Xmas plan 4 Prime Rib but...

Discussion in 'Beef' started by chubbs, Dec 17, 2009.

  1. chubbs

    chubbs Fire Starter

    Trying to decide a few things:

    >When should I get it and apply the rub (how long do I want it in the fridge)?
    >Get the bone in for flavor or just boneless?
    >Is a 4 bone for 8 people good?

    Pulled Pork has always been my specialty so, If you could help me on a few of these questions then you can stop in for Xmas dinner.

    Mother in Law keeps making comments...don't make it to strong of smoke...don't dry it out...blah blah blah.

    I want to knock her socks off and the brother in law "chef" too.

    Thanks Guys!
     
  2. mr mac

    mr mac Smoking Fanatic SMF Premier Member

    The last one I did was around 5 pounds and I brought it to room temperature, seasoned with salt and pepper and threw it on the smoker at 225° and pulled to rest at 125°. Smoke was apple.
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I would go out and buy a nice and big bone in rib roast/Prime Rib and then rub it with your best rub. I would use Shooter rick's snake bite rub or there are others in the thread listed here under Marinades and rubs section. But one of the best would have to be Jeff's you know the guy who started this place. His rub and sauce is very very good and worth every penny you pay for it. Then it helps out with the bills for thisplace too. [​IMG]
     
  4. fatback joe

    fatback joe Master of the Pit OTBS Member

    4 bones should cover 8 people in most cases.

    FWIW, I prefer bones, but that is mostly becuase I like to gnaw on the bones the next day, I have done boneless as well and was more than happy with the results.

    Rub......personal preference. I am a fan of just salt, pepper, and garlic. Nothing wrong with letting the meat taste like meat.

    I would recommend getting atleast choice grade as well. The times I have gone with select I was disappointed, but everyone has different levels of expectations.


    Good luck no matter how you decide to handle it.
     
  5. john3198

    john3198 Smoking Fanatic

    Good ideas. I just posted a thread on one I did last night with lots of pictures.

    I agree - at least Choice. I was lucky enough to find Prime on sale.
     
  6. chubbs

    chubbs Fire Starter

    Thanks gang....I rarely post but read all the time. I read too much at times and get information overload.

    I do have some Apple, Cherry and Hickory. May mix up the wood chunks a bit.

    I don't want to freeze it if I do not have to; so how many days before smoking should I buy it and do the rub and refrigerate it?


    I got the MES Black Friday at BassPro. Earlier this week I made a portable chimney so I can smoke in the garage over winter. 17 degrees right now. I'll have to take pics.
     
  7. fatback joe

    fatback joe Master of the Pit OTBS Member

    buy it now if you want......it will be fine in the fridge IMO.

    I wouldn't put the rub on until the morning you are cooking it, night before at the earliest.
     
  8. ciolli

    ciolli Meat Mopper

    I second that... Coarse crushed pepper and salt, with garlic... maybe shove a few partial cloves deep into the roast. Getting the choice i think is important too, probably don't need to get the prime, but a choice rib roast will definitely satisfy. I like the boneless, personally. From my experience, you save a good deal of money if you can afford to buy the whole rib roast (which if i remember correctly is 8 rib bones worth). You can always just cut off what you want to use and freeze the rest. Good luck!
     
  9. tigerregis

    tigerregis Meat Mopper

    Eight bones in a Philadelphia cut, usually 7 in most other places. Remember Jews do not use any of the hind, so making the front longer was economic.
    New here and have one small CC smoker and a #10 manual mincer. That is the term I use because when I went to the meat cutting school in the 70's minces was word.
    My knowledge here is greatly enhanced by the generosity of the contributors, thanks.
     

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