Today the temps in my neck of the woods are about 0.I have a 5 lbs prime rib i am going to try.Any guesses on how long its going to take.I am going to seer it before i put it in the smoker.Just a seer i mind you not a precook deal.SO what do you guys think on how long its going to take time wise.brrrrrrrrrrrr.I want it between med.and well done.ANY guesses here.
Off the top of my head, I'd say about 5 hours. IMO, the wind steals more heat than the temp. Shield it from the wind & you'll be fine. NO PEEKING!!!!
I'm curious to know how the pre-searing turns out. I would think it would greatly reduce the ability of the meat to absorb the smoke flavor.
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Don't sear it before smoking. If you must smoke first, but pull early, then finish on the grill.
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
nsxbill is right about smoking first to get the flavor. Been there, done that so to speak. If I'm not mistaken I think there is a law against cooking a prime rib to well done. Anyhow the best prime I've had was smoked at about 200 for a couple of hours then finished off on the rotissere at 225 until medium rare. The whole ordeal took about 4 hours then FTC for at least a half hour. Perfect medium rare all the way through. Sear the roast last if you want but not first if you want a good deep, mild smoke taste. That wind is a bugger to deal with if you don't have an insulated box so keep the smoker protected if you can. Have a wonderful meal there icerat and have an extra helping for me![:p]
(http://i34.photobucket.com/albums/d148/olepop/killer2.jpg)
Rat,
It's been really <b>cold</b> & really, really <b>WINDY</b> this side of the lake today. How'd that hunk of flesh turn out?
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Glad to see the Canadians are sharing this Artic Blast with you too.. I'd hate to be the only beneficiary of this weather. Icerat4 how did things turn out? I decided I wasn't even going to try in this weather was planning on brisket. Next winter I'll fix a vent up in the garage. Already spotted a oven vent/fan in my in-laws shop from their remodel. I better grab it before it gets trashed.
"If you're not living on the edge, You're taking up way too much room, so get the he-- out of my way."
well guys it took 5 hours.The temp was at 190-200 in the bs.I put the meat on the middle rack and put some bacon above it .the size of the rib was a little lighter then i had mention about 3.5 4 lbs .I used cherry chips.I will tell you this prime rib came out way way better then i could ever thought way better then restraunt quality.Very very nice cut like butter.And no worries about the seering deal it had a cood smoke flavor all the way thru.I use studds marinate over night and that was a nice added touch.So far i am batting 1000 with no mistakes with the food i had made.This method of slow and low is right up my ally and with the help and ideas here i can produce better then restraunt food so much for eating out any more.Well i am doing sams club ribs today for my crew with emrils rib rub and anyone in this area know sams clubs ribs are the best.So thats it guys have a great weekend.
rat... next time you do a rib roast you may want to try...
bubbas lipton french onion soup mix...
http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=796&SearchTerms=lipton,onion
boxtertrios horseraddish slather...
http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=2907
lipton onion soup... really... its awesome... just roll the rib in the soup mix... wrap it up in the fridge for 1 or 2 days and smoke normal...
i have not tried the horseraddise slather but it on the list and its gonna kick im sure...
you gotta eat...
owrstrich