Anybody ever smoked a prime rib?

T

The Bone

100+ Posts
I'm thinking about smoking one for xmas dinner, but really don't have much of a clue. I've smoked other stuff (ribs, brisket,etc.) with pretty good results, but would like some pointers on a prime rib (rubs, wood, temp, timing, etc.) Any help would be appreciated. Hell, even if you think I shouldn't smoke it and just stick it in the oven, please chime in.

Gracias
 
I do one every Xmas and they turn out great. I took my method from Alton Brown. First, take a paring knife and cut slits into the top side (fatty) of the meat about three inches apart. Stuff a garlic clove in each slit. Then rub the thing with olive oil and season with salt & pepper. I then smoke it for about 2-3 hours (200 to 225 degrees) until the internal temp gets to about 110 degrees (a good meat themomator is an absolute must on this). Finally, I stick it in an oven at 500 degrees for about 10 minutes, which crusts the outside of the meat. Let it sit for about 15 to 20 minutes before carving. This should come out between rare and medium rare. I typically use a little oak & apple wood. You don't want to over do the smoke.
 
Yup, I've used Alton's method as well and it's great. If you don't get prime grade beef, then it's technically just a "standing rib roast." And even if you don't get prime grade, it's delicious when you prepare it this way.


Also, you should consider dry-aging it-- I've done it this way on Alton's suggestion, and it makes it even better.

Alton Brown's Recipe
 
Robert did one a couple of years ago when we had a lot of family in around the holidays. It was fantastic. PM him (Orangeblood) to get some tips and call this thread to his attention.
 
I have always wanted to try one but it is a considerably different investment than a brisket. Maybe there will be smoked prime rib at the clandestine residence for Christmas this year.
 
Just thought I'd cut out the middle man. And I'm likely to forget to tell him. I probably killed the brain cell that would remember something like that by overdrinking at a tailgate.
 
I've cooked a prime rib for Thanksgiving/Christmas a few times on the smoker. Very tasty. Here is the recipe I use:

Herb Crusted Prime Rib

I love the flavor of the fresh herbs used in the paste. Also, the instructions on the site are very clear and repeatable.

Make sure you pick up a packet of au jus from the grocery store when you buy the meat -- same section as the taco seasoning. Be sure to get enough to ensure some leftovers. Nothing like prime rib with au jus sandwich. Yum.
 
I do a modified version of Brown's recipe. I usually do a 8 punder or so and find that my modified method works well. I like to start off with a higher heat that will provide a crust earlier in the process. Usually have the smoker at 375 when I put it on and after about 15-20 minutes I really crank down the dampers to smother the fire. This lets the temp fall over the next 30-40 minutes into the sub 250 range. I also use a remote thermometer to help me time the coming off the smoker. I will let it go below 200 down as I am going to fire it up again by opening the dampers closer to serving time.

Once the guest show up I open up the dampers letting the temp climb back into the low 300s to finish off the meat. In effect this allows the fatty outer ring of the roast to essentially cook twice at a higher eat and cook out more of the fat, while keeping the interior nice and bloody. Those that want more well done get the outside ends and those with taste buds get the good rare selection.

I just prefer to seal the roast at a higher temp on the front end, and letting me raise the temp at the end to finish lets me time the roast better to the varied arrival times of Holiday guests... unless all your show up on time like mine don't!
wink.gif
 
Prime Rib w/ Texas Dry Rub

I did this for Thanksgiving & will it again this weekend for a family reunion. Only difference is that I'm using bone in instead of boneless rib roast. I did it only Weber Smokey Mountain. 2 hours exactly (off @ 125 degrees) + 30 minute rest for a perfect medium rare 4.5 lb roast so will be closer to 3 for the 10 - 12 lber I'll be doing next.

I used some apple and one chunk of cherry for my smoke wood & it was great. As another poster has said, you don't want to over smoke this baby. And yes, you definitely want a good probe thermometer for this.
 
Temp at start up was about 350. The water pan is empty throughout the smoke. I used the same technique as recommended on the virtualweberbullet site for the herb crusted prime rib (which I've also done & enjoyed). It dropped to around 225 but I cooked it at around 275 for about an hour, hour and 15 minutes & then ramped it back up to around 300 for the remainder.
 
Alton Brown's method has nothing to do with "smoking" does it. I think I saw the show once and it was just "roasting" wasn't it?
 
"Alton Brown's method has nothing to do with "smoking" does it. I think I saw the show once and it was just "roasting" wasn't it?"

Yes, he did his entirely in the oven; but you can apply his same principals by starting it in the smoker and finishing it in the oven.
 
"Where do y'all buy your apple wood?"

I get mine at Central Market, but they didn't have any this past Sunday. I am sure BBQ Galore has some.
 
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