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Quick Question for smoking Prime Rib?

post #1 of 7
Thread Starter 

Im planning on smoking a prime rib this weekend or next.  My question is do I need to baste it or not?  Thanks for any and all info guys. 

post #2 of 7

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I would recommend that you did baste/ spritz the meat everyime that you add wood depending on your smoker. Now I would spritz about every 2 hours or so. Good luck and don't forget the Q-view. I use a mixture of apple juice and cyder vinegar for my sprintzing liquid.

post #3 of 7

I don't baste/spritz them I rub them down with EVOO before I apply the spices tho

post #4 of 7
Quote:
Originally Posted by Pineywoods View Post

I don't baste/spritz them I rub them down with EVOO before I apply the spices tho



Same here - I think basting kills the crust that forms on the outer part of the roast 

post #5 of 7

I don't baste Beef Rib Roast because it will not be smoked all that long, but it will benefit from some good Jus for serving Au Jus or making Gravy. Give this recipe a try...JJ

 

Smokey 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.

 

post #6 of 7

If you do it JJ's way it turns out fabulous! I also coat mine with EVOO & a light dusting of Montreal Steak seasoning.

post #7 of 7
Quote:
Originally Posted by Scarbelly View Post



Same here - I think basting kills the crust that forms on the outer part of the roast 



Same here you got it right

 

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