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Needing a little help on Prime Rib

post #1 of 16
Thread Starter 

So my wife and I decided that we would do Prime Rim for Christmas supper for the family. Trying to spice it up from the typical brisket and pork loin meal.

 

She went to Sam's and called me about how Sam's had beef loin on sale and wanted to know if that would work for Prime Rib. I'm not a big fan of PR because I don't like all the fat. But, I said sure

 

Now I'm second guessing myself because all the PR recipes I find call for a rib roast.

 

My question is can a tenderloin be use for prime rib and the pro's and con's.

 

Thanks for all the help

post #2 of 16

First let's figure out what you have. Beef loin and tenderloin are two different cuts. If you have ever had a T-bone or porterhouse steak the tenderloin is the small tender piece below the bone. This cut comes from inside the body cavity and is a long slender cut. The loin would be the large round muscle above the bone. A loin roast would be basically the same as a prime rib  or ribeye but taken from farther back in the animal.  If you have ever had filet mignon then you have had tenderloin sliced and cooked like a steak. If you have boneless loin roast  i would treat it just like a prime rib without a bone. You are good to go!

post #3 of 16
Thread Starter 

Thanks for the clarification between the two.

 

I have a loin then like a ribeye. 

 

Now all I need is some great rubs for this monster.

 

Am I correct to smoke to an internal temp of 140 pull and let rest before cutting?

post #4 of 16
Quote:
Originally Posted by Cowboycousie View Post
 

Thanks for the clarification between the two.

 

I have a loin then like a ribeye. 

 

Now all I need is some great rubs for this monster.

 

Am I correct to smoke to an internal temp of 140 pull and let rest before cutting?


That is exactly what I would do. Except I like rare so I would go to 130 then tent with foil and let rest for 15 or 20 minutes. !40 should get you medium rare to medium. Leave some fat on during smoking to add flavor and keep in moisture. You can always cut it off before you eat it. Take some pics and post when you do it. Merry Christmas to you and yous and good luck with your smoke!

P.S.

When I do a PR I make a paste of salt, pepper, fresh garlic, rosemary, and olive oil.

post #5 of 16
Keep the rub simple and let the meat shine! SPOG (Salt Pepper Onion Garlic) maybe some chipotle or paprika.

For temp it depends on how well done you like your beef. 140 will get you close to medium, but a bit on the rare side. We pull our beef roasts at 130. Now keep in mind that you need to rest the meat, and it will more than likely climb another 5 degrees. When you take the meat off the smoker you need to wrap it foil for at least 45 minutes. I do a couple wraps of heavy duty foil. Then slice and serve.
post #6 of 16
Thread Starter 

@ Red Dog Thanks for the help and I'll post pics

 

@dirtsailor2003 Would wrapping it in foil and putting it in a cooler like a brisket be wise or would it over cook it when pulled at 140

post #7 of 16

Well, the loin roast as sold in markets is not a rib eye or a rib roast or the so called "prime rib".

 

The beef loin is separated into sub primal cuts. The rib eye and the rib roasts consisting of bones 6 through 12 (some call the bone in roast "prime rib") come from the rib sub primal.  Behind that comes the short loin sub primal where the T bones, Porterhouse and the small end of the tenderloin come from. Even further back, comes the sirloin sub primal where the top and bottom sirlioin or simply loin cuts come into play along with the large end of the tenderloin. In front of the loin is the chuck.  Behind the loin is the round.

 

Filet mignon originally came from the small end of the tenderloin.  Now anything from the tenderloin is often cut into steaks and sold as "filet mignon".

 

Either way, you have received excellent advice above.

 

Good luck and good smoking.

post #8 of 16

A Loin is the muscle attached to and behind the Rib, aka Prime Rib. Loin is much much leaner and is what is also sliced into NY Strip Steaks. It smokes up nicely. That being said, in restaurants meat cooked to a FINISHED INTERNAL TEMP of 120 for Rare, 130 is Med/Rare, 140 is Medium, 150 is Med/Well and 160 for Worthless... I emphasize finished IT because smoked meat on the Counter will rise between 5 and 10°F and in the case of wrapping in foil/towels and going in a cooler the IT can rise a minimum of 10°F and will likely rise as much as 20°F. The foil and towel does not let heat escape so the only place the 225°F surface temp energy has to go is IN, continuing to cook that meat. In this case if you pull the roast at 140, because you like medium meat, foil and rest an hour in a cooler...You will be very disappointed to find a juicy but Well Done hunk of expensive Beef. 

 

Decide how you like your meat done, decide how you plan to rest based on your timing, on time or done early, and pull the meat at the appropriate IT go get the " Finished IT " you want.

 

For a Rub many feel simple S & P or S & P with Onion and Garlic (SPOG) is good. I like a little more interesting and complex flavors with my beef and use my Bubba Beef Rub or Coffee Q Rub. The Au Jus recipe is worth doing when smoking beef as well...JJ

 

Bubba Beef Rub

 

Good on anything Beef. Burgers and Steaks too!

 

2T Turbinado Sugar

2T Kosher Salt

2T Black Peppercorns

1T Coriander Seed

1T Dill Seed

1T Dry Minced Onion

1T Dry Minced Garlic

1T Dry Lemon Peel (optional)

1tsp Allspice Berries

1tsp Dry Thyme Leaves

3 Bay Leaves, crumbled

1-2ea Dry Whole Chipotle Chiles, stems and seeds removed or 1tsp Chipotle Powder. (optional)

 

Add Cayenne if more heat is desired.

 

All Spices are Whole and are toasted in a dry pan over Medium heat until fragrant, 1-2 minutes. The Garlic and Onion do not need to be toasted.

Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse. Mix with the Salt and Sugar. Store in an air tight container. Makes about a Half cup...JJ

 

Many folks enjoy dipping their Beef in Au Jus for flavor and moisture. This recipe is made in the Smoker while a Beef Roast or Brisket is being cooked.

 

Coffee Q Rub

 

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

2T Fine Ground Coffee

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1T Black Pepper, more if you like

1tsp Ground Coriander

1tsp Ground Dill Seed

1/2tsp Grnd Allspice

 

Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

 

 

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, drag quickly across to 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.

 

NOTE: If you are using this recipe with Brisket or a long smoke, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..

 

 

post #9 of 16
Chef JJ's Smokey Au Jus is a must make when doing any type of roast! You can substitute a good Porter or stout beer for the wine, super tasty!
post #10 of 16

Hi Cowboycousie!!

 

You can make that piece of meat just like I make my Prime Rib. It just won't have the marbling of fat within it.

 

Below is my Step by Step for making the best Chunk of meat I ever made.

 

I covered all the bases, so It should help you get started:

 

Link:

 
 
Bear
post #11 of 16

Some good help , be sure to send Q-View of you process and end result...

post #12 of 16

The above advice will have everyone :biggrin:.

Remember to post a Qview,

Happy smoken.

David

post #13 of 16
Quote:
Originally Posted by Cowboycousie View Post
 

Thanks for the clarification between the two.

 

I have a loin then like a ribeye. 

 

Now all I need is some great rubs for this monster.

 

Am I correct to smoke to an internal temp of 140 pull and let rest before cutting?


Loins and Prime Rib are different cuts as described above.  Loins are smaller usually and cook much faster than prime ribs.

 

Loins are very easy to cook and can be incredibly tender.  I trim my loins to get rid of all the silver skin and membranes, then fold the thin end over so that I get a "log" that is roughly the same diameter all the way along (tie it with butcher's string to hold it together.

 

Very simple rub - the meat does not need much - I use salt, pepper and garlic and put that on shortly before cooking.  I've smoked 7 lb loins at 225F for 2.5 hours and pulled it at an IT of 130 (the wife likes it rare).  Tent it and let it rest for 20-30 minutes, then slice it thick - 1.5-2 inch thick slices.  It will melt in your mouth!

 

Prime Rib: don't waste money buying "Prime" cut prime rib.  Choice cut is just fine for smoking.  I recommend at least a 3-bone rib to be thick enough to smoke properly.  Again - simple seasonings: I use Worcestershire sauce and pepper, salt and garlic - but with a rib I'll let that rub sit overnight. (wrapped in plastic and in the fridge of course).  I smoke at 225, with a foil pan underneath and the rib elevated in a rack to catch the drippings to make Au Jus.  As with the loin - I'll take it to an IT of 130 and the pull it and cover it and let it rest for 30 minutes before carving.  it can take 4-5 hrs or more.  Bearcarver has a good recipe that I originally followed.  it is at: http://www.smokingmeatforums.com/t/110433/prime-rib-new-best-ever

 

- both are great smoked.  My wife used to want only the prime rib, but lately, she is asking for the loin more and more often.  Biggest difference is that the loin has much less fat.

 

Good luck - Dave

post #14 of 16
Quote:
Originally Posted by Tucson BBQ Fan View Post
 


Loins and Prime Rib are different cuts as described above.  Loins are smaller usually and cook much faster than prime ribs.

 

Loins are very easy to cook and can be incredibly tender.  I trim my loins to get rid of all the silver skin and membranes, then fold the thin end over so that I get a "log" that is roughly the same diameter all the way along (tie it with butcher's string to hold it together.

 

Very simple rub - the meat does not need much - I use salt, pepper and garlic and put that on shortly before cooking.  I've smoked 7 lb loins at 225F for 2.5 hours and pulled it at an IT of 130 (the wife likes it rare).  Tent it and let it rest for 20-30 minutes, then slice it thick - 1.5-2 inch thick slices.  It will melt in your mouth!

 

Prime Rib: don't waste money buying "Prime" cut prime rib.  Choice cut is just fine for smoking.  I recommend at least a 3-bone rib to be thick enough to smoke properly.  Again - simple seasonings: I use Worcestershire sauce and pepper, salt and garlic - but with a rib I'll let that rub sit overnight. (wrapped in plastic and in the fridge of course).  I smoke at 225, with a foil pan underneath and the rib elevated in a rack to catch the drippings to make Au Jus.  As with the loin - I'll take it to an IT of 130 and the pull it and cover it and let it rest for 30 minutes before carving.  it can take 4-5 hrs or more.  Bearcarver has a good recipe that I originally followed.  it is at: http://www.smokingmeatforums.com/t/110433/prime-rib-new-best-ever

 

- both are great smoked.  My wife used to want only the prime rib, but lately, she is asking for the loin more and more often.  Biggest difference is that the loin has much less fat.

 

Good luck - Dave

 

 

Some common misunderstanding here. Loins don't have Tails. At some point or in parts of the country, even in Google Images, the meat terms Loin and Tenderloin, for Pork and Beef have come to be used interchangeably and causes confusion in a cooking forum setting. Since a picture is worth more than my typing....I hope this helps...JJ

 

Beef Loin...

 

 

 

Beef Tenderloin...

 

 

 

Pork Loin...

 


Pork Tenderloin...

 


Edited by Chef JimmyJ - 12/5/14 at 2:53am
post #15 of 16
Quote:
Originally Posted by Chef JimmyJ View Post
 

 

 

Some common misunderstanding here. Loins don't have Tails. At some point or in parts of the country, even in Google Images, the meat terms Loin and Tenderloin, for Pork and Beef have come to be used interchangeably and causes confusion in a cooking forum setting. Since a picture is worth more than my typing....I hope this helps...JJ

 

Beef Loin...

 

 

 

Beef Tenderloin...

 

 

 

Pork Loin...

 


Pork Tenderloin...

 


Thanks for the education Chef JimmyJ!  I guess I was talking a bout a Beef Tenderloin.  I'll have to go back to my store and see how they marked that cut of meet - maybe they marked it correctly, and I just mentally shortened it.  thumb1.gif

post #16 of 16

Cowboy,

 

It would be easier to figure out what you ended up with if you could post a pic of it, even in the cryovac. 

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