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Need advice on smoking a Prime Rib for Christmas

post #1 of 18
Thread Starter 

I have cooked hundreds of Primes in an oven and was wanting some tips on smoking one for Christmas.  Thanks in advance for your help.  Looking for a decent rub, although Jeff's rub would probably work!!  Looking for some advice on time it may take and any other tips for a first time rib smoke!  drool.gif

post #2 of 18
jeffs rub is great on prime rib. I prefer to go by IT of about 125- 130 and I love a heavy smoke on mine
post #3 of 18

Personally I don't use a rub on Prime Rib I want the meat to speak for itself so I go with a little salt, pepper, garlic and sometimes Rosemary and that's it. I like to use cherry or pecan or a combination of the two

post #4 of 18

I do a two stage Cook...Rub down with Montreal Steak Seasoning and let rest at room temp 1 hour to warm up...Into the Smoker at 225*F a low and slow cook for 35 to 40 minutes per Pound to 120*F, no injection and Don't put the Temp probe in for at least 1 hour!...Then the Roast hits the Oven at 500*F for another 20+ minutes until the IT is 130*F...Let the meat rest 30 minutes, tented with foil. Or wrap in foil and old blankets or towels, place in a Cooler and hold for up to 5 hours.  Don't forget a Drip pan, you are going to want to make Gravy or Jus to serve the Meat Au Jus...JJ

post #5 of 18
Quote:
Originally Posted by Pineywoods View Post

Personally I don't use a rub on Prime Rib I want the meat to speak for itself so I go with a little salt, pepper, garlic and sometimes Rosemary and that's it. I like to use cherry or pecan or a combination of the two



x2

post #6 of 18

Thats a great choice for Christmas dinner...I would go with the way Piney does his...

post #7 of 18

I am kind of a purist on Prime Rib. I usually rub with a past of garlic and salt and tie and rosemary to the roast and smoke for 20 min per # and once it hits 110 I move it to a hot oven (550) and finish to 130 and let it coast to temp over the next hour or so.  

post #8 of 18

Like the other guys have said, I wouldn't use a rub that's based off of sugar/paprika/chili powder/etc. Prime Rib is such a fantastic cut of meat that you don't really want to overpower it with stuff like that.

 

My most absolute favorite 'rub' that I've ever used on prime rib is as follows:

 

 

  • 10 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons dried thyme

 

*not my recipe, so I can't steal credit for it. Credit goes to "Chef Mike"

 

Pretty much make a paste out of it and cover the prime rib in it. It's AMAZING.

 

One thing I will say, though - let your prime rib age in the fridge for a few days with plenty of paper towels underneath it. The difference between a freshly cooked prime rib vs. one that has aged for only 3-4 days is unbelievable.

post #9 of 18

Montreal Steak seasoning is all I use on Prime rib.

post #10 of 18

I agree with not using a sugar based rub

Kosher Salt, pepper, garlic and a little Rosemary are a great combination or use Montreal Steak

The coarse salt is wonderful!!

 

I smoked my last prime rib for a couple hours @ 185°, before raising the smoker temp. to 225°.  Pulled it at 130°....Perfect Medium in the middle

 

What smoker do you own?

 

 

Todd

No Creosote! A-Maze-N Smokers

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post #11 of 18
Quote:
Originally Posted by TJohnson View Post

I agree with not using a sugar based rub

Kosher Salt, pepper, garlic and a little Rosemary are a great combination or use Montreal Steak

The coarse salt is wonderful!!

 

I smoked my last prime rib for a couple hours @ 185°, before raising the smoker temp. to 225°.  Pulled it at 130°....Perfect Medium in the middle

 

What smoker do you own?

 

 

Todd



Todd this sounds interesting...Do you go the whole way to the end at 225*F?...Thanks for the details...JJ     NOTE: Be Safe don't Inject anything that will not be cooked to 165*F or Higher!

 


Edited by Chef JimmyJ - 12/6/11 at 5:56am
post #12 of 18

Well I inject alot but not Prime Rib.  I coat the night before with CBP, Sea Salt, Garlic, Rosemary, and Juniper berries ground and a small amount of coriander.  Let set out next morning for about 30 minutes and place in uncovered foil pan.  I use Pecan and pull and cover at 133F for medium rare.  I then take the drippings and place them in a sauce pan and reduce and season  if need be to taste.     

post #13 of 18

icon_cool.gif

I'm with Jerry (pineywoods) on this one. Just alittle salt, pepper and garlic, and I like the rosemary also. Then make sure that your thermo meter is working properly. I got hosed with one that was alittle bit off at the last gathering at Jerry's.

post #14 of 18

I like a simple rub of pepper, garlic & onion powder, sea salt and some Canadian Steak seasoning. Let it rest in your rub over night and then smoke until  you hit an internal temp of around 140 depending on how rare you want it. It will be awesome. You will never make one in a oven again.

post #15 of 18
Quote:
Originally Posted by Scarbelly View Post
once it hits 110 I move it to a hot oven (550) and finish to 130 and let it coast to temp over the next hour or so.  


Is this done to get a bit of bark in the outside?

post #16 of 18

The standing rib is a crowd pleaser and a great pleaser for the gals!  Like others here, I like them done more simple than complicated.

 

Because my birthday and Christmas come so close together, it will be a standing rib for our Christmas dinner. Gotta please Momma, ya know!

 

For the football games at new years, it will be something from the short loin for me.  LOL

 

Merry Christmas and Happy New Years to all!

 

Good luck and good smoking.

post #17 of 18
Quote:
Originally Posted by sawzall View Post



Is this done to get a bit of bark in the outside?



Yep...Gotta get a nice End cut for the Bosswife.gif I called my Butcher and ordered today 8 pounds...He had a Side of Beef that has been hanging 3 weeks...He's going to cut my roast and let it Age Another 3 Weeks!...Should be rich, full flavored, and cut like BUTTER! yahoo.gif....JJ

 

post #18 of 18

At 225, about how long per pound does it take to get it to 140 or so ?

 

  -- Lee

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