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Just some thoughts & questions from a newbee


Joined Dec 29, 2010
Hello folks I bought a Masterbuilt 40" glass fornt electric smoker & I am very happy with it I know alot of you don't like the electric smokers but man that rascal did some awsome chickens & about 10 pounds of Boudin with the hickory wood chunks the unit has all the bells & whistles temp probe, timer, temp setting I think Y'all call it a set it & forget unit I really like it keeps the tempature rel constent What I would like to know is do any of y'all smoke prime rib on your smokers & if so how lond do you leave the rib in for & do y'all have a reciptes Thanks David


Meat Mopper
Joined Jul 7, 2010
Nice smoker...I have the same one and I love it. Its a different smoke then the charcoal smoker that I have but the consist ant temps and the ability to bump temps with a push of the button is AWESOME! 

There are a TON of posts about Prime Rib smokes that people have done on here...especially around Christmas time. Search Prime Rib in the the search field and you fill find a lot of information about cooking temps and recipes. 

Welcome to the forum and post some Qview when your smoke is finished. 


SMF Hall of Fame Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009
Ditto what papa said. Also you want to smoke by temp not time, and with prime rib if you like it rare or med. rare you need to be aware of the 40-140 rule. I like to smoke mine to 135  which could take over 4 hours, so you can't put a probe in the meat until it's been smoking for 2-3 hours. 


Epic Pitmaster
OTBS Member
SMF Premier Member
Joined Mar 12, 2009

Well David I don't have your smoker but I have smoked quite a few Prime rib in the past. I always just rub it with some salt, pepper, and garlic and then let it sit overnight in the refrig. Then into the smoker till it hits about 135°ish of me (we like it med rare) or longer if you want to. 140°ish for med and then 145°ish for well. Now the 4 hour rule would not really come into effect here for it's only taking about the top 1" to 1 1/2" of the meat not the center temp. So you take your rib to whatever temp that you want and then let it rest.!!! All meats need to rest and that's when you get to take some good Q-view for us out here. Now if you would please stop into Roll call and introduce yourself and your equipment too.

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