Smoked prime rib

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trundle888

Smoke Blower
Original poster
Apr 21, 2016
116
48
Calgary Alberta Canada
I'm smoking an 8lb prime rib this weekend and looking for some advice.
I'm going to rub it with just kosher salt and ground black pepper - what ratio of each, 50/50?
What wood do you guys recommend using?
I believe it should take about 15 minutes per pound, is this right?
Should I give it smoke the whole time it's cooking?
Foil wrap it at any point or just leave unwrapped?
I'm looking for a nice medium rare and plan on dry coolering it for at least 2 hours before carving. What IT should I pull it at, 125°?
Should I put a foil tray underneath to catch dripping and jus. (I can't really do much to the jus because a guest has allergies to onion, garlic and all sorts of other stuff)
Thanks guys, as always any help is greatly appreciated!
Trundle
 
I'm smoking an 8lb prime rib this weekend and looking for some advice.
I'm going to rub it with just kosher salt and ground black pepper - what ratio of each, 50/50?  That works perfectly.
What wood do you guys recommend using?  Hickory or oak. 
I believe it should take about 15 minutes per pound, is this right? 15 mins per pound is for a higher temp cook, like 350F.  If that's where you're going to cook the PR, you're right on.  Since this is in the grilling beef section, I'm guessing you're going to use a grill and not a smoker.   If you plan on doing it low n slow, like 225-250F, you are more like 30 mins / lb, but you'll have to do a reverse sear to brown it up.  No reverse sear is needed at 350F. 
Should I give it smoke the whole time it's cooking?  I do.
Foil wrap it at any point or just leave unwrapped?  Personally I leave it unwrapped. 
I'm looking for a nice medium rare and plan on dry coolering it for at least 2 hours before carving. What IT should I pull it at, 125°?  125°F works.  So does 130F.  I've done 135F too and it still came out nice but more like medium.  I've never rested a PR for 2 hours, more like 30 mins to an hour.  But 2 hours shouldn't hurt anything. 
Should I put a foil tray underneath to catch dripping and jus. (I can't really do much to the jus because a guest has allergies to onion, garlic and all sorts of other stuff)  I do mine in a pan with on a cooling rack in the pan.  It allows circulation and catches the drippings. 
Thanks guys, as always any help is greatly appreciated!
Trundle
 
Thanks very much noboundaries!
I'm planning on smoking at 225-250.
Reverse sear after the cooler, sear then carve or sear before it goes into the cooler?
Thanks
Trundle.
 
Ok so what are the pros/cons of cooking at lower temp and having to sear and higher temp and not searing?
Thanks
Trundle
Check my Links above. The Calendar ones were all done like the Step by Step link:

Keeping your Smoker Temp between 220° and 250° the whole time will give you nice Pink meat from Bark to Bark, and it will be like that if you pull it anywhere between 137° and 144° IT.

No sear needed on any of mine done like this.

Bear
 
Thanks Bear, that all look great!!
My plan is smoke at 250° pull at IT of 125/130° and foil wrap in a cooler for up to 2 hours. I watched Malcolm Reed's how to BBQ right prime rib video and that's basically what he did.
 
My brother came through with a great looking piece of meat for me!!
8 1/2lb prime rib and only cost me $56




I'm going to trim any hard fat off the fatty side but that's about all it needs.
Coat with oil then generous coating of salad and pepper.
Cook fat up or fat down?

Post rub

Thanks
Trundle
 
Last edited:
No Judging of minutes per pound on Prime Rib.

You can't judge how long a Prime Rib will take by how much it weighs.

The variants are The Temp of your Smoker & the Thickness of the Roast.

Basically a 6 pound Prime Rib is the same thickness as a 16 pound Prime Rib, therefore if a 6 pound Prime Rib takes 4 1/2 hours to get to 135° in a 220° Smoker, a 16 pound Prime Rib will take about 5 hours to get to 135° in that same 220° Smoker.

The extra half hour will be due to the bigger piece of cold meat affecting the Heat in the Smoker during the beginning of the Cook.

Bear
 
And now we wait....
Put it on at 1pm.
IT of 103° at 3pm
IT of 122° at 4pm
IT of 128° at 4.20pm so I pulled it, foil wrapped it, covered with towel and put in the cooler.
Not planning on eating until 6.30/7 so it going to be resting for 2 hours, never had meat rest that long so fingers crossed!

After 2 hours

IT

Just pulled

About to be wrapped

I really hope this turns out good!!

Now just putting on the appies, ABTs, pig candy and dragon tongues. All recipes from Jeffs smoked appetizer email.
 
Very happy!!!
It came out great, cooked perfectly and everyone loved it! (Although my wife did think it had too much smoke 'all I can taste is smoke, no meat' and 'it has that funny smoked flavour')

It rested wrapped in the cooler for 3 hours.

First cut

Pink and juicy

Dinner is served

Thanks everyone who gave any input helping with this cook.

Oh and everyone showed up late so the appies cooked longer than I wanted but still turned out great. FYI. Those dragon tongues actually get burnt pretty quickly. I took them off the rack and put them on foil which saved most of them.


Trundle
 
Last edited:
 
Any way you do it, it's hard to mess up a PR!

Rare to well done they are fantastic!

Al
Al, you dont know my mother in law, if it aint shoe leather it aint done. First PR I ever did she took a slice and put it in a frying pan on hi for about 30 minutes. Now days I make sure there is something else for her to eat. No more PR for her when I buy it and cook it.

That looks great Trundle!

Dave
 
Looks like everything turned out Great, Trundle!!
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Nice Job!!
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Prime Rib looks Perfect !! 
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Bear
 
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