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Old 12-22-2010, 11:30 AM   #1
DeoreDX
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Default 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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Old 12-22-2010, 11:34 AM   #2
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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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Old 12-22-2010, 11:40 AM   #3
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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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Old 12-22-2010, 11:51 AM   #4
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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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Old 12-22-2010, 12:39 PM   #5
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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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Old 12-22-2010, 12:42 PM   #6
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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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Old 12-22-2010, 12:45 PM   #7
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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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Old 12-22-2010, 12:48 PM   #8
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Quote:
Originally Posted by kyle corn View Post
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?
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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Old 12-22-2010, 01:18 PM   #9
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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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Old 12-22-2010, 02:28 PM   #10
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Quote:
Originally Posted by gtr View Post
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.
Good advice, I'd buy two roasts and do one each way to compare.

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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Old 12-22-2010, 05:10 PM   #11
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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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Old 12-22-2010, 05:45 PM   #12
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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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Old 12-22-2010, 06:31 PM   #13
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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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Old 12-23-2010, 07:04 AM   #14
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Smoke, no smoke; pecan, hickory; these are all great suggestions. However, I believe the most useful piece of advice in this thread is:

Quote:
Originally Posted by HB-BBQ View Post
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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Old 12-23-2010, 07:15 AM   #15
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A little clean burning oak would be my preference.
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