Smoking Prime Rib

[blaine25]

I'm looking for any tips,tricks and recipes for smoking prime rib. Right now all I have is an electric smoker.

Thanks for any help,

Blaine

 

[s2k9k]

Here's some good reading Blaine, should be able to find lot's of tips in there. http://www.smokingmeatforums.com/search.php?search=prime+rib  

Remember the search bar at the top can be your best friend for finding answers fast.

I see this is your first post here, when you get a minute would you do us a favor and go to Roll Call and introduce yourself so we can get to know you and give you a proper welcome, also would you add your location to your profile, we like knowing where you are when we talk to you, Thanks!

 

[fpnmf]

http://www.smokingmeatforums.com/t/115075/christmas-eve-dinner-with-beef-view

 

[scarbelly]

Here are a couple of great links in addition to Craig's 

http://www.smokingmeatforums.com/t/99307/prime-rib-best-ever

http://www.smokingmeatforums.com/t/115153/prime-rib-christmas-with-chef-jimmy-j-s-au-jus

http://www.smokingmeatforums.com/t/105445/prime-rib-on-the-wsm-boo-coo-q-view

You will see a consistent process with all of these and great results - all of these were found by using prime rib in the search bar at the top

 

[chef jimmyj]

These guys have you covered. I highly recommend the Smokey Au Jus...Good Stuff!...JJ

Smokey Au Jus

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want.

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

 

[smokinhusker]

I've never done a prime rib, but I've made Chef Jimmy's Au Jus with brisket and it is definitely worth it to make for beef!!!!!

 

[keith langdon]

prime%20rib.jpg

• keith langdon
• Nov 24, 2012

We do this every saturday.
Rub it down and toss it in the FEC 100 at 225°

Pull it at internal temp of 125-130° for perfect R-MR

 

[sarnott]

I second Husker's suggestion. Chef Jimmy's Au Jus works great with every cut of beef I have smoked.

Scott