Smoke or roast standing rib roast?

biaviian

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• May 5, 2017

• #1

I have always smoked standing rib roasts.  I have done at least 5 and they have all been perfect.  I have another I am doing tomorrow but I am not sure if I will roast it or smoke it.  Has anybody here done both and if so which do you prefer?  If I roast it I will treat it as a smoked roast but without the smoke.

 

SmokinAl

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• May 5, 2017

• #2

I prefer smoked.

But the best way I have found is to smoke for 3 or 4 hours, then Sous vide for 24 hours.

Then a quick sear.

Al

 

biaviian

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• May 5, 2017

• #3

Posted below.  Nothing to look at here, move along.

 

Last edited: May 5, 2017

biaviian

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• May 5, 2017

• #4

SmokinAl said:

 
I prefer smoked.

But the best way I have found is to smoke for 3 or 4 hours, then Sous vide for 24 hours.

Then a quick sear.

Al

Click to expand...

I had to go out and buy one just to try this. My Anova will be here Sunday.  Now I have to resist smoking it until Monday.  

 

Bearcarver

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No offense Al, but I find SV a great way to tenderize Meat, but I never met a Prime Rib that needs Tenderizing.

I will Never put a Prime Rib in my SV.  That's like buying a brand new Black Truck & painting it Black.

Biaviian,

It depends on the person.

I've Smoked over 20 Prime Ribs, and Loved every one.

Mrs Bear would rather have hers without Smoke, so I usually try to give her a center slice, and trim the outside 1/2" off of hers.

If I'm not going to do that, I just make sure I use very light smoke.

The only thing she likes Smoked is Bacon!!!

Bear

 

biaviian

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• May 5, 2017

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Bearcarver said:

 
No offense Al, but I find SV a great way to tenderize Meat, but I never met a Prime Rib that needs Tenderizing.

I will Never put a Prime Rib in my SV.  That's like buying a brand new Black Truck & painting it Black.

Biaviian,

It depends on the person.

I've Smoked over 20 Prime Ribs, and Loved every one.

Mrs Bear would rather have hers without Smoke, so I usually try to give her a center slice, and trim the outside 1/2" off of hers.

If I'm not going to do that, I just make sure I use very light smoke.

The only thing she likes Smoked is Bacon!!!

Bear

Click to expand...

I'm going smokeless for this round.  I have to try it one time so why not now.

 

Bearcarver

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• May 6, 2017

• #7

Biaviian said:

 
I'm going smokeless for this round.  I have to try it one time so why not now.

Click to expand...

I don't blame you. You'll never know if you don't try.

All of my Ribeyes are Smokeless, because I grill them, and I'm not going to Smoke one (for Me), and just Grill the other one (for Mrs Bear).

I did that twice & it's a Royal PITA !!!

I've been using my SV a lot for Tenderizing tough cuts of meat, and it's also Awesome for reheating leftovers without over cooking them!!!

Those were the two main reasons I got the SV.

Bear

 

biaviian

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• May 6, 2017

• #8

Bearcarver said:

 
Awesome for reheating leftovers without over cooking them!!!

Click to expand...

That sounds like a great way to use them.  I am hoping to use it on pork chops.  I dislike making them and I have never had one that I liked except from a french restaurant that used to be in my town.  The issue with them is that they are always dry and it requires sauce (apple sauce, or dip sauce as my father's family said) to choke them down.  I look forward to seeing how they are out of the SV.

 

Bearcarver

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• May 6, 2017

• #9

Biaviian said:

 
That sounds like a great way to use them.  I am hoping to use it on pork chops.  I dislike making them and I have never had one that I liked except from a french restaurant that used to be in my town.  The issue with them is that they are always dry and it requires sauce (apple sauce, or dip sauce as my father's family said) to choke them down.  I look forward to seeing how they are out of the SV.

Click to expand...

Yup---PC are on my Short List too!!

Bear

 

dirtsailor2003

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• May 6, 2017

• #10

My favorite way to do Prime rib isn't smoked. I really like to cook them packed in salt in my Dutch oven. Traditionally with briquettes or charcoal or in the oven.