Can anyone help me with smoking a prime rib, been smoking for about 2 years and never tried to smoke one?
- topicBeef Steaktagged by System, 7/14/10
Related Forum Threads
- Tatonka Dust Rib Steak w/smoked butter Last post on 12/25/13 at 10:58pm in Grilling Beef
- Bison Steak & Barolo!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Last post on 12/14/13 at 2:06pm in Wild Game
- Reverse seared tri tip Q-view! Last post on 10/27/13 at 2:20pm in Beef
- Cast Iron Seared Ribeye with Parm crusted Zuch(s) Last post on 10/26/13 at 5:09pm in Grilling Beef
Cherry & Balsamic Marinated Ribeyes
Last edited: 8/26/11
- Cherry Dry Rub Recipe And ProcessLast edited: 9/22/12
I've been very impressed with this smoker.The slow smoker attachment is actually a cold smoking device.Made smoked cheese,scallops and found the flavor to be just right.
Wish I had read this site before purchasing my Traeger grill from Home Depot. Luckily I was within the 90 days for returns. Like other posts - the pellets would not feed into the hopper - I...
I've owned two smokers. This one does a GREAT JOB for a lower end priced electric smoker. I've created some amazing smoked food in this smoker. I would recommend getting this smoker if you want to...
I've had my SH smoker for about 2.5 years... took a while to get the draft set exactly where I wanted it, but once that was right it's been a dream to use. Under most conditions, and for most of...
- Cherry Dry Rub Recipe And Process
prime rib roast
SmokingMeatForums.com Top Picks
See if this helps you: http://www.smokingmeatforums.com/forum/thread/95604/prime-rib
BTW, Welcome to the forum. What are you smoking on? Where are you from? I hope you enjoy your stay here.
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.
You will have friends and family begging for more; trust me !!!
This is a very easy way to get delicious smoked prime rib, trust me.
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!
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!
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.
- prime rib roast
SmokingMeatForums.com Top Picks
- › Smokestack with no firebox 1 minute ago
- › What's your favorite home cooked meal?? 8 minutes ago
- › Beef Ribs 10 minutes ago
- › Bunch Of Smoked Birds 23 minutes ago
- › Help with mailbox mod 1 hour, 13 minutes ago
- › Ray Baber New Member 1 hour, 38 minutes ago
- › Prime Rib 4 hours, 30 minutes ago
- › My new Akorn JR 5 hours ago
- › Weekend Success and still a day left!! 5 hours, 28 minutes ago
- › New guy! 6 hours, 50 minutes ago
- › Masterbuilt 30" 20070312 with Window by ronaldjallen1
- › Traeger Texas Pellet Grill by albell
- › Masterbuilt Model 20070210 30" Electric Smokehouse by SmokeScience
- › Char-Griller Competition Pro 8125 by Crankbolt
- › Outdoor Leisure 34168G Smoke Hollow Propane-Gas Smoker by raider2119
- › Masterbuilt 20070115 Bluetooth Smart Digital Electric Smoker,... by Jeff Houser
- › Masterbuilt 30" Black 20070511 by Smokingmax
- › Weber Summit S-670 by Grillin Joey
- › Old Country Brasos by SomeTexasSmoker
- › Traeger TFB29LZA Junior Elite Grill by PaulJ
- › Why in Thailand has many coconut shell.
- › Top 2 Traeger Grill in 2017
- › From Bon Appétit - Breaking down and...
- › My First Smoked Brisket
- › The "UNCURED" Fallacy
- › Fassett's Quality Foods
- › CURING and SMOKING - The Basics
- › Hamburger, ground beef, minced beef
- › A great foldable smoker, one of a kind
- › Dr. Baker's Famous Chicken BBQ