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Birthday Prime Rib

post #1 of 18
Thread Starter 

raw meet.jpg

 

Today I plan on smoking a 7# prime rib for my birthday.  I'm thinking just salt and pepper, smoking till 130 internal at 275. About how long will it take to get to that temperature? I'm thinking using apple wood for the smoke in my MES.

Any suggestions? I've never done one before, never smoked anything this expensive before either...

 

 

-Brian

post #2 of 18

Brian Happy Birthday!!!

 

I usually smoke them at about 225 and find they take me 30-40 minutes per lb. Usually I rub with EVOO then use salt, pepper, and garlic. Normally I use cherry but thats a matter of tastes. Once done tent foil it for about 20 minutes before slicing. Have a good smoke and a great birthday

post #3 of 18

I have no clue as to how long it will take, I'm sure someone will chime in with some expert advice. I would just let it ride till it reaches your target temperature, it is your Birthday after all, so kick back, pop a cold one and enjoy. Happy Birhtday!!

post #4 of 18

What Piney said.

 

Don't forget the Qview. That first picture is even too rare for me.

 

I don't think we can even buy "Prime" around here. We get Ribeye Roasts on sale for $5.99 with bones, and $6.99 boneless, but it's not marked "Prime". I think the restaurants get all the Prime around here.

 

 

Happy Birthday Brian,

Bearcarver

post #5 of 18

Happy Birthday. Now a PR is a great way to celebrate. I have 12lbs going on today as well. I will just use EVOO salt pepper and garlic. Smoke it for about 30 minutes per lb then  foil and into the cooler until I serve it.  Cant wait to see your results.

post #6 of 18
Thread Starter 

Thanks for the birthday wishes, The reason why I want to do it at a high temperature is because I don't get home from church until about 2:30 today, and would like to have dinner at 5:00.  So If it is in the smoker to rare for 2 hours, then rest for 30 minutes should be about right. I would do cherry if I had some, but I only have some green peach, apple, hickory, or mesquite. I figured apple would be as close as I have to cherry.

post #7 of 18
Quote:
Originally Posted by cppbrian View Post

Thanks for the birthday wishes, The reason why I want to do it at a high temperature is because I don't get home from church until about 2:30 today, and would like to have dinner at 5:00.  So If it is in the smoker to rare for 2 hours, then rest for 30 minutes should be about right. I would do cherry if I had some, but I only have some green peach, apple, hickory, or mesquite. I figured apple would be as close as I have to cherry.


I like the slow method because it breaks down the marbling within the meat better. Im sure high temp will be ok but just like the slow method better.

post #8 of 18

Apple would be a great substitute for Cherry in my opinion. You didn't mention earlier that you were going for a short cook time. Again I am no expert but someone might can give you a cook time for what you want to do.

post #9 of 18

Pineywoods nailed it. I did one about two weeks ago and that's the way I did mine. It was "choice" but delicious. Where did you find prime?? Must have a good butcher. And by the way, hope you have a very Happy Birthday and many happy returns. I like to see a pereson do something nice for themselves on their special day. Enjoy!

post #10 of 18
Thread Starter 

i found the prime grade at costco. 

Should i smoke it with a waterpan or not? it has a nice layer of fat on top so it probably wont dry out easily.

post #11 of 18

I use a waterpan when I smoke mine.

 

The only way you can mess PR up is to overcook it.

 

Make sure you foil it and put it in a cooler to rest.

 

I use EVOO and a spice mix Paula Deen uses of kosher salt, black pepper, and garlic powder. It's great stuff!

 

Happy birthday, and enjoy your PR!

 

After smoking one, you won't have it any other way.

 

Make sure we get some Q-vue!


Edited by Voldaddy - 5/30/10 at 5:19pm
post #12 of 18

Happy birthday and don't forget the qview.

post #13 of 18

I bought one for Easter this year that the grocery store actually seasoned.  It was covered with rosemary and had salt, garlic, and black pepper as well. Smoked it with cherry and it was delicious.  I'd definitely add rosemary to the rub.  Good luck on your smoke and happy birthday. 

post #14 of 18
Thread Starter 

prime rib in smoker.jpg

prime rib on board.jpgprime rib slicing.jpgprime rib on grill.jpg

 

Here are the string of pictures for Q-view. I didn't have enough time to finish it in the smoker. after 2 hours at 275 the internal temp was only 90 degrees, We had company coming over, so I took it out, sliced it, and finished it on the grill. 

It tasted great, the smoke flavor was just right, not too overpowering, It really complimented the meat nicely. At almost $80 for the chunk of meat, I wont be doing this all the time, but would like to do it again (preferably when I have time to finish it in the smoker)

Thanks to all of the help here on SMF, I wouldn't have tried it without seeing the many posts and encouragement on here

post #15 of 18

Glad they turned out great but sad that you had to cut the smoke short after 2 hours.   

post #16 of 18

First off Happy Birthday there Brian. Now for you prime rib it looked good but when you cut it I thought that you wanted it that way. I was going to say I like mine rare but... I'm glad you finished them on the grill. I was going to say that a high heat smoking for that hunk of meat is a waste to me. But I'm glad it came out good for you now go out and enjoy your B-day. 

post #17 of 18

Hey Brian,

Thumbs up for a great way to solve your time problem.

 

That had to be great tasting Grilled Smoked Prime Rib Steaks !!!!!

 

Darn it---I gotta start wearing a bib while on this site!

 

Bearcarver

post #18 of 18

Hey Brian - Happy Birthday and what a great looking end product and a great way to solve the time issue - Hope it was a really good one for you

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