Temps in the zero range

[icerat4]

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.

[Chez Bubba]

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?

[nsxbill]

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>

[iceman]

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]

[Chez Bubba]

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?

[nodak]

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."

[icerat4]

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.

[owrstrich]

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