Smoked Prime Rib

[garyc]

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:

 

[Bearcarver]

Welcome Gary,
That's a beautiful Prime Rib !

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



Thanks for showing,
Bearcarver

 

[sumosmoke]

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!

 

[justpassingthru]

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.

Gene

 

[rdknb]

that is a nice looking prime rib

 

[pineywoods]

Looks good

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

 

[pike]

Now thats fine looking there

 

[mballi3011]

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.

 

[caveman]

Keep doing what you are doing. Looks great.

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.

 

[scarbelly]

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

 

[walle]

:p oints:

 

[walle]

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.

 

[john3198]

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.

http://smokingmeatforums.com/forums/...ighlight=hasty

 

[garyc]

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!

 

[phillet]

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?

 

[smoke 2 geaux]

All that needs is two cold beers, some horseradish and a fork. I wouldn't change a thing.

 

[pineywoods]

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

 

[rbranstner]

All I can say is that looks awesome!

 

[mythmaster]

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

Ingredients:

* 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.

 

[natdiamond]

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.