Text only | Text with Images

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: HEEBEE on December 20, 2009, 10:36:21 PM

Title: prime rib.....newbee
Post by: HEEBEE on December 20, 2009, 10:36:21 PM
Newbee to smoking and doing a prime rib for christmas and was thinking pf using the special blend for smoke??? any feedback.  Doing a 4 rib in the house and a 4 rib in the smoker (in case I screw it up we still have something to eat) Am going to use the onion soup mix method. Thank for any help.
Title: Re: prime rib.....newbee
Post by: classicrockgriller on December 20, 2009, 11:01:24 PM
Welcome newbee HEEBEE. The special blend would be special for you prime rib.
Title: Re: prime rib.....newbee
Post by: HEEBEE on December 21, 2009, 04:03:11 PM
is the special blend as strong as the hickory,as my wife is not that fond of it?
Title: Re: prime rib.....newbee
Post by: classicrockgriller on December 21, 2009, 04:05:35 PM
I don't think so but if you are worried about it you can cut back on the length of time you smoke it.
Title: Re: prime rib.....newbee
Post by: Ka Honu on December 21, 2009, 04:10:09 PM
Generally Mesquite and Hickory are the "strongest" smokes.  Special Blend is milder - more in the "medium" range.
Title: Re: prime rib.....newbee
Post by: Quarlow on December 21, 2009, 11:31:15 PM
Mesquite-Very strong
Hickory-strong
Oak-strong but not overpowering
Pecan-mild version of Oak
Maple-Mild
Cherry-Mild & fruity
Apple-Mild, fruity with a slight sweetness
Alder-Light with a hint of sweetness

Not sure where the special blend fits in here.
Title: Re: prime rib.....newbee
Post by: Habanero Smoker on December 22, 2009, 02:11:50 AM
Here is a quick summary of bisquette and other wood flavors.

Bisquettes (http://www.susanminor.org/forums/showthread.php?t=26)
Title: Re: prime rib.....newbee
Post by: ArnieM on December 22, 2009, 08:06:07 AM
Hi HEEBEE and welcome to the forum.

My "go to" for beef roast is oak.  Some in Texas might argue.    ;)  I haven't done a rib roast in the smoker, only top round and sirloin.  I keep the smoke time down to a couple of hours because my wife doesn't like it too smokey.

Ka Honu posted this http://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-roast-a-perfect-prime-rib.html (http://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-roast-a-perfect-prime-rib.html) a couple days ago.  No smoking involved but I believe the cooking principle is the same.  Good reading.

I'm doing mine in the oven this year and I'm going to give the above a shot.
Title: Re: prime rib.....newbee
Post by: squirtthecat on December 22, 2009, 08:47:16 AM

Ditto on the oak.   Maybe mix a few Pecan pucks in for a waft of 'Hickory Lite' ..
Title: Re: prime rib.....newbee
Post by: FLBentRider on December 22, 2009, 09:33:22 AM
I have used the 200F method on roast beef with great success:
http://forum.bradleysmoker.com/index.php?topic=11005.0 (http://forum.bradleysmoker.com/index.php?topic=11005.0)
Title: Re: prime rib.....newbee
Post by: JGW on December 22, 2009, 06:36:08 PM
Quote from: ArnieM on December 22, 2009, 08:06:07 AM
My "go to" for beef roast is oak.  Some in Texas might argue.   

Not this Texan (who now lives in Kalifornia)...Oak is king for beef where I grew up - Esp brisket.   ;D :)

Seriously, what Oak can do for a brisket is almost illegal.  (Just feed the cops).    :)
Title: Re: prime rib.....newbee
Post by: HEEBEE on December 22, 2009, 10:00:05 PM
Thank you for the link it is very helpful.  I will let you know how it comes out and which prime rib they like better. Thanks to everyone.   Merry Christmas to all.... and to all a good night!!!!!
Text only | Text with Images