Prime Rib Tips

Discussion in 'Beef' started by nysmokes, May 23, 2009.

  1. nysmokes

    nysmokes Fire Starter

    Any Prime Rib smoking tips? I saw an episode of Diners Drive-Ins and Dives on Food Network, and this guy was smoking Prime Rib and it looked amazing.

    I guess I just need to gauge time, and just put a simple salt & pepper rub on the outside.

    Any Hints?
  2. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    I've done quite a few, usually just garlic, sea salt , and pepper.
    low and slow. I like to keep the smoker around 225*
    I use Hickory or cherry.and pull it when it reaches 135*
    tent and rest for about 20 minutes and slice.
    you can put some beef stock and onions under it while smoking, then make your aju from it.
  3. flash

    flash Smoking Guru OTBS Member

    125º, then tent. Atleast if you want rare to med-rare.
  4. dingle

    dingle Smoking Fanatic OTBS Member

    I like to make a slurry(as Cowgirl calls it) of evoo,kosher salt, Cracked pepper, garlic and thyme. I tend to keep it closer to 125 degrees and then tent it. For those that dont like it as rare, I will keep a pan of hot au jus on the stove and soak individual slices to desired doneness. Gotta love the smoked prime rib!
  5. isutroutbum

    isutroutbum Meat Mopper SMF Premier Member

    Sound fantastic!

    I've a noob question - I've made a number of prime rib in the oven, but never smoked one - do any of you sear it first on the stove or grill, and then smoke? I was just wondering about this for the purposes of having a crusty exterior (which I think is called 'bark'?). I really like that on my prime rib. I hope this question makes sense?

    Thanks in advance.

  6. dingle

    dingle Smoking Fanatic OTBS Member

    Trout...Searing is a good idea. When I do one in the the uh....the oven(sorry) I crank it up to 450-500 degrees for 15 minutes or so. This can also be done on the grill. Just get it as hot as you can before searing. You are right about the "bark". Adds another flavor layer.
  7. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    What he said or even a few degrees lower if you want rare.

    I sear all the time.
  8. desertlites

    desertlites Master of the Pit OTBS Member

    ya sear is good
  9. isutroutbum

    isutroutbum Meat Mopper SMF Premier Member

    Thanks folks - this is good to know. Dingle, I do the same thing in the oven (500 degrees for 15 min), so I was hoping it was ok to do something similar prior to the smoke, and I'm glad it is!! [​IMG]

    Thanks again y'all.

  10. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I sax that episode ny ( the one where he hangs the meat) it was great so I had to try it. I did with a four bone rib. Rubbed with evoo and some butt rub smoked at 225 till about 140 temp towel and cooler for about 20 to 30 minutes it was slap your horse good. Give it a try you will not be disappointed
  11. jamesb

    jamesb Smoking Fanatic

    Smoked rib roast is great! Follow the advice above and give it a go... You'll be glad you did!

    Here is a pic of one we did about a month ago... Might could have pulled it a few degrees early though. Not the best pic, but you get the idea.
  12. Choke

    That prime looks great.. !

    I was dreaming about the salt encrusted garlic filled prime I used to do on the river in a dutch on the last night.. 1:45 in the Dutchie and it was almost perfect. BUT these smoked threads are going to have me make another one soon!!!

  13. nysmokes

    nysmokes Fire Starter

    Thanks everyone - my mouth is watering!!!!
  14. davidb

    davidb Newbie

    I'm thinking about trying this myself this weekend. I know it depends on weight, but what is a good gauge of how long it will take to get medium rare.

    I also saw the DDD episode and that's what gave me the idea, too.
  15. porked

    porked Smoking Fanatic

    JamesB, what a fabulous pic of the beef! Oh my...[​IMG]

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