just got my first bs and would like to do a rib roast in the smoker for the holiday. can anyone help with this one.....thanks
We have smoked a large prime rib last fall, on a large charcoal smoker, and it was very overcooked. Then we used a BS at 2 hrs. smoke.@ 225F- returned to a pre-heated oven(uncovered) at 300F until 235F-Then, FTC for 2hrs. It was excellent!--- Be certain you use a good Rub With S&P to your taste Also you must use a TOP GRADE PRIME RIB!!Good Luck![:D]
Brother Bill
thank bill
meatman787 welcome to the forum. click on this link about prime rib, http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=796&SearchTerms=prime,rib
Brother Bill,
I sincerely hope you meant to type "until <font color="red">1</font id="red">35F", because cooking TOP GRADE PRIME RIB to an internal temp of 235F would certainly make me want to cry, and might even be considered a criminal act in some states...
I think it's legal to hang the cook for making a well done prime rib up here. I can understand the crusty end pieces but like bsolomon says 135 would be the magic number. That scared me![:0]
Big or small you can smoke'm all!!!
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">but only one P-rib if you want the best. It has to be off of the largest end of the rib. Normally these only go to the upper end resturants. However, you might be able to get one from a speciality meat shop.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
bsolomon and iceman hit the nail on the head with their comments about temperature along with the one above from Oldman of a while ago.
Prime rib roast is my firm favourite, we have a local butcher who dry ages and butchers all his own meat and his rib roasts are the nearest thing to food heaven that I can imagine. [:p]
My idea of the perfect rib roast is 3-4 ribs worth (8-12 lbs) of dry aged meat with a good covering of fat.
To cook:
Turn the oven up to 230C/450F and leave to heat up.
Put the rib roast in the roasting tray fat side up then apply good quality olive oil all over.
Rub thoroughly with freshly ground sea salt and black pepper, amount to individual taste. I hate anything else on my rib roasts but that is individual choice!
Put the roast in the oven for <b>no more than 30 minutes</b> to seal then take out of oven.... it will be sizzling nicely at this point but don't worry!
Drop oven temperature to around 140C/290F, leaving oven door open a minute of two to allow oven to cool from previously high temperature.
Return rib roast to oven and cook for about 12 minutes per pound for a medium rare finish. (adjust time for personnal preference)which will equate to around 60C/135F internal.
Let stand for at least 30 minutes when out of the oven before carving.
Serve suggestion....... sweet potato mash and garlic spinach.
Manxman.
I just had breakfast and now ya got me thinking of prime rib! Excellent sounding recipe manxman[^][^][^]
Big or small you can smoke'm all!!!
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">I just had breakfast and now ya got me thinking of prime rib!<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
And I've just finished work on the other side of the pond....... no prizes for guessing what I'm having for tea!! [:p][;)]
Manxman.
my guess would be....tea?
Gordo
(http://www.wotmania.com/images/crazy.gif)
Manx,
Basic rule of thumb here is you Brits eat bland, tasteless, boring food. Supposed "British Pubs" here serve bland, tasteless, boring food.
I've read too many of your posts to believe that to be true. Is the American perception completely wrong or are you an oddity amongst your countrymen?
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
I'm with Chez! I used to love to watch Gordon Ramsey "Kitchen from Hell" version on BBS and I think the whole bland thing is played up. Some wierd dishes showed up but definatly not bland. I hope there are a lot more folks over there like you that enjoy some of the best tasting food in the world (SMOKE COOKED).[^] What's your favorite types of meals over yonder? I"m always curious to hear what other people concider comfort food.[:p]
Big or small you can smoke'm all!!!
We have some great chef's at the moment such as Gordon Ramsey, Rick Stein and Hugh Fearnley Whittingstall who have done a great deal to alter people's perception of food over here, perhaps changed the "eat to live" philosophy into a "live to eat" one somewhat..... i.e push boundaries, it's not a sin to actually enjoy what you eat!
I think what Chez says was probably true 10 - 15 years ago and more but nowadays it has changed a lot, I have half a dozen friends who are like minded and like to broaden our horizons but we are probably still in a minority! For example a high proportion of my friends have their steaks "well done"..... a crime in my view.
I am also exceptionally lucky where I live, we really do have some of the best quality meat in the world and a couple of great butchers, I can catch fish, crabs and lobster in the summer, barter for a lamb or beef with the fish I catch and get a great deal of satisfaction giving friends and work colleagues offerings done in the BS to try.
Not many people are fortunate enough to have the opportunity to do all this.
The one thing we dont have is the weather, wet and windly makes smoking or bbq'ing rather difficult! Would definately appreciate more sun and more snow!
We Brits are also pretty reserved in general, I also think the food thing is just an extension of that sometimes!
Plus my experience of British pubs in America, Spain, Portugal or wherever is generally awful, particularly in America I think they pander to what the Americans expect of British food and then do the fish and chips, steak and kidney pie or whatever badly! We have some great pub food over here.
So what do I like..... you name it I like it from Thai to Mexican to American to British, it is perhaps easier to say the only thing I detest is beetroot but thats another story.
We all have perceptions which are very often false, many Brits think America is all about fast food and quantity, not quality. From my three visits to the US and being on the forum here I know that is a very false perception, particularly when you get away from the tourist areas.
However one area that I think we beat the world at is the traditional British breakfast! I have a day off today, I am just off down the local cafe for mine!!! With a large mug of tea!![;)]
Manxman.
Just read my recipe @ 235F instead of 135F. SORRY[:(] If I did that 235F at home I am afraid my family would suggest that I go on vacation for A year or so--ALONE.
Brother Bill
Good timing on the post, I want to do one as well over the holidays. I was looking for timing, looks like NSXBill had a smoke to completion time of 4 hours.
Welcome to the Forum, Meatman 787! You can tell this is a great place for advice and comraderie.
John
Newton MA
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by manxman</i>
<br />
I am also exceptionally lucky where I live, we really do have some of the best quality meat in the world and a couple of great butchers, I can catch fish, crabs and lobster in the summer, barter for a lamb or beef with the fish I catch and get a great deal of satisfaction giving friends and work colleagues offerings done in the BS to try. Not many people are fortunate enough to have the opportunity to do all this.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
You are indeed lucky, Paul! Except for the bartering for lamb part, I am a pretty lucky guy too--much to be thankful for!
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">
I think what Chez says was probably true 10 - 15 years ago and more but nowadays it has changed a lot. <hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
A Scottish friend of mine told me that he thought the influx of Indians and Pakistanis during the past 2 decades had a major impact on British taste buds, since they opened up lots of ethnic restaurants that offered spicy alternatives to the typically blander food the Brits were used to eating. Do you share that opinion?
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">
We have some great chef's at the moment such as Gordon Ramsey, Rick Stein and Hugh Fearnley Whittingstall . . . <hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Speaking of Mr. Whittingstall, I really love his book. I've only had time to read the first few chapters, but his philosophy and approach to meat and the animals that provide it is inspirational in many ways. Thanks for recommending it!
John
Newton MA
Hi John,
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Do you share that opinion?<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Yes, you are right. Not only a big range of restaurants from Indian through Mexican to Thai and Vietnamese and beyond but also a range of shops that enable people to buy the spices, herbs and other items required to cook these dishes for themselves. This has had a knock on effect, for example bookshops now stock cookbooks from every part of the world.
The world is also a lot smaller place nowadays and people come back inspired from the countries they visit.
One of several important things I have learnt from this forum is the use of rubs, something not that big in the UK still. Having said that, in many instances it does enhance the taste of the meat,however in some I feel it detracts from it.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Speaking of Mr. Whittingstall, I really love his book. I've only had time to read the first few chapters, but his philosophy and approach to meat and the animals that provide it is inspirational in many ways. Thanks for recommending <hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Glad you like it, his approach to meat and animals is what grabbed my attention in the first place in that it reflects my own thoughts.
Manxman.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Gordon</i>
<br />my guess would be....tea?Gordo<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
This is exactly what we discussed about in those last threads
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<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">my guess would be....tea?
Gordo
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
He means supper Gordo. If anybody needs translations going either direction, us Canuckleheads are kind of in the middle and should be able to provide them. Of course, having seen MallardWhacker's picture of the latest in Perry County Arkansas's air conditioning, there may be a few sayings we might not know![:0]
T2
newbie here, but Can't believe your going to smoke a prime rib????[}:)] It's great meat on it's own, use something tough.
The best PRime rib I've had we rubbed it down and cooked I believe (have to check recipe)for about an hour at 500F than turned oven off (do not open door!!!) left it until internal temp got to how well we wanted it done. Melted in you mouth. But I am a cattleman so I frown on somebody trying to ruin a beef primerib or tenerloin[:(]
Well nodak here's some news for you. We took some prime ribs (small end) at the CISC test kitchen and did a little smoke test with them. I smoked them for about one hour at 225F. and then finished them off in the rotisserie grill at 250 until the internal temp hit 140F. You could cut the the meat with a fork and it was rare from end to end with a wonderful smokey skin that made you want to drop to your knees and pray for more. The high heat thing is great to create the carmelization that gives the crust its good taste but it messes up with the final cooking times. Smoking and grilling at low temps results in the same poduct in the end with a predictable outcome each time. The higher the heat meat is cooked at results in a longer cooking time the meat keeps cooking after it's pulled out of the oven or heat source. This can easily result in over cooked meat. A roast cooked at 500F then dropped back to 325F continued to cook to an extra 15F after it was pulled out of the oven. The same size roast done at 225F only insreased 5F when finihed. Basically the high heat you mentioned starting the roast off with is doing the same thing (smoking)the meat from burning the fat off. Don't get me wrong, everyone has a favorite way to cook things but don,t knock it until you try it. Being how your a cattleman I am desperate to find a recipe for beef ribs. Can you help me out? I've tried the stuff off food network and am not impressed one bit.
Big or small you can smoke'm all!!!
Iceman I just can't see taking one of the 2 most flavorful and expensive pieces of meat and applying smoke to add taste. To me just defeated the purpose of the purchase.
"you can respect someone's opinion and still not agree with them"
On the ribs it's hard to find good beef ribs, had them but hard to get a total recipe, but give me some time experimenting (one of the reasons for the smoker).
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by nodak</i>
<br />Can't believe your going to smoke a prime rib????[}:)] It's great meat on it's own, use something tough.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Nodak, I kinda think about smoking as doing either or both of 2 things: adding flavor, and tenderizing/moisturizing. Obviously with prime rib, you don't need to tenderize it, but if the added smoke flavor is complementary rather than dominating, the result is amazing. OTOH, I wouldn't smoke a T-bone before grilling it, so I'm not sure I'm philosophically consistent here--I just know what I like, just as you say.
John
Newton MA
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">tsquared: He means supper Gordo. If anybody needs translations going either direction, us Canuckleheads are kind of in the middle and should be able to provide them.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Haha! Yes, a translation is needed sometimes tsquared! I do try and take account of such differences but sometimes I don't realise there is a difference and sometimes I just plain forget![:)]
Manxman.