Christmas rib roast: smoke or no smoke?

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fxsales1959

Master of the Pit
Original poster
SMF Premier Member
Dec 17, 2019
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Ft Lauderdale.
I have a real nice Napoleon gasser with a rear infrared burner. and a commercial duty rotisserie. In the past I would stab a rib roast with a bit of rub on it an spin it to about 130-ish. I think one year I might have stuck a smoke tube in there, bu never really notice a huge differnc
So my question is: Been thinking (dangerous) since i got the pooper now about sticking the roast in there low and slow, like 200-ish and taking it up to about 110, then stabbing it to spin for a crust reaching 130-ish.
I've had many many prime rib "specials" over my life, as well as those I've cooked and never noticed "smoke", just juicy tender marbled beef.
Is there any perceived benefit , in y'alls opinion, to making this a two step process?
or if it ain't broke don't fix it. I can monitor temp with my Inkbirdbbq Inkbirdbbq stabby thermometer, and put a cake pan under it to catch the drippings to add to au jus.
TIA
John
 
Not sure I would make it a two step process though (...pass on the spinner?)

I am a BIG fan of smoked...So much so, I cut the rib-roast into single bone sections for smoking and when through, splitting that slab so the bottom is smoked-flavor and the top is gorgeously medium rare.
 
Thanks all,
I'm just going to spin it. not sure I can get the crust I want on the smoker, plus not sure on a smoky Christmas dinner.
thanks for the input
might shop for some ribeye steaks after the holidays.
 
I like a gentle smoke with low-n-slo pit temps on my prime rib roasts, but even the charcoal itself provides plenty of flavor. As far as crust, I usually get a good enough crust from the smoker, that I don't need an end sear. For example, here is one I hung in my drum, and no end sear was needed.
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Good beef and seasonings do not require burnt spices to be great. Maybe try it sometime when it's not a big holiday. Always smoke mine.
 
Good either way, I prefer traditional over smoked, but I ain't turning my nose up at either one.
Good beef and seasonings do not require burnt spices to be great. Maybe try it sometime when it's not a big holiday. Always smoke mine.
I tend to agree with this. If I'm smoking beef, I generally only run salt and pepper. Call me crazy but I don't even care for the O&G in SPOG (for beef)
 
I like a gentle smoke with low-n-slo pit temps on my prime rib roasts, but even the charcoal itself provides plenty of flavor. As far as crust, I usually get a good enough crust from the smoker, that I don't need an end sear. For example, here is one I hung in my drum, and no end sear was needed.
View attachment 709526
View attachment 709527
View attachment 709528
I'm thinking I'll give it shot. My BIg concern is a huge hunk of meat@150 degrees. I'd rather it be rare as there's going to be pot of au jus if it's too rare for somebody.. <-------her
Shhhhh ........ :emoji_laughing: :emoji_laughing: :emoji_laughing:
 
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got the pooper now about sticking the roast in there low and slow, like 200-ish
Won't get the crust you're looking for , but you might be surprised by the results you get from the pellet grill . I run mine around 225 and go to an IT of 130 .
I like it both ways , but that kiss of smoke on rib roast or steaks is pretty good .

I like your way with the gas spinner too .
 
Heheheee. I was.

I'm around 15 years into cooking on drums and totally love the 'open pit' set-up and flavor. Hanging various meats is an option you can't do on other cookers.


And cool smoking too
I sure do miss my drum. In a failed negotiation tactic with my marital business partner, I had to give up the UDS when I bought the Recteq BFG. I'll probably never go back to charcoal...but the flavor can't be reproduced with pellet (in my opinion, that is).
 
I’m a straight 235 start to finish on the pellet pooper……
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Simple effective and works every time……a while back I cooked several roasts at different temps 225, 235, 245, 255, 265, 275. Also use to do the 200-220 then sear…..the sweet spot was the straight 235 for crust and edge to edge doneness….
 
I have a real nice Napoleon gasser with a rear infrared burner. and a commercial duty rotisserie. In the past I would stab a rib roast with a bit of rub on it an spin it to about 130-ish. I think one year I might have stuck a smoke tube in there, bu never really notice a huge differnc
So my question is: Been thinking (dangerous) since i got the pooper now about sticking the roast in there low and slow, like 200-ish and taking it up to about 110, then stabbing it to spin for a crust reaching 130-ish.
I've had many many prime rib "specials" over my life, as well as those I've cooked and never noticed "smoke", just juicy tender marbled beef.
Is there any perceived benefit , in y'alls opinion, to making this a two step process?
or if it ain't broke don't fix it. I can monitor temp with my Inkbirdbbq Inkbirdbbq stabby thermometer wolfcut men, and put a cake pan under it to catch the drippings to add to au jus.
TIA
John
I'm smoking a ribeye Roast for Christmas (found one on sale). Anyway, how long per pound? Do I take the "brisket" approach and go an hour or so per pound? I think it's 10 pounds or so. Also what chamber temperature and to what temperature should I cook it? Also, Texas Crutch? if so, at what temp? I think I know what sort of rub/seasoning I want to put on it, but wanted to ask the above.
 
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