Smoked Prime Rib Roast

Personally, I smoke them higher at around 300F.

Probably will take around 2 hours (@300F) but will depend on starting temp.

What is your plan for seasoning?

Norcoredneck said:

What is your plan for seasoning?

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I am all about Pappy's Prime Rib Seasoning and let it sit for 24-48 hours to soak in!!! Drool Mod.

Try this for seasonings, very good:biggrin:
Ask DaChief, he's addicted to Prime Rib!
I haven't done this in a while, I just scored a "choice" roast, a 12# for 50.00 cash! But i think I will be cutting them up into 1 inch steaks.
http://www.bbq-brethren.com/forum/showthread.php?t=35379

Pappy's is good, montreal steak is also good with peppercorns added.

Nitrofly said:

Why so high :?: 300 that's more like roasting

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My reasoning:

1. You are already starting out with a decent piece of meat, and don't need the long cook time time break down and tenderize.

2. Cooking at a higher temp you can achieve the well done meat and bark on the outside while at the same time maintaining the middle at rare or medium, whereas a lower temperature will result in more evenly cooked meat from outside to inside. It gives you a broader range of tastes and textures within the same piece of meat.

3. You still get great smokey flavor.

4. You don't have to wait as long to sink your teeth into a true delight! :biggrin:

Poobah has an excellent Prime Rib recipe. I was looking for the thread, but can't find it. He showed me a picture of the finished product and it looked awesome. I had tried it, but it came out looking nothing like his, but still tasted great.
I will continue looking for it.

Here is the recipe from the Brethren Cookbook anyway. Hopefully Poobah will chimie in and post a picture and update as needed this recipe.

Ingredients:
ok.. heres da secret. measurements are approx. cup teriaki half cup soy sauce half of a small bottle gravy master and half small bottle kitchen bouquet(or you can use a whole bottle of either if ya cant find one or the other). add about 3-4tablespoon of Montreal steak seasoning to this mixture and let it sit for about 10 minutes. Then pour it all over the roast and rub it in. I also like to pierce the beat with a wide blade fork in several spots to allow the marinade to get in a little bit. If you have a heavy fat cap, add a few slices to that to allow penetration to the meat.

Cooking Instructions:
For the rub, use a heavy hand of Turbinado Sugar and rub it in well and let sit for about 5 minutes, then rub heavily with montreal steak seasoning. Rub it in and around the entire roast. When its covered amd disolviong, then add some more on top and just tap that on so it stays put. let the roast sit for about half hour, covered. First half hour to 45 minutes I cook in the hotspot or at 376-400 degrees, maybe a little higher. As oon as i put in the meat, damper down to allow temps to drop slowly to 275. When internal is about 90-100 degrees(or about 40 minutes) move it to your normal cookin spot and cook at about 275 till internal is 125.

At this point, either cover it and let it rest, or roll it around over searing coals to make a crust. Bring internal to 130, no higher than 135, then take it off and let it sit, wrapped loosly. Let it rest about 20-30 minutes. Temps climb into the 140s. this will yield rare inside and medium on the outboard slices. If you want to go rarer, take it off at 120 and grill to 130 then cover and rest. Usually, i roll it right over the coals in the firebox as close to the coals as i can get. This can also be used on roast beefs, top rounds...... any beef roasts. BTW.... i have seen 2 roasts at costco, one is a Boneless prime rib and the other is a RibEye.... I THINK there is a diffrence even though they are both Prime ribs cuts, one i think is just tribbed. It looked to me like the ribeye is the 'eye' of the cut, the inside section of the roast, the trimmed eye of the roast.... and the prime rib has that highly marbled outside pieces attached to it. The steaks are bigger and shaped different... ya know those pieces on the outside of the steak that are more well done than the cnter but has the best flavor... thats the stuff....

I've stated before that I prefer a kosher salt crust... which is great, I think.

As to what temp to use... Lower temps aren't to break down the connective tissue; what the lower temps to is allow a very even doneness across the whole rib.

How big is the roast?:-D

Naysayers, say as you wish... :wink::mrgreen:


275 is the zone. Starting high..

Calcualte at 20-35 mins per lb at 250.

On an offset, Start high(375+), damper down and let it fall to 250-275.. coast as long as you can at that temp, then its ok to push over 300 to finish. Pull at 120 and hit hard and fast on a hot grill to carmelize. Dont let temps climb to high on the grill. its only to set the bark. No more than a minute or 2.

You wont get much of a ring.. but you will get the smoke flavor.

the recipe and numbers above are what I do for a 17lb full roast. if your starting with a small roast, dont push it to high at the beginning.. no higher than 350, and the pit your using makes a difference. I monitor the temp drop from 375+ to 250-275 so it takes about 45 minutes on a large roast. If I do smaller roasts, I speed that drop up by bleeding some heat. To long over 300 finishes faster and it becomes wood roasted(like timscardz)...

and believe me.....This technique gives you an even cook throughout the entire roast.


fark.. now im hungry...

BBQchef33 said:

Naysayers, say as you wish... :wink::mrgreen:


275 is the zone. Starting high..

Calcualte at 20-35 mins per lb at 250.

On an offset, Start high(375+), damper down and let it fall to 250-275.. coast as long as you can at that temp, then its ok to push over 300 to finish. Pull at 120 and hit hard and fast on a hot grill to carmelize. Dont let temps climb to high on the grill. its only to set the bark. No more than a minute or 2.

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I'll second this....this is the only way I prepare my Prime Rib anymore....my family wouldn't let me change if I wanted to :wink: