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prime rib roast

post #1 of 9
Thread Starter 

Can anyone help me with smoking a prime rib, been smoking for about 2 years and never tried to smoke one?

post #2 of 9

See if this helps you:


BTW, Welcome to the forum.  What are you smoking on?  Where are you from?  I hope you enjoy your stay here.

Originally Posted by SMOKINGEAGLE View Post

Can anyone help me with smoking a prime rib, been smoking for about 2 years and never tried to smoke one?

post #3 of 9

Now I would smoke your prime rib at about 230*-250* till it get to about 125*-130*. Then I would take it out and let it rest in a dry cooler for at least an hour. Then pull it out and slice it into steaks that are nice and thick. I like my meat more on the rare side so if you want it more medium then take it to a little higher on the temps then. The wood that I like is apple with my beef but there are alot of folks that use hickory or mesquite wood.

post #4 of 9
post #5 of 9

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.

post #6 of 9

You will have friends and family begging for more; trust me !!!


Prime rib and pump -


Directions -


This is a very easy way to get delicious smoked prime rib, trust me.

post #7 of 9

I didn't follow the above links nor have I smoked a PR yet, but I've read from many posts here that Cherry wood works great with PR.


Good luck, and I'm looking forward to seeing some Q-view!

post #8 of 9

Welcome aboard, SmokingEagle - a prime is one heck of a way to get our attention, and a great introduction.


I too will be smoking a large prime for the first time at the end of this month.  Although the temps are great.. they don't really help with gauging the time do they.?!


My notes from others on this forum for preparing for my smoke are as follows:

6lb prime at 225 for a 135(rare) roast ~ 5 hours.

8lb prime at 250 for a 145(med-rare) roast ~ 7-8 hours.


I'm going to kick mine up to 275 and shoot for around a 5-6 hour smoke time, using hickory, for a 10 pounder.  I'm thinking that the ends will be on the well done side, and the middle exactly the way I like it.


Good luck to ya, make sure and post pictures!

post #9 of 9

What's nice about prime rib, is that it's hard to screw up. There's enough fat that it's very forgiving. I've Smoked it, BBQ'd it, Deep fried it, Rottiserried it. They're all good. Heck, I even ran one to well done in the oven, and it was still tender & tasty.

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