Best Way For A Prime Rib

Mike Twangzer · 12-08-2018, 09:19 AM

I have done prime rib roasts in the oven by initially turing the oven up to 425 for about a half hour to sear the outside then turning down to 325 for the remainder of the cook. Always comes out perfect.

Now reading the forum ... pellet grills .... Start out lower THEN turning up to 425 to sear the outside.

Does it make a difference which way ? thx

mcyork28 · 12-08-2018, 09:27 AM

The few times I have cooked prime rib on my UDS i cooked around 250 till 125 or so. Removed from the drum, cranked the heat up and put it back on for a quick sear.

Came out great.

Sent from my SM-G935V using Tapatalk

Big George's BBQ · 12-08-2018, 09:30 AM

Ron_L has a good right up on this I believe Do a search Lots of threads Gore has a good write up too

Stlsportster · 12-08-2018, 09:34 AM

Pellet grills tend to impart more smoke flavor at lower temps. So if you want more smoke flavor then yes start low and finish high.

Mike Twangzer · 12-08-2018, 01:10 PM

thx all ... Seems like a reverse type sear is in order .... fairly low ..... then shabamb !!!!

Demosthenes9 · 12-08-2018, 01:42 PM

Quote:

Originally Posted by Mike Twangzer

thx all ... Seems like a reverse type sear is in order .... fairly low ..... then shabamb !!!!

Mikem, the biggest decision is how you want the inside of the PR to look. There is no wrong answer to this as it's personal preference.

Do you want the "bullseye effect" where the outer edges of each slice is done more than the inner portion ?

If so, cook at a chamber temp of 300 or more. Yo ucan sear first at high temp then turn down, or do a reverse sear at the end.

If you want a consistent edge to edge color, like this:

Keep chamber temp below 250ish, the lower the better. Pull, let it sit for a bit to vent off heat, finish with a high heat reverse sear.

Smoking Piney · 12-08-2018, 01:52 PM

I like reverse sear - low and slow to about 115, rest loosely tented in foil for about 15 minutes, then over some screaming hot coals for a minute and change a side for some color and finishing.

End to end perfection.

jasonjax · 12-08-2018, 01:56 PM

Sous vide and then high heat sear.

Love my smokers, but I personally enjoy the above technique the most for this particular cut of meat.

Demosthenes9 · 12-08-2018, 02:01 PM

Quote:

Originally Posted by Smoking Piney

I like reverse sear - low and slow to about 115, rest loosely tented in foil for about 15 minutes, then over some screaming hot coals for a minute and change a side for some color and finishing.

End to end perfection.

Damn that looks tasty!

Mike Twangzer · 12-08-2018, 04:21 PM

Nice .... Nice .... Nice !!!!!! Thank you

Smoking Piney · 12-08-2018, 04:23 PM

Mike,

Just go for it and have fun.

EdF · 12-08-2018, 04:33 PM

Quote:

Originally Posted by jasonjax

Sous vide and then high heat sear.

Love my smokers, but I personally enjoy the above technique the most for this particular cut of meat.

What's your time and temp?

Mike Twangzer · 12-08-2018, 04:53 PM

Quote:

Originally Posted by Smoking Piney

Mike,

Just go for it and have fun.

This is the best advice ever !!!! I will ....

mchar69 · 12-08-2018, 07:20 PM

I'm all for the 200 degree until IT reaches 117 - then over blazing hot fire on all sides.
Smoking Piney's is perfect.

Norm · 12-08-2018, 07:27 PM

Lots of great advice!

When we made them in our restaurant the roast was prepped with a heavy coating of a typical rub. Put into a shallow pan and then into our slow holding cab at 200+ for a long time. No bark but really tasty, it was melt in your mouth tender and very juicy. I can only imagine a sear at the end would be that much better!

12-08-2018, 09:19 AM	#1
Mike Twangzer is Blowin Smoke! Join Date: 06-20-14 Location: Driftwood, Texas	Best Way For A Prime Rib I have done prime rib roasts in the oven by initially turing the oven up to 425 for about a half hour to sear the outside then turning down to 325 for the remainder of the cook. Always comes out perfect. Now reading the forum ... pellet grills .... Start out lower THEN turning up to 425 to sear the outside. Does it make a difference which way ? thx

12-08-2018, 09:27 AM	#2
mcyork28 Babbling Farker Join Date: 11-15-13 Location: West Linn, OR	The few times I have cooked prime rib on my UDS i cooked around 250 till 125 or so. Removed from the drum, cranked the heat up and put it back on for a quick sear. Came out great. Sent from my SM-G935V using Tapatalk __________________ LSG 20x42 BPS Drum Blackstone 24 Weber Kettle Weber Genesis Weber Smokey Joe Passed on to a new home Tejas 2040 Deluxe Humphrey's Long Weekender

12-08-2018, 09:30 AM	#3
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Ron_L has a good right up on this I believe Do a search Lots of threads Gore has a good write up too __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

12-08-2018, 01:52 PM	#7
Smoking Piney Quintessential Chatty Farker Join Date: 10-24-15 Location: South Jersey Pine Barrens Name/Nickname : John	I like reverse sear - low and slow to about 115, rest loosely tented in foil for about 15 minutes, then over some screaming hot coals for a minute and change a side for some color and finishing. End to end perfection. __________________ John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS

12-08-2018, 04:23 PM	#11
Smoking Piney Quintessential Chatty Farker Join Date: 10-24-15 Location: South Jersey Pine Barrens Name/Nickname : John	Mike, Just go for it and have fun. __________________ John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS

12-08-2018, 09:34 AM	#4
Stlsportster Babbling Farker Join Date: 08-09-16 Location: Random Point In Time and Space Name/Nickname : Parental Assigned Label	Pellet grills tend to impart more smoke flavor at lower temps. So if you want more smoke flavor then yes start low and finish high.

12-08-2018, 01:10 PM	#5
Mike Twangzer is Blowin Smoke! Join Date: 06-20-14 Location: Driftwood, Texas	thx all ... Seems like a reverse type sear is in order .... fairly low ..... then shabamb !!!!

12-08-2018, 01:56 PM	#8
jasonjax Babbling Farker Join Date: 12-20-07 Location: Ponte Vedra, Florida Name/Nickname : Jason	Sous vide and then high heat sear. Love my smokers, but I personally enjoy the above technique the most for this particular cut of meat.

12-08-2018, 04:21 PM	#10
Mike Twangzer is Blowin Smoke! Join Date: 06-20-14 Location: Driftwood, Texas	Nice .... Nice .... Nice !!!!!! Thank you

12-08-2018, 07:20 PM	#14
mchar69 Quintessential Chatty Farker Join Date: 02-22-14 Location: Kensington, MD	I'm all for the 200 degree until IT reaches 117 - then over blazing hot fire on all sides. Smoking Piney's is perfect.

12-08-2018, 07:27 PM	#15
Norm Quintessential Chatty Farker Join Date: 02-22-10 Location: USA Name/Nickname : Private	Lots of great advice! When we made them in our restaurant the roast was prepped with a heavy coating of a typical rub. Put into a shallow pan and then into our slow holding cab at 200+ for a long time. No bark but really tasty, it was melt in your mouth tender and very juicy. I can only imagine a sear at the end would be that much better!