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Buffalo Prime Rib

post #1 of 19
Thread Starter 

I am new to this site. I have smoked alot of things in my green mountain grill but I have something new I dont know how to smoke. A friend of mine gave me a Buffalo prime rib to smoke and I have no clue how to do this. I need to know how long and what temp the meat should be when done. I am also going to use jeffs rub.  I plan on cooking at 225 temp. Any help would be nice thanks Jim

post #2 of 19
Cook just like a standard beef prime rib. You will want to cook it to an IT for the preferred fineness you are looking for. 125-130 for rare, 135-140 medium rare, etc. if I was my roast id take it to 130, take it off the smoker wrap in foil and rest 30-45 minutes prior to slicing.

I'd keep the rub simple, salt, pepper l, garlic. I'd use 50/50 cherry and pecan for wood.

A batch of Chef JJ's Smokey Au Jus would be excellent.
post #3 of 19
Quote:
Originally Posted by jimkings View Post
 

I am new to this site. I have smoked alot of things in my green mountain grill but I have something new I dont know how to smoke. A friend of mine gave me a Buffalo prime rib to smoke and I have no clue how to do this. I need to know how long and what temp the meat should be when done. I am also going to use jeffs rub.  I plan on cooking at 225 temp. Any help would be nice thanks Jim

 

Like Case said "Just like a Beef Prime Rib":

 

Take your pick:

 

Without a Pan:

Smoked Prime Rib (My Best Ever)    
 
 
 
In a Pan for Easy Clean-up:
 
 
Bear
 
post #4 of 19
Don't forget to post pics! I would love to try a buffalo prime rib!
post #5 of 19

Sounds interesting. :popcorn

post #6 of 19

Bison prime rib has no where the fat marbling as beef. It is very easy to dry a cut of Bison meat out. Very low and slow with moisture or you will have a dry roast.

Refer to: http://www.bisonbasics.com/recipes/roasts/primeribroast.html for some information.

post #7 of 19

pull it at 130-135 do what all the above posters said,,,, PICS PLEASE :th_What_NO_QVIEW:worthless.gif

post #8 of 19
Thread Starter 
here she is about to go into the smoker
post #9 of 19

:drool:

 

NOW I know what I want for Christmas.  Someone have Santa's address?

post #10 of 19

Very good information from Belleview.  Bison must be cooked low and slow (200°) in order to appreciate the full flavor it offers.  We occasionally treat ourselves to a Buff PR, trust me, we learned the hard way.

 

T

post #11 of 19
Thread Starter 
now to let it rest before finding out if it's any good
post #12 of 19
There should be sliced shots by now!biggrin.gif
post #13 of 19

We wait for pics of the money shot.....:th_What_NO_QVIEW:

post #14 of 19

I am so tired that when I read the title to this thread I thought you were coating a prime rib with hot sauce, like buffalo wings, which sounds gross.  I need to go to bed guys.

post #15 of 19
Thread Starter 
sorry I forgot to post sliced pics Dam that was some good buffalo prime rib the wife and kids loved it ask for it on Christmas. So I guess I will be doing this again next month.
post #16 of 19

Yup---That Looks Mighty Tasty Jim!!:drool-----------------:points:

 

Looks like you made it just about like I do my Smoked Beef Prime Ribs, so I know how much you're enjoying that !!:drool

 

Thanks for the Views!!

 

 

Bear

post #17 of 19

That looks amazing, I love the extra lean meat. 

 

:drool:

post #18 of 19

Dang it man that looks good - Great Job 

 

:points:

 

A full smoker is a happy smoker 

 

DS
 

post #19 of 19

Great looking plate of slices Jim.  If your getting requests for a repeat performance;  Your doing something right.

 

Point's.

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