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View Full Version : Smoking Prime Rib- Advise and Input Needed


DirtyDirty00
06-08-2012, 08:11 AM
So this weekend is my bachelor party. :mod::mod::mod: (party police) Rented out a house for the weekend. And yes while everyone is getting hammered, ill be in the kitchen making breakfast/dinner. But hey, thats the way i want it. :twitch: :crazy: :tsk:


So for dinner i will be making Prime Rib.



Ive never smoked it before, but ill give it a try.

Here's my game plan, then please give me TIPS, INPUT, ADVISE, and please tell me to change anything in my game plan that you think would work/help/be better...


1) Rubbing down with some SM Cherry Rub and a little cayenne for spice.
2) Smoking at 275 for around 3-3.5 hours until the IT is around 130 for a nice medium.
3) Using cherry wood to smoke it


2 QUESTIONS:
Anything else to put on it? Rub? ect?

Has anyone ever tried to FOIL a prime rib for the 2nd half of a cook???
i know its a good cut of meat and 'doesn't need it' but would it make it more tender? I'm not looking for shredded prime rib, that's for sure, but it would be nice if it was melt in the mouth tender.


Thank you all for any suggestions/tips!

deguerre
06-08-2012, 08:43 AM
On the rub I usually go for an olive oil, salt, pepper, fresh garlic and rosemary/thyme combination. Morter/pestle/rub. :-D

No foiling. Doesn't need it.

JONESY
06-08-2012, 08:50 AM
I would not foil, absolutely no reason. I do prime rib on my kettle all the time and love it, best way to cook it. For seasoning I like olive oil, salt/pepper, chopped garlic and fresh chopped herbs. I've never used sm cherry on a prime rib, so I can't comment on that. As far as wood, I always use something a little stronger than fruit wood, hickory or oak. What are cooking on and will there be any chance for a reverse sear? I highly recommend a reverse sear, the best part of the prime rib is the crust. If you can't sear it, I would recommend cooking at a higher temp.

cdn
06-08-2012, 08:51 AM
here's a link to my son's smoked prime rib that is the best i've ever eaten !! you won't be disappointed!! http://www.oldwoodfiregrill.com/?p=011 (http://www.oldwoodfiregrill.com/?p=101)

Jaskew82
06-08-2012, 08:59 AM
On the rub I usually go for an olive oil, salt, pepper, fresh garlic and rosemary/thyme combination. Morter/pestle/rub. :-D

No foiling. Doesn't need it.


I agree with this...

P.S
It will get up to 130* much faster than you think. Plus, you might want to try to reverse sear it. Pull it from the smoker and sear over direct high heat after once it gets to 115. Sear to 125 (2-3 minutes per side should do it.). Let it rest up to 130.

thirdeye
06-08-2012, 09:20 AM
Whoa, you guys rented a house.... now that sounds like a party. :clap2: I hope you post some photo's, as long as they can't be used as evidence. Hehehee.

I always recommend barbecuing PR's at low temps (225 degrees) and using a thermometer to judge doneness not a clock. You didn't mention the weight, which is important, but here are some estimated cook times to use for ballpark estimates only. Trust your thermometer first. You will notice the times start to level out after 10 pounds - this is because of the length-to-diameter ratio. Anyway HERE (http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html) is the link to my prime rib page (complete with some easy aujus recipes). The best tip if you are buying a big one (8# or so) is to cut it in half so you can have more end cuts.

4 pound roast - 220-228 pit temp - 2 hours to reach 125

5-1/2 pound roast - 230 pit temp - 3 hours to reach 125

6-3/4 pound bone-in roast - 250 pit temp - 4 hours to reach 125

7 pound roast - 250 pit temp - 3 hours 40 minutes to reach 123

7 pound roast - 220-228 pit temp - 3 hours 30 minutes to reach 125

7.9 pound roast - 230 pit temp (dome temp) - 4 hours 5 minutes to reach
125

8 pound roast - 250 - 275 pit temp - 4 hours to reach 122

10 pound roast - 220-228 pit temp - 3 hours to reach 120

11 pound roast (4 bones) - 215 average pit temp - 4 hours 54 minutes to reach 125

14 pound roast - 220-250 pit temp - 4 hours 30 minutes to reach 125

15 pound roast - 220-250 pit temp - 4 hrs 50 min to reach 127

19.5 pound roast (prime grade) - 240 pit temp (dome temp) - 4 hours 25 minutes to reach 124

CarolinaQue
06-08-2012, 09:31 AM
Not sure I'd go with the SM Cherry...I'd save that for pork or chicken. I agree with the EVOO, S&P, garlic and herb blend. I also agree with no foil and don't take it past 125*-130*. Use a hearty wood like hickory or white oak.