Smoking prime rib

smoking burda

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Apr 5, 2017

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• Apr 8, 2017

• #1

I'm smoking prime rib no bone today and I was
Wondering if I should tie it it's a 15 # so it's kind of flat any input would be great

Smoking Burda

 

SmokinAl

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• Apr 8, 2017

• #2

Yes I would tie it. It will cook more evenly.

Al

 

phatbac

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• Apr 8, 2017

• #3

I have found if you trim it a little and make the PR as round as possible (esp with tying) it w\ill cook more evenly all the way through.

good luck and

Happy Smoking,

phatbac (Aaron)

 

crankybuzzard

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• Apr 8, 2017

• #4

All of the above is spot on. Tying will also make it a nice shape for presentation.

 

smoking burda

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Apr 5, 2017

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• Apr 8, 2017

• #5

I tied it the best I could I'll have to get a bigger smoker I had to put it in at a angle and it still hits the sides and all the information is greatly appreciated

 

Bearcarver

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• Apr 8, 2017

• #6

Hi SB,

If you smoke it with Smoker Temps between 220° and 250°, it will cook perfectly even from Bark to Bark, no matter what shape it is, tied or not tied.

Examples----None of these 14 Prime Ribs were tied:

http://www.smokingmeatforums.com/t/138992/prime-rib-calendar-my-favorite-smokes

Bear

 

Last edited: Apr 8, 2017

Bearcarver

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• Apr 8, 2017

• #7

smoking burda said:

I tied it the best I could I'll have to get a bigger smoker I had to put it in at a angle and it still hits the sides and all the information is greatly appreciated

Click to expand...

You could cut it in half too.

Maybe it will fit better, and you'll get two more ends.

Length of time smoking should not change.

Bear

 

Last edited: Apr 8, 2017

smoking burda

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Apr 5, 2017

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• Apr 8, 2017

• #8

I let it burn for an hour to see if it's a constant temperature and marked it and it been steady 230 to 340

 

Bearcarver

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• Apr 8, 2017

• #9

smoking burda said:

I let it burn for an hour to see if it's a constant temperature and marked it and it been steady 230 to 340

Click to expand...

You do mean 230° to 240°, right?

Bear

 

mr t 59874

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• Apr 8, 2017

• #10

smoking burda said:

 any input would be great

Smoking Burda

Click to expand...

Prime rib is one of the easiest cuts of beef to cook. If you want to take it a step beyond ordinary, try cooking it in a salt crust or sous vide. Both methods will produce a very juicy and tender result as both methods cut moisture loss, unlike cooking in open air. To achieve the absolute ultimate prime rib, dry age it, then decide on one of the two cooking methods your next time out.

T