Smoked Prime Rib

[MileHiGuy]

Hello, I am not new to this Forum. I've been looking at stuff here for years and years, decades and decades. I sometimes will go a year or two without a visit because I get busy with "stuff".

Having said all that, I have a "Prime" cut of prime rib - 4 bone rib. The meat alone will be around $400 I think. Anyway, it's true dry-aged prime beef. I plan to smoke it. Does anyone have a recommended recipe for smoking a Prime Rib about that size?

Thanks in advance and Merry Christmas!

 

[normanaj]

No magic I just use spog and smoke to desired temp.

 

[MileHiGuy]

Exactly what I planned to do. I'm going to pick up the Beef later today along with a new meat thermometer from my local Smoker shop.

 

[thirdeye]

I use low pit temps, in the 225° range, and whatever seasoning combination suits my fancy on cooking day. I go light on the flavor wood. Because I like a flavorful and coarse crust/bark I do like Montreal Steak seasoning. For5 or 6 years, I asked readers on my Cookin' site to furnish weights and cook times and got about 100 responses. These averages might help plan your cook, but ALWAYS go by internal temp, not a clock. Different pits, shape and grade make a big difference when cooking.

5-3/4 pound roast - 245° average pit temp - 3 hours 45 minutes to reach 127°
6-3/4 pound bone-in roast - 250° pit temp - 4 hours to reach 125°
7 pound roast - 250° pit temp - 3 hours 40 minutes to reach 123°
7 pound roast - 220°-228° pit temp - 3 hours 30 minutes to reach 125°
7.9 pound roast - 230° pit temp (dome temp) - 4 hours 5 minutes to reach 125°
8 pound roast - 250° - 275° pit temp - 4 hours to reach 122°
10 pound roast - 220°-228° pit temp - 3 hours to reach 120°
11 pound roast (4 bones) - 215° average pit temp - 4 hours 54 minutes to reach 125°
14 pound roast - 220°-250° pit temp - 4 hours 30 minutes to reach 125°

I have no problem with minimal trim, and cooked them like that for years.


Now I trim more aggressively and like this method better.

 

[MileHiGuy]

The beef roast weighs in at 10.4 pounds with bones in. Do you ever cook them with the bones in? Attached are pics of the new thermometer along with the roast.

 

[negolien]

I' am a big fan of Suzie's and have used this recipe a couple times. To be honest there's only two of use so roasts like this end up being portioned and frozen. I have gone to just cutting boneless roasts into steaks myself. Garlic Butter Smoked Prime Rib - Hey Grill, Hey (heygrillhey.com)

 

[civilsmoker]

thirdeye has some good advice.

If it were mine I would take the bone off (I would roast them at 295 for 1.5 hours on the smoker...), do a moderate trim to clean up the dry age then season with fav steak seasoning with a dash of sugar then smoke it at 235 till IT hits 135, then in my house oven @ 140 for 30 to 50 min...

 

[thirdeye]

Do you ever cook them with the bones in?

I sure have, and the butcher usually makes a partial cut which allows you to season between the bone and the the roast. To be honest, even when I cook bone -in standing rib roasts, I remove the bones and return them to the smoker while the roast rests. Often it takes a couple of hours to get them where I like 'em, so the ribs wind up as dinner the next day.

The best thing is, the bones are a natural heat shield. AND, if you don't re-tie the string when you season, the roast will sometimes pull away and cook itself to perfection.


On the other hand..... back ribs are pretty tasty.

If it were mine I would take the bone off (I would roast them at 295 for 1.5 hours on the smoker...),

I haven't used higher pit temps to finish...., do they get to the 'sizzle' point, with crisp on the edges?

 

[civilsmoker]

I haven't used higher pit temps to finish...., do they get to the 'sizzle' point, with crisp on the edges?

Oh yes they do! We actually like them hot and fast the best, I have tried the 225 for long time, even wrapped, then up as high as 350, but the sweet spot we have found is about 295 if we have some time (295 - 1.5 to 2 hours), and 325-335 if time is short (1.2-1.5 hours).... My kids call them meat bacon.....

 

[thirdeye]