Prime Rib in the near future!!!

[Matt_A]

My wife just asked me if I would make prime rib again for her birthday on the 25th. I told her I'd have to think about it, she almost killed me! Now I find out that she's inviting guests over for the "birthday feast". Oy vey! There goes my spending money for next month! I now have to buy a 5 rib roast... ouch! But I love to cook and I sure as heck am not going to pass up an opportunity to cook prime rib! Now comes the decision making process.... I make a rub that works great with prime rib, but I've never done one in a smoker before. I'm thinking Oak, Cherry, and Hickory? Ideas?? I plan on 200ºF for about 5 hours and then into my big grill for a 500ºF reverse sear. This is similar to what I've done with these in the oven.

 

[martyleach]

My wife just asked me if I would make prime rib again for her birthday on the 25th. I told her I'd have to think about it, she almost killed me! Now I find out that she's inviting guests over for the "birthday feast". Oy vey! There goes my spending money for next month! I now have to buy a 5 rib roast... ouch! But I love to cook and I sure as heck am not going to pass up an opportunity to cook prime rib! Now comes the decision making process.... I make a rub that works great with prime rib, but I've never done one in a smoker before. I'm thinking Oak, Cherry, and Hickory? Ideas?? I plan on 200ºF for about 5 hours and then into my big grill for a 500ºF reverse sear. This is similar to what I've done with these in the oven.

I smoked a 12lb bone-in ribeye roast for Xmas and it came out great. They are pretty easy to smoke. I put mine on at 220 for about 3.5 hours and then cranked it up to 275 until it hit 130 something (I don't remember). I then coolered it wrapped tight in foil and towels for a couple hours. I didn't feel the need for a sear. Came out rare/med. rare. The beauty of the low temp is that it is done exactly the same way all the way through....
I used hickory. My family said it was the best ever.

Enjoy yours. They are one of life's simple pleasures...

 

[Gore]

Prime rib is easy. There are lots of threads here. I'd do a search on rib roast. I prefer cooking low at about 225* until IT around 120-125*. Let rest for 20 minutes, then a quick sear. I really like oak with beef.

 

[SmokinOkie]

Key points for me:

1. Finish temp. I shoot for 125, we like a lot of MR
2. Rest. try to rest it, the longer the better. Min of one hour. All beef needs this. It keeps the juices from running all over the cutting board.
3. Sear/not sear. For a first time out, focus on the main details of constant temp (will depend on your smoke and how much smoke you want to apply)

I have a Prime rib 101 I did for my class at the local VoTech. Have to find a new place to put my 101 doc's, but if you (or anyone) IM me, I'll be happy to send it along.

 

[DaChief]

Prime rib is easy. There are lots of threads here. I'd do a search on rib roast. I prefer cooking low at about 225* until IT around 120-125*. Let rest for 20 minutes, then a quick sear. I really like oak with beef.

I am with you on this except for the 20 minute rest before the sear....can you explain further?

 

[Gore]

I am with you on this except for the 20 minute rest before the sear....can you explain further?

During that 20 minute rest, the IT increases about 10* (to medium rare range). While it is resting, I open the vents and raise the temp on Oval from 225* to >500* (or thereabouts) during that 20 minutes. The sear only takes a couple minutes and not really a need to rest again afterward.

In sum, resting before the sear allows me to do the entire thing on one pit (my Oval). If I seared before the rest, I'd need to have two pits going, one at 225* and another at >500*.

 

[BigBellyBBQ]

During that 20 minute rest, the IT increases about 10* (to medium rare range). While it is resting, I open the vents and raise the temp on Oval from 225* to >500* (or thereabouts) during that 20 minutes. The sear only takes a couple minutes and not really a need to rest again afterward.

In sum, resting before the sear allows me to do the entire thing on one pit (my Oval). If I seared before the rest, I'd need to have two pits going, one at 225* and another at >500*.

I go the other way and start in my backwoods at 450 or so..be carefull past the 500 mark, as one time I opened the door and had severe flash fire....but coat with your spices put in hot oven , with external monitor for the meat probe and pull when about 125 and let rest about hour... it really spits and sputters the bark is just amazing..use coaurse salt, minced garlic and horseraddish..never open th edoor until ready to come out..and be safe, stand to side..

 

[Matt_A]

My oven strategy has always been 200º until IT hits 120º in the middle and 125º near the ends. (2 remote read thermometers) then take it out and let it rest for 15 minutes wrapped in foil and towels in the Cambro. Then back in a 500º for 20 minutes for a nice crisp bark. It's worked every time for me, barely MR in the middle, MR near the ends. I was thinking that a similar strategy might work for my smoker. From the replies I'd say it probably would.

 

[landarc]

I have been doing my cooks in the 250F range, but, I do not do a sear. It also helps for me to get the ends done a little more, as it allows for medium done for a couple of folks in the family. I do rest at least 20 minutes as I believe this really matters with any roast. I would go with just a little oak myself, although hickory is nice, or hickory and oak, just a touch of smoke for me though.