Has anyone done a prime rib in the Bradley 4 rack? I want to do one but I want to make sure I do it right...
Any ideas, thoughts?
thanks
Troy
I sorta did.
I put a spice rub and pushed slivers of garlic in the roast, and put it in for an hour of Pecan smoke. I then moved it to a convection oven and roasted it. I think the internal temperature was 140 when it was done.
Came out fantastic.
Do you recall at what temp you had the smoker set?
FL nailed it! While I've not done a primt rib I have done plenty of other cuts of roast. Use a very basic rub of salt and pepper, also love the garilic plan! Internal temp of 140, FTC for a couple hours, nice a juicy!! But of course I would use mesquite! ;D That reminds me I've got a roast wet aged in the fridge for the weekend! Smoker @ 210
C
beyondclarity,
I did one a while back and it turned out great. Here is the post with pics!
http://forum.bradleysmoker.com/index.php?topic=6507.msg63094#msg63094
Mark
Here's a link to my first try: http://forum.bradleysmoker.com/index.php?topic=5631.msg52971#msg52971
I did one around Christmas too, except did it on the grill at higher, but indirect heat. I liked the finish on that one better. I'll see if I can dig up that link.
Good luck!
Here's the link to the Christmas version: http://forum.bradleysmoker.com/index.php?topic=3263.msg62759#msg62759
I made the mistake of using the Maverick cabinet probe to monitor the ambient temp inside the covered grill; the probe is not meant to endure high heat (400F) and it fried. Use an ordinary oven therm if you want to monitor temps on the grill.
On comparison, I preferred the grilled P-rib to the one cooked entirely in the Bradley. The hickory chips gave a nice smoked flavor, even though the meat was cooked in what was essentially a smoky, hot oven and finished on the grill.
Owrstrich posted a different prime technique that I think involved some Bradley smoke, and then some other process.