Smoking Prime Rib question

Discussion in 'Beef' started by oconeeal, Dec 30, 2011.

  1. oconeeal

    oconeeal Smoke Blower

    I am smoking a prime rib on Monday for the Georgia football game as we are having friends over.  Is it best to but the prime rib in a pan so you are able to save the juices to make a dip?  Or just put it on a the rack in the smoker.  What are some ideas on what to put int the water ban?  And what wood would be best to use.  Thanks for any ideas.
  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    I put the drip pan on the rack below the roast. I put beef stock and onions in the catch pan. As for wood its a person preference. I like Hickory and Cherry mixed or Pecan.
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    I'm with Brian on this one and say that you should put the pan on the SHELF under the prime rib. That way the smoke flavor will get alround the roast. Now does your rib have bones?? If so smoke it with the bone on and then after cut it away. Then hide and either sent me the bones (meat included) or hide for yourself. This is the best part  beef ribs that you will ever get in my book. Then take alot of pictures for us fat guys that sit here looking at some food p+rn. While our wifes sit on the butts and do what wifes do.
    Last edited by a moderator: Feb 14, 2012
  4. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    can't wait for the outcome & pics good luck on smoke & the game at least you have Monday off   lucky you
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Put the Pan on the rack under the Roast then give this a Shot...JJ

    ChefJimmy’s Au Jus

    1- Lg Onion,

    4-5 Carrots,

    3-4 Ribs Celery

    3-4 Peeled Cloves of Garlic

    Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

    THEN add 4-6 Cups Beef Broth,

    2 Tbs Tomato Paste,

    1/2tsp Dry Thyme (4-5 sprigs Fresh)

    1-2 ea Bayleaf

    Finish the Smoking process to the IT you want.

    While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

    The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

    Serve the sliced Beef Au Jus or thicken the Jus to make Gravy
    hodgepodge likes this.
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    If the roast has bones then I sit it right in the pan on the bones, and follow JJ's instructions for the AuJus.
  7. johnnie walker

    johnnie walker Smoking Fanatic

    Sounds like you've gotten some good advice. Good luck on the smoke and the game.


  8. oconeeal

    oconeeal Smoke Blower

    Ok thank for all the information.  The Au Jus sound great.  I had to make a trip to the store to get some red wine (as we don't drink) we had rest of the items here.  Will take pictures and post. I doing the 3-2-1 ribs today.  Look good smelling great.
  9. oconeeal

    oconeeal Smoke Blower

    [​IMG]The fun has begun I put the prime rib on at 11:45. Did like one post said have moved smoker to be out of the wind and plenty of finger food to hold us over till ready. Temp of smoker is 250
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Gonna be a feast tonight!
  11. Looks great! Keep us posted.
  12. That is lookin' mighty fine!  Pretty sure you're going to LIKE IT!

    Don't forget some q-view when it's done....

  13. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    It's should be about done by now!

    How's it doing Al?
  14. oconeeal

    oconeeal Smoke Blower

    Sorry I have not posted been watching the Georgia game.  The prime rib was great.  I have learned a lot, when I checked the temp after 2 hour 15 min it was at 125 so I didn't do the crust and just let it rest for 30 min.  The prime rib and the Au Jus was great.  Our friends said it was perfect.  Here are the last few pictures.  Thanks for all the help.

  15. rbranstner

    rbranstner Smoking Guru OTBS Member

    Looks beautiful!!! 2 hrs 15 min and you were already at 125  internal temp. What temps were you smoking at? Great job looks so juicy!
  16. oconeeal

    oconeeal Smoke Blower

    Temp of the smoker was 250 this was only a 4 1/2 prime rib
  17. rbranstner

    rbranstner Smoking Guru OTBS Member

    That's what is strange to me as I had two 5 lb roasts last weekend and they both took 5 hours to reach around 136 degrees and I was  running temps at around  250-265. Strange. I guess that is why we have thermometers so we know when the meat is done.
  18. raptor700

    raptor700 Master of the Pit OTBS Member

      Good call Ross, those thermos are worth there weight in gold [​IMG]

      That PR looks perfect AL  [​IMG]
    Last edited: Jan 2, 2012
  19. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks great!...The Wine adds flavor but you can leave it out if you don't drink. The Jus will be great either way...JJ
  20. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    that looks like a winner fellow !

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