Good afternoon all,
This is my first post out here in the actual forum. I searched and found several good threads on prime rib recipes and it's getting me excited. I too have been tasked with providing the best part of our Christmas dinner this year; the meats! I thought about it for awhile and have come up with a couple ways I would like to attack it. If you have any suggestions or lessons learned please share. I'm going to be feeding 10+ people, so a concern I have is with how much meat to purchase. In your experience, what is the "best" size to buy? I've noticed before, with brisket especially, larger isn't always better. I'm not opposed to smoking two separate ribs simultaneously. I use a Maverick dual probe monitor, so that would help. Here is my plan though, pick apart as you see fit.
Rub: thyme, rosemary, cracked black pepper, sea salt, onion powder, garlic powder.
Wood: I currently have a supply of Hickory.
1. Day prior: pat dry, score the fat, apply rub and saran wrap overnight in fridge. I like the idea of the "thick" Worcestershire coating for the "glue."
2. Day of: Remove from fridge and let meat rest to near room temp. Begin preparing smoker/oven.
3. Cooking option 1: Place in oven at 500 degrees for 5 minutes per pound. I've read this option will get you a nice crust from your rub. I would then finish the meat to 130 degrees internal in a 220 degree smoker (with no water pan) to keep said crust. What I don't like about this option is the extended period of time in a very high temperature/dry environment. I prefer low and slow to keep the moisture.
3. Cooking option 2: Start things in the smoker at 220 degrees (with the water pan), and again cook to an internal temperature of 130 degrees. On this option I would use the "reverse sear" method and quickly sear the outside on a 600-700 degree grill (hopefully charcoal). In the past I've noticed you only need ~2 minutes max on each side. This gets you that amazing crispy exterior with a perfectly medium rare 135 degree internal.
4. Slice to 3/4" steaks and enjoy.
Also, I don't know how much these "bleed" in the smoker. But I will attempt to catch all of the drippings and quickly place in the freezer to solidify the fats. After scooping the fat away, I'll keep the "au jus" for spooning on top of the finished steaks.
Open to any and all suggestion. Thanks!
This is my first post out here in the actual forum. I searched and found several good threads on prime rib recipes and it's getting me excited. I too have been tasked with providing the best part of our Christmas dinner this year; the meats! I thought about it for awhile and have come up with a couple ways I would like to attack it. If you have any suggestions or lessons learned please share. I'm going to be feeding 10+ people, so a concern I have is with how much meat to purchase. In your experience, what is the "best" size to buy? I've noticed before, with brisket especially, larger isn't always better. I'm not opposed to smoking two separate ribs simultaneously. I use a Maverick dual probe monitor, so that would help. Here is my plan though, pick apart as you see fit.
Rub: thyme, rosemary, cracked black pepper, sea salt, onion powder, garlic powder.
Wood: I currently have a supply of Hickory.
1. Day prior: pat dry, score the fat, apply rub and saran wrap overnight in fridge. I like the idea of the "thick" Worcestershire coating for the "glue."
2. Day of: Remove from fridge and let meat rest to near room temp. Begin preparing smoker/oven.
3. Cooking option 1: Place in oven at 500 degrees for 5 minutes per pound. I've read this option will get you a nice crust from your rub. I would then finish the meat to 130 degrees internal in a 220 degree smoker (with no water pan) to keep said crust. What I don't like about this option is the extended period of time in a very high temperature/dry environment. I prefer low and slow to keep the moisture.
3. Cooking option 2: Start things in the smoker at 220 degrees (with the water pan), and again cook to an internal temperature of 130 degrees. On this option I would use the "reverse sear" method and quickly sear the outside on a 600-700 degree grill (hopefully charcoal). In the past I've noticed you only need ~2 minutes max on each side. This gets you that amazing crispy exterior with a perfectly medium rare 135 degree internal.
4. Slice to 3/4" steaks and enjoy.
Also, I don't know how much these "bleed" in the smoker. But I will attempt to catch all of the drippings and quickly place in the freezer to solidify the fats. After scooping the fat away, I'll keep the "au jus" for spooning on top of the finished steaks.
Open to any and all suggestion. Thanks!
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