Jeremie

[Jeremie]

So I have been tasked with smoking a boneless prime rib for Christmas. How much difference is there with a bone in or a bone out prime rib? Cooking times mostly don’t need to screw up this cut of meat for the holidays.

 

[sawhorseray]

Time diff won't be much relevant due to it won't be done until you reach the desired IT. What are you planning to smoke it on? Welcome to SMF Jeremie, great place to be! RAY

 

[Jeremie]

Traeger Pellet Smoker

 

[sawhorseray]

I smoked a seven pound rib roast yesterday Jeremie on my Pro 100, and jumped the smoker temp around from 175º to 225º, wrapped it when the IT was 116º, and put it back after lowering the smoker temp to 130º to reach a IT of 127º. I know, this isn't helping much, I played with the temps a lot. I don't have a pellet smoker but I'd think if I'd have just gone with a straight 225º smoke I'd have reached a IT in the low 220's in about 2&1/2 hours, three hours tops. Be patient, others with more experience will chime in. RAY

 

[olecrosseyes]

Smoked Prime Rib,

I have smoked Prime Rib both on the rotisserie and in the smoker, couple a year for the last many years. Both have had raving reviews by all served as the best ever had. In my opinion, the low and slow is preferred!

Purchase the amount you want then double it!. Due to shrinkage, seconds, care packages and great leftovers for a meal during the week. I’ll smoke ½ for 4 of us and all of one for 6 to 8. I slice ¾ to 1-1/4 inch for serving.

Internal temp medium rare @ 125 not to hit 135 is where we like them. (Target is 128 degrees IT and pull it to tent and rest.) Pull them out and cover with foil for 15 min and better. Cooker temps in smoker 225 to 235.
If you think of doing a reverse sear, pull the roast @ 110 and sear 5 minutes or less @ extreme high heat of 500F or more. Watch closely for a burn, not what you want. Look for a quick caramelizing on the crust.
Time for a ½ was around 4 hours. My smoker is a propane cabinet unit (GOSM Big Block) with the wood box then the water pan above the burner.

If you use a grill with rotisserie to smoke it, 2 offset fires of wood only try to keep 275 tops. I have had a fire of 325 to 350 in past and it gets done too fast, but still with good results, but better w/ lower temps.
Water/drip pan under meat.
Time for a 1/2 on the grill is about 1 ½ to 2 ½ hours, varies.

With either I use a combo of hickory and fruit wood that is usually cherry or apple

I do a little to a lot trimming of the fat, depending on the concentration in one area. Grind sea salt and spread liberally 3 or 4 hours before the smoke. Use sea (or kosher) salt as much as 1 to 24 hours of cooking time for roasts but the steak cuts no more than 4 hours ahead of the cook. No table salt on meat cuts as it works in the adverse for seasoning. If you like, plastic wrap tight the night before. Pull from fridge an hour earlier before smoke. Use a rub of CBP (course black pepper) and add rosemary, garlic powder, onion powder, paprika, cayenne and thyme or oregano.
Digital thermo’s with an outside reader are great! There are many brands to choose from for $20 to $80 +/-. You don’t need to spend the big bucks unless you want cordless, I have no experience w/ cordless. I now own 5, 2 are dual probe corded w/ remotes. Maverick, 732 &733 and Thermoworks mk4 plus 2 "Dots" and a single probe that I don't remember the brand. Recently just purchased the Thermoworks Signals

Hopes this helps and you can make sense out of my mumbling, I may have left something out, not sure.
Denny O.

 

[SmokinAl]

Sounds like a perfect step by step for a good PR roast!
Al

 

[olecrosseyes]

Thanks for the thumbs up Jeremie!

 

[JC in GB]

As others have pointed out, time is never a good method for judging meat doneness.

If you don't have one, get a digital instant read thermometer at the very least. If you have a few extra $$, get a blue tooth thermal probe.

Also, if you don't want to do the entire cook on the smoker, you can run low and slow for a couple hours then finish in the oven.

Good luck.

JC