Smoked Prime Rib

[jrtexas]

Just curious, what species wood would you use for smoking prime rib? I would think something light like apple or pecan might be the way to go.

Thoughts?

I used apple chips for the first 90 minutes...probably 2 cups....I have a friend who uses Hickory...comes out great as well. I think the trick is to not over smoke it....

 

[syndicate559]

Serious question: Is there anything better than than chewing on those hot bones right after you remove them from the roast? Ohhhhhh, I can taste it right now!

 

[jrtexas]

N O :grin:

 

[Carnivorous Beast]

We had the same deal at the Tom Thumb here. I bought a whole 7 rib 20 pounder. I'm going to smoke it on Friday.

 

[Shinka]

Wonderful job! That's very nice.

 

[ALLENY]

tom thumb had prime rib roasts at $3.99 lb...couldn't help myself!

pretty good marbling....

rubbed and coming to room temp...

a little searing b4 smoking...

and into the smoker....

resting....

and time to eat! Perfect...if you like rare meat! Cheers...

looks awesome! How long and at what temperature did you smoke it for?

 

[Pyle's BBQ]

We don't see bone-in ribeyes here very often. If we do it would be a special order. The reason meat goes on special is that it is getting old and the store needs to move it. Bone-in ribeye is not very popular so the store got a great deal or they are selling it at a loss.

Any way that is a great looking roast.

One question. Did you get much smoke flavor in it after searing it? I would think after searing the roast would not get much smoke penetration.

 

[Corky]

I have been doing the annual Christmas Prime Rib on the Webers for a few years now. I do a sear at 500 on the gasser and then put it on the WSM at 275 with oak for smoke until done.

This past December seasoned (Snider's Prime Rib Seasoning):

Almost there:

Front view:

On the table:

Here's one I let my wife buy for me a few years ago. No describable fat cap, which the butcher convinced her was a good thing. I compensated with our friend bacon:

And sliced. The sons-in-law grabbed the bacon before I got any:

 

[peppasawce]

That PR looks absolutely tastey jrtexas...

 

[jrtexas]

Pyle's BBQ - we actually get these 2-3 times a year at $3.99-$4.99 a lb especially around the holidays. The other BBQer from McKinney can attest to this. They are not old, and bone-in ribeye is hugely popular around these parts! Prime had plenty of smoke and a nice bark, almost too much smoke so next time I'll probably cut down to first 60 minutes of smoke. I always sear roasts before smoking, but only for a short time.

ALLENY - 225 for approximately 3 hours...I go by internal temp vs. time and I like it rare so I pulled it at 126 for rare-med rare.

Carnivorous Beast - please post pictures...I may have to pull one from the freezer.....

 

[Corky]

That looks wonderful.

 

[vafoxhunter]

Good work!

 

[Ryan Chester]

P h e n o m i n a l ! ! !

 

[GQue]

Looks Great!!

 

[Big Bears BBQ]

Now I.m really wanting some prime rib........... looks good

 

[jdub]

Cheap brother, Texas must be all those cows wandering around the place.

You guys would poop kittens if you saw what i pay for lobsters!

 

[jgbmgb]

RARE!!!!!! Jus right!!!!!!!!!

 

[buckinbbq]

What internal temp do you cook it to

 

[jrtexas]

What internal temp do you cook it to

I pulled it at 118 to rest...was probably 128 when carved.