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First time smoking prime rib (standing rib roast). Just 4 of us on Christmas eve, I got a 4 1/4 lb. on sale for $5.99.lb. Bottom line it came out great, nice smokey flavor on the edges and otherwise moist and tender, but it took a lot longer than I thought. I was guessing 30 min/lb, so about 2 1/4 - 2 1/2 hours. But after that time the IT was less than 110 (smoking at 225). I did let it sit out for a full hour out of the refrig before smoking, next time I'll let it sit longer (planning on a 7+ pounder for NY eve with friends.
Some pics.
Rubbed up with lightly with CBP, garlic and onion powder, kosher salt, thyme leaves, then wrapped up in the fridge overnight:
In the smoker (GOSM). Kept a good steady temp in the 225 range, used mostly pecan with some cherry too. Used my Maverick ET-732 to track meat and smoker temp.
After 2 1/2 hours and still not close to being done, the natives were getting restless, especially my wife who had been planning other stuff to make with dinner with this. Not knowing what the heck to do, I put in in our oven at 375. I can't remember how long it took, maybe another 45 min? When it got t 125 I took it out, foiled it for 20 min. After that the temp was 133 which is where I was hoping it would get. Final shot is below. It was damn good. It wasn't as red as the pic looks, that was something to do with the light, the sliced pic is what it looked like. Everyone (including my wife who is the most critical) liked it a lot. Planning on another one on NY eve, 7 lb, I plan to leave it out of the refrigerator for much longer, 2-3 hours, before cooking, then plan on 3 1/2 - 4 hours for cooking I hope.
Some pics.
Rubbed up with lightly with CBP, garlic and onion powder, kosher salt, thyme leaves, then wrapped up in the fridge overnight:
In the smoker (GOSM). Kept a good steady temp in the 225 range, used mostly pecan with some cherry too. Used my Maverick ET-732 to track meat and smoker temp.
After 2 1/2 hours and still not close to being done, the natives were getting restless, especially my wife who had been planning other stuff to make with dinner with this. Not knowing what the heck to do, I put in in our oven at 375. I can't remember how long it took, maybe another 45 min? When it got t 125 I took it out, foiled it for 20 min. After that the temp was 133 which is where I was hoping it would get. Final shot is below. It was damn good. It wasn't as red as the pic looks, that was something to do with the light, the sliced pic is what it looked like. Everyone (including my wife who is the most critical) liked it a lot. Planning on another one on NY eve, 7 lb, I plan to leave it out of the refrigerator for much longer, 2-3 hours, before cooking, then plan on 3 1/2 - 4 hours for cooking I hope.
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