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Help with prime rib
- Thread starter dcecil
- Start date
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Following!
I have been avoiding buying one of those gorgeous slabs because I didn’t have a good technique to attack it with.
My note pad is out also.
Pat
I have been avoiding buying one of those gorgeous slabs because I didn’t have a good technique to attack it with.
My note pad is out also.
Pat
This is on my short list, so I’ll be following.
I cook by IT but here is a post I did at 250F
https://www.smokingmeatforums.com/threads/prime-rib-its-whats-for-dinner.257171/#post_1653872
It may give you an idea of how long to cook,you could cut that into smaller pieces
Good Luck
Richie
https://www.smokingmeatforums.com/threads/prime-rib-its-whats-for-dinner.257171/#post_1653872
It may give you an idea of how long to cook,you could cut that into smaller pieces
Good Luck
Richie
That is a little out of my league yet, but I'll be following. Good luck!
Thanks Gator, It will be going on the smoker in the morning. Just trying to see how early that will need to be
- Sep 15, 2012
- 19,783
- 17,809
Richie is a good one to follow - he know his way around a smoker. Bear also has a good step-by-step, only he cooks his at 225*. Either way you won't be disappointed.
https://www.smokingmeatforums.com/threads/bear’s-smoked-prime-rib-easter—cherry-smoke.274162/
Chris
https://www.smokingmeatforums.com/threads/bear’s-smoked-prime-rib-easter—cherry-smoke.274162/
Chris
I've never done one, but Bear and Richie know there way around PR! Best of luck!
Mike
Mike
jbellard
Smoking Fanatic
Cooked to an IT of 135 and it carries over to 140. Came out perfectly.
Cook it to an IT and you can’t go wrong.
Not sure on time it took. But that kinda depends on your cook temp and how big the rib roast is. If I had to guess I’d say close to 5-6 hrs
That looks great, hopefully I can get close to that. Thanks for the info. This is going to be my wife and mother in laws Mother’s Day dinner. I don’t wanna screw it up lol
- Sep 15, 2012
- 19,783
- 17,809
That’s exactly why I’m on here asking so many questions lol
jbellard
Smoking Fanatic
Just cook it to whatever temp corresponds with the IT and know that it will carry over 3-5 degrees once you let it rest a bit and you’ll be the hero instead of the zero!
Thanks J
phatbac
Master of the Pit
I'm thinking 5-6 hours also. what i do with a bone in is remove the bone ( try to make the roast as round as possible in that case) or remove most of the way, oil and season it all the way around and then tie the bones back around the meat to give the bone-in flavor. i season with a heavy spog and olive oil or a very similar rub to spog (like instead of salt using Worcestershire sauce or something in which you wouldn't need the oil). just remember a big piece of met like that will take a ton of seasoning and will take a good 8-12 hours to absorb.(over night in the firdge works fine)
as for the cook i would have a remote probe like a maverick or something similar in it the whole time. the IT can get away from you in a hurry if you don't stay on top of it. its not like a brisket where a few IT doesn't matter much. give yourself time for resting a piece that big i would suggest at least an hour maybe two. count on 8-10 degrees carry over in IT when you cook so if you want to end at 135 degrees pull at 125 wrap and let rest. if you can put a pan under the roast and make a smokey jus, i recommend Chef Jimmy j's smokey jus, i omit the wine in the recipe and it comes out fantastic but you can add to your taste if you desire.
Chef Jimmy's Au Jus
1- Lg Onion,
4-5 Carrots,
3-4 Ribs Celery
3-4 Peeled Cloves of Garlic
Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,
THEN add 4-6 Cups Beef Broth,
2 Tbs Tomato Paste,
1/2 tsp Dry Thyme (4-5 sprigs Fresh)
1-2 ea Bay leaf
Finish the Smoking process to the IT you want.
While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.
The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.
smokey jus
prepping the raost with lots of seasoning...
smoking on the smoker with a probe...
wall to wall pink...
Lots of times i smoke the roast to med rare and slice after a rest and sear the edges off to the doneness the person prefers. for my father in law i have to put under the broiler until its about burnt and serve with A1 sauce...heathen...
Hope this helps...if there anything i can do to help PM me...
Happy Smoking,
phatbac (Aaron)
as for the cook i would have a remote probe like a maverick or something similar in it the whole time. the IT can get away from you in a hurry if you don't stay on top of it. its not like a brisket where a few IT doesn't matter much. give yourself time for resting a piece that big i would suggest at least an hour maybe two. count on 8-10 degrees carry over in IT when you cook so if you want to end at 135 degrees pull at 125 wrap and let rest. if you can put a pan under the roast and make a smokey jus, i recommend Chef Jimmy j's smokey jus, i omit the wine in the recipe and it comes out fantastic but you can add to your taste if you desire.
Chef Jimmy's Au Jus
1- Lg Onion,
4-5 Carrots,
3-4 Ribs Celery
3-4 Peeled Cloves of Garlic
Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,
THEN add 4-6 Cups Beef Broth,
2 Tbs Tomato Paste,
1/2 tsp Dry Thyme (4-5 sprigs Fresh)
1-2 ea Bay leaf
Finish the Smoking process to the IT you want.
While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.
The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.
smokey jus
prepping the raost with lots of seasoning...
Lots of times i smoke the roast to med rare and slice after a rest and sear the edges off to the doneness the person prefers. for my father in law i have to put under the broiler until its about burnt and serve with A1 sauce...heathen...
Hope this helps...if there anything i can do to help PM me...
Happy Smoking,
phatbac (Aaron)
Aaron, this post helped me out on many levels. Thanks for taking the time to get me this infoI'm thinking 5-6 hours also. what i do with a bone in is remove the bone ( try to make the roast as round as possible in that case) or remove most of the way, oil and season it all the way around and then tie the bones back around the meat to give the bone-in flavor. i season with a heavy spog and olive oil or a very similar rub to spog (like instead of salt using Worcestershire sauce or something in which you wouldn't need the oil). just remember a big piece of met like that will take a ton of seasoning and will take a good 8-12 hours to absorb.(over night in the firdge works fine)
as for the cook i would have a remote probe like a maverick or something similar in it the whole time. the IT can get away from you in a hurry if you don't stay on top of it. its not like a brisket where a few IT doesn't matter much. give yourself time for resting a piece that big i would suggest at least an hour maybe two. count on 8-10 degrees carry over in IT when you cook so if you want to end at 135 degrees pull at 125 wrap and let rest. if you can put a pan under the roast and make a smokey jus, i recommend Chef Jimmy j's smokey jus, i omit the wine in the recipe and it comes out fantastic but you can add to your taste if you desire.
Chef Jimmy's Au Jus
1- Lg Onion,
4-5 Carrots,
3-4 Ribs Celery
3-4 Peeled Cloves of Garlic
Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,
THEN add 4-6 Cups Beef Broth,
2 Tbs Tomato Paste,
1/2 tsp Dry Thyme (4-5 sprigs Fresh)
1-2 ea Bay leaf
Finish the Smoking process to the IT you want.
While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.
The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.
smokey jus
prepping the raost with lots of seasoning...
smoking on the smoker with a probe...
wall to wall pink...
Lots of times i smoke the roast to med rare and slice after a rest and sear the edges off to the doneness the person prefers. for my father in law i have to put under the broiler until its about burnt and serve with A1 sauce...heathen...
Hope this helps...if there anything i can do to help PM me...
Happy Smoking,
phatbac (Aaron)
Doug,
Below is a whole bunch of my Prime Ribs I've done over the years.
You will notice they are all about 5 lbs, give or take a pound, because that size works out best for us.
You may also notice that they all take about the same time to finish, to Temp.
I've tried between 135° and 144° Internal Temp finish temps, and we prefer about 142°-143°.
I use 220° smoking Temp now because it's low enough to make sure the whole thing can end up the same Pink color from Bark to Bark, without having it Pink in the middle & Medium Gray around the outside up to 1" in. This Gray around the outer portion is from using too high a Smoking Temp. Apparently some people like this, until they follow my method. Then they are hooked forever.
NOTE: Your 11 pound will only take about 1/2 hr to 1 hour longer than my 5 pounders, because with a Prime Rib it's the Thickness that matters. A 5 pounder can be the same thickness as an 11 pounder. The only difference is the length, and the length doesn't mean anything. The only reason it will take a little longer is because of the bigger mass of meat carrying a lot of "Cold" for the first hour or so in your smoker.
So use any of the below examples. They are all similar, but the newer ones may be easier to follow, because I got better at writing them up over the years.
Enjoy,
Bear
Prime Rib Calendar (14 Smoked Prime Ribs)
Smoked Prime Rib (Double Birthday Dinner 2017)
Smoked Prime Rib (47th Anniversary Dinner)
Smoked Prime Rib (49th Anniversary Dinner)
Smoked Prime Rib (First of 2017)
Smoked Prime Rib (Apple Smoke)
Smoked Prime Rib (New Best Ever)
Smoked Prime Rib (Another One)
Smoked Prime Rib (Great Stuff)
Smoked Prime Rib
Smoked PRIME RIB (Multiple Woods)
Smoked Prime Rib (Panned)
Smoked Prime Rib (Panned #3)
Smoked Prime Rib (Easter 2018)
Below is a whole bunch of my Prime Ribs I've done over the years.
You will notice they are all about 5 lbs, give or take a pound, because that size works out best for us.
You may also notice that they all take about the same time to finish, to Temp.
I've tried between 135° and 144° Internal Temp finish temps, and we prefer about 142°-143°.
I use 220° smoking Temp now because it's low enough to make sure the whole thing can end up the same Pink color from Bark to Bark, without having it Pink in the middle & Medium Gray around the outside up to 1" in. This Gray around the outer portion is from using too high a Smoking Temp. Apparently some people like this, until they follow my method. Then they are hooked forever.
NOTE: Your 11 pound will only take about 1/2 hr to 1 hour longer than my 5 pounders, because with a Prime Rib it's the Thickness that matters. A 5 pounder can be the same thickness as an 11 pounder. The only difference is the length, and the length doesn't mean anything. The only reason it will take a little longer is because of the bigger mass of meat carrying a lot of "Cold" for the first hour or so in your smoker.
So use any of the below examples. They are all similar, but the newer ones may be easier to follow, because I got better at writing them up over the years.
Enjoy,
Bear
Prime Rib Calendar (14 Smoked Prime Ribs)
Smoked Prime Rib (Double Birthday Dinner 2017)
Smoked Prime Rib (47th Anniversary Dinner)
Smoked Prime Rib (49th Anniversary Dinner)
Smoked Prime Rib (First of 2017)
Smoked Prime Rib (Apple Smoke)
Smoked Prime Rib (New Best Ever)
Smoked Prime Rib (Another One)
Smoked Prime Rib (Great Stuff)
Smoked Prime Rib
Smoked PRIME RIB (Multiple Woods)
Smoked Prime Rib (Panned)
Smoked Prime Rib (Panned #3)
Smoked Prime Rib (Easter 2018)
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