or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Suggestions needed for Prime Rib
New Posts  All Forums:Forum Nav:

Suggestions needed for Prime Rib

post #1 of 35
Thread Starter 
My in laws asked me to smoke up two 8 ½ to 9 pound buffalo prime ribs for the family Christmas get together. I have smoked a store bought pre-marinated prime rib before, but never a prime rib from scratch. Since this will be a one shot deal for me I would like to hear suggestions from my SMF buddies on how I should go about making this a successful smoke and not wrecking their Christmas meal.

My in laws live 5 hours away, do I smoke it ahead of time at home and bring it up pre-smoked and finish in the oven or do I bring a Masterbuilt smoker with me up there and smoke it there?

On the rub I do have some prime rub and injector from Curley’s Sausage Kitchen, do I try this on one of the prime rib’s and a different prime rub on the other so hopefully one of them or even both are a success?

Thanks in advance for any suggestions or help you have to offer.
post #2 of 35
when i do prime ribs on the smoker.........i TOTALLY coat it in kosher salt.......no rubs.......no injecting............and it gets as tender as a old maids love.......the salt forms such a crust, you almost have to take a hammer to it to break it.......i was sweating it being to salty.....on the contrary........not a bit


post #3 of 35
Hey Marty, I know your saving that deep fryer,tongue.gif and even though it sounds weird, deep fried prime rib is to die for. PDT_Armataz_01_37.gif Let me know if you want the instructions, it truely is great. And I smoke the au jus (from Johnnys Fine Foods in Tacoma WA) in the BBQ when I got it fired up, I can't begin to tell you how much smokin improves the flavor, but its at least 100%. wink.gif
post #4 of 35
this is a time marty.......you need a ecb.......VERY portable.......heheeh

i have done ALL my prime ribs on mine...........

post #5 of 35
terry...........HECK on marty.........what IS that recipe.........sounds WONDERFUL.........never would of thought of that

post #6 of 35
Thread Starter 
That is a very interesting recipe. My wife ordered me a larger Masterbuilt last week, I think she was thinking it would work well for this smoke…..

Big Arm’s smoking

By all means, please do post or email the recipe. If you highly suggest this, I will do one or both with your method. I am a little intimidated with this meal as my father-in-laws brother will be there and he is kind of known as the local smoke god. I really need to nail a winner with this meal.
post #7 of 35
Hey guys, this comes from a BBQ site that I subscribe too.
1 Prime rib, or large cut of meat
3 gal peanut oil
whatever rub you like,(SUGAR BURNS)
The night before you plan to serve your prime rib, coat the meat throughlywith the rub, cover meat and place in fridge overnite. Let roast come to room temp before frying, an hour to an hour and a half. Pat the meat dry if you have too, we all know that oil and water DON'T mix.
Heat the oil in your deep fat fryer to 360 or 375 degrees, slowly lower the meat into oil, oil will drop to around 325, lay the whip to her and get the temp back to 350 degrees. Cook the meat for 3 minutes per # of weight for medium rare steaks. 4 minutes per # for medium.
Remove from oil and let rest at least 10 minutes.
If you do a pork roast, cook it, 4 or 5 minutes a #.
I am sure you will love this.
Marty, I would try this at home before you take it to the inlaws, deep fryers are like BBQ's, ya gotta learn them. icon_wink.gif
post #8 of 35
thankx terry...........great recipe..........you know i bookmarked it......heheeh

post #9 of 35
Thread Starter 
Thanks Terry, and I agree; may just have to pick up a small prime rib and try next weekend !!!
post #10 of 35
Now i have done a fried pork loin (awesome) but i dont know about a prime rib, might be worth a shot on a less expensive piece of meat.
If you try it, please post a follow-up!!PDT_Armataz_01_34.gif
post #11 of 35
yeah terry............WHERE"S the PICS.............. q-view?

post #12 of 35
Your welcome Marty. You can fry most any chunk of meat to get a feel for it, don't have to be a $6.00 a # prime rib. icon_sad.gif
post #13 of 35
Next time my friend, its been a while. icon_redface.gif
post #14 of 35
Terry.......where you buying prime rib for 6 bux a pound?
i want IN on THAT action..........closer to 10 bux lb. here

post #15 of 35
Been deep frying meat for a long time. Especially venison. Only when I do it, I have one of those Fry Daddy deep fryers and I make bite size pieces out of the meat. Flash fried for just a few minutes. The outside is crisp and inside is rare-med/rare. I've been known to deep fry pieces of chicken pat them dry and soak them in some type of hot sauce. They taste just like little bone-less chicken wings.
post #16 of 35
Walking Dude - I have heard about this method before. How large was the your prime rib and at what temp did you smoke at? How long did it take?

I am picking up for my father-in-law this Christmas and we always have prime rib. I would like to put a little twist to it and this sounds great.
post #17 of 35
ahhhhh................if i REMEMBER right.........bout 12 lbs........this was several years ago........i know i paid over 70 bux for it........

as to temps.......this was before i found this site......i did the middle of ideal on a ecb.........but.....i would say 250-275

i cooked to temp.........thats about all you can go on......besides.....the ballpark 1.6 hours per lb..........now thats JUST a estimate.......also depends on the wind.......wind steals heat.....so you will need a good wind break if its blowing...........

almost had to take a hammer to bust the salt crust off.......and i was a-feered it was gong to be TOO salty...........but NOPE......was perfect.....

make sure you pull it off the smoker bout 5-10 degrees below the temps you want it to finish up at.........tent it.......in other werds put some foil over it......not wrapped.......others may say pull it earlier and foil for the juices.......i have yet to try that.......and i imagine they are correct....but this was before i found this wonderful site........

post #18 of 35
For what it's worth, you have to watch the salt "cap" and know what your do'n. A friend of mine tried it and it was so salty they couldn't eat it. He smoked it and I don't know what he did, but just read up on it as much as you can and know exactly what WD did. Prime rib, buffalo even, is something you don't want to mess up.

I've done a few and all I do is coat w/evoo, then sprinkle on some k.salt and course ground blk pepper. We like our meat med well to well done so I take to 145-150*, put in alum pan and cover w/foil. Wait a good 1.5-2hrs and slice. Put meat back in pan w/juices and foil and put in fridge. This is great the day of the smoke, but we like smoked foods BETTER after they have been in the fridge over night. Reheat what you want in a microwave, cover meat w/plastic wrap, and it is the best we've ever had. But then again the crap at restaurants isn't too good.

Another idea is to "blacken" the slices after it has been smoked. Buy the rub, sprinkle it on and sear it quick in a pan. That is what mom & dad like to do sometimes. They also do it w/brisket......probably more w/brisket than the p.rib.

I soon want to get a better frier and will need to try Big Arms way..........just don't know if I want to do it w/a prime rib. Prime Rib is like a woman.........you must be careful in what you do w/her. You never know when you'll get to be w/her again so you don't want to mess up the time you have w/her try'n "a new way".

Good luck
post #19 of 35
Thread Starter 
Well, as much as I wanted to try BigArm's smokin deep fat fried prime rib for this X-Mas (I will be trying prime rib made this way) my wife is stuck on me smoking the buffalo prime ribs. So today I am trying a test run of the way she wants to them smoked for X-Mas. Yesterday we picked up a 4 lb. prime rib and injected and rubbed it with Curley's prime rib injection conconction and prime rib rub and let it sit in a zip lock overnight. When I started the smoker this morning to heat it up it was -10º, now it has warmed up outside to -6º. Good day for a prime rib test run !!!

Here is the prime rib just before going in the smoker -

Here is Curley's suggested prime rib cooking directions that I am following with the exception of not foiling the prime rib for the first 2 hours so I can add some smoke to it. As you can see it is just in a pan so it can smoke in its own juices -
Prime Rib

Boneless Beef Rib Eye Roast
1 Bag of Curley’s Roast Beef Pump
1 Bag of Curley’s Roast Beef Rub.

Pump Procedure
Trim Beef Rib of excess fat.
Lay Beef Rib on a large cookie sheet or pan.
Mix Curley’s Roast Beef Pump to directions.
Draw Roast Beef Pump into meat pump
Push needle of pump all the way into meat, slowly pull needle out while injecting meat with Roast Pump. This is for good distribution of roast pump.
Do this every 2 inches or so on entire rib.
Note: you will have some roast pump run out of meat.

Rub Procedure
Place rib on a clean dry cookie sheet or pan.
Liberally rub rib with Curleys Roast Beef rub.
Make sure to rub all sides of meat, when done meat will have a black color. Use plenty of rub.

Cooking Prime Rib
Wrap meat in aluminum foil.
Lay meat in a large roasting pan or electric roaster.
Add 2†of water to pan.
Cook for: 170 degrees for 1 hour.
180 degrees for 1 hour
190 degrees for 1 hour
200 degrees for 1-2 hours or until desired wellness
150 degrees internal is a nice medium rare.
If oven does not go down to above temperatures, set oven a 200 degrees and cook for 4-5 hours. Use thermometer to take out guess work.
Open foil and remove meat, slice to desired thickness.
Use drippings for Au Jus or for gravy.
post #20 of 35
Dang! What time is supper? If I start right now, I just might make it.icon_mrgreen.gif

Sure looks good!!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Suggestions needed for Prime Rib