Prime Rib Smoking Times - helpful hint

[uncle eddie]

Good morning and Merry Christmas. I thought I would post my old prime rib smoke-times as a helpful hint for those that might need it today.

I normally cut my prime rib to single bone size and they have ranged in weight from about 2.25 pounds to a whopping 3.8 lbs. This provides a 2.5 to 4-inch thick rib roast (+/-). After smoking, tenting, I cut the rib roast in two creating two, 1.25 to 2-inch thick prime rib steaks - always serving them smoked side down, pink side up.

My MES 40 is/was/always pre-heated to 225F

All rib roasts were pulled at 135F IT and tented

Cook times were in the range of 47 to 58 minutes/lbs

Apple and hickory are my faves for smoke flavor for prime rib and pretty much all beef steaks.

 

[normanaj]

Apple and hickory are my faves for smoke flavor for prime rib and pretty much all beef steaks.

That was my goto also but once I discovered hickory/char blend pellets I rarely use anything else for beef these days.

 

[dan the mano]

Good morning and Merry Christmas. I thought I would post my old prime rib smoke-times as a helpful hint for those that might need it today.

I normally cut my prime rib to single bone size and they have ranged in weight from about 2.25 pounds to a whopping 3.8 lbs. This provides a 2.5 to 4-inch thick rib roast (+/-). After smoking, tenting, I cut the rib roast in two creating two, 1.25 to 2-inch thick prime rib steaks - always serving them smoked side down, pink side up.

My MES 40 is/was/always pre-heated to 225F

All rib roasts were pulled at 135F IT and tented

Cook times were in the range of 47 to 58 minutes/lbs

Apple and hickory are my faves for smoke flavor for prime rib and pretty much all beef steaks.

ok i have maybe a funny question here for you .. but just say u kept the roast as a whole of meat .... would you sear the ends ... then sear the sides (hot barbeque , then smoke after this ? just all this to help keep extra flavour inside ?

thank you

 

[uncle eddie]

Just smoking it at 225F has done a great job of browning the outside. I have never seared my smoked prime rib.