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sabrjay
12-15-2017, 12:05 PM
I want to do a prime rib for the holidays in my new Louisiana Grills Champion smoker and looking for suggestions on how best to prepare it.

Thanks in advance.

lastmajordude
12-15-2017, 12:27 PM
GREAT idea....did one last year and tempted this year.....if not overdone its HARD TO BEAT!!

Bacchus2b
12-15-2017, 12:29 PM
I want to do a prime rib for the holidays in my new Louisiana Grills Champion smoker and looking for suggestions on how best to prepare it.

Thanks in advance.

Check out Meatheads recipe on Amazing Ribs. I tried it last year and it was awesome!!!

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/science-cooking-prime-rib-tenderloin-and-other-beef-roasts

bonehead762
12-15-2017, 01:01 PM
Check out Meatheads recipe on Amazing Ribs. I tried it last year and it was awesome!!!

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/science-cooking-prime-rib-tenderloin-and-other-beef-roasts

That’s really helpful info. His whole book is great. I highly recommend it.

mchar69
12-16-2017, 05:32 PM
I agree on the Meathead recommendation.
the Cliff notes - 225 until 115 IT, then
High temp on a hot grill or broiler to get the Maillard.
Works great.
I salted yesterday and will do one (4 lb) tomorrow and report back.

BillN
12-16-2017, 05:39 PM
+++ on the Meathead method.

LloydQ
12-16-2017, 06:29 PM
Don't mean to be a heretic, but I am going to do mine in the oven over a bed of carrots, onions and celery. Love some au jus!

Bacchus2b
12-16-2017, 07:31 PM
Here are a couple of pic's from my Meathead experiment last year with lots of surface area for delicious crust. I feel like I went just a tad too long on the sear after slow smoking, but you can see from my first slice that it's still nice and pink, even at the ends of the roast. I cooked the ribs from the roast in my PBC, and cut the cap into steaks and those were great snacks as well!

Resting Roast

https://farm5.staticflickr.com/4680/25232549058_a23f57cbee_b.jpg (https://flic.kr/p/ErHpKh)Seared Roast (https://flic.kr/p/ErHpKh) by David Miller (https://www.flickr.com/photos/157553636@N06/), on Flickr

End Slice

https://farm5.staticflickr.com/4692/25232549968_feeb30d750_b.jpg (https://flic.kr/p/ErHq1Y)First Slice (https://flic.kr/p/ErHq1Y) by David Miller (https://www.flickr.com/photos/157553636@N06/), on Flickr

Hoss
12-16-2017, 07:42 PM
I like the TREX method.Salt ONLY,other seasonings burn.Sear It high heat,remove,rest,season with whatever seasonings you prefer,Roast at 225-250 f til it reaches your desired internal temp,remove,rest again for 15+ minutes,slice and serve.Not the ONLY way but my FAVORITE way.

thirdeye
12-17-2017, 01:21 PM
We recently smoked 60# of prime rib for a lunch at work. They are one of the easiest things to cook.... the only hard part is writing the check. :-D We trimmed the fat, tied with twine to improve the shape, seasoned, gave two days of refrigerated dry time at 35°, then smoked at 230°. Six were pulled at 125°, and 2 at 132°+/-. The doneness across the slice is very even when cooking with low pit temps.

https://i.imgur.com/Z0lA59z.jpg

https://i.imgur.com/wry9Gkf.jpg

https://i.imgur.com/scsvtYw.jpg

medic92
12-17-2017, 01:58 PM
Salt. Pepper. Cherry wood. 120 degrees internal.

Smoking Piney
12-17-2017, 02:03 PM
[/B]https://farm5.staticflickr.com/4680/25232549058_a23f57cbee_b.jpg (https://flic.kr/p/ErHpKh)Seared Roast (https://flic.kr/p/ErHpKh)

[/B]https://farm5.staticflickr.com/4692/25232549968_feeb30d750_b.jpg (https://flic.kr/p/ErHq1Y)First Slice (https://flic.kr/p/ErHq1Y)

Wow!

Beautiful roast! :thumb:

wahoowad
12-17-2017, 04:11 PM
My rib roast last week was excellent. I used Meat Church Holy Gospel rub.

Took ~2 hours to hit 125, then seared all sides over coals.

https://i.imgur.com/2QJH6S2h.jpg

Smoking Piney
12-17-2017, 04:25 PM
I would crush that, wahoowad....killer roast. :thumb: