Christmas Prime Rib

northwood715 · Dec 15, 2015

I purchased a cheap char broil smoker and would like to do prime rib on it for Christmas. I plan on picking up a 6 pound prime rib, boneless (that's the option here).

I have a couple different thermometers. Couple meat ones, and a igrill mini. The one on the smoker is 20 degrees off.

From what I've been reading people seem to rub with sea salt, pepper and garlic powder. Sometimes steak or Worcester sauce first. I will probably go this simple rub route, but I'm debating if I should do this 24 hours prior or not? Also, should I let it warm up to room temp and preheat the smoker first?

Lastly what temp should I smoke at 225? Do I put water in the pan? Anything else? Internal temp should be 135ish for medium rare for what I read. How about external temp?

Thanks for the advice in advance!!

brekar · Dec 15, 2015

First off if you are not comfortable in your thermostats abilities the first thing to do is to go buy the best one you can afford that lets you monitor from outside the smoker.
I normally cook my prime Rib on the smoker somewhere around 275 degrees. Use Coarse Ground Black Pepper, Kosher Salt, and Steak Seasoning as a rub, put it on 24 hours in advance, wrap it in plastic and put it in the fridge. I usually let it get to room temp while preheating the smoker. My personal preference is to use Apple or Cherry on Prime Rib, I do 't use water pans in my smoker, so that is up to you.
Remember with internal temp that it will keep cooking for upwards of a 1/2 hour after it is removed from the smoker, so pulling it at 135 degrees could get you a Prime Rib that is actually over 140 degrees.
I normally pull mine so that it ends up at most between 125-128 because my family likes our closer to rare. Its all personal preference.

northwood715 · Dec 16, 2015

I'm looking to make it medium rare, what would be the temp to pull it out at? Any recommendations for a steak rub?

squirrelcop · Dec 16, 2015

The lower temperature you use to cook (200-225) the less grey (over cooked) ring of meat you will have around the outside edge.

brekar · Dec 17, 2015

For medium rare I'd pull by 120 degrees and put on a tray, tent it with foil for 20-30 minutes since it will keep cooking, that should put around 130, which is the medium rare sweet spot.
For a steak rub I will usually just go through my cupboard and use what sounds good. A normal steak rub for me is usually sea salt, garlic powder, powered garlic sriracha, ground fennel, a bit of black pepper, some smoked paprika, and some mustard powder (more or less. It varies according to how much work I wanna do and what is on hand). If not that then just go buy a store bought steak rub that you like and use it.

stovebolt · Dec 17, 2015

Try reading here. http://www.smokingmeatforums.com/t/159333/bears-step-by-step-index#post_1149932

Many step-by-step prime rib posts by the master.

Chuck

northwood715 · Dec 18, 2015

Thanks everyone. Another question, if I buy the prime rib this weekend, should I freeze it? Or wait to buy it until close to Xmas.?

paul6 · Dec 18, 2015

I like dry Lipton onion soup mix mixed with just enough Kitchen Bouquet (1 to 3 tsp} to turn it into a crumbly paste .

I plug my prime rib with garlic slivers about every 2" then cover with paste right before going into the cooker.

northwood715 · Dec 19, 2015

More questions..

The prime rib I bought I put in the freezer. How long does it need to sit in the fridge to thaw? 24 hrs?

Also I picked up some Weber steak and chop seasoning for it..will that be good enough or should I also add something extra on it..? Was planning on rubbing it down with Worcester sauce and then the seasoning..24 hrs before smoking.

Lastly, do I leave the butcher string /mesh around it or do I cut it off while smoking?

Bearcarver · Dec 19, 2015

I thaw mine in fridge for 3 days before prepping to smoke.(My Freezer is always below Zero)

Then I prefer applying my seasonings the day before smoking.

Here's a couple of How Tos:

Without a Pan:

Smoked Prime Rib (My Best Ever)

Click to expand...

In a Pan:

Smoked Prime Rib (Panned #3)

Lots More:

Just click on "Bear's Step by Steps".

Bear

northwood715 · Dec 22, 2015

After 24 hrs its still hard as a rock. I turned the fridge temp up a bit. Also some change in plans-- this will be for Christmas eve. I plan on doing the rub tomorrow night, should I leave it out for a hr or so while I do the rub to help speed it up? I just want to make sure this roast is thawed by the time it hits the smoker on Thursday morning.

foamheart · Dec 23, 2015

When you put it in the freezer was it close to the end of its due date? If not I usually have no problem leaving mine sit in the sink and thaw OR, put it in a 5 gallon bucket full of water. Of course you'll want to bag it first.

But you're the cook so its all your call.

The Prime rib is more about the amount of time getting to the set temp. Low & slow for better smoke flavor and the fat to reach that point of almost rendering. Making it medium rare or rare or well, easy. Getting there with a perfectly smoked, tender and juicy steak..... thats what you looking for.

Low & slow.

Good luck. and Bear does explain it well using time and temp.

Bearcarver · Dec 23, 2015

Northwood715 said:
After 24 hrs its still hard as a rock. I turned the fridge temp up a bit. Also some change in plans-- this will be for Christmas eve. I plan on doing the rub tomorrow night, should I leave it out for a hr or so while I do the rub to help speed it up? I just want to make sure this roast is thawed by the time it hits the smoker on Thursday morning.

After the first day in the fridge mine seem solid as a rock too. It will get there.

The only time I ever leave mine out of the fridge would be for the first 2 or 3 hours after removing from the Freezer. After that I keep it in the fridge. (But that's me)

Bear

northwood715 · Dec 23, 2015

Took it out tonight to apply the rub. It was mostly thawed! I ended up using the steak seasoning, garlic powder, and onion powder. I am thinking I may have done it a little light and will apply more before it goes into the smoker tomorrow morning.

_20151223_193735.JPG

northwood715
Dec 23, 2015

demosthenes9 · Dec 24, 2015

Northwood715 said:
Took it out tonight to apply the rub. It was mostly thawed! I ended up using the steak seasoning, garlic powder, and onion powder. I am thinking I may have done it a little light and will apply more before it goes into the smoker tomorrow morning.

_20151223_193735.JPG

northwood715

Dec 23, 2015

Looking good. Wouldn't hurt to hit it with more seasoning. It's a big cut of meat, it can take it.

That aside, what plan did you settle on for the cook ?

northwood715 · Dec 24, 2015

I'm going to wing it tomorro ;) I have cherry that'll be using. Going to probably smoke it at around 225 until it hits 130ish it.

demosthenes9 · Dec 24, 2015

Northwood715 said:
I'm going to wing it tomorro ;) I have cherry that'll be using. Going to probably smoke it at around 225 until it hits 130ish it.

Sounds like a good plan. Believe it or not, PR is one of the easiest things to smoke as long as you have a good, accurate thermometer. BTW, no need to try bringing the meat to room temp. Go straight from the fridge to the preheated smoker. You're probably looking at around 4 hours or so on the smoke.

Good luck with it !!

Bearcarver · Dec 24, 2015

Demosthenes9 said:
Sounds like a good plan. Believe it or not, PR is one of the easiest things to smoke as long as you have a good, accurate thermometer. BTW, no need to try bringing the meat to room temp. Go straight from the fridge to the preheated smoker. You're probably looking at around 4 hours or so on the smoke.

Good luck with it !!

Exactly.

Bear

northwood715 · Dec 24, 2015

_20151224_085433.JPG

northwood715
Dec 24, 2015

We just had to get a winter storm today. Ugh.

Bearcarver · Dec 24, 2015

Northwood715 said:
_20151224_085433.JPG

northwood715

Dec 24, 2015

We just had to get a winter storm today. Ugh.

LOL----A few hours from now that Prime Rib will be getting nice & Cozy, and Juicy & Tasty!!

Bear

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