Christmas Eve Prime Rib -With Q-View - but Didn't Work Out as Planned

Discussion in 'Beef' started by hbark, Dec 25, 2011.

  1. hbark

    hbark Fire Starter

    OK so it's my first time smoking prime rib.  Read a lot about it on this forum and elsewhere first like I usually do.

    About 4.3 lbs. standing rib roast (on sale for $5.99/lb). 

    [​IMG]

    Seasoned sparingly with kosher salt, thyme leaves, CBP, garlic & onion power, after brushing with EVOO

    [​IMG]

    Wrapped it up, put in fridge for the night.

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    So yesterday I take it out of the fridge 1 full hour before putting on the smoker.  I didn't measure its temp then, but figured that's enough to get it up close to room temperature.  I think I was wrong....

    Here it is about to go in the smoker -- I have a GOSM, used mostly pecan with a bit of cherry too, as usually fired it up for about 45 minutes at full blast to get the smoke going, then turned it down:

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    Here's the smoker set up.  I was able to keep it right around 225 the whole time.  Used a Maverick ET-732 as usual.  I expected it to take 2 1/4 - 2 1/2 hours or so, based on its weight and what I've read about estimated time.  I know, I know, it's done when it's done, but I had to tell my wife some estimated done time so she could plan the rest of the stuff.

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    The problem was after 2 1/2 hours the internal meat temp was only about 105 (my goal was to get it to 125).  The natives were getting restless...   I confirmed that meat temp with another thermometer, too.  Not knowing what the heck to do, I decided to bring it inside, cranked our oven up to 375, and let it finish in there until it got to 125.  At this point I can't remember how long that took -- another 1/2 hour, maybe a bit longer.  Then took it out, covered with foil for 20 minutes.  After that the temp was 133 which sounded about right on.

    Check out the money shot below.  Now, I know it looks really really really red, but trust me it wasn't that red, must have been the light, look at the sliced piece compared to the other. There were only 4 of us for Christmas eve dinner, other than the long wait, everyone loved it.  Tender and juicy, and a nice smokey flavor on the edges and obviously on the end cuts.

    Any thoughts on why it took so long, or did I underestimate it?  I bought another one for New Year's eve, 7+ lbs, while it was on sale.  I was thinking of smoking it at 275 instead of 225??  Or maybe I should have taken it out of the refrigerator a lot longer than 1 hour before smoking it?  I'd appreciate your thoughts on this one.  Thanks.

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  2. sprky

    sprky Master of the Pit OTBS Member

    [​IMG][​IMG]I cant get prime rib for any where near that price.[​IMG]When I checked on Monday it was over $10 per
     
  3. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    i think you underestimated the time . 1 hr out of the fridge w/ a 39 degree piece of meat that thick ,it probably only rose to 45 - 49 degrees.

     It's much easier to hold a piece of meat or reheat it than to fight hungry restless guest.
     
  4. smokininidaho

    smokininidaho Smoke Blower

    Looks like it came out just fine. You should have left it on a bit longer, figure 3 to 3.5 hours at 225-250 degrees for that size roast to get it to medium rare /medium, trust your thermo next time as it sounds like you were on the right track but just pulled the roast a tad early. I'm going to do one in a few days, have it dry aging now. BTW my local market has these on sale for $4.85 a pound choice standing rib roast until Wednesday, may have to pick up another one at this price.
     
    Last edited: Dec 25, 2011
  5. venture

    venture Smoking Guru OTBS Member

    The first pics looked great.

    The finished pic looked like your lighting and camera did not do justice to the great meat you produced! ( I have problems with my antique digicam that I paid a fortune for.  LOL)

    Bout all I can say is it that it is done when it is done.  The learning curve we all go through.

    I would eat at your house any day, looks like you are doing great!

    Good luck and good smoking.
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That's how you get better each time, take notes & keep a smoker journal that you can look back at & make changes the next time. I'm sure your time estimate will be right on next time.
     
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Your meat looks delicious and I'm it will be better next time.
     
  8. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Al is right ! Keep a smoker journal or time temps and so forth. There are too many variables to remember it all in your head, heck I can't even remember from yesterday...

    Also take your meat out earlier to get the chill off of it before placing it in the smoker., That alone will make a huge dirrerence in the time to cook as well as the flavor .

    Looks like you got it down pretty good on this roast. Nice job ![​IMG]
     
  9. rbranstner

    rbranstner Smoking Guru OTBS Member

    Both of my roasts were 5 lbs and they took around 5 hours to get them to 136 and 142. I ran my smoker around 250-285 degrees.  My best advice is to give yourself plenty of extra time in the future and foil it and put it into the cooler to keep it warm until you are ready to eat.
     
  10. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    I agree with above, I have learned when having to have a timed finish I over estimate the cooking time and use the foil and cool to hold it
     
  11. Part of your problem was the amount of time you took it out of the fridge. I took mine out about 2 to 3 hours before i started to cook it and mine was same weight as yours.
     
  12. I love my prime rib fat seared on the outside and the meat medium toward rare on the inside.  Consequently, I tend to pull at 120 degrees, let rest 30 minutes, and then eyeball how thick to cut the steaks that I'll finish up on the grill.

    Two advantages to this. 
    • First, you can smoke the roast early and have the steaks individually wrapped and ready for the grill when all your guests arrive. 
       
    • Second, you can finish them to order . . . rare, medium, well.   In my mind, the crunchier the fat the better the treat.
     
  13. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    I like the way you think on this one ! I would have never thought about slicing and then searing...what a wonderful idea.!
     

     
  14. I have to agree with Red Clay on this one. I have several Philistines in my life who like their beef at shoe leather doneness (anything past Medium Rare) I have done just this and it worked out very well. The other advantage, is getting a lot more crustiness even on rarer pieces of the roast, which is for me, nothing but a good thing. I have even smoked the day before, and refrigerated the roast and cut it the next day while chilled. much easier handling, and if its pulled at 120 IT, it's practically raw and chars up really nicely.

    One trick I've learned but have not read about here is using my smoked out chunks of wood for grilling:

    I have a 2 door master Forge that I changed out the original smoker box for a 6" deep stainless restaurant half pan. I am able to put good sized chunks in there that smoke along for 2-3 hours. What i noticed is that once the smoke stops,, I have lump charcoal still burning but not smoking in the tray. I put these chunks into my Weber Kettle with all the vents closed and snuff them out. later on, I can light them up like regular lump charcoal and the fruit and nut wood I use burns like a champ in my Weber. Great flavor and a lot of heat!
     
  15. BTW, we must be living right in Phoenix, as the local grocery stores were having a Beef War over the Holidays...$3.75 a pound for Rib Roasts!
     
  16. venture

    venture Smoking Guru OTBS Member

    For me, I would pull at before 120.  I guess I might be a vampire?

    But there are other people in the house.[​IMG]

    Good luck and good smoking.
     
  17. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks good!..Crazy stuff happen!...My Roast climbed an additional 20* as it rested on the counter! I planned on the typical 10* carryover so it was way more done than I like...JJ
     

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