First time smoked rib roast

[Rawhide99]

We have a bone in rib roast in the freezer that my wife wants me to smoke for guests on New Year's day (serving 4 total). Im not a pro, but not new to smoking meat. However, this will be my first time preparing a rib roast.

My plan is keep it basic: W sauce binder and SPG and slow cook at 225°. Maybe baste with W sauce or butter along the way. My current smoker is the Hasty Bake Roughneck that im very pleased with. I can supplement the lump charcoal with oak, apple, or cherry chunks. Or pick up something else like hickory, pecan, etc.

My primary question is about the finish. Should I cook to desired temperature and serve as Prime Rib or slice steaks and sear to each person's preferred finish? My preference is the latter, but when I'm cooking for just me and my wife I don't worry too much if it's not perfect. Feeding friends I would like it to be exceptional.

Any advice for a first time rib roast cook is appreciated.

 

[TimboBBQ!]

We have a bone in rib roast in the freezer that my wife wants me to smoke for guests on New Year's day (serving 4 total). Im not a pro, but not new to smoking meat. However, this will be my first time preparing a rib roast.

My plan is keep it basic: W sauce binder and SPG and slow cook at 225°. Maybe baste with W sauce or butter along the way. My current smoker is the Hasty Bake Roughneck that im very pleased with. I can supplement the lump charcoal with oak, apple, or cherry chunks. Or pick up something else like hickory, pecan, etc.

My primary question is about the finish. Should I cook to desired temperature and serve as Prime Rib or slice steaks and sear to each person's preferred finish? My preference is the latter, but when I'm cooking for just me and my wife I don't worry too much if it's not perfect. Feeding friends I would like it to be exceptional.

Any advice for a first time rib roast cook is appreciated.

If you want exceptional I would go with your comfort zone and do what you know

 

[SmokinEdge]

Personally I leave it as prime rib. I cook low slow to about 5* less than desired final IT, then pull it and loose foil it to rest and let temp stabilize but start down. While that’s happening (30-40 min) I crank up the heat, 450-500* then put the roast back on (uncovered) for maybe 10-15min to sear. We go 120-125* to pull off then finish as described. It gives a nice med-rare finish 130ish IT) which makes most folks happy enough.

 

[schlotz]

Cooking for others does bring into focus possible preferences to be aware of. However, there is a trick to solve the Prime Rib doneness concern. If someone in the group does not like red or pink meat, take their cut and quickly dip it in au jus. The red/pink will be gone. If you're not making Au Jus here is a quick alternative to making it:

Dissolve some Better than Bouillon (Beef) in 1.5 cups of water, add 1-2 tsp of Kitchen bouquet, 1/2-1 tbs of butter, 1/2 tsp Worcestershire. A grind of pepper to taste. Simmer for a couple of minutes.

civilsmoker posted a really good version believe this was it. It's placed in the smoker along side the prime rib so it can pick up the smoke:
1/2 cup red wine
3 cups beef stock
3 tablespoons Worcestershire
6 tablespoons soy sauce start with only 3 tbs
1 tablespoon better than bouillon beef
1 tablespoon better then bouillon veg

 

[TimboBBQ!]

Cooking for others does bring into focus possible preferences to be aware of. However, there is a trick to solve the Prime Rib doneness concern. If someone in the group does not like red or pink meat, take their cut and quickly dip it in au jus. The red/pink will be gone. If you're not making Au Jus here is a quick alternative to making it:

Dissolve some Better than Bouillon (Beef) in 1.5 cups of water, add 1-2 tsp of Kitchen bouquet, 1/2-1 tbs of butter, 1/2 tsp Worcestershire. A grind of pepper to taste. Simmer for a couple of minutes.

civilsmoker posted a really good version believe this was it. It's placed in the smoker along side the prime rib so it can pick up the smoke:
1/2 cup red wine
3 cups beef stock
3 tablespoons Worcestershire
6 tablespoons soy sauce start with only 3 tbs
1 tablespoon better than bouillon beef
1 tablespoon better then bouillon veg

Man that’s an awesome idea! Thanks for sharing!

 

[schlotz]

Personally, I prefer civilsmoker 's version but beware of who is getting the dipped cut. They should like wine.

 

[JckDanls 07]

I (we) prefer it sliced into steaks AFTER smoking or sous vide the whole roast... We like the sear on both sides of the steak instead of just the outside of the roast... We (she) prefers 135-140 ...

 

[Rawhide99]

I (we) prefer it sliced into steaks AFTER smoking or sous vide the whole roast... We like the sear on both sides of the steak instead of just the outside of the roast... We (she) prefers 135-140 ...

I think we will prefer this as well. Prime Rib is rarely my first choice for steak, but I had PR served exactly that way in a restaurant many years ago and it was outstanding.

Do you sear on cast iron or a grill? I was considering searing on the Weber Kettle. But it would make more sense to just remove the deflector from the fire box in the roughneck.