Smoked Prime Rib

[wvu2010]

Hey guys, first wanted to say thanks for all the info, been reading this site for awhile now. I've got a 6 lb boneless ribeye roast and I've smoked it before at about 230 degrees until 125 I.T. and it came out great. This time I was thinking about a reverse sear (smoking until about 95-100 degrees then a quick sear on each side)....What do you guys think would be better?

 

[demosthenes9]

Hey guys, first wanted to say thanks for all the info, been reading this site for awhile now. I've got a 6 lb boneless ribeye roast and I've smoked it before at about 230 degrees until 125 I.T. and it came out great. This time I was thinking about a reverse sear (smoking until about 95-100 degrees then a quick sear on each side)....What do you guys think would be better?

I think that's a little low even for a reverse sear, unless you like your meat still raw. What temp/taste are you aiming for ?

 

[SmokinAl]

I'd stick to your old method, unless after the smoke your going to cut it into steaks & then sear them.
Al

 

[wvu2010]

I think that's a little low even for a reverse sear, unless you like your meat still raw. What temp/taste are you aiming for ?

Yea I know its lower than what most recommend, not sure if its because im searing at a hotter temp than most or what, but I've noticed if I do the recommended(105-110) it comes out a little more done than I like. I've been pulling right at 95-100 and had it come out perfect pink the whole way through and warm.

Thanks Al, if you say no sear I'll go no sear. If it aint broke don't fix it. Need to get to posting some pics. Smoking a pork shoulder, 2 chickens, 4 racks of lamb ribs, and the prime rib today...it's a good day!

 

[wvu2010]

2.5 lb. bone in ribeye

 

[wvu2010]

Pork shoulder

 

[tktplz]

View attachment 355240 View attachment 355241

2.5 lb. bone in ribeye

Yes indeed, PETA, People Eating Tasty Animals!

 

[myownidaho]

You can throw it in a 500* oven for about 15 minutes.

 

[normonster]

....This time I was thinking about a reverse sear (smoking until about 95-100 degrees then a quick sear on each side)....What do you guys think would be better?

I personally think the reverse sear is inferior to the traditional sear. I did a NY roast just a while back and before I smoked it I seared it heavily. Nailed it perfect at 130...rested and rose to 132 or so and was DYNOMITE!

 

[wvu2010]

I personally think the reverse sear is inferior to the traditional sear. I did a NY roast just a while back and before I smoked it I seared it heavily. Nailed it perfect at 130...rested and rose to 132 or so and was DYNOMITE!

Nice, my next steak I'll have to try the traditional sear. Not sure why but ever since I bought my smoker I've only been doing reverse sears

 

[wvu2010]

As for the prime rib, it did turn out great, many said it was the best they've ever had and blah blah blah. But being me I wasn't as happy with it as I could have been. The fat cap was really tough, almost like connective tissue. Wondering if a sear would have melted that down/rendered it out or what the issue was, maybe just a bad cut of meat? I'm not sure