or Connect
New Posts  All Forums:Forum Nav:

Rib Roast

post #1 of 13
Thread Starter 

I have a SmokinTex eeelectric smoker. Makes awesome "prime rib".

Actually I make awesome prime rib. Been loving prime rib since I first ate it at Cattlemans Steak House in Dallas when I was probably eight or nine years old. Now I buy high choice or better, rub with oil and season it with Herbs de Provence, Lawrys Season Salt, Gran. Garlic, kosher salt, cracked black pepper and a touch of cayenne.slow cook to 118, let rest 30-45 minutes.perfect.JPG

post #2 of 13
Now that looks perfect drool.gif
post #3 of 13

Looks awesome. What temp are you cooking at?

post #4 of 13

Wow, good job. low, slow and juicy. Gotta love it.

post #5 of 13
Thread Starter 

Jerseyhunter, I slow cook it at 250 degrees in the Smokin Tex or in the oven.

post #6 of 13

Great looking PR. I love my ST1400 and have done several PR in it. They always come out killer good.

 

Are you still using chunks in the ST? 

post #7 of 13
Thread Starter 

Scarbelly, not for prime rib. Basically I'm using the SmokinTex as an oven only. The seasoning of the SmokinTex itself imparts the slightest hint of smoke. I'm super picky about prime rib and don't want to "muck up" the the natural flavor of a good rib roast.

post #8 of 13

Wow - I am shocked 

This is a smoking forum and I thought you would like the addition of smoke to your meat,  The ST is not going to give you much flavor at all without chunks 

 Let me know if I can help 

post #9 of 13

For roasts like that, I like to use 1 small piece of oak, from a red wine cask. You'd be amazed at the flavor you get from just a little smoke. But you don't want to over do it.

post #10 of 13

I love prime rib. It's most my favorite of all. I have traveled many a mile to many a restaurant and paid top dollar for it. And I've had some very good prime rib. But they don't have smoked prime rib. Once I smoked a prime rib I was ruined.   

post #11 of 13
Thread Starter 

Perhaps I'll try a small amount of wood on the next roast.

And I'll endeavor to submit some pics of my next chicken, brisket or ribs which definitely have chunks involved.

post #12 of 13
Thread Starter 
Quote:
Originally Posted by Scarbelly View Post
 

Wow - I am shocked 

This is a smoking forum and I thought you would like the addition of smoke to your meat,  The ST is not going to give you much flavor at all without chunks 

 Let me know if I can help 

Actually Scarbelly I was trying to point out that I'm using the SmokinTex 1400 like a cook & hold commercial oven like this.

http://products.alto-shaam.com/c-1-cook-hold-ovens.aspx?locale=en-US

 

I do excellent BBQ but to me, a slow roasted prime rib served w/ fiery horseradish and a good jus is nirvana.

post #13 of 13
Quote:
Originally Posted by beefmeister View Post
 

Actually Scarbelly I was trying to point out that I'm using the SmokinTex 1400 like a cook & hold commercial oven like this.

http://products.alto-shaam.com/c-1-cook-hold-ovens.aspx?locale=en-US

 

I do excellent BBQ but to me, a slow roasted prime rib served w/ fiery horseradish and a good jus is nirvana.

 

 

I used to feel the same way right up until I had my first prime rib that had a nice hint of hickory smoke to it.   You definitely have to try it.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef