View Full Version : Prime Rib Roast

12-17-2013, 05:32 PM
Gonna smoke a Prime Rib Roast for Xmas. Any suggestions on rubs, temp and method. Gonna do it on my UDS.

12-17-2013, 05:48 PM
I most often use an herb and garlic rub anymore. I know lots of folks around here do salt and pepper though.

I cook at 225°F until internal of 130°F or so. That should give you a nice 135 to 140 finished.

Unless you reverse sear, which I don't (as herb rubs burn easily), if you reverse sear, then cook to 125°F internal and sear for color.

Smokin' D
12-17-2013, 05:49 PM
What I'm doing. Cut the bones off the roast, but keep them attached to each other, ie as a rack of ribs. Season roast lightly with Montreal seasoning, or a mix of salt, pepper and garlic. Season the bones with a different but complimentary rub. Tie the bones back onto the roast. Cook indirect to an internal temp of 100. Sear all sides of the roast and then back to indirect till an internal of 125 is reached. Take off the cooker and tent loosely with foil. Let rest for at least 30 minutes. Enjoy.

12-17-2013, 05:53 PM
Here is a 11 lb. prime rib I did last summer using ChefJimmyJ's Au Jus recipe, Curley's Prime Rib Pump and also Tatonka Dust seasoning for idea's and reference.

Fat Woody
12-17-2013, 06:17 PM
I like a reverse sear approach on the smoker for the edge-to-edge color it gives; cooking initially at 200*, taking the meat to an IT of 110*, then sticking into a 500* oven to finish the crust.

The wife likes hers a little past med. rare (sacrilege, I know!!) so we have also smoked the rib slowly to 110*, then rested it while we fire up a grill. Once the grill is smokin' hot, slice the rib into "steaks" and sear to the doneness of your liking. Gives you the best of both worlds, smoked and seared and everybody gets their preferred doneness. Thanks to the folks at the Old Millstream Inn in St. Charles, MO for the method!

12-17-2013, 06:56 PM
Here's some basic information:


12-17-2013, 08:25 PM
I'm thinking about this method this yr. still not sure if I want to use the oven or the smoker

12-17-2013, 08:58 PM
I like them seasoned up like you would a steak. Perhaps Worcester then Montreal seasoning. Then cook around 300* with just a kiss of smoke.

12-17-2013, 10:09 PM
Is it worth rubbing with salt the night before?