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It's finsihed!!!!! First time Beef Rib Roast with Q-View overload!

post #1 of 17
Thread Starter 

While waiting on my late night ABT's to finish smoking I decided to prep my beef rib roast that I'll be smoking in the morning. It's my first one so I'm kinda nervous, especially at $6.99 a lb. I couldn't find anything labeled "prime" rib but the kid behind the counter said this should taste the same. We'll see. The bones are still attached since there were no meat cutters at 10pm. Will that be a problem for me?


I applied a light coat of EVOO and some Pappy's Prime Rib Rub. I plan to smoke at 225 til IT hits 140. My goal is a pink medium finish. If any of you with rib roast experience have any comments, suggestions or words of wisdom I'd appreciate it. Does 225 sound like a good temp to smoke at? Any suggestions on wood? I have hickory, cherry, mesquite, apple and pecan. Again this is my first rib roast so any help is welcome.


post #2 of 17

You are on a roll .for pink medium i will go to 160-165 . i also smoke my prime rib at 225  and a combo of Cherry and Apple wood .


i though you gone for a imagesCARKHKW9.jpg



post #3 of 17
Thread Starter 

Thanks African Meat, I appreciate the suggestions. It's definitely time for bed. Had one of those ABT cravings that took priority over sleeping. Sounds crazy but I just had to have some.

post #4 of 17

You have a prime rib roast or ribeye roast there. Smoke it at 225. I like hickory, but that's just a personal preference. If you want it to be medium/rare then take it off at 130 and wrap some foil around it. Put it on the counter with a probe still in it. When the probe says it's reached 140, slice it & eat it. Believe it or not it will continue to cook on the counter wrapped in foil. It will only take about 1/2 hour to go from 130 to 140.

post #5 of 17 can search the treads here and see what different finished IT's on prime rib give you for color and juiciness. I take mine to 130-132 but it is a personal choice. I like hickory smoke on my rib but i'm a smoke hound and love that sweet smokey flavor. You will do just mine at 132*


post #6 of 17

Gotarace, we like 'em rare too, as I'm sure you know.

post #7 of 17

Yep, 160-165 is well done. Far beyond medium.


Rare  125° - 130°
Medium-rare  135° - 140°
Medium  145° - 150°
Medium-well  155° - 160°
Well done  165° and above


post #8 of 17

Here's one I pulled at 140º IT



post #9 of 17
Thread Starter 

Smoked it at 225 and pulled at 136 and foiled. It was to die for. Never again in the oven. A little horseradish for dipping and it was pure smoky heaven. Thanks for all the suggestions. Enjoy!


post #10 of 17

Nice job! That's the perfect temp on them. thumb1.gif

post #11 of 17

Looks delicious! Great job!

post #12 of 17




No Creosote! A-Maze-N Smokers

post #13 of 17



  Great job!!



post #14 of 17

Looks delicious. I did my first one too about a week ago. I will never do them again in the oven. They're fantastic when smoked. Great job.

post #15 of 17

That looks great. I think I know what I'm going to try next. Great color, I can haz beef?

post #16 of 17

That looks so awesome, I licked my screen.......LOL

post #17 of 17
Thread Starter 

Thanks everyone. Couldn't have done it without SMF.

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