Christmas Prime Rib

smkncajun · 12-25-2010, 11:52 AM

What up y'all and Merry Christmas from the south. The presents are open, the kids are playing and daddy had the meat in the smoker. God just decided to bless us with much needed rain and I hate to keep running in and out. Thinking about taking the Prime Rib from the smoker to the oven at the 3 hour mark....any suggestions??? I will keep it uncovered until 125-130, but what do ya'' think about putting the oven to broil at the end to crisp up the rub for a good bark? Pron to follow and thanks for any suggestions.

The Cajun

Westexbbq · 12-25-2010, 11:55 AM

Considering the inclement weather, after 3 hours in the smoker the meat should have absorbed pretty much all the smoke it can; so, to bring it in and finish in the oven would be aok as far as I'm concerned.
Merry Christmas and enjoy.

Buster Dog BBQ · 12-25-2010, 12:06 PM

My prime rib only took around 3 hours. Might as well finish on the smoker.

smkncajun · 12-25-2010, 12:29 PM

this one is a 16 pounder and its been on for about 3 hours, temp only went up from 44 (starting) to about 88 right now, imagine it will take off here around the 4 hour mark

Groundhog66 · 12-25-2010, 12:35 PM

I see no problem finishing it in the over, just keep an eye on the temp.

Merry Christmas

Vince RnQ · 12-25-2010, 12:36 PM

I wouldn't use the broiler. I would turn the oven to it's highest setting (around 500°F) and finish it there for about 10-15 minutes to get the crust. Using the broiler would require that you turn the meat at least once and the harsh, direct heat could overcook parts of the meat.

bigabyte · 12-25-2010, 08:49 PM

Hope it turned out great!

12-25-2010, 11:52 AM	#1
smkncajun Knows what a fatty is. Join Date: 11-19-08 Location: Crestview, Florida Downloads: 0 Uploads: 0	Christmas Prime Rib What up y'all and Merry Christmas from the south. The presents are open, the kids are playing and daddy had the meat in the smoker. God just decided to bless us with much needed rain and I hate to keep running in and out. Thinking about taking the Prime Rib from the smoker to the oven at the 3 hour mark....any suggestions??? I will keep it uncovered until 125-130, but what do ya'' think about putting the oven to broil at the end to crisp up the rub for a good bark? Pron to follow and thanks for any suggestions. The Cajun

12-25-2010, 11:55 AM	#2
Westexbbq Quintessential Chatty Farker Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ . Downloads: 0 Uploads: 0	Considering the inclement weather, after 3 hours in the smoker the meat should have absorbed pretty much all the smoke it can; so, to bring it in and finish in the oven would be aok as far as I'm concerned. Merry Christmas and enjoy. __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

12-25-2010, 12:06 PM	#3
Buster Dog BBQ is One Chatty Farker Join Date: 07-20-08 Location: Clive, IA Downloads: 0 Uploads: 0	My prime rib only took around 3 hours. Might as well finish on the smoker. __________________ FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url]

12-25-2010, 12:35 PM	#5
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Downloads: 0 Uploads: 0	I see no problem finishing it in the over, just keep an eye on the temp. Merry Christmas __________________ Tim -

12-25-2010, 12:36 PM	#6
Vince RnQ is one Smokin' Farker Join Date: 09-09-07 Location: Phoenix, AZ Downloads: 0 Uploads: 0	I wouldn't use the broiler. I would turn the oven to it's highest setting (around 500°F) and finish it there for about 10-15 minutes to get the crust. Using the broiler would require that you turn the meat at least once and the harsh, direct heat could overcook parts of the meat. __________________ Rhythm 'n QUE Our Website On Facebook A Few Great Moments in RnQ History 1st Place Chicken at The Jack 2012 GC at the Inaguaral Sam's Club Invitational The Double Grand Championship

12-25-2010, 12:29 PM	#4
smkncajun Knows what a fatty is. Join Date: 11-19-08 Location: Crestview, Florida Downloads: 0 Uploads: 0	this one is a 16 pounder and its been on for about 3 hours, temp only went up from 44 (starting) to about 88 right now, imagine it will take off here around the 4 hour mark

12-25-2010, 08:49 PM	#7
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Hope it turned out great! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Christmas Prime Rib	landarc	Q-talk	9	01-03-2011 07:13 AM
More Christmas Prime Rib	R2Egg2Q	Q-talk	12	12-26-2010 11:07 PM
Another Christmas Prime Rib...	SmokerKing	Q-talk	8	12-26-2010 06:07 PM
Christmas Prime Rib	drbbq	Q-talk	12	12-21-2009 12:08 PM
My Christmas Prime Rib	thirdeye	Q-talk	17	12-25-2007 01:14 AM