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First prim rib

post #1 of 15
Thread Starter 
Ok I finally got my smoke vault my first attempt will be a prim rib roast.i have Jeff's books smoking meat and his cherry smoked prime rib sounds good. any tips advice?
post #2 of 15

Wow - starting out serious!  biggrin.gif  Here is a good thread for you to check out about Smoke Vault smokers

 

http://www.smokingmeatforums.com/t/78485/smoke-vault-24-product-review-mods

 

It might give you some ideas... 

post #3 of 15
Hopefully you have an accurate meat thermometer. To get the best prime rib you are going to need one so you know when it's done. Other than that prime rub is pretty easy. I like to use a simple rub of Salt Pepper Onion And garlic. AKA SPOG. We like ours on the rare side so we pull ours out of the smoker when the middle hits an IT of 130*. We then foil it and let it rest for 30-45 minutes before slicing and serving. We prefer bone in prime rub, and so do our dogs! A good Au jus recipe here is Chef JJ's smokey Au Jus. I'd post the link but my phone won't let me. Use the search feature to find it. It is awesome, the Au jus that is. Cherry is my go to for beef. I like to run my smoker at 265*-270* for prime rib. Good luck and post some pictures, we all like to drool!
post #4 of 15
post #5 of 15
Yep just like Case said..get an ACCURATE therm, keep in mind carryover cooking.
post #6 of 15
My only suggestion would be to start out with a cheaper piece of meat. Lol. Hope all goes great for you. With a good therm you should be good. Don't forget to share some pics with us.
post #7 of 15
Thread Starter 
I plan on getting a good wireless thermometer. I guess carry over cooking is when you take the roast out and cover with foil and let stand for 30 to 45 min?
post #8 of 15
Quote:
Originally Posted by jdoyle View Post

I plan on getting a good wireless thermometer. I guess carry over cooking is when you take the roast out and cover with foil and let stand for 30 to 45 min?

 

Yup - it's when the IT of the meat continues to rise after you remove it from the heat source...

post #9 of 15
Quote:
Originally Posted by jdoyle View Post

I plan on getting a good wireless thermometer. I guess carry over cooking is when you take the roast out and cover with foil and let stand for 30 to 45 min?
carryover cooking is when meat will continue to cook after you pull it...the heat energy continues from the outside in and the larger the cut the more you'll have.....5-10 degrees.
post #10 of 15
Thread Starter 
Ok maybe I'll start with some chicken Brests,I just got back from SAMs got a rib roast $45. Damn :(. Don't wont to mess that up! But still exited to fire up the smoker this weekend,practice with the chicken on Saturday and do the rib roast on Sunday.Thanks for all the help
post #11 of 15
Thread Starter 
Ok starting with the jalapeños and some chicken breasts,brined chicken in mixture of brown sugar kosher salt black pepper for 2 hours.then dry rub of kosher salt,brown,sugar,thyme,black pepper, and minced onions. Let set for 30 min smoking with cherry around 2 1/2 hours,pulled the cork in a bottle of pinot put them in the smoker and cranked up pandora.smells great.


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post #12 of 15

That smoke vault is so shiny.  I forgot what they looked like new!  Don't worry though, it won't stay that way for long. 
 

post #13 of 15
Thread Starter 
Half way to chow down!
post #14 of 15
Thread Starter 
One thing I have learned about my smoke vault from my first smoke,while you are smoking,burning wood the first hour or 2 you have to make adjustments to maintain a 225 to 240 temp, but once the wood has done its theming it will pretty much hold a constant temp.
post #15 of 15

My Vault is not that shiny anymore...but smells good!  Get that thing dirty and have fun.

 

Love my vault.  The Mav from Todd is perfect for mine.

 

http://www.amazenproducts.com/ProductDetails.asp?ProductCode=MAVET-732

 

Glad that I got one.  Todd will fix you right up!

 

Kat

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