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Prime Rib question

post #1 of 10
Thread Starter 

This is going to seem like a really dumb question but which sides goes down when I smoke this in the UDS today?

 

IMG00502-20100904-1153.jpg

 

IMG00501-20100904-1149.jpg

post #2 of 10

I cut mine off the rib. Rub it down and tie it back on the ribs then smoke it sitting on the ribs. Good luck.

Shriv

post #3 of 10

I do mine fat side up. just a little salt and pepper, maybe a little garlic

temp about 225 tops and pull it @ 135*  rest tented for bout half hour and serve.

post #4 of 10
Thread Starter 

ok thanks

post #5 of 10

I just put one of those on my UDS, ribs down.  S&P(heavy P).  I'll post tonight.  Good luck to you.  I'm sure it will turn out great.

post #6 of 10

I put the bone on the bottom I place it in just like you have it in the second pic

post #7 of 10
Thread Starter 
Quote:
Originally Posted by Pineywoods View Post

I put the bone on the bottom I place it in just like you have it in the second pic


Well That's good cause that is how it is in there right now :)  

post #8 of 10

I place it like Piney said---bones down.

Then when it's done I slice all the bones off in one piece, so people don't have to deal with the bone on their pieces.

Actually that is so I can hog the meat off the bones later for a snack !!!

 

 

Bear

post #9 of 10

Opposite of the way it's sitting in your second picture. Your's looks like it's off the bone, but regardless you want the fat cap on top so that it bastes the meat as it cooks.
 

Quote:
Originally Posted by dauntless View Post

This is going to seem like a really dumb question but which sides goes down when I smoke this in the UDS today?

 

IMG00502-20100904-1153.jpg

 

IMG00501-20100904-1149.jpg

post #10 of 10

I have always put fat cap up.  But, I've heard of putting it down to protect the meat.  I think on brisket this may work.  I've never done it but!!!

On a boneless roast, which I think is pictured?  I might have tried fat down.  There is a lot of marble in a rib roast.

Any thoughts?

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