Has anyone tried smoking a prime rib roast, bone-in? Just wondering about the wood and what temperature for the oven and internal meat temp is best.
Yessss! Here's some discussion: http://forum.bradleysmoker.com/index.php?topic=4454.0
After reading all that, I am more confused than before. If I have this right I want to heat up the BS as high as it will go, smoke around 3 hours and take out with an internal temp of 130. I can then grill or FTC after that? I like my rib medium rare so I'm not sure what to do after I hit 130. Do I need to wet FTC? Can I just let it cook in the BS?
Thanks for the help.
yeah, I had that "too much information" problem too. I FTC'ed the meat last time and the flavor was great but the FTC moisture will soften any crust. If you like the crust I wouldn't FTC.
With the bradley, you'll have difficulty cooking at high heat. I could not get the box temp over 240F at this time of the year. Next time I do this project, I'll use the bradley for smoke application only and then apply a "high heat" sear (for 20 minutes) on the grill or in the oven to get a crust, and then finish on a grill or in the oven at about 400F. Pull the meat out at 130 - 135 (depending on how done I want the meat), and then rest covered in foil.
I prepared some seasoned beef broth to use as an au jus (doctored with worchestershire, pepper, garlic and Italian seasoning) to accompany the meat. But that stuff is also a useful tool for serving people who like their meat more done (thanks for posting this tip Olds). Dip a slice in the juice for a couple of seconds and the meat will darken, appearing more done, but without losing that medium-rare tenderness or flavor.
Good luck and send samples!
I've never had Prime Rib with a crust on it, so I'd just do low temp, full time in the smoker (only smoke 2-4 hours though, then get the doneness where you want it).