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Prime Rib (Smoke it or not)
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So Prime Rib lovers on this forum, how do you prefer to cook your prime rib?
Smoke it.
70%
 70%  [ 28 ]
Roast it.
30%
 30%  [ 12 ]
Total Votes : 40

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Zmokin
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PostPosted: Sun Dec 09 12 11:30 pm    Post subject: Prime Rib (Smoke it or not) Reply with quote

I've googled recipes on how to cook Prime Rib, and roasting always talks about searing it under high heat then lower the temp and roast.

Smoking doesn't lend itself to "Searing" and if anything, searing before smoking would probably make a barrier to smoke penetration.

So Prime Rib lovers on this forum, how do you prefer to cook your prime rib? smoke it? or Roast it?
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Jarhead
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PostPosted: Sun Dec 09 12 11:44 pm    Post subject: Reply with quote

The last one that I done was smoked. I cooked at 275-300F.
Put in a pan with a rack of some sort. Add beef broth to the pan.
I foiled the pan at 110F IT. Took it to 130, pulled it out and rested 30 minutes before slicing.
Does it have the rib bones on it?
If so seperate the roast from the bones, coat both sides of the roast with rub and tie the bones back on.
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Shaymus
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PostPosted: Sun Dec 09 12 11:53 pm    Post subject: Reply with quote

I smoke till around 130 internal, then rest fo 30 - 45 minutes.




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roxy
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PostPosted: Sun Dec 09 12 11:53 pm    Post subject: Reply with quote

I think the best way is to do both.. Smoke and roast by cooking at higher temps with some wood for smoke flavour.

I have smoked a couple prime rib roasts at the 250 range and IMHO I think it needs higher temps so the fat gets just right and forms some crust.
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TrailerBuilder
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PostPosted: Sun Dec 09 12 11:56 pm    Post subject: Reply with quote

Ive done 1 on the smoker and it was awesome. I agree with Roxy though and think I will run my temps a touch hotter next time to work the fat over a little better. Ive also thought about doing one like I do Tri Tips and reverse sear Question Anyone done that? Good idea or not?
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MacEggs
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PostPosted: Mon Dec 10 12 12:46 am    Post subject: Reply with quote

Smoke it ... You will not regret it.

I have used a drip pan as opposed to placing the roast in a pan.
Either way is good, as it allows you can catch the tasty juices.

Jarhead wrote:
Does it have the rib bones on it?
If so seperate the roast from the bones, coat both sides of the roast with rub and tie the bones back on.

I want to try this next time.
My dear Mom will ask the butcher to cut the rack of bones off,
then have him tie them back on. Makes for easier cutting/carving. Smile
Then put the ribs back on the smoker for a couple three hours for a late night snack. Very Happy
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Fast Murray
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PostPosted: Mon Dec 10 12 12:46 am    Post subject: Reply with quote

I do them at 275* on a Lang 84. We prefer them medium so I usually take them to 135* and rest them. Lately I've been using Snyder's Prime Rib Rub.
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PostPosted: Mon Dec 10 12 1:06 am    Post subject: Reply with quote

MacEggs wrote:
Makes for easier cutting/carving. Smile
Then put the ribs back on the smoker for a couple three hours for a late night snack. Very Happy

AMEN, Brother. Beats the he!! out of them dog bones the store calls beef ribs. Shocked
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RedneckRocket
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PostPosted: Mon Dec 10 12 4:19 am    Post subject: Reply with quote

Shaymus wrote:
I smoke till around 130 internal, then rest fo 30 - 45 minutes.





I have never tried to do a prime rib. Always been scared of the cost. That looks awesome!
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Zmokin
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PostPosted: Mon Dec 10 12 5:24 am    Post subject: Reply with quote

Not surprised that so far on a smoking forum the poll is 10 to 1 in favor of smoking. I've never tried cooking a Prime Rib myself, normally it is what I order when I go to a steak house that offers Prime Rib. I figure it's a lot of meat, and with a small family that isn't big into steaks, I can grill my own New York, RibEye, etc as good as any restaurant can, but liking the center cut of a large Prime rib, it seems like a lot of meat to cook for basically one serving, but yes, I know I can slice up the rest and have awesome roast beef sandwiches for the next 6 months. I've had one Smoked Prime Rib from a local restaurant (BBQ joint) and it was very good, but it was served a little more medium than I like. I'm thinking of trying to find a small Prime Rib to cook up the day after Xmas and am debating Smoking vs. Roasting. With it being winter, there is a good chance I'll opt for the roasting so the oven can help heat the house anyway, but if it goes well, maybe this summer I might try Smoking one.

(See how high I get? LOL)
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MacEggs
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PostPosted: Mon Dec 10 12 5:42 am    Post subject: Reply with quote

Zmokin wrote:
Not surprised that so far on a smoking forum the poll is 10 to 1 in favor of smoking. I've never tried cooking a Prime Rib myself, normally it is what I order when I go to a steak house that offers Prime Rib. I figure it's a lot of meat, and with a small family that isn't big into steaks, I can grill my own New York, RibEye, etc as good as any restaurant can, but liking the center cut of a large Prime rib, it seems like a lot of meat to cook for basically one serving, but yes, I know I can slice up the rest and have awesome roast beef sandwiches for the next 6 months. I've had one Smoked Prime Rib from a local restaurant (BBQ joint) and it was very good, but it was served a little more medium than I like. I'm thinking of trying to find a small Prime Rib to cook up the day after Xmas and am debating Smoking vs. Roasting. With it being winter, there is a good chance I'll opt for the roasting so the oven can help heat the house anyway, but if it goes well, maybe this summer I might try Smoking one.

(See how high I get? LOL)


So, you're going to wait til next summer to try this?

Sure it's nice to have a house that's a little warmer than usual, but, c'mon ....
Let the furnace keep the house warm. Not sure where you're at - why not give it a go? Cool

I smoked this little PR last February. And it was cold outside. Very cold.

http://www.thesmokering.com/forum/viewtopic.php?p=575374

I try to get them when they go on sale.
Usually this time of year, too. Or a little closer to Christmas.
I don't like to pay more than $3.50-$4.50 per pound. Very Happy
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Zmokin
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PostPosted: Mon Dec 10 12 11:04 am    Post subject: Reply with quote

MacEggs wrote:
Zmokin wrote:
Not surprised that so far on a smoking forum the poll is 10 to 1 in favor of smoking. I've never tried cooking a Prime Rib myself, normally it is what I order when I go to a steak house that offers Prime Rib. I figure it's a lot of meat, and with a small family that isn't big into steaks, I can grill my own New York, RibEye, etc as good as any restaurant can, but liking the center cut of a large Prime rib, it seems like a lot of meat to cook for basically one serving, but yes, I know I can slice up the rest and have awesome roast beef sandwiches for the next 6 months. I've had one Smoked Prime Rib from a local restaurant (BBQ joint) and it was very good, but it was served a little more medium than I like. I'm thinking of trying to find a small Prime Rib to cook up the day after Xmas and am debating Smoking vs. Roasting. With it being winter, there is a good chance I'll opt for the roasting so the oven can help heat the house anyway, but if it goes well, maybe this summer I might try Smoking one.

(See how high I get? LOL)


So, you're going to wait til next summer to try this?

Sure it's nice to have a house that's a little warmer than usual, but, c'mon ....
Let the furnace keep the house warm. Not sure where you're at - why not give it a go? Cool

I smoked this little PR last February. And it was cold outside. Very cold.

http://www.thesmokering.com/forum/viewtopic.php?p=575374

I try to get them when they go on sale.
Usually this time of year, too. Or a little closer to Christmas.
I don't like to pay more than $3.50-$4.50 per pound. Very Happy

No offense, but I've waited 5 decades to cook my first PR.
I can wait another 6 months to try and smoke one.

I don't live where it gets as cold as your domicile, and with ground beef running $4/lb, I don't think I'll be finding any rib roast that cheap. Sad
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daddywoofdawg
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PostPosted: Mon Dec 10 12 3:00 pm    Post subject: Reply with quote

You can always slice off a nice thick steak off the roast and throw it on a charcoal grill,coals on one side smoke it till it's about 100F then throw it on the coal side to sear it like a steak.comes out really good.
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1buckie
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PostPosted: Mon Dec 10 12 5:54 pm    Post subject: Reply with quote

Zmokin wrote:
MacEggs wrote:
Zmokin wrote:
Not surprised that so far on a smoking forum the poll is 10 to 1 in favor of smoking. I've never tried cooking a Prime Rib myself, normally it is what I order when I go to a steak house that offers Prime Rib. I figure it's a lot of meat, and with a small family that isn't big into steaks, I can grill my own New York, RibEye, etc as good as any restaurant can, but liking the center cut of a large Prime rib, it seems like a lot of meat to cook for basically one serving, but yes, I know I can slice up the rest and have awesome roast beef sandwiches for the next 6 months. I've had one Smoked Prime Rib from a local restaurant (BBQ joint) and it was very good, but it was served a little more medium than I like. I'm thinking of trying to find a small Prime Rib to cook up the day after Xmas and am debating Smoking vs. Roasting. With it being winter, there is a good chance I'll opt for the roasting so the oven can help heat the house anyway, but if it goes well, maybe this summer I might try Smoking one.

(See how high I get? LOL)


So, you're going to wait til next summer to try this?

Sure it's nice to have a house that's a little warmer than usual, but, c'mon ....
Let the furnace keep the house warm. Not sure where you're at - why not give it a go? Cool

I smoked this little PR last February. And it was cold outside. Very cold.

http://www.thesmokering.com/forum/viewtopic.php?p=575374

I try to get them when they go on sale.
Usually this time of year, too. Or a little closer to Christmas.
I don't like to pay more than $3.50-$4.50 per pound. Very Happy

No offense, but I've waited 5 decades to cook my first PR.
I can wait another 6 months to try and smoke one.

I don't live where it gets as cold as your domicile, and with ground beef running $4/lb, I don't think I'll be finding any rib roast that cheap. Sad



Zmokin', Mark's ( MacEggs ) a pretty intrepid guy....
He'll stand out there in MINUS TWO DEGREE weather & noodle with the smoker....
Just a wee bit different perspective from those folks up north !!!

That said, check for good prices in the next week or two, you may be surprized, and the difference sometimes is by grade....
The stores a lot of times nowdays have 'rib roasts' which are NOT Prime rib, not Prime Grade anyways
& you can maybe smoke one of those & do the one you have in the oven too !! Very Happy
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zysmith
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PostPosted: Tue Dec 11 12 5:41 am    Post subject: Reply with quote

I have only slow roasted them and gotten good results, however it is on my BBQ bucket list.
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ckone
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PostPosted: Tue Dec 11 12 11:03 am    Post subject: Reply with quote

I smoke 2 every Wednesday at work.

I worked for a year at a place that did em every Friday and Saturday via the oven.

I like the smoked myself, but either way it is still prime rib.
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Zmokin
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PostPosted: Thu Dec 13 12 10:18 am    Post subject: Reply with quote

1buckie wrote:


Zmokin', Mark's ( MacEggs ) a pretty intrepid guy....
He'll stand out there in MINUS TWO DEGREE weather & noodle with the smoker....
Just a wee bit different perspective from those folks up north !!!

That said, check for good prices in the next week or two, you may be surprized, and the difference sometimes is by grade....
The stores a lot of times nowdays have 'rib roasts' which are NOT Prime rib, not Prime Grade anyways
& you can maybe smoke one of those & do the one you have in the oven too !! Very Happy


Hi 1buckie,

No offense, but if I held off trying to cook a PR for so long because it's too much meat for one guy, then why would I want to cook 2 at the same time?
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1buckie
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PostPosted: Thu Dec 13 12 11:55 am    Post subject: Reply with quote

Just a thought......

Oven roasted prime is the bomb, nobody will argue there, so go for that.........
Agreed, it can be a lot for a small family, but it's also prime leftovers !!!

The other idea was just to promote smoked goods.....

Either one can go to frozen portions for lunch / dinner down the road !!

We can benefit from a page out of MacEggs playbook for
loading up the freezer; works well even if you don't have a slicer ~~~>

http://www.thesmokering.com/forum/viewtopic.php?t=51513&highlight=eye+round


Only meant as possibilities, however you choose I wish you a fine finished product !!!
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PostPosted: Fri Dec 14 12 7:22 am    Post subject: Reply with quote

Just did 100# of boneless prime rib last Saturday. Outside temperature was -18C or 0F with a light north wind. Cooked on a Jambo with oak and hickory. Ran the cooker at 300-325F for the entire cook. Removed some at 125F to rest and the balance came off at 130F. We ended up with a great crust and only used salt, pepper and garlic for the rub. Fed 190 people and there was about 8oz left after a few went thru for the second time. More compliments than I care to mention. The cold weather makes for a better fire and easier to manage. Once you cook your first PR you won't be so hesitant for the next. Oh yeh, price per # was $8.00.
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roxy
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PostPosted: Fri Dec 14 12 7:39 am    Post subject: Reply with quote

smokin Jim wrote:
Just did 100# of boneless prime rib last Saturday. Outside temperature was -18C or 0F with a light north wind. Cooked on a Jambo with oak and hickory. Ran the cooker at 300-325F for the entire cook. Removed some at 125F to rest and the balance came off at 130F. We ended up with a great crust and only used salt, pepper and garlic for the rub. Fed 190 people and there was about 8oz left after a few went thru for the second time. More compliments than I care to mention. The cold weather makes for a better fire and easier to manage. Once you cook your first PR you won't be so hesitant for the next. Oh yeh, price per # was $8.00.


You got raped there dude..!!
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