OK so it's my first time smoking prime rib. Read a lot about it on this forum and elsewhere first like I usually do.
About 4.3 lbs. standing rib roast (on sale for $5.99/lb).
Seasoned sparingly with kosher salt, thyme leaves, CBP, garlic & onion power, after brushing with EVOO
Wrapped it up, put in fridge for the night.
So yesterday I take it out of the fridge 1 full hour before putting on the smoker. I didn't measure its temp then, but figured that's enough to get it up close to room temperature. I think I was wrong....
Here it is about to go in the smoker -- I have a GOSM, used mostly pecan with a bit of cherry too, as usually fired it up for about 45 minutes at full blast to get the smoke going, then turned it down:
Here's the smoker set up. I was able to keep it right around 225 the whole time. Used a Maverick ET-732 as usual. I expected it to take 2 1/4 - 2 1/2 hours or so, based on its weight and what I've read about estimated time. I know, I know, it's done when it's done, but I had to tell my wife some estimated done time so she could plan the rest of the stuff.
The problem was after 2 1/2 hours the internal meat temp was only about 105 (my goal was to get it to 125). The natives were getting restless... I confirmed that meat temp with another thermometer, too. Not knowing what the heck to do, I decided to bring it inside, cranked our oven up to 375, and let it finish in there until it got to 125. At this point I can't remember how long that took -- another 1/2 hour, maybe a bit longer. Then took it out, covered with foil for 20 minutes. After that the temp was 133 which sounded about right on.
Check out the money shot below. Now, I know it looks really really really red, but trust me it wasn't that red, must have been the light, look at the sliced piece compared to the other. There were only 4 of us for Christmas eve dinner, other than the long wait, everyone loved it. Tender and juicy, and a nice smokey flavor on the edges and obviously on the end cuts.
Any thoughts on why it took so long, or did I underestimate it? I bought another one for New Year's eve, 7+ lbs, while it was on sale. I was thinking of smoking it at 275 instead of 225?? Or maybe I should have taken it out of the refrigerator a lot longer than 1 hour before smoking it? I'd appreciate your thoughts on this one. Thanks.
About 4.3 lbs. standing rib roast (on sale for $5.99/lb).
Seasoned sparingly with kosher salt, thyme leaves, CBP, garlic & onion power, after brushing with EVOO
Wrapped it up, put in fridge for the night.
So yesterday I take it out of the fridge 1 full hour before putting on the smoker. I didn't measure its temp then, but figured that's enough to get it up close to room temperature. I think I was wrong....
Here it is about to go in the smoker -- I have a GOSM, used mostly pecan with a bit of cherry too, as usually fired it up for about 45 minutes at full blast to get the smoke going, then turned it down:
Here's the smoker set up. I was able to keep it right around 225 the whole time. Used a Maverick ET-732 as usual. I expected it to take 2 1/4 - 2 1/2 hours or so, based on its weight and what I've read about estimated time. I know, I know, it's done when it's done, but I had to tell my wife some estimated done time so she could plan the rest of the stuff.
The problem was after 2 1/2 hours the internal meat temp was only about 105 (my goal was to get it to 125). The natives were getting restless... I confirmed that meat temp with another thermometer, too. Not knowing what the heck to do, I decided to bring it inside, cranked our oven up to 375, and let it finish in there until it got to 125. At this point I can't remember how long that took -- another 1/2 hour, maybe a bit longer. Then took it out, covered with foil for 20 minutes. After that the temp was 133 which sounded about right on.
Check out the money shot below. Now, I know it looks really really really red, but trust me it wasn't that red, must have been the light, look at the sliced piece compared to the other. There were only 4 of us for Christmas eve dinner, other than the long wait, everyone loved it. Tender and juicy, and a nice smokey flavor on the edges and obviously on the end cuts.
Any thoughts on why it took so long, or did I underestimate it? I bought another one for New Year's eve, 7+ lbs, while it was on sale. I was thinking of smoking it at 275 instead of 225?? Or maybe I should have taken it out of the refrigerator a lot longer than 1 hour before smoking it? I'd appreciate your thoughts on this one. Thanks.
