Merry Christmas! Prime Rib test run

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downtownbrown

Fire Starter
Original poster
Jul 29, 2014
34
46
MN
So in preparation for a Friendsmas, I decided to run a small prime rib on the smoker.  I have a 12 lb. prime rib we are smoking tomorrow and I wanted to make sure I have a good game plan.  I have to say, if it comes out half as good tomorrow as it did last night, this may become a new tradition.  I ran this between 200-225 and took it to an internal of 139 then rested for a good bit of time.







Merry Christmas!!!
 
DTB That looks great.A shot of it in the file cabinet would have been nice,but I have to give you a point

Richie

points.gif
 
Looks to me like you have Prime rib figured out for sure!

That looks fantastic!

Your going to have a bunch of real happy guests tomorrow!

Point!

Al
 
Nice!  Prime Rib is definitely on my list of things to try in the smoker.

What spices did you use for the rub?
 
Very Nice!!! We are thinkin of doing my first on for New Years,,, 

POINT 

A full smoker is a happy smoker

DS
 
 
How long did it take? I'm trying to come up with a "time per pound" equation so i know when to start mine. Looks awesome!
 
How long did it take? I'm trying to come up with a "time per pound" equation so i know when to start mine. Looks awesome!
You can't really go by weight.

Things like Prime Rib go by Smoker Temp & how thick the Roast is.

You can have a 12 pound Prime Rib Roast, and a 5 pound Prime Rib Roast, and as long as they're the same thickness, they'll take about the same amount of time.

The 12 pounder might take a little longer, just due to the amount of cold meat in the first half hour of the Smoke.

You can check all of my Prime Ribs in my "Step by Step Index" (Link Below):

You can see exactly how I did them, and how long they took.

They're all very much like "DownTownBrown" did.

Bear
 
Hey Bear in a prime rib post,that's weird.:biggrin: That's a tasty looking hunk of meat! Let's see some more pics if that smoker!Thumbs Up
 
Thanks for the points guys. 

To answer a few questions,
icon_lol.gif
, for seasoning I took a shortcut and used Grill Mates Montreal Steak seasoning (I know, I know... but I love the flavor).  The smoke was around 3-4 hours running the smoker between 200-225.  I foiled and let rest for 30-45 minutes after.  I did take it to 139 internal before pulling, next time I'm going to follow Bear's advice and pull it at 133.  I feel like Bear is also right with time - every piece of meat is unique so it just comes down to babysitting your meat and watching the temp.  I'm like a hawk when I run my smoker, well a hawk that also found his way into the beer fridge.

In the end I was very pleased with this smoke.  My activity is lacking on here, so I'll definitely have to post some more and get some additional pictures of the file cabinet on here.

Thanks again for the feedback!
 
 
Thanks for the points guys. 

To answer a few questions,
icon_lol.gif
, for seasoning I took a shortcut and used Grill Mates Montreal Steak seasoning (I know, I know... but I love the flavor).  The smoke was around 3-4 hours running the smoker between 200-225.  I foiled and let rest for 30-45 minutes after.  I did take it to 139 internal before pulling, next time I'm going to follow Bear's advice and pull it at 133.   I feel like Bear is also right with time - every piece of meat is unique so it just comes down to babysitting your meat and watching the temp.  I'm like a hawk when I run my smoker, well a hawk that also found his way into the beer fridge.

In the end I was very pleased with this smoke.  My activity is lacking on here, so I'll definitely have to post some more and get some additional pictures of the file cabinet on here.

Thanks again for the feedback!
I think the one you're referring to was pulled at 133°, but coasted to 139°.

Our favorites nowadays are usually pulled at about 137°, and coast to 142°.

Still Pink from bark to bark, but less chewy.

Bear
 
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