Smoked Prime Rib

Discussion in 'Beef' started by garyc, Apr 22, 2010.

  1. garyc

    garyc Smoke Blower

    I have been experimenting with smoked prime rib. I was using a commercial rub that I got from by butcher shop which is working well. I smoke with hickory at about 180 deg. It doesn't take very long for a 5 pounder (about 3 hours) since I stop cooking at about 160 deg. I put my roast in a pan with water and beef stock rather than on the grill directly. It turns out great!
    Anyone have any suggestions or recipies for smoked prime rib?

    A few picks from last year:

    My smoker:

    The firebox with water pan and hickory chunks:

    The meat thermometer to keep an eye on things:

    The prime rib in the smoker:
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Welcome Gary,
    That's a beautiful Prime Rib ![​IMG]

    Come to think of it, I never did see an ugly Prime Rib !

    Thanks for showing,
  3. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    One of the lunch plates we had at the Gathering was smoked prime rib. I've never tasted prime rib before (crazy ... I know ....) so to have it smoked, was a treat! Your grub looks mighty fine. Hope all was tasty!
  4. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    That is gorgeous!!!

    Suggestions..., I don't know how you could improve on that.

    I smoke them at 220°, I'm convinced the low smoking temp is the way to go, so juicy and tender.

    You might try a Roquefort sauce with it, it's a local favorite, but I usually eat prime rib by itself to enjoy the flavor of the meat.

    Keep up the good work and welcome to SMF.

  5. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    that is a nice looking prime rib
  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks good [​IMG] Personally I just use salt, pepper and garlic and let the fine quality of the meat come through. I smoke at 225 and pull it at 138 the wife likes it rare. I eat the slices away from the center and they are usually done more to my liking
  7. pike

    pike Meat Mopper

    Now thats fine looking there [​IMG]
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I'm with Jerry all I use is salt, pepper and some garlic and let the meat talk for itself. It's too good of a cut to try to change the flavor. I again with Jerry and smoke it to about 135-140ish and don't forget to let it rest and then the Qview too.
  9. caveman

    caveman Master of the Pit SMF Premier Member

    Keep doing what you are doing. Looks great. [​IMG][​IMG]

    P.S. The only suggestion I would make is this: If you are not really using that warming rack, remove it & use the hole to place your thermo through. Saves on the tweaking of your wire. Just an observation.
  10. scarbelly

    scarbelly Smoking Guru OTBS Member

    I'm with Jerry on the temp cause I like em RARE - The only thing I add beside SNP and garlic is I tie a sprig or two of rosemary - just cause I really like that flavor too
  11. walle

    walle Smoking Fanatic OTBS Member

    [​IMG][​IMG][​IMG][​IMG][​IMG][​IMG]:p oints:[​IMG]
  12. walle

    walle Smoking Fanatic OTBS Member

    Gary - I just read "smoked prime rib" and had to enter at least 10 characters, so I shot my wad for the next two week on this post!

    Now that I've read your post.. I'm just sitting here slobbering all over my self.

    DAMN that looks good.
  13. john3198

    john3198 Smoking Fanatic

    Looks good.

    I did a post on Prime Rib a while back. I make a paste of garlic, rosemary, S&P and EVOO. Slather it on for about an hour. Them I sear mine quickly to get a nice crust then smoke. We usually cook till 120-140 internal because we like it really rare. Great.
  14. garyc

    garyc Smoke Blower

    I am doing another one today as a treat for my wedding anniversary. This time I will use mesquite wood. One of you suggested that I let the meat rest after I take it out. Since I don't want it to be overcooked, I like it rare, at what temp should I take it out and for how long should I let it rest?
    Thanks for all the comments!
  15. phillet

    phillet Fire Starter

    that looks awesome great job

    im sure one of the vets can correct me if im wrong but i know from cooking indoors (oven) when you take your food out the temp usually raises another 10-15 degrees......i'm guessing its the same for smoking?
  16. All that needs is two cold beers, some horseradish and a fork. I wouldn't change a thing.

  17. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Pull it about 135 then tent foil on the platter or whatever you set it on for about 15-20 minutes then slice.
  18. rbranstner

    rbranstner Smoking Guru OTBS Member

    All I can say is that looks awesome!
  19. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Better late than never, right? BTW, that PR looks perfect!

    I found this and plan to use it for the 1st time this weekend:

    Prime Rib Herb Paste


    * 1 tablespoon chopped garlic
    * 2 tablespoons chopped fresh basil
    * 2 tablespoons chopped fresh oregano
    * 2 tablespoons chopped fresh parsley
    * 2 tablespoons chopped fresh rosemary
    * 4 tablespoons olive oil
    * 1-1/2 tablespoons Lawry's Seasoned Salt
    * 1 tablespoon fresh ground black pepper

    Combine all ingredients in a blender or food processor and blend until smooth and even. Spread evenly over the surface of the prime rib roast.


    I'll prolly do that and let it sit at room temp for about 2 hours then pop it in the smoker with some Cherry wood. Yep. Sounds like a plan. [​IMG]
  20. natdiamond

    natdiamond Fire Starter

    My 2 sisters and I went out to eat at outback. One of my sisters ordered her prime rib well done. Not only did my other sister and I look at her like she was crazy, but the waitress said, and I quote " Are you sure? Isn't that like shoe leather?". Ha!!! True story.

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