Help on smoking a Prime Rib Roast

[Kicken Asphalt]

For the Super Bowl party I like to smoke this Prime Rib roast up. Its weighs in at 10lbs.. I've done these before on rotisseries and in the oven. But I want to try smoking it this time. My plan for seasonings is just Montreal Steak season and Lea and Perrins Worchestershire sauce, I like to have it medium rare so friends can eat it has is, or on a dinner roll. I kinda think, I might have to smoke this the day before.

What I need is some advise from the Pro's how to tackle this giant piece with out ruining it.

[Richtee]

Altho oven roasted,,,this is still a solid plan. DO NOT forget to sear... BEFORE spicing.

http://www.smoked-meat.com/forum/sho...88017#poststop

[Richtee]

Also there's prolly 10 posts on prime in the beef section..do yer homework and ask what ya need

[Kicken Asphalt]

Also there's prolly 10 posts on prime in the beef section..do yer homework and ask what ya need

Thanks Rich I'll check them out.

[rbranstner]

Personally I wouldn't cook it the day before as I love it so much better when it's fresh. It's still awesome the next day warmed up but for me it's just not quite as good when it's cooked that day. But hey that might just be me. I like you idea of keeping it simple I do the same thing. Throw that baby in the smoker at around 225-250 and pull it out when it hits around 140 and you will have the best prime rib you have ever tasted. For me a smoked prime rib doesn't even compare to one cooked in the oven. It's that much better to me.

[Walking Dude]

I have done several on the smoker....never seared it......just smoke it till it reaches 125-130 and let it rest tented with foil so juices can absorb back in and temps get to med. rare.

I have also smoked using a salt crust....no smoke flavor, but I like the low and slow method to smoke a prime rib.

got a thread on it over at the dark side.

[Richtee]

I have done several on the smoker....never seared it

Should try the sear Steve..Mr Maillard was no fool... it really adds to the flavor on most any meat/process.

[Bearcarver]

Be a lot better if you can smoke it so it gets done just an hour or 2 before you want to slice and eat it, so it stays Med/Rare.

I have a real easy to follow "Step by Step" in my Signature below.
Just click on "Prime Rib (My Best Ever)".

Warning: Put a bib on before you look at the pictures!!!!


Bear

[Uncle-Honky]

I bought a 10 pound PR roast for Christmas supper. Dry aged that baby for ten days...soooo, figuring in the moisture loss into this equation, cooked it over red oak at my favorite 235-ish grate temp. Less than 3 hrs and this baby was to temp. Med. Rare. I like to pull 10 degrees aprox. before target serving temp. It will pick up 10 degrees wrapped correctly and held over in a cooler with towels or the like. You can also hold this for 2 hrs plus, BUT keep in mind that the longer you hold it the more it will cook within itself. Hope you get the results you desire and have an excellent party

[erain]

Mr Maillard was no fool... it really adds to the flavor on most any meat/process.

with ya on this one Rich!!!

lots say bring out of fridge and let set at room temp before smoker... i prefer to go straight from fridge to super hot grill to sear at least the fat side. it dont take but a cupla min and dont hardly affect the IT... but they dont take all that long to cook. 125-130 is a good time to pull and then rest. like said will climb up the rest. dont forget to catch all the juices for au jus!!! also for seasoning salt, pepper, and a paste made by smearing garlic in kosher salt with knife blade works just fine too. simple seasoning on a rib roast seems best to me. cherry is also a great wood for PR...

[gwapogorilla]

Here is another resource.

http://www.foodguru.com/roast-prime-rib.html

Peter Harmon is a chef in Burlington Iowa. He has a couple of restaurants and has put out a book...pretty good one too. I have tried his prime rib at his eatery...and it is great! One of the few places that actually cook the meat so it still tastes like steak. When I lived there, I had the chance to talk with him a couple of times, he really knows his stuff.
Anyways, IF you were to try his method, I would try cold smoking the roast or smoking at a very low temperature before going onto his way.
Good luck!