Buffalo Prime Rib

[jimkings]

I am new to this site. I have smoked alot of things in my green mountain grill but I have something new I dont know how to smoke. A friend of mine gave me a Buffalo prime rib to smoke and I have no clue how to do this. I need to know how long and what temp the meat should be when done. I am also going to use jeffs rub.  I plan on cooking at 225 temp. Any help would be nice thanks Jim

 

[dirtsailor2003]

Cook just like a standard beef prime rib. You will want to cook it to an IT for the preferred fineness you are looking for. 125-130 for rare, 135-140 medium rare, etc. if I was my roast id take it to 130, take it off the smoker wrap in foil and rest 30-45 minutes prior to slicing.

I'd keep the rub simple, salt, pepper l, garlic. I'd use 50/50 cherry and pecan for wood.

A batch of Chef JJ's Smokey Au Jus would be excellent.

 

[Bearcarver]

 
I am new to this site. I have smoked alot of things in my green mountain grill but I have something new I dont know how to smoke. A friend of mine gave me a Buffalo prime rib to smoke and I have no clue how to do this. I need to know how long and what temp the meat should be when done. I am also going to use jeffs rub.  I plan on cooking at 225 temp. Any help would be nice thanks Jim

Like Case said "Just like a Beef Prime Rib":

Take your pick:

Without a Pan:

Smoked Prime Rib (My Best Ever)     

In a Pan for Easy Clean-up:

Smoked Prime Rib (Panned #3)   

Bear

 

[b-one]

Don't forget to post pics! I would love to try a buffalo prime rib!

 

[twoalpha]

Sounds interesting. 

 

[bellevue]

Bison prime rib has no where the fat marbling as beef. It is very easy to dry a cut of Bison meat out. Very low and slow with moisture or you will have a dry roast.

Refer to: http://www.bisonbasics.com/recipes/roasts/primeribroast.html for some information.

 

[hoity toit]

pull it at 130-135 do what all the above posters said,,,, PICS PLEASE

 

[jimkings]

image.jpeg

• jimkings
• Nov 7, 2015

here she is about to go into the smoker

 

[okie362]

NOW I know what I want for Christmas.  Someone have Santa's address?

 

[mr t 59874]

Very good information from Belleview.  Bison must be cooked low and slow (200°) in order to appreciate the full flavor it offers.  We occasionally treat ourselves to a Buff PR, trust me, we learned the hard way.

T

 

[jimkings]

image.jpeg

• jimkings
• Nov 7, 2015

now to let it rest before finding out if it's any good

 

[b-one]

There should be sliced shots by now!:biggrin:

 

[hoity toit]

We wait for pics of the money shot.....

 

[zach5483]

I am so tired that when I read the title to this thread I thought you were coating a prime rib with hot sauce, like buffalo wings, which sounds gross.  I need to go to bed guys.

 

[jimkings]

image.jpeg

• jimkings
• Nov 8, 2015

sorry I forgot to post sliced pics Dam that was some good buffalo prime rib the wife and kids loved it ask for it on Christmas. So I guess I will be doing this again next month.

 

[Bearcarver]

Yup---That Looks Mighty Tasty Jim!!

-----------------

Looks like you made it just about like I do my Smoked Beef Prime Ribs, so I know how much you're enjoying that !!

Thanks for the Views!!

Bear

 

[redheelerdog]

That looks amazing, I love the extra lean meat. 

 

[driedstick]

Dang it man that looks good - Great Job 

A full smoker is a happy smoker 

DS
 

 

[one eyed jack]

Great looking plate of slices Jim.  If your getting requests for a repeat performance;  Your doing something right.

Point's.