Smoked Prime Rib

[Husker1CO]

I’m sure it’s done by now

“Well done”, JaySker.

But for anyone doing prime rib with high heat first, the reverse sear was a game changer for the consistent temp throughout.

 

[Anon1727835823]

“Well done”, JaySker.

But for anyone doing prime rib with high heat first, the reverse sear was a game changer for the consistent temp throughout.

I do a reverse sear on my steaks. Smoke them on my Traegers smoke setting for 45min or so and then throw them on my Weber for the last few min per side

 

[Wasker77]

Need y’all’s input on best smoked prime rib. Using a pellet smoker.

Meat rub/seasoning?
Cook temp?
Minutes/lb?
Internal temp? Looking for medium steak.
Rest?

If you have any other methods, let me know!

Merry Christmas!

I know I am late to the party but this is what I did for yesterday. I cooked two tri tip roasts using the rotisserie on my Weber gas grill. Two days before I put them in individual gallon size zip lock bags. In the bags I poured in some olive oil, several smashed garlic gloves, 2-3 larges stems of fresh rosemary from our garden and kosher salt and pepper. I just added a little more seasoning before putting them on the grill. I am a big believer in using the rotisserie. I cook chicken, both whole and pieces, beef and even small whole turkeys. The day before I roasted meaty beef bones in the oven to get drippings and separately made my own beef stock. With that I made gravy..(It was great having the gravy already made and ready to go) My wife and I entertained 8 guests and everything tasted great.

 

[chopter]

how did everyones rib turn out?

 

[huskerssalts]

Hell yes, give me some of that

 

[hawksurprize]

Take pics and post em if you can...would love to see and hear how it works out.

 

[NUAlum78]

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.

After years of searing first, I moved on to the sear last school of cooking. Makes a world of difference. Only difference is I start my searing at 110, let it sit for 15 minutes, and have a perfect medium rare middle, medium ends which makes everyone happy. Smoked a turkey breast also this year, after marinating in apple cider brine for 15 hours. Spectacular was the common consensus.

 

[little a]

We need a gold member to weigh in on how to smoke meats properly

 

[DerHusker_rivals270018]

Me, I'm more of a smokey grey member. :Cool:

 

[HUSKERFAN66]

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.

Best Prime Rib you will ever eat.

Yep. That's the same basic rules I use too. I tried my oven on convection once. Can't do it for as long. I wouldn't recommend that.

 

[428Hawk]

After years of searing first, I moved on to the sear last school of cooking. Makes a world of difference. Only difference is I start my searing at 110, let it sit for 15 minutes, and have a perfect medium rare middle, medium ends which makes everyone happy. Smoked a turkey breast also this year, after marinating in apple cider brine for 15 hours. Spectacular was the common consensus.

I concur with this approach, searing first doesn't seem to allow for the max amount of smoke penetration into the meat. Key is to be willing to let the searing process bring the meat to the correct internal temp. This takes some patience but the results are top notch.