Smoked Prime Rib

[brwhorn]

Going for the smoked prime rib on the BGE this Sunday.

Never done this before - any tips?

Temp, etc...?

 

[alden]

I assume you're doing a rib roast, and not just a slice of prime rib.

I did something like this:
virtualweberbullet.com/ribroast4.html

You could also pull it off a little early and finished in the oven at 500F for some crust. I think keeping the bones on adds some flavor, but makes it harder to carve at the end. Most important thing is to not overcook.

If you want to dry age it, there's also a recipe on that same site. Or see Alton Brown's "Good Eats" episode on rib roast.

 

[Beau Vine]

I tried this for T'Day, and yeah, carving with the bones on did kind of suck.

I tried to cut them before smoking, but that was even more difficult.

Personally, the three tri tips I have done since then were all better.

 

[Jellydonuts]

I have a BGE and do the rib roasts all of the time; they turn out great. I cover in olive oil and then salt and pepper them. I cut slits about three inches apart in the top section and insert a garlic cloves in each slit. I will then smoke them at about 225-250 degrees for two to three hours (depending on size) until they get up to rare (about 120 degrees) and then put them in the oven at 500 degrees for ten minutes to create a nice crust. You should wait about 20 minutes before carving.

 

[cbs]

I've done it on the BGE almost identical to Jellydonuts, but I seared it at the end on the egg instead of using the oven.

Here's a tutorial www.wessb.com/Cooks/primerib/prime_rib.htm from a good guy that did the sear first. I do the sear last because it's a lot easier to raise the temp after smoking to get to the sear temps than to get to sear temps and then decrease the temp.

 

[Jellydonuts]

"Here's a tutorialThe Link from a good guy that did the sear first. I do the sear last because it's a lot easier to raise the temp after smoking to get to the sear temps than to get to sear temps and then decrease the temp."

I do my sear at the end because Alton Brown showed the "scientific" reason why it makes it more juicy; although I can't recall his logic now.

 

[hullabelew]

Great timing. I want to try this soon so I can do it right at Thanksgiving. Any mistakes that people made so I can avoid them?

I may try to finish mine on the gas grill so I don't smoke up the house like I always do at Christmas.

 

[DoobieWah]

Leave on the bones to cook and to carve, just lay it perpendicular to the edge of the counter and carve the roast off of the bones in one swipe, leaving just the center roast to plate.

(Then hide the bones for later or cut them individually and gnaw on them when no one's looking. It's good to be the chef!)


Edited for poor typing skillz..

 

[brwhorn]

all in all, it turned out really good. Done on the BGE, bone in, 475 for 20 min, then down to 350 for about 2 hours for rare/med rare in the center (126 deg). This was 6.5 lbs left over from last Christmas. The center was much colder than I wanted when I put it on, so a little overdone on the first slice, but the inside was excellent. Next time I'll probably sear at 500, and make sure it is closer to room temp throughout. thanks for the links.

 

[voteforhank]

The Butcher at HEB cut the bone out for me, then tied it to the roast with string, so I cooked it Bone In, then just clipped the strings to make it easy to cut. I stuck a digital probe in mine ( wireless from Radio Shack) to keep tabs on the temp. Its too expensive to risk overcooking it.

Smoked Prime Rib rocks , my very favorite meal.

 

[NCAAFBALLROX]

If any of you BGE guys who smoked one of these to great success have also been to a quality Churrasciaria (ala Fogo), I'd be interested to hear your comparisons to their work.