need help with 1st prime rib smoke..

Discussion in 'Beef' started by oonighttrain, Dec 15, 2007.

  1. oonighttrain

    oonighttrain Smoke Blower

    ok,
    i have a 5 lb prime rib (bone on).. i plan on smoking it tomorrow..

    i have rubbed it with evoo and some salt and pepper, jammed it with some garlic.. shes in the frig getting happy till tomorrow..

    i had planned on searing the outside then putting it on the smoker...

    after reading many posts and talking to my mother who puts hers in the oven at 500 for 20 minutes then lowers temp to 325 for only about an hour or so, says, that when i told her i would have it on a few hours, was way too long..

    what should i do?

    sear? or not sear? what temp on the smoker? i like it med/med rare.. what should the internal temp be and about how long will it take???

    please help!!! i promise ill post some q view!! [​IMG]
     
  2. this is what I DO
    SEAR IT then in the smoker @ 175 for four hours
    untill it hits 127 in the center pull it let it rest 1/2 hour
    medium on the ends med -rare in the center you get the least shrink
    doing it like this
     
  3. walking dude

    walking dude Smoking Guru SMF Premier Member

    ahhh......smoke at 175?
    wouldn't the meat be too long in the danger zone of 40-140?

    just a thought

    when i did mine.........i smoked at 225-250 and smoked to temp......not time........you need to use a digi probe........to see what internals temps are
     
  4. oonighttrain

    oonighttrain Smoke Blower

    thanks for the info but, it sure would be nice to know an approximate time frame....
     
  5. walking dude

    walking dude Smoking Guru SMF Premier Member

  6. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    Check out "First Prime Rib BDS Style" by Ultramag.
     
  7. crazzycajun

    crazzycajun Meat Mopper

    use the time as a guess and temp as a final and make sure you let it rest i take a dispoable alum. pan and pour about a half inch of real apple juice not concentrate in the pan you alredy have it seasoned the only time i sear is when i cut it in half and only on the cut .after its done get some beef base not bullion i get it from sams mix it up to directions it makes a butt load like 23:1 and then add some the drippings/apple juice to the already made base auis grab some horse raddish and plenty of napkins or just wipe your hands on your jeans in a pinch good luck
     

Share This Page