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Prime Rib Roast

post #1 of 17
Thread Starter 
OK folks, my taste for smoked beef is in full swing. The local Acme store has prime rib roasts on sale for $5.99/lb. I'm excited to smoke my first prime rib roast. I plan to hit the search bar for some help, but I was wondering if any of you could share some wisdom.

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post #2 of 17

This was my last Rib Roast and the Side Dish Recipes that went with it...Good Stuff...JJ

 

http://www.smokingmeatforums.com/t/115671/new-years-day-prime-rib-dry-aged#post_745524

post #3 of 17
Thread Starter 
Thanks Chef. I'm guessing these are cuts of meat that they needed to move quickly, so I assume dry aging is out of the question, other than an overnight stay in the dry section of the fridge.

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post #4 of 17
Quote:
Originally Posted by piaconis View Post

Thanks Chef. I'm guessing these are cuts of meat that they needed to move quickly, so I assume dry aging is out of the question, other than an overnight stay in the dry section of the fridge.
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 Not necessarily. Because of the Western Drought and no grass for grazing, a lot of Cattle Ranches are slaughtering rather than paying a premium for cattle feed. So there will be more Beef on the market and therefore lower prices for a couple of weeks. Of course by Dec and all of next year we will be paying big $$$ for Beef. I would go ahead and age it. A high % of stores buy Wet Aged Box Beef which has a several week shelf life if the Vacpac is intact. And it is unlikely this is near the sell by date...JJ

post #5 of 17
Thread Starter 

Hmmm...interesting discussion for another thread, I think.  I know a lot of the sell by dates in the stores are arbitrary (at least they were when I saw a Dateline expo a few years ago where they actually used an embosser to stamp the styrofoam and watched how many times they changed it).  The store labled sell by was today, but the pack date was Sunday.  I was going to wrap it in cloth overnight and smoke it tomorrow afternoon, but if I can get away with a few extra days, then Friday or Saturday would be my next opportunity to smoke it.  Thoughts?

post #6 of 17

Go for it and age it a couple of days. If you still have some doubts, give the outside a good rub down with Sea Salt or Kosher Salt and some Coarse Blk Pepper. I doubt there is anything in your refer that can survive that and the Beef will have good seasoning by the weekend...JJ

post #7 of 17

I have a 4 bone rib roast in salt and cheese cloth as we speak. It's on day 3, and I plan to smoke it Monday. Can't wait!

post #8 of 17
Thread Starter 
Would a Montreal steak rub be enough? I have a whole huge container of that stuff.

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post #9 of 17
Quote:
Originally Posted by piaconis View Post

Would a Montreal steak rub be enough? I have a whole huge container of that stuff.
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 Yep Montreal works fine I have used it many times...JJ

post #10 of 17
Thread Starter 
Well, no cheesecloth at the local store. And it looks like there are a couple of spots on this thing that are discolored. I was thinking of trimming the spots, rubbing it...and I'm not sure what to wrap it in since I busted on the cheesecloth.

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post #11 of 17

As I said in another thread, the Cheese Cloth is just some protection against cross-contamination, Mom pulling out the Celery and it brushes against the meat. You can cover it with a lint-free dish towel or even paper towel. If you are storing in your Beer fridge you don't even need to wrap it...JJ

post #12 of 17
Thread Starter 

I ended up wrapping it in some leftover craft mesh (very thin nylon mesh that holds the rub without disrupting airflow around it) after applying a generous amount of rub.  I put it on a rack in the veggie cooler, which I had sanatized prior to use.  It is completely protected from anything touching it.  The whole fridge smells like the rub, lol.  I'm thinking either Friday or Saturday for the roast. 

 

Jimmy, you mentioned about 30 minutes per pound to get to 110 in your NYE post.  Was that per-aged weight, or weight at cook time?

post #13 of 17

Weight just before it went in the Smoker...JJ

post #14 of 17
Thread Starter 

Thanks.  BTW - family is insisting on your Au Jus with the prime rib.  Good stuff.

post #15 of 17
Thread Starter 

Guess I never included the Q-view.  Shame on me!

 

 

 

 

 

post #16 of 17

Looks like it came out great 

post #17 of 17
Thread Starter 

My wife never wants to eat it any other way.  She loved the smoked flavor.

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