Anybody ever smoke a whole bone in ribeye as prime rib?

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If I had that great piece of meat I would cut the bones off close to the actual prime rib part.  Where the seem is in the first pic.

That will give you some beef ribs to smoke later

Then when the PR is done, cut as close as you can to one bone side.   Have a bone on one side and almost all meat on the other side.

That works great and you please the bone suckers too.   The ones who like to suck on the bones.
 
I did a Ribeye Roast (same thing but no bones) and it turned out well.  I wanted to do a Standing Rib Roast (what you have which is a ribeye roast with bones) but they didnt have any in stock.

I think your plan is pretty good.  You would have a Rare cooked roast that may coast just into the medium rare range, especially if wrapped and rested. 

How long do you plan on resting after you reverse sear?  I think the resting plan would be about the only thing missing unless you planned to cut it out.

Guys more knowledgable than me on resting such a cut with your goals can likely make some good recommendations.  I think on my reibeye/prime rib roast I pulled at 130F IT, wrapped with foil, and towels, and rested in a cooler for 45 minutes.  It coasted up to an official 138F but may have gotten to 140F.  When I took the temp mesurement it was 138F so going with the reading I took which wasn't immediately when I pulled it from the cooler.

My rest period was to ensure that the juices redistributed back into the meat more evenly.

If you want more info you can see all the details here on my post http://www.smokingmeatforums.com/t/257422/first-ribeye-roast-qview

I hope some of this discussion helps out in the end :)
 
Hi SxFxZ !!

Whole Bone-in Ribeye and Prime Rib (AKA Standing Rib Roast) are basically the same thing.

I might be too late, but here's a few that I have done---Some in a Pan & some not in a Pan. They are all easy to follow Step by Steps.

Take your pick:

Smoked Prime Rib (47th Anniversary Dinner)

Smoked Prime Rib (First of 2017)  

Smoked Prime Rib (Apple Smoke)  
Smoked PRIME RIB (Multiple Woods)    
Smoked Prime Rib  (Panned)   

Smoked Prime Rib (Panned #3)

Bear
 
cant go wrong with the Bear index.  But man oh man am I envious of that pile of meat you got.  Talk about food porn.  
 
Not to be a pedant but some of you need a few lessons in nomenclature. Prime,rib eye, boneless, bone-in, etc. You can't have a bone-in ribeye;it is by definition impossible. Sorry to be pita, but I have avoided commenting because I don't like know- it- alls either.
 
Not to be a pedant but some of you need a few lessons in nomenclature. Prime,rib eye, boneless, bone-in, etc. You can't have a bone-in ribeye;it is by definition impossible. Sorry to be pita, but I have avoided commenting because I don't like know- it- alls either.
Borrowed from an old "Pops" post:

standing rib roast

View media item 155603
rib eye roast


They are both cut from the same cut; the standing rib roast has the rib and backbones left on, the rib eye roast has them removed.  The body of meat is the same cut, just how it's trimmed or not trimmed.

Bear
 
Dang, Looks Good !!  I may still have a 3 - 4 bone hidden away in the freezer, may have to go look 

Gary
 
Not to be a pedant but some of you need a few lessons in nomenclature. Prime,rib eye, boneless, bone-in, etc. You can't have a bone-in ribeye;it is by definition impossible. Sorry to be pita, but I have avoided commenting because I don't like know- it- alls either.
I'd recommend caution while attempting to portray the grammar/nomenclature police and insulting others:  it often jumps up and bites where the sun doesn't shine.  Especially when the above sentence contains gaping and glaring errors.

BTW, when a sentence begins with "I don't mean to be..." (or some derivative thereof), whatever avoidance attempt was made fell woefully short, as it is immediately identifies the author/speaker as such.
Trim makes minces.
Names are to reduce misunderstandings.
Are we all on the same page?
Not exactly, but do carry on if you so choose....
 
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