Prime Rib Roast

Jeffm827i · 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.

landarc · 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.

MossyMO · 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.
http://www.bbq-brethren.com/forum/sh...d.php?t=169420

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!

Gore · 12-17-2013, 06:56 PM

Here's some basic information:

http://www.bbq-brethren.com/forum/sh...d.php?t=150482

superlazy · 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
http://www.seriouseats.com/2009/12/t...prime-rib.html

Blanton · 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.

Blah64 · 12-17-2013, 10:09 PM

Is it worth rubbing with salt the night before?

12-17-2013, 05:32 PM	#1
Jeffm827i Full Fledged Farker Join Date: 11-11-13 Location: Bakersfield, Ca	Prime Rib Roast 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	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	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. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

12-17-2013, 05:53 PM	#4
MossyMO is one Smokin' Farker Join Date: 05-27-12 Location: Glenburn, ND Name/Nickname : Marty Owens	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. http://www.bbq-brethren.com/forum/sh...d.php?t=169420 __________________ Owens BBQ is proud to be a sponsor of BBQ Brethren forum and prize packages for Throwdowns. Visit our website – [url]www.OwensBBQ.com[/url] Like us on Facebook – [url]www.facebook.com/OwensBBQ[/url]

12-17-2013, 06:17 PM	#5
Fat Woody is one Smokin' Farker Join Date: 03-29-09 Location: Lenexa, Kansas	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! __________________ [B]Head Groundskeeper - Squirrel Haven Estate, Lenexa, KS[/B] [B][COLOR="Red"]Chief Cook of the infrequently competitive Fullwood Bros' BBQ Team[/COLOR][/B] [B][COLOR="DarkRed"]Cigar Lounger, Malt Beverage Tester[/COLOR][/B] Owner/Operator of: Superior "Stealth" SS2, Brinkmann "Lefty" Bandera clone (retired), Comalco Black Dog grill, and various Weber kettles. World's fastest [B]Belgian/Cuban Racing Yellow[/B] thermapen.

12-17-2013, 06:56 PM	#6
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	Here's some basic information: http://www.bbq-brethren.com/forum/sh...d.php?t=150482 __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

12-17-2013, 05:49 PM	#3
Smokin' D is One Chatty Farker Join Date: 12-11-07 Location: N. Andover, MA	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, 08:25 PM	#7
superlazy is One Chatty Farker Join Date: 04-16-12 Location: Trevor,wi	I'm thinking about this method this yr. still not sure if I want to use the oven or the smoker http://www.seriouseats.com/2009/12/t...prime-rib.html __________________ 18.5 WSM, Weber genesis,little pig grill,Pit Boss Memphis Ultimate,Masterbuilt Gravity Series 1050

12-17-2013, 08:58 PM	#8
Blanton is One Chatty Farker Join Date: 06-20-12 Location: Twin Cities	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	#9
Blah64 On the road to being a farker Join Date: 06-19-13 Location: Palo Alto, CA	Is it worth rubbing with salt the night before?