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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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12-22-2010, 11:30 AM | #1 |
Got Wood.
Join Date: 03-01-09
Location: Alabama
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Smoke add anything to a Prime Rib?
Personally I've always done my prime rib in the oven. I do the low temp roast rest then end sear after resting.
I'm curious how an oven roasted prime rib would compare to one done on the smoker. I'm thinking something light like Pecan, not to overpower or ruin the flavor of the beef. Does it add anything to the prime rib experience? Or is the prime rib good enough on it's own w/o smoke?
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12-22-2010, 11:34 AM | #2 |
Full Fledged Farker
Join Date: 02-16-10
Location: San Jose, CA
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for me, I prefer good beef roasts to be done in the oven or a smoke wood free live fire. I don't want anything to detract from the taste of the big bold cut of beef I picked up.
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12-22-2010, 11:40 AM | #3 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Until last year all of my prime ribs were done in the oven. Then I tried one in my GOSM using JD oak chips. Loved it. I've since been doing them on my kettle with either the JD or apple to very satisfactory results. For me, as to the smoke, there is no distraction, more of an enhancment...
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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12-22-2010, 11:51 AM | #4 |
is One Chatty Farker
Join Date: 02-06-09
Location: Orange County, CA
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Absolutely adds a smokey component. You don't have to worry much about it taking on too much smoke since it is a thick cut of meat that is cooked for a much shorter amount of time as compared to a brisket or butt. With that being said, I wouldn't load up the smoker with a super strong wood and hammer it with smoke but if you use pecan like you mentioned, you should be very happy with the results.
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Ryan Chester - The Rub Company & Smoqued California BBQ |
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12-22-2010, 12:39 PM | #5 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I think smoke helps every beef roast when done right, and I was raised on oven roasted beef roasts. I suppose like any tastes, it's a personal thing for some.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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12-22-2010, 12:42 PM | #6 |
is one Smokin' Farker
Join Date: 08-20-09
Location: Denton, Tx
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I'm thinking of doing my Christmas prime rib 1-1.5 hours @ 225 in the FEC-100 (the outdoor oven) and then transferring it into a preheated oven to finish. Hoping to add just a hint of smokiness.
Or is this just a waste? |
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12-22-2010, 12:45 PM | #7 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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The answer to both your questions is yes:
Yes, Prime Rib is good enough on its own w/o smoke Yes, smoke adds to the prime rib experience. I love prime rib from the oven, but the best prime rib I've had has been smoked. I like a nice chunk of oak. For months I've been looking forward to this Saturday.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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Thanks from:---> |
12-22-2010, 12:48 PM | #8 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Personally, it seems like extra work (I'm lazy). I'd do the whole thing outdoors. It's not that much extra smoke and the smoke goes very well with the roast.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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12-22-2010, 01:18 PM | #9 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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It's a totally subjective thing. Both are great in their own right. I'd say try it smoked & if it doesn't work for you, do it in the oven for subsequent cooks.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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12-22-2010, 02:28 PM | #10 | |
is Blowin Smoke!
Join Date: 06-14-07
Location: Huntington Beach, CA
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Quote:
I prefer mine over hickory and only use one or two fist sized chunks so it doesn't get over smoked. I do a quick sear then go indirect for a 2-3 hours until done. That gives me plenty of time to down a few brews to get ready to deal with my mother in law |
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12-22-2010, 05:10 PM | #11 |
is one Smokin' Farker
Join Date: 07-29-09
Location: Luling, Texas 78648
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I love prime rib done on the rotissire on my gasser. The only thing better is when you cut it up into steaks and do em over charcoal as hot as you can get it.
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Thanks for noticing |
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12-22-2010, 05:45 PM | #12 |
Babbling Farker
Join Date: 03-14-07
Location: Culpeper, Virginia
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I like it cooked with hardwood, I think your choice of Pecan is good. I plan on a mix of Black Walnut and Pecan.
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12-22-2010, 06:31 PM | #13 |
Full Fledged Farker
Join Date: 01-07-09
Location: Granville, Ma.
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I only do them outside. So far only on the Traegers but next one will be on the drum.
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12-23-2010, 07:04 AM | #14 |
On the road to being a farker
Join Date: 07-31-09
Location: Waukee, IA
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12-23-2010, 07:15 AM | #15 |
is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee
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A little clean burning oak would be my preference.
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If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'! |
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