Prime Rib...it's time.

[MileHighSmokerGirl]

I'm planning on smoking this bad boy on Sunday.

6.86 lb Prime Rib.

I'm looking for suggestions for a tasty rub.

Also any pointers on how to smoke this, how long, what pit temp and what internal temp.

I'll be using hickory wood and my Weber 18.5" WSM.

This is my first time smoking prime rib.

 

[normanaj]

I personally like it between rare/med-rare so for me I'll bring it to just shy of 120 and let the rest time carry it over.

Pit temp is flexible imo.I have a 14.5" WSM and if I can keep it between 230-250 I'm good.On the MES with Auber I just set at 235 and have at it.

For rubs I really like Kinder's Mesquite Salt&Pepper.So realistically you could just hit with salt and pepper and let the meat do it's thing.

 

[Boris1]

I personally like a sear on it before I hit it with smoke… temp of smoker is really
Dependent on how smoky you want it…
lower temp (sub 200) =takes longer to get to the 130F internal
higher temp (above 200) = faster and a little
Less smoky … all personal preference…. Season it as you would any steak on the grill and go nice and heavy

 

[mike243]

SuckleBusters 1836, 200-250 a sear stops some of the smoke infusion imo, the higher temp you run the higher the carry over and also lower temp lower carry over, The great thing about folks/wife is when I slice hers I can throw it on the grill and take the red/pink out of it without making it all well done, looks to be some fine eating going to take place soon

 

[civilsmoker]

https://www.smokingmeatforums.com/threads/prime-rib-sunday.320029/

https://www.smokingmeatforums.com/t...-prime-rib-…-yes-the-theme-continues….317107/

Here are a couple of examples of how we do ours….. smoke as close to 235 as you can, about 3 1/2 hours, a blend of the Kinders “the blend” and “Buttery Steakhouse” is a good crust, you can also coat it with some Worcestershire then the seasonings….kinders or just some SPOG.

If you like it rare to mid rare pull it like @normanaj noted if you like mid rare to med pull it at the 135 like we do. There will be about 15-20 smoke time difference…… it’s really an easy smoke

 

[texomakid]

Holy Cow, Jeff's Texas rub, or just about any SPOG rub is always one of my favorites. That's gonna be some good eating! We'll be looking for the pic!

 

[BigW.]

^ That is what I'd do seasoning wise. I'm sure the other suggestions would be great also. I'd smoke for a couple hours then do sear at the end. Leftover prime rib sandwiches with au jus and horseradish. I'm jealous.

 

[JLinza]

All good stuff above ^. I'll just say keep an eye on that internal temp so you get the doneness you prefer. That's the biggest thing for me with prime rib. Can't wait to see your results.

I've used this before and it turned out good, I just added more black pepper, but i like pepper.

 

[jcam222]

Bear was the man with prime rib smokes. https://www.smokingmeatforums.com/threads/bears-step-by-step-index.159333/

 

[MileHighSmokerGirl]

Some of you are recommending whatever I usually put on my steak.

Would I go wrong with Lawry's Seasoned Salt and Montreal Steak Seasoning? That's what I usually put on my ribeye steaks.

I'll be aiming for medium (135° F) IT.

 

[BigW.]

Some of you are recommending whatever I usually put on my steak.

Would I go wrong with Lawry's Seasoned Salt and Montreal Steak Seasoning? That's what I usually put on my ribeye steaks.

I'll be aiming for medium (135° F) IT.

I think those would also be a winner.

 

[Boris1]

Some of you are recommending whatever I usually put on my steak.

Would I go wrong with Lawry's Seasoned Salt and Montreal Steak Seasoning? That's what I usually put on my ribeye steaks.

I'll be aiming for medium (135° F) IT.

Nothing wrong with that … prime rib is just a steak that hasn’t been cut into steaks yet lol

 

[civilsmoker]

Some of you are recommending whatever I usually put on my steak.

Would I go wrong with Lawry's Seasoned Salt and Montreal Steak Seasoning? That's what I usually put on my ribeye steaks.

I'll be aiming for medium (135° F) IT.

Perfect plan!

 

[JLinza]

Some of you are recommending whatever I usually put on my steak.

Would I go wrong with Lawry's Seasoned Salt and Montreal Steak Seasoning? That's what I usually put on my ribeye steaks.

I'll be aiming for medium (135° F)

Go with your heart, if you like it at the end. I'd call it a win.

 

[Chingadero]

Can you give directions to your house? I'll be there around 6:00 Sunday with a nice salad.

 

[Brokenhandle]

I was gonna mention Bearcarver's step by step prime ribs also. Probably most important is to undercook it more so than over shoot your temp... we use a pot of warm broth to finish my wife's PR to her liking. Also, makes it easy to reheat leftovers to a perfect doneness.

Ryan

 

[MileHighSmokerGirl]

And the Prime Rib is on the smoker

 

[Rafter H BBQ]

https://www.smokingmeatforums.com/threads/prime-rib-sunday.320029/

https://www.smokingmeatforums.com/threads/summer-time-smoked-prime-rib-…-yes-the-theme-continues….317107/

Here are a couple of examples of how we do ours….. smoke as close to 235 as you can, about 3 1/2 hours, a blend of the Kinders “the blend” and “Buttery Steakhouse” is a good crust, you can also coat it with some Worcestershire then the seasonings….kinders or just some SPOG.

If you like it rare to mid rare pull it like @normanaj noted if you like mid rare to med pull it at the 135 like we do. There will be about 15-20 smoke time difference…… it’s really an easy smoke

@civilsmoker has great threads and knowledge. And I back the Kinders seasonings… they are a staple here. I agree too with the Worcestershire sauce… as a change up we also use Bear and Burtons “W” sauce. It’s a Worcestershire based sauce we tried a few years ago and have been very impressed with it.

 

[Brokenhandle]

This is gonna be tasty!

Ryan

 

[Rafter H BBQ]

This is gonna be tasty!

Ryan

^^^