smoking a prime rib

brannon · Dec 22, 2012

I have a whole prime rib and a half and am going to smoke it using an electric smoker I've never used. How many hours will that take ansd at what temp should i use?

boykjo · Dec 22, 2012

I would smoke it at about 230-250 or so and then take it to about 125-130 and thats for rare and if you want it alittle more medium is about 130-135 or so and then make sure that you let it rest for atleast 1/2 hour or more. I like to wrap it in heavy duty foil and throw it in a dry cooler and let it rest for an hour. then enjoy.

brannon · Dec 22, 2012

Ok thanks. was also wondering if I should inject it and what sort of mixture for a rub is good. I use Cajun seasonings with kosher salt and groung black pepper

jlittle7448 · Dec 22, 2012

I did one for Thanksgiving (my first prime rib and my second time smoking anything), and I used billbo's rub:

http://www.smokingmeatforums.com/t/77564/billbos-world-famous-dry-rub-bbq-sauce-recipes

It turned out really well, I am using Jeff's rub on some BB's on the smoker as we speak. I did not inject the PR, smoked it to medium rare and it came out really juicy.

Good luck!!

boykjo · Dec 22, 2012

Inject a prime rib...........

Oh No............

daveomak · Dec 23, 2012

brannon said:
Ok thanks. was also wondering if I should inject it and what sort of mixture for a rub is good. I use Cajun seasonings with kosher salt and groung black pepper

Brannon, morning... Most folks, including me, think injecting the best cut of beef on the animal is a no-no... Also, if you inject it, you will have to cook it to 145-150 internal temp... Injections push bacteria into the meat.... Prime rib roast is a "whole intact muscle" that is considered sterile in the interior of the meat and therefore can be cooked to 115-135 deg and still be safe to eat.... injecting anytime or inserting a therm during the first part of the cooking cycle, compromises that sterility and cooking to less than 145-150 would compromise food safety...

Dave

tjohnson · Dec 23, 2012

OH NO, Don't Inject it!!

I rub the outside with VOI and use Montreal Steak Seasoning liberally on the outside

Let it sit in the fridge for a few hours

I ran the IT on my last prime rib up to 135°

7# Prime Rib took about 4 hours at 225° in my pellet grill

Doing another 7# PR for Christmas

Todd

nivekd · Dec 23, 2012

TJohnson said:
OH NO, Don't Inject it!!

I rub the outside with VOI and use Montreal Steak Seasoning liberally on the outside

Let it sit in the fridge for a few hours

I ran the IT on my last prime rib up to 135°

7# Prime Rib took about 4 hours at 225° in my pellet grill

Doing another 7# PR for Christmas

Todd

Hey Todd...quick question...how many servings did you get out of that and how big were they? I'm doing a 7 pounder and thinking I may need more meat for my party of 13.

bryce · Dec 23, 2012

TJohnson said:
OH NO, Don't Inject it!!

I rub the outside with VOI and use Montreal Steak Seasoning liberally on the outside

Let it sit in the fridge for a few hours

I ran the IT on my last prime rib up to 135°

7# Prime Rib took about 4 hours at 225° in my pellet grill

Doing another 7# PR for Christmas

Todd

How come don't inject it? I just realized the butcher where we bought ours from injected it with a dry rub wetted down. I have it in the fridge now waiting for Tuesday. Is it a flavor, safety or other issue?

If it's injected it needs to get to 140 or above within 4 hrs or something like that. Mine will get to 135 and thats about it.

Thanks,
Bryce

fpnmf · Dec 23, 2012

Bryce said:
How come don't inject it? I just realized the butcher where we bought ours from injected it with a dry rub wetted down. I have it in the fridge now waiting for Tuesday. Is it a flavor, safety or other issue?

If it's injected it needs to get to 140 or above within 4 hrs or something like that. Mine will get to 135 and thats about it.

Thanks,
Bryce

Go up a few steps and read post #6...

bryce · Dec 23, 2012

What the %#$#$#%#%$. Why would a professional butcher inject one!!!!!!!!!!!!!! This is jacked! If i bring it to 145 it'll be over cooked. WTH???

So am i screwed? Do i need to turn this thing into a pot roast now?

PS, how high can i cook this thing until its deemed inedible?

diggingdogfarm · Dec 23, 2012

I don't like to go above 128 degrees.

~Martin

boykjo · Dec 23, 2012

If he is injecting it with a rub with a salt content like a brine you will be OK.. salt will stop bacteria from growing. If he is a butcher and owns a legitimate butcher shop, he must sell a lot of these and would better explain how to prepare his injected PR. don't get bummed.. trying not to scare you and make you throw it away... It can be cooked safely and be delicious.

Joe

farmerwy · Dec 23, 2012

Lots of great info. I've been looking for a good source of info since I purchased my Louisanna pellet smoker this fall and I finally found it! I'm sure you guys (and gals) get this question a million times but I opened my big mouth and commmited to smoking the Christmas PR this year. It's 17lbs choice that's cut and tied. Here's what I'm thinking and feel free to tell me i'm insane. 18hrs at about 170F. It's already seasoned. Am I looking at over cooking the heck out of this thing or will it melt in my mouth?

bryce · Dec 24, 2012

boykjo said:
If he is injecting it with a rub with a salt content like a brine you will be OK.. salt will stop bacteria from growing. If he is a butcher and owns a legitimate butcher shop, he must sell a lot of these and would better explain how to prepare his injected PR. don't get bummed.. trying not to scare you and make you throw it away... It can be cooked safely and be delicious.

Joe

Boykjo,

Thank you for the feedback. Here is the butcher shop, they're defintely a legit-family ran business for many decades. http://www.westernmeats.net/

I'm unsure what his season is but i know its a rub that they wet down and inject. Unsure of the ingredients or salt content but will call the butcher today and discuss. They said they were swimming in PR orderds so they do go through a lot this time of year.

Thanks,

Bryce

smokeyj1 · Dec 24, 2012

FarmerWY said:
Lots of great info. I've been looking for a good source of info since I purchased my Louisanna pellet smoker this fall and I finally found it! I'm sure you guys (and gals) get this question a million times but I opened my big mouth and commmited to smoking the Christmas PR this year. It's 17lbs choice that's cut and tied. Here's what I'm thinking and feel free to tell me i'm insane. 18hrs at about 170F. It's already seasoned. Am I looking at over cooking the heck out of this thing or will it melt in my mouth?

In my opinion I would put a nice rub on it, smoke for a couple of hours at 250,with a good probe in the whole time, transfer to my house oven and when you are close to my magical # of 130 degrees,crank heat to 425-450 degrees to get a nice sear. Take out at 130 and foil and put in a dry cooler and rest for a half hour for med. rare..

mike brennan · Dec 24, 2012

just pulled 1 (5 bones) of 2 IT 125. wrapped in foil and sitting under towels in a cooler. another (6 bones) still on the egg.

boykjo · Dec 24, 2012

Mike Brennan said:
just pulled 1 (5 bones) of 2 IT 125. wrapped in foil and sitting under towels in a cooler. another (6 bones) still on the egg.

Cool Mike and welcome to SMF.......

Were glad to have you aboard. How about swinging over to roll call and introducing yourself so we can give you a proper welcome.

Joe

flatbroke · Dec 24, 2012

FarmerWY said:
Lots of great info. I've been looking for a good source of info since I purchased my Louisanna pellet smoker this fall and I finally found it! I'm sure you guys (and gals) get this question a million times but I opened my big mouth and commmited to smoking the Christmas PR this year. It's 17lbs choice that's cut and tied. Here's what I'm thinking and feel free to tell me i'm insane. 18hrs at about 170F. It's already seasoned. Am I looking at over cooking the heck out of this thing or will it melt in my mouth?

I am not sure but hope somebody replays cause I have a12 pounder I'm doing as well

fpnmf · Dec 24, 2012

I am doing a 11.6 pounder right now..250 with pecan..

It will never reach 140...nope....not today...out at 130ish and resting for an hour...

Here's another one I did...

http://www.smokingmeatforums.com/t/...ers-day-here-in-ponce-de-leon-q-view-included

Craig

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