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Christmas Prime Rib - Bone-in or Boneless Smoke?

post #1 of 5
Thread Starter 

Alright, so I haven't had a chance to smoke a prime rib yet, so what better time to try the first one than Christmas dinner?!


I got a 10# rib roast at the butcher yesterday, and he cut off the bones and tied them back on.  My first big question is whether or not I should smoke it with bone-on or cut the twine and remove the bones before smoking?  My thought is to take the bones off (and use them elsewhere to flavor some vegetable soup or something along those lines), because without the bones, there is more surface area for smoke penetration - otherwise, if I leave the bones on, the bones will get the smokiness, but they are going to be removed before serving.  Any thoughts on smoking the rib roast bone-in or boneless?

post #2 of 5
Thread Starter 

Oh yeah, and I'm smoking a pork shoulder today, JUST IN CASE I screw up the prime rib tomorrow...I hate contingency plans, but for an all-family dinner, that would be a bunch of big hungry people that would not be happy if the prime rib doesn't turn out well.

post #3 of 5
When they've been cut off I typically use them else where. Braise them with veggies to make Au Jus. The dogs always get the bones after we use them.
post #4 of 5

Yep yep, same here.   If you want, you could throw them on the rack next to the PR and have something to nibble on.  Not as good or meaty as dino beef ribs, but you can get some decent little bites out of them.

post #5 of 5

Smoke the bones with the Rib and use for Beef Barley Soup 


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