Wife wants smoked prime for Valentine's day.

I would cut her piece off and throw some au jus in a pan get it warm then add her piece to it. Cook for about 5 minutes and have her try it...

My Lil bro used to eat his only medium well until the parents were gone and I made dinner for him my way. I cooked his steak his way and mine my way medium rare to medium. After done cooking I blind folded him and cut up equal amount of pieces of both and placed them on a plate for him to eat. At the end I asked him which he liked more and he went with the medium rare to medium one. He stated it was more flavorful and juicy. To this day he now cook his steak and orders his steak medium rare to medium.

If allowed to rest the right amount of time you don't get the "blood" all over the plate that people freak about.

Best luck and enjoy your time with her!

I do these a couple times a year 1) Christmas tradition 2) my wife and I for valentines day and I face the same problem. Before I start disclaimer; USDA recommends a minimum internal temp of beef to be 145 degrees. So, What are you cooking it on? When I do my prime rib on a Weber kettle set up for indirect or on my horizontal offset I put the thermometer probe in on the side closest to the heat source and pull it at IT 130 (maybe 135 at most depending on where my attention is!). Let rest without being covered and on the counter to carve within 30 min. The thinner side closer to the heat will be a few degrees more done to make your wife happy and further away from heat source will be a little less done to make you happy.

If you are using a MES/electric/propane smoker etc you should have one side that runs hotter than the other, follow the same concept. At a minimum remember to keep the thickness of the meat in mind. If the thickest part is IT 130-135 it's in your zone and the thinner parts of the cut will be in your wifes.

Now Sir, can I recomend the recipe? It's the same one I got from Webers cook book a decade ago and is what my wife and family are always excited about. Use Herbs de province as a rub, that's the easy part, the rest is labor intensive. But for 10 years each Christmas my family gets involved with the process, wine in hand, and its a blast. Also, for the past 9 valentines my wife and I make the sauce together and its fun and romantic . . . with wine and good music. In both events the sauce is absolutely amazing and makes the meat perfect for festive or romantic occasions. I'm trying to say, don't be afraid of the work, it is worth it.
What I do From Weber:
INGREDIENTS

SAUCE

Extra-virgin olive oil
1 medium carrot, roughly chopped
2 ribs celery, roughly chopped
1 medium yellow onion, roughly chopped
5 medium garlic cloves, crushed
2 tablespoons tomato paste
3 cups beef broth
1 cup dry red wine
¼ cup balsamic vinegar
2 bay leaves
1 tablespoon finely chopped fresh rosemary leaves
Freshly ground black pepper
4 tablespoons unsalted butter
Kosher salt
1 boneless rib roast, about 5 pounds, trimmed of excess fat
2 tablespoons herbes de Provence

INSTRUCTIONS

In a large saucepan over high heat, warm 2 tablespoons oil. Add the carrot, celery, and onion and cook until the vegetables begin to brown, 6 to 8 minutes, stirring occasionally. Add the garlic and cook for about 2 minutes, stirring occasionally. Reduce the heat to medium, add the tomato paste and cook for about 2 minutes, stirring occasionally. Add the broth, wine, vinegar, bay leaves, rosemary, and ½ teaspoon of pepper. Mix well. Bring to a boil over high heat and then reduce the heat and let simmer for 45 minutes.

Strain the sauce through a sieve into a medium saucepan, pressing down on the solids with the back of a spoon. Continue to simmer until about ¾ cup of liquid remains, about 45 minutes. Add the butter 1 tablespoon at a time, whisking to help melt each piece into the sauce. Season with salt and pepper. Remove the sauce from the heat.

Allow the beef to stand at room temperature for 30 to 45 minutes before grilling. Lightly brush or spray the roast all over with oil and season with the herbes de Provence and salt and pepper.

Cook your prime rib as discussed above and serve with the sauce, warm the sauce if needed!
Good luck! Have fun!

What IT are you pulling the roast out o the smoker at?
How big is the roast? It's quite possible that the ends may be to your wife's likings. If not slice off an end and sear it in a pan, on a grill, to get it done. It's that simple.

No microwave meat in my house for any reason. Pan sear after slicing done dinners for up to 200 people and keep a pan hot just searing to please those who wanted something cooked different. What is it with the women no rare meat wife was same way when we met has taken years but she will now take it with pink center.

My taste buds say microwave changes the flavor of meat not same as when cooked. Left over maybe warmed up in slow oven or grill but most time not that's what my neighbors like about me they know when I smoke some is coming their way.

kawboy said:

haven't purchased it yet, so don't know the weight yet. Guessing I'll pu!l it around 130-135 ish. I think I'll keep a cast iron hot and play it by ear at dinner time. About how many minutes per pound?

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With beef toasts it's not about pounds per minute. The thickness of the toast determines the cook time. I usually allow for 3 hours total cook time & rest.

No one mentioned tying it up. I tie all my rib and rump roasts. Makes a more uniform cook and helps keep the juices in. here's a good how-to video.

Your missing out not doing the red wine sauce!!! But good luck!

kawboy said:

I want to start out semi basic for the first time, but I will save it for a later time.

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No worries! Giving a ribbing! Do what you feel comfortable with!

:popcorn Fingers crossed! Good luck!

Glad it turned out good for you. Definitely have prime rib o my smoking bucket list. Saved the sauce recipe to Word for when I do.