02-2008, 11:08 AM	#7
Rick's Tropical Delight Guest	i always use jack daniels oak barrel chips

08-02-2008, 11:29 AM	#8
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England	Rick can i come out in the dead of winter and shovel snow i trade for one of those? __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

08-02-2008, 12:40 PM	#10
wheels61 Full Fledged Farker Join Date: 01-12-08 Location: carlyle, illinois	Rick, that looks incredible. i can only imagine how good it tastes. __________________ WHEELAN'S BARBECUE SHACK ROOSTERS RIB RUNNERS BBQ TEAM EL by Ole Hickory Pit Boss by American Barbecue Systems w Digi Q All Star by American Barbecue Systems Weber Cowboy Campfire Grill Char-Griller Duo

08-02-2008, 01:53 PM	#11
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	Thanks for all your help! Sorry if I am asking dumb questions. I picked up a Choice 6.5 lb boneless. I have hickory and Mesquite for smoke. Cooking on the EGG. If I can get it as pretty as Rick's I will be the star. A few more questions; 1- Direct or Indirect? Fatty side up or down? 2- Any reason to use a roasting pan with rack or just place on the grate? Timing meal? 3- My daughter's like there meat more done than me. I plan to pull the roast at around 120º and let it stand 20 minutes. Will take the EGG up to about 400º. After slicing I will need to throw theirs back on the grill, does Prime Rib cook pretty quick after sliced? I read where you let it stand wrapped loose in foil for the short run. 4- What happens if the roast is done early say an hour or so. Can I just wrap it tight in foil and cooler? __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

08-02-2008, 02:10 PM	#12
Rick's Tropical Delight Guest	i always do them indirect, with plate setter, a dry drip pan and grid. it usually takes around 3 to 3.5 hours at 325-350 for bone in roasts, with the bones cut off, then tied back on. looks like i always put the fat side up. a couple of minutes per side back on the heat for the slices should make them medium. it'll continue to cook if you hold it insulated in a cooler. just leave it on the counter, covered

08-02-2008, 05:19 PM	#13
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL	I'll have to remember the bone cut off/tied on thing for PR. I have done that for years with bone in pork loins, but for some reason never thought about it with PR. __________________ [SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ

08-02-2008, 11:25 PM	#14
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	You know a little over a year ago the biggest thing I cooked was some steaks, burgers and Chicken on the Weber Kettle. After spending time hear I took a $90.00 piece of meat and turned it into a meal. Thanks for all the education! And now the PRON... Picked this up on the WY trip. Good stuff! Pulled off at 120º Some Sweet Bells The End __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

08-03-2008, 12:42 AM	#15
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	Looks like you did very nice! __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers