Smoked Prime Rib
- Thread starter bmguy88
- Start date
Yikes...are you doing this for Christmas I hope, not?? That's a tall order to do that for the first time on Christmas, I admire your sand....
I got caught on this about 4 years ago...my now ex father in law brings over a $140 hunk of cow two days before Christmas all proud and says 'Here, let's have this for dinner" (Christmas dinner) No pressure, only everyone on both sides of the family will be there.
In a perfect world you do it a few times before you unveil it for the family on a special day, but since that isn't an option for you, I'll tell ya what I did......smoked it for about 20-25 min on an offset charcoal/wood fired smoker just to give the meat a nice kiss of smoke, moved it over to the gas grill and put it on a rotisserie to bring it up to temp, then manually rolled it over a bed of coals about 3in over the coals themselves to give it the bark I was looking for (that is three different grills outside being used for those of you counting at home). Honestly, it was a royal pain in the ***, and I was so stressed out, but it came out perfect.
Good luck, come back and let us know hoe it comes out.
For prep I used a fair amount of kosher salt two days before I cooked it, it all soaked into the meat and not visible the day I cooked it, then sprinkled some hand made mixes of herbs and spices on it before I cooked it. Use whatever you like, everyone's taste are different on that, but using kosher salt a few days before really helped make it most and tender and tasty.
I got caught on this about 4 years ago...my now ex father in law brings over a $140 hunk of cow two days before Christmas all proud and says 'Here, let's have this for dinner" (Christmas dinner) No pressure, only everyone on both sides of the family will be there.
In a perfect world you do it a few times before you unveil it for the family on a special day, but since that isn't an option for you, I'll tell ya what I did......smoked it for about 20-25 min on an offset charcoal/wood fired smoker just to give the meat a nice kiss of smoke, moved it over to the gas grill and put it on a rotisserie to bring it up to temp, then manually rolled it over a bed of coals about 3in over the coals themselves to give it the bark I was looking for (that is three different grills outside being used for those of you counting at home). Honestly, it was a royal pain in the ***, and I was so stressed out, but it came out perfect.
Good luck, come back and let us know hoe it comes out.
For prep I used a fair amount of kosher salt two days before I cooked it, it all soaked into the meat and not visible the day I cooked it, then sprinkled some hand made mixes of herbs and spices on it before I cooked it. Use whatever you like, everyone's taste are different on that, but using kosher salt a few days before really helped make it most and tender and tasty.
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I have yet to smoke prime rib, but will be smoking a brisket starting late on Christmas eve for the 25th. If anyone has any similar recommendations, while using a weber smokey mountain charcoal smoker, I’d also appreciate them.
(Sorry for semi-hijacking your thread).
(Sorry for semi-hijacking your thread).
Here's a post I made for Prime Rib Roast to a couple of BBQ sites. This is for a charcoal kamado but you can adapt it to work on a pellet grill.
Well I was finally able to get in a cook this weekend. Every year I host our family Christmas get together. My 2 brothers that live out here in California, come down from the L.A. area with my niece and nephew. We like to vary the meal menu each year. One year we will cook Tamales. (A So. Cal. Christmas staple) The next we’ll do Turkey and last year we did a nice Honey Baked Ham. Well this year we decided to try a Ribeye Roast. My preparations started the night before when I made up some Horseradish Sauce.
Horseradish Sauce Recipe: (Tweaked from Chef John on Food Wishes)
1/2 cup sour cream or crème fraiche
1/4 to 1/2 teaspoon fresh lemon juice
pinch of cayenne
2 teaspoon thinly sliced chives. (I like to use Dill)
2 tablespoons extra hot (Atomic) pure horseradish (not horseradish sauce)
I had this nice boneless Ribeye Roast in my freezer that I started thawing last Sunday.
Early Saturday I made up a Rosemary and Garlic rub / paste to use on it.
Rub Recipe: (From Larry of BEER-N-BBQ by Larry)
1/2 cup chopped fresh rosemary
3+ Tbsp crushed garlic
2 Tbsp salt
1 Tbsp black pepper
OO
I unwrapped the roast and trimmed off most of the hard fat.
I applied the rub (paste)
and then covered it with plastic wrap and let it set on the counter for the next 4 hours to come up to room temperature.
Around noon I placed my veggies in the drip pan with 1/2 cup of water. (For the gravy)
Set up my kamado for direct / indirect cooking. I let it come up to 250 degrees before I put on the roast.
Here it is 2 hours into the cook.
While it was cooking we set the table from our guests.
After it reached an internal temperature of 127 L I pulled it off and covered it while the kamado got up to searing temps. (Note: many of my guests wanted it well done so the best I could talk them into was cooking to medium)
Once the CI grate was nice and hot I put on the roast for 2 minutes per side.
And here it is resting on my kitchen counter.
Here is a pic of me slicing it.
Most everyone at the table waiting to dig in.
And here it is plated with a Stone Brewing “Farking Wheaton Woot Stout” on the side. Both are waiting to be devoured.
Even though this was cooked to medium it was delicious. The rub / paste developed into a nice crust that was absolutely delicious.
I will be doing this again real soon. (Hopefully to Medium Rare)
Well I was finally able to get in a cook this weekend. Every year I host our family Christmas get together. My 2 brothers that live out here in California, come down from the L.A. area with my niece and nephew. We like to vary the meal menu each year. One year we will cook Tamales. (A So. Cal. Christmas staple) The next we’ll do Turkey and last year we did a nice Honey Baked Ham. Well this year we decided to try a Ribeye Roast. My preparations started the night before when I made up some Horseradish Sauce.
Horseradish Sauce Recipe: (Tweaked from Chef John on Food Wishes)
1/2 cup sour cream or crème fraiche
1/4 to 1/2 teaspoon fresh lemon juice
pinch of cayenne
2 teaspoon thinly sliced chives. (I like to use Dill)
2 tablespoons extra hot (Atomic) pure horseradish (not horseradish sauce)
I had this nice boneless Ribeye Roast in my freezer that I started thawing last Sunday.
Early Saturday I made up a Rosemary and Garlic rub / paste to use on it.
Rub Recipe: (From Larry of BEER-N-BBQ by Larry)
1/2 cup chopped fresh rosemary
3+ Tbsp crushed garlic
2 Tbsp salt
1 Tbsp black pepper
OO
I unwrapped the roast and trimmed off most of the hard fat.
I applied the rub (paste)
and then covered it with plastic wrap and let it set on the counter for the next 4 hours to come up to room temperature.
Around noon I placed my veggies in the drip pan with 1/2 cup of water. (For the gravy)
Set up my kamado for direct / indirect cooking. I let it come up to 250 degrees before I put on the roast.
Here it is 2 hours into the cook.
While it was cooking we set the table from our guests.
After it reached an internal temperature of 127 L I pulled it off and covered it while the kamado got up to searing temps. (Note: many of my guests wanted it well done so the best I could talk them into was cooking to medium)
Once the CI grate was nice and hot I put on the roast for 2 minutes per side.
And here it is resting on my kitchen counter.
Here is a pic of me slicing it.
Most everyone at the table waiting to dig in.
And here it is plated with a Stone Brewing “Farking Wheaton Woot Stout” on the side. Both are waiting to be devoured.
Even though this was cooked to medium it was delicious. The rub / paste developed into a nice crust that was absolutely delicious.
I will be doing this again real soon. (Hopefully to Medium Rare)
Not sure if you'll be able to see all the pics. (I can't and there may be too many for this site) If so, and you want to see all the pics I can provide a link to one of those BBQ sites. Just let me know.
I have cooked mine on smoker for about 5 years now - I've gone to reverse sear method, where i start at 275 and cook for around 3 hours depending on size. When gets to 120 degrees I throw it on the gas grill 500+ and let it get good caramelization(15 min). The result is pink edge to edge. Cook time varies a bit whether you are bone-in or not I'm usually around 20-25/pound. I go real simple with seasoning just making a mix of olive oil, salt, pepper, garlic and rosemary.
Just did a 6lb prime rib on my Traeger on Saturday.
Did a rosemary, salt, pepper, olive oil rub 24 hours in advance.
Cooked on 450 for 30 minutes (bone side down), then turned it down to 275 and cooked until the core temp hit 130 degrees (2 hours or so).
Took out and let sit (tented) for 20 minutes.
Served with side of creamy horseradish. Was awesome!
Did a rosemary, salt, pepper, olive oil rub 24 hours in advance.
Cooked on 450 for 30 minutes (bone side down), then turned it down to 275 and cooked until the core temp hit 130 degrees (2 hours or so).
Took out and let sit (tented) for 20 minutes.
Served with side of creamy horseradish. Was awesome!
For those wanting to see DerHuskers pictures, just click on them, the pictures will come in flickr!
i have a WSM and have done about 100 briskets, i prefer hickory and apple wood chunks— and rule no. 1— do not open lid for the first 3 hours! After three hours I spray beef broth every 45 minutes and then wrap with butcher paper when it hits stall (around 165) and pull when it’s probe tender (usually around 203). I live here in Texas so rub is usually kosher salt, coarse pepper, simple. If u live up north and it’s cold your probably going to have to get temps higher so use lump charcoal. When I do buy a rub it usually Black ops brisket rub
Most important thing- let it rest AT LEAST 2 hours in igloo. I do mine for 3-4 hours and it’s the bomb!
It's a good thing distribution of food porn isn't a crime, or they would lock up Der Husker and throw away the key.
I about cried as well but one of the ones asking for well done (an oxymoron) was my wife, so there was no fighting it except to compromise on medium.
T-Roy cooks on YouTube. For Smokey Mountain. Harry Soo also has great tips on You tube
Do you cook as just a hobby or did you do it as a job at one point (or still), you seem to really be into it and your stuff looks AMAZING.
Any tips? I feel like you need patience and I have none!
i cook all mine medium rare and if someone wants well i just boil it in the aus jus.
I do not have a smoked prime rib recipe but the one I use I get rave reviews from everyone.
- Take Prime Rib Roast out of fridge 4 hours before cooking and leave out at room temp.
- Preheat oven to 500 degrees.
- Mix soft (not melted, but soft) butter with some herbs and rub it over the entire rib roast.
- cover the roast with a kosher salt & pepper.
- Take the weight of the rib roast times 5. That number is how long you will cook the rib roast in the oven at 500 degrees.
- Once the rib roast has cooked for that specific time turn off oven and set the timer for 2 hours. Make sure to leave the rib roast in the oven and never open the door.
- after the two hours the roast will be done and cooked perfectly medium rare.
thats the recipe ive been using for 25 yrs. i season it about a week before and a couple more times until i cook it. always been perfect.
So your saying for a 7 lb roast cooking it at 500 degrees for 35 minutes then turn off? Going to try 1 tomorrow.
yes 35 minutes at 500 degrees but it will still cook after you shut the oven off for the two hours. the 500 sears in meat and the two hours with the oven off with the temp decreasing is what cooks the meat to medium rare .
Same way I do eye of round. Beats the heck out of paying 9 bucks a pound for med rare roast beast at the deli counter. Slice thin and its every bit as good.
Looks terrific.....except for the medium (Iam sure there is a law on the books for assault on a terrific cut of meat). Other than the rub that is the same way i cook mine. Pellet grill to 120 internal. Toss on screaming hot grill and sear each side.Here's a post I made for Prime Rib Roast to a couple of BBQ sites. This is for a charcoal kamado but you can adapt it to work on a pellet grill.
Well I was finally able to get in a cook this weekend. Every year I host our family Christmas get together. My 2 brothers that live out here in California, come down from the L.A. area with my niece and nephew. We like to vary the meal menu each year. One year we will cook Tamales. (A So. Cal. Christmas staple) The next we’ll do Turkey and last year we did a nice Honey Baked Ham. Well this year we decided to try a Ribeye Roast. My preparations started the night before when I made up some Horseradish Sauce.
Horseradish Sauce Recipe: (Tweaked from Chef John on Food Wishes)
1/2 cup sour cream or crème fraiche
1/4 to 1/2 teaspoon fresh lemon juice
pinch of cayenne
2 teaspoon thinly sliced chives. (I like to use Dill)
2 tablespoons extra hot (Atomic) pure horseradish (not horseradish sauce)
I had this nice boneless Ribeye Roast in my freezer that I started thawing last Sunday.
Early Saturday I made up a Rosemary and Garlic rub / paste to use on it.
Rub Recipe: (From Larry of BEER-N-BBQ by Larry)
1/2 cup chopped fresh rosemary
3+ Tbsp crushed garlic
2 Tbsp salt
1 Tbsp black pepper
OO
I unwrapped the roast and trimmed off most of the hard fat.
I applied the rub (paste)
and then covered it with plastic wrap and let it set on the counter for the next 4 hours to come up to room temperature.
Around noon I placed my veggies in the drip pan with 1/2 cup of water. (For the gravy)
Set up my kamado for direct / indirect cooking. I let it come up to 250 degrees before I put on the roast.
Here it is 2 hours into the cook.
While it was cooking we set the table from our guests.
After it reached an internal temperature of 127 L I pulled it off and covered it while the kamado got up to searing temps. (Note: many of my guests wanted it well done so the best I could talk them into was cooking to medium)
Once the CI grate was nice and hot I put on the roast for 2 minutes per side.
And here it is resting on my kitchen counter.
Here is a pic of me slicing it.
Most everyone at the table waiting to dig in.
And here it is plated with a Stone Brewing “Farking Wheaton Woot Stout” on the side. Both are waiting to be devoured.
Even though this was cooked to medium it was delicious. The rub / paste developed into a nice crust that was absolutely delicious.
I will be doing this again real soon. (Hopefully to Medium Rare)
If someone has lost their mind and wants it any way past medium rare i will whack of a slice and chuck it back on the grill.
I'm just a BBQ enthusiast and have never work in the food industry. I'm also a member of 2 BBQ websites where I get a lot of great ideas.
As far as tips go, the easiest method for prime rib is where Bomber89 posted. If you like / want some smoke flavor then what huskerws or I posted works. Good luck.
another tip too is if you open it up and for some reason its not up to the temp you are wanting just turn on the oven at 350 and cook to the temp you want.