Rodsboots
Knows what a fatty is.
- Joined
- Jan 10, 2009
- Location
- Albuquer...
I have never cooked one of these but I'm getting the UDS fired up tomorrow, Can anyone give me some tips? :-o
I don't know if you picked it up from a butcher or not, but when I've done them in the past, my butcher will kind of "butterfly" the roast off of the bone, but not all the way. Then he'll tie it all back together. This makes for easy carving after the cook, and prevents from having to deal with the bones.
Seasonings, I've mixed up a paste with EVOO, garlic, coriander seed, thyme and other stuff. I believe I used a recipe last year that I found by googling "smoked prime rib". Try "herb crusted smoked PR".
Like Ron said.....usually smoke at 250-275ish until internal reaches about 120-125 then I like to reverse sear it at the end to give the outside that nice "crust"
They've turned out great every time.....3 years in a row now I think....
But, hey.....I'm still relatively new to all this. Thirdeye has some GREAT info on his site. Here's his PR recipe:
http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html
Good luck!!
Wampus that looks good, but I like a higher temp. Dont care for rare beef
Actually, I meant PULL at about 120-125. You'll still have residual cooking after it's pulled off the heat. I usually like mine at about 130-135 (med rare). Plus, with a reverse sear, cranking up the temps at the end, it'll get a bit of a boost in temp to finish it up too.