Standing Rib for Christmas

[badfrog]

I have been smoking for years... but have never done a Standing Rib outside of the oven.... My wife gave me the green light this year!!! 

What is the best technique? to brine or not to brine, what wood? what temp? 

 

[daveomak]

I wouldn't brine the prime rib....  I would rub with SPOG or montreal beef seasoning..... Smoke with Pitmasteer's Choice blend with a pinch or two of mesquite added to the PC.... Smoke at 225 to an IT of 125-130... depends on how rare you like your meat...   Do Not poke the meat or insert thermometer until 2 hours into the smoke....  With a whole muscle like you are smoking, you do not want to insert surface bacteria into the meat .... once the surface 1/2" or so gets to 145, all surface bacteria should have been killed....   If you take the meat off at 115 or so, you can put it in a preheated oven at 500 to crisp the outside for 10-15 minutes for a "reverse sear".....   Dave

 

[sonnyhad]

How many hours would you 3xpect about 10 pounds to take?

 

[s2k9k]

Here's a thread from Bearcarver that really helped with my first one on T-Day:

http://www.smokingmeatforums.com/t/110433/prime-rib-new-best-ever

After following Bear's advice this is what I came up with:

http://www.smokingmeatforums.com/t/130929/t-day-rib-roast-my-first-thanks-bear