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Prime Rib Time?

post #1 of 9
Thread Starter 

I'm smoking a 9 lbs prime rib for the first time on Mother's Day.  I plan to smother it with Worcester, garlic powder, onion powder and Montreal steak seasoning and into the fridge overnight.  I will use hickory and cherry in my MES 30.  I've read many threads and it seems that I should keep it between 225-250 degrees and pull it once it hits 130 degrees.  My question is...approximately how long is it going to take?  We are going to eat at 5:00 and I want to make sure it is done but also not done too early.  I understand each piece of meat is different and I will have my meat thermometer going...but I would love a guess as to what time I should put it in the smoker. Any other suggestions would be great.  Thanks. 

post #2 of 9

I'd start around 9 am. If it's done early you can foil it and stick it in a cooler wrapped in towels to keep it warm.

post #3 of 9

At 225*F it takes 30-40 minutes per pound to get to 120*F Rare. You will want to rest it a minimum of 30 minutes before carving. And you will very likely be wanting to serve the Beef, Au Jus...Here is my recipe for Smokey Au Jus it is pretty good stuff...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 #4 of 9
Thread Starter 

Thanks!  Looks like I should start no later than 10:30.  I think I'll shoot for having it on at 10:00.  I already have Chef Jimmy's Au Jus recipe printed off and will definitely be trying it!  Also will be serving twice baked potatoes, corn on the cob and lobster (yep, my dad is shipping in 12 live ones.)  Should be good eats.  I'll post pictures once its all done. 

post #5 of 9

The Au Jus is killer...I made it with my brisket and the only thing different I did was throw a red bell pepper in there. Try those twice baked potatoes in the smoker - I put them in the smoker after I've stuffed them and topped with cheese...they are heavenly! Good luck and post some pics!

post #6 of 9

We may have to take a scooter ride to buffalo on Sunday!!!!

post #7 of 9
Can your dad adopt me? Please! Sounds awesome!

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post #8 of 9
Thread Starter 

Dinner turned out great.  I forgot to take a picture before it went in the smoker.  Ended up putting the 9 lbs prime rib on at 9:45.  Added the 3 lbs one (we figured we didn't have enough food and my husband sent me for more meat) at 12:15. 

 

Here it is about 1/2 way through the smoke...

IMG_6876.JPG

 

Both ended up getting done at 2:15.  They both hit 127 at the same time (amazing). 

 

Took them out and put them in a cooler until we ate at 5:00. 

IMG_6878.JPG

 

Unfortunatly the temp continued to climb to 137 by the time I took them out of the cooler.  How do you prevent this

 

Here it is with the first few slices. 

IMG_6879.JPG

 

 

And the final plate (s) filled.  The food was great and everyone raved about the smoked prime rib. 

 

IMG_6880.JPG

post #9 of 9

Looks like an awesome meal - on the temp thing just pull it a little earlier and know it will climb for a bit 

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