Christmas Prime Rib

Discussion in 'General Discussion' started by northwood715, Dec 15, 2015.

  1. northwood715

    northwood715 Newbie

    I purchased a cheap char broil smoker and would like to do prime rib on it for Christmas. I plan on picking up a 6 pound prime rib, boneless (that's the option here).

    I have a couple different thermometers. Couple meat ones, and a igrill mini. The one on the smoker is 20 degrees off.

    From what I've been reading people seem to rub with sea salt, pepper and garlic powder. Sometimes steak or Worcester sauce first. I will probably go this simple rub route, but I'm debating if I should do this 24 hours prior or not? Also, should I let it warm up to room temp and preheat the smoker first?

    Lastly what temp should I smoke at 225? Do I put water in the pan? Anything else? Internal temp should be 135ish for medium rare for what I read. How about external temp?

    Thanks for the advice in advance!!
  2. brekar

    brekar Smoke Blower

    First off if you are not comfortable in your thermostats abilities the first thing to do is to go buy the best one you can afford that lets you monitor from outside the smoker.
    I normally cook my prime Rib on the smoker somewhere around 275 degrees. Use Coarse Ground Black Pepper, Kosher Salt, and Steak Seasoning as a rub, put it on 24 hours in advance, wrap it in plastic and put it in the fridge. I usually let it get to room temp while preheating the smoker. My personal preference is to use Apple or Cherry on Prime Rib, I do 't use water pans in my smoker, so that is up to you.
    Remember with internal temp that it will keep cooking for upwards of a 1/2 hour after it is removed from the smoker, so pulling it at 135 degrees could get you a Prime Rib that is actually over 140 degrees.
    I normally pull mine so that it ends up at most between 125-128 because my family likes our closer to rare. Its all personal preference.
    Last edited: Dec 17, 2015
  3. northwood715

    northwood715 Newbie

    I'm looking to make it medium rare, what would be the temp to pull it out at? Any recommendations for a steak rub?
  4. squirrelcop

    squirrelcop Newbie

    The lower temperature you use to cook (200-225) the less grey (over cooked) ring of meat you will have around the outside edge.
  5. brekar

    brekar Smoke Blower

    For medium rare I'd pull by 120 degrees and put on a tray, tent it with foil for 20-30 minutes since it will keep cooking, that should put around 130, which is the medium rare sweet spot.
    For a steak rub I will usually just go through my cupboard and use what sounds good. A normal steak rub for me is usually sea salt, garlic powder, powered garlic sriracha, ground fennel, a bit of black pepper, some smoked paprika, and some mustard powder (more or less. It varies according to how much work I wanna do and what is on hand). If not that then just go buy a store bought steak rub that you like and use it.
  6. northwood715

    northwood715 Newbie

    Thanks everyone. Another question, if I buy the prime rib this weekend, should I freeze it? Or wait to buy it until close to Xmas.?
  7. paul6

    paul6 Meat Mopper SMF Premier Member

    I like dry Lipton onion soup mix mixed with just enough Kitchen Bouquet (1 to 3 tsp} to turn it into a crumbly paste .

    I plug my prime rib with garlic slivers about every 2" then cover with paste right before going into the cooker.
  8. northwood715

    northwood715 Newbie

    More questions..

    The prime rib I bought I put in the freezer. How long does it need to sit in the fridge to thaw? 24 hrs?

    Also I picked up some Weber steak and chop seasoning for it..will that be good enough or should I also add something extra on it..? Was planning on rubbing it down with Worcester sauce and then the seasoning..24 hrs before smoking.

    Lastly, do I leave the butcher string /mesh around it or do I cut it off while smoking?
    Last edited: Dec 19, 2015
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Last edited: Dec 19, 2015
  10. northwood715

    northwood715 Newbie

    After 24 hrs its still hard as a rock. I turned the fridge temp up a bit. Also some change in plans-- this will be for Christmas eve. I plan on doing the rub tomorrow night, should I leave it out for a hr or so while I do the rub to help speed it up? I just want to make sure this roast is thawed by the time it hits the smoker on Thursday morning.
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    When you put it in the freezer was it close to the end of its due date? If not I usually have no problem leaving mine sit in the sink and thaw OR, put it in a 5 gallon bucket full of water. Of course you'll want to bag it first.

    But you're the cook so its all your call.

    The Prime rib is more about the amount of time getting to the set temp. Low & slow for better smoke flavor and the fat to reach that point of almost rendering. Making it medium rare or rare or well, easy. Getting there with a perfectly smoked, tender and juicy steak..... thats what you looking for.

    Low & slow.

    Good luck. and Bear does explain it well using time and temp. 
    Last edited: Dec 23, 2015
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    After the first day in the fridge mine seem solid as a rock too. It will get there.

    The only time I ever leave mine out of the fridge would be for the first 2 or 3 hours after removing from the Freezer. After that I keep it in the fridge. (But that's me)

  13. northwood715

    northwood715 Newbie

    Took it out tonight to apply the rub. It was mostly thawed! I ended up using the steak seasoning, garlic powder, and onion powder. I am thinking I may have done it a little light and will apply more before it goes into the smoker tomorrow morning.
  14. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Looking good.   Wouldn't hurt to hit it with more seasoning.  It's a big cut of meat, it can take it.

    That aside, what plan did you settle on for the cook ?
  15. northwood715

    northwood715 Newbie

    I'm going to wing it tomorro ;) I have cherry that'll be using. Going to probably smoke it at around 225 until it hits 130ish it.
  16. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Sounds like a good plan.   Believe it or not, PR is one of the easiest things to smoke as long as you have a good, accurate thermometer.    BTW, no need to try bringing the meat to room temp.  Go straight from the fridge to the preheated smoker.   You're probably looking at around 4 hours or so on the smoke.

    Good luck with it !!
    Last edited: Dec 24, 2015
  17. bearcarver

    bearcarver Smoking Guru OTBS Member



  18. northwood715

    northwood715 Newbie

    We just had to get a winter storm today. Ugh.
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL----A few hours from now that Prime Rib will be getting nice & Cozy, and Juicy & Tasty!![​IMG]


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