First Prime Rib Advice

[adam15]

Hi everyone,
It’s been a while since posting since my second child had his first birthday today. I picked up a prime rib to smoke for my first time on sale at Publix a few days ago for $5.49/lb at about 7lbs. I am going to score it and use a mix of some of the advice I’ve read on this site. My question is there are a few hard spots of fat on this and wasn’t sure if I should cut some of it off before scoring, rubbing, and then firing up tomorrow?

The few hard spots are in the right corner of the first pic and a little bit on the top. I’ll post pics as I get going tomorrow but any advice on my first shot at this would be appreciated. Thanks!

Adam

 

[SmokinEdge]

I would leave that baby as is. Fat is king on PR. Enjoy.

 

[whistlepig]

Fat is flavor. I don't cut the fat out of any meat until I am ready to eat it. If concerned cook fat side down.

Just throw the meat in the smoker, fat and all, and cook it. It is that simple. There are lot more things that contribute to a good piece of smoked meat other than a few small peices of untrimmed hard fat.

 

[adam15]

Thanks for the advice. I figured to just leave it but wanted a second opinion. Here it is scored, rubbed and waiting for tomorrow...

Got the rub pre-purchased and liked it on my first and only brisket so figured I’d use it here. More updates to come!

 

[tropics]

Score it a little more so the rub can get in deeper JMHO
Richie

 

[Millberry]

Fat is flavor. I don't cut the fat out of any meat until I am ready to eat it. If concerned cook fat side down.

I got to remember that.

 

[adam15]

About 2 hours in. Added some fresh garlic to the prime rib and put over French onion soup and some fresh onion

 

[RagtopLS1]

I've got a little bit of a different take on rib roasts it seems. I usually get the whole primal cut from Costco in their Kirkland "Prime" grade to cut whatever roasts or steaks I want from it. When doing a roast I get aggressive in trimming the outside fat. I want as much meat showing as possible to develop as much crust as I can on the outside of the roast.

A rib roast has so much internal fat that the fat cap on the outsides is not needed at all IMO.

 

[adam15]

Thanks for all the help! It turned out pretty good in my opinion! I used apple chunks and a little oak I had left on my WSM 18.5”. Got good reviews but I always think I can do better. Forgot a plated shot but had homemade mashed potatoes, au juis, rolls and Mac and cheese. I’ll have to try this again when I can find them on sale. Here are a few not so good pics (sorry for bad lighting)...

 

[adam15]

If anyone has a good beef rub they would like to share I’m all ears...this was good but not great

 

[MJB05615]

Looks good from here Adam. Nice Crust too! Perfectly cooked and juicy. I use Jeff's Texas Rub on Rib Roast. That was a great sale the last few weeks from Publix, we enjoyed a few ourselves. Happy New Year!