Smoke add anything to a Prime Rib?

[DeoreDX]

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?

[Big_T_BBQ]

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.

[deguerre]

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...

[Ryan Chester]

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.

[bigabyte]

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.

[kyle corn]

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?

[Gore]

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.

[Gore]

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.

[gtr]

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.

[HB-BBQ]

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 http://www.bbq-brethren.com/forum/images/icons/icon10.gif

[Captain Dave]

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.

[Bentley]

I like it cooked with hardwood, I think your choice of Pecan is good. I plan on a mix of Black Walnut and Pecan.

[DC-Q]

I only do them outside. So far only on the Traegers but next one will be on the drum.

[imaisufan]

Smoke, no smoke; pecan, hickory; these are all great suggestions. However, I believe the most useful piece of advice in this thread is:

That gives me plenty of time to down a few brews to get ready to deal with my mother in law http://www.bbq-brethren.com/forum/images/icons/icon10.gif

Because she's a pain in the arse.

[Dave Russell]

A little clean burning oak would be my preference.

[Wampus]

Well, I guess I agree with previous posts that it's a personal preference thing. Having said that, I will say THIS:

Every year since I've been married,13 years now--(well, I suppose she always did it even BEFORE I came around :becky:) my MIL has always cooked a whole PR in the oven. Family tradition. Big hit. 3 years ago I smoked one on the kettle for the family. Ever since, the MIL has ordered and purchased the roast from my local butcher and the family has always begged me to smoke it.

So....yes, it's subjective. My entire family (my side AND hers) has stated over and over that they've never had a better one than one off of the smoker.

I like using hickory and oak. I have no pecan.

[ThomEmery]

FEC 1000 Grill
smoked then high heat finish
They ate every bite and chewed on the bones

[aquablue22]

My family request also, after I smoked the first one years ago it's become a tradition. I plan on using cherry this year, it really adds a unique flavor to the roast. Good Eats!!

[billm]

i just dont understand treating a tender cut like prime rib the same way you would treat a tougher cut like brisket by cooking it low and slow
personallyl i like to cook mine at a higher temp ..around 325 or so.. a bed of coals on each side on a kettle grill with some wood chunks..

[Gore]

i just dont understand treating a tender cut like prime rib the same way you would treat a tougher cut like brisket by cooking it low and slow
personallyl i like to cook mine at a higher temp ..around 325 or so.. a bed of coals on each side on a kettle grill with some wood chunks..

We do not cook at all like a tough piece of meat though. A tough piece we'd bring to high temps. We take the prime rib off between 120-130* (depending how you like it). The low-n-slow makes the prime rib uniformly cooked inside. Look at this example:

http://i219.photobucket.com/albums/cc150/bigabyte/Throwdows_2010/02_Vegetables/Gore.jpg

The pink goes right to the edges. That is from cooking at 225*. At 325* you will get a doneness gradient. It may be rare or medium rare in the center, but well done in the outside. You may like it this way, but others might like medium rare throughout. This is the primary reason. This was cooked to 124*, rested for ~20min then quickly seared at ~600*.

[Ron_L]

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?

Yes, it's a waste. A waste of the oven! :becky:

Here is a rib roast (http://www.bbq-brethren.com/forum/showthread.php?t=97562) that i did in the FEC yesterday. I got a late start so I did it at 240 until it was 115 internal and then kicked the FEC to 350 until the roast was 125 (about 15 minutes). This isn't my normal FEC method, but it came out fantastic! Normally I will cook it low (usually 240) until it hits 120 internal and then drop the FEC to 140 and hold the roast at 140 for at least 4 hours. Stuart, the president of Cookshack, came up with this method for their electric cookers and also uses it for the FEC. He tries to get at least 4 hours of hold time but prefers 6 hours or more. You have to open the FEC door when the roast is at 120 to dump the heat, and then let it sit at 140. This gives the juices time to circulate and carries flavor throughout the roast.

[Baby Back Maniac]

I love it without smoke but like it even better with a small amount of smoke wood.

[deguerre]

We do not cook at all like a tough piece of meat though. A tough piece we'd bring to high temps. We take the prime rib off between 120-130* (depending how you like it). The low-n-slow makes the prime rib uniformly cooked inside. Look at this example:

http://i219.photobucket.com/albums/cc150/bigabyte/Throwdows_2010/02_Vegetables/Gore.jpg

The pink goes right to the edges. That is from cooking at 225*. At 325* you will get a doneness gradient. It may be rare or medium rare in the center, but well done in the outside. You may like it this way, but others might like medium rare throughout. This is the primary reason. This was cooked to 124*, rested for ~20min then quickly seared at ~600*.

And for comparison, cooked at 275~300:

http://www.bbq-brethren.com/forum/attachment.php?attachmentid=45869&stc=1&d=1286223907

http://www.bbq-brethren.com/forum/attachment.php?attachmentid=45867&stc=1&d=1286223907

So you can see that it IS slightly more done at the very edge. It's easier to see in the second pic. Good point Gore! At 325 I think it would be even more obvious.

[btcg]

We do not cook at all like a tough piece of meat though. A tough piece we'd bring to high temps. We take the prime rib off between 120-130* (depending how you like it). The low-n-slow makes the prime rib uniformly cooked inside. Look at this example:

http://i219.photobucket.com/albums/cc150/bigabyte/Throwdows_2010/02_Vegetables/Gore.jpg

The pink goes right to the edges. That is from cooking at 225*. At 325* you will get a doneness gradient. It may be rare or medium rare in the center, but well done in the outside. You may like it this way, but others might like medium rare throughout. This is the primary reason. This was cooked to 124*, rested for ~20min then quickly seared at ~600*.


I think you cooked it too slow... there's something green growing on that slice.

[jestridge]

A kiss of hickory improve the flavor of everything

[bigabyte]

All these prime rib shots lately are driving me farking NUTS!

[Trucky1008]

Yes, it's a waste. A waste of the oven! :becky:

Here is a rib roast (http://www.bbq-brethren.com/forum/showthread.php?t=97562) that i did in the FEC yesterday. I got a late start so I did it at 240 until it was 115 internal and then kicked the FEC to 350 until the roast was 125 (about 15 minutes). This isn't my normal FEC method, but it came out fantastic! Normally I will cook it low (usually 240) until it hits 120 internal and then drop the FEC to 140 and hold the roast at 140 for at least 4 hours. Stuart, the president of Cookshack, came up with this method for their electric cookers and also uses it for the FEC. He tries to get at least 4 hours of hold time but prefers 6 hours or more. You have to open the FEC door when the roast is at 120 to dump the heat, and then let it sit at 140. This gives the juices time to circulate and carries flavor throughout the roast.

I've been following Stuart's recipe for several years, cooking my Prime Rib in the electric CS. Outstanding results! One of these days I'll have to give it a shot in the FEC.

[gtsum]

good looking roasts for sure!

[barbefunkoramaque]

http://carmenscravings.files.wordpress.com/2010/02/img00059-20100102-1551.jpghttp://donnacooks.files.wordpress.com/2008/03/kreuzprimerib.jpg?w=336&h=345http://donnacooks.files.wordpress.com/2008/03/smittysprimerib.jpg

[Hawg Father of Seoul]

i just dont understand treating a tender cut like prime rib the same way you would treat a tougher cut like brisket by cooking it low and slow
personallyl i like to cook mine at a higher temp ..around 325 or so.. a bed of coals on each side on a kettle grill with some wood chunks..

Cooking temperature is just one piece of the puzzle.

How many people put a PR on the heat straight from the fridge? Hopefully no one does. However, most everyone takes a brisket to the cooker cold.

That has more effect on the meat than 50 degrees of cooking heat.

[Hawg Father of Seoul]

When we had our digital cookshack, I would do prime rib in it with a water pan and without wood when we needed more space. A convection oven is still my favorite, but the electric cookshack holds more consistent temps than any home owner oven......

[btcg]

When we had our digital cookshack, I would do prime rib in it with a water pan and without wood when we needed more space. A convection oven is still my favorite, but the electric cookshack holds more consistent temps than any home owner oven......


So does my Bradley. But my Bradley has been sitting there unused for 6-7 months now.

Got back into direct heat cooking, and I haven't looked back. Considering that Santa brought me a new Backwoods, it may be at least another 6 or 7 months before I cook anything on the Bradley again.

[Gore]

I think you cooked it too slow... there's something green growing on that slice.

That green thing was smoked with tender care as it was the main course in my entry for the vegetable throwdown. The prime rib was just garnish.

http://www.bbq-brethren.com/forum/showpost.php?p=1125108&postcount=18

[swamprb]

I've had wine snob outlaws comment "did you marinate this in wine or something?"

http://i163.photobucket.com/albums/t310/swamprb/100_2343.jpg

http://i163.photobucket.com/albums/t310/swamprb/Cookshack008/100_3272.jpg

http://i163.photobucket.com/albums/t310/swamprb/Cookshack008/IMG_0616.jpg

I never mentioned that I used smoke wood, but they were right on with the Cabernet Sauvignon infused French Oak.