Prime Rib Suggestions

[OTB]

I have a 5lb prime rib (bone in) in the fridge beggin to be cooked this weekend.

Any cooking suggestions?

[oakville smoker]

Lay a rub on it overnight
1 hour 20 minutes of smoke of your choice, I have used hard woods and really like dthe results
Then low and slow till it done
It will blow you away !

[FLBentRider]

This is how I do it:

http://forum.bradleysmoker.com/index.php?topic=13319.msg155938#msg155938

[OTB]

When I do my prime rib in the oven, I usually rub it with crushed garlic, olive oil, salt pepper and herbs.

Is there any reason I could not do the same?  Rub it with that, leave in plastic wrap overnight, smoke for an hour, then low and slow until done? 

Also, do you do the final cooking in oven, or just leave in bradley?  I am thinking it will only take about 2-3 hours to get to rare/medium rare...

[FLBentRider]

When I do my prime rib in the oven, I usually rub it with crushed garlic, olive oil, salt pepper and herbs.

Is there any reason I could not do the same?  Rub it with that, leave in plastic wrap overnight, smoke for an hour, then low and slow until done? 

Also, do you do the final cooking in oven, or just leave in bradley?  I am thinking it will only take about 2-3 hours to get to rare/medium rare...

That sounds like a plan to me.

[OTB]

What wood do you suggest.  I have Apple, Oak, Alder, Cherry, Hickory, Maple and a Special Blend.   I am trying to ease my wife and kid into the smoking flavors, since they don't like it too smokey.

[FLBentRider]

What wood do you suggest.  I have Apple, Oak, Alder, Cherry, Hickory, Maple and a Special Blend.   I am trying to ease my wife and kid into the smoking flavors, since they don't like it too smokey.

I like Oak on beef, but it can be heavy.

I'd go with the Cherry.

[OTB]

Thanks!!  I will try it out and let you know how it goes tomorrow.

[OTB]

Here are the pictures of the prime rib.  I started it at 230F, smoked with apple for 1 hour, then left at 230F (but the internal cabinet temp was around 210-220F most of the time) until it reached an internal temp of 120 (rare to medium rare) which took about 3 additional hours.  Then it was FTC until dinner time.  I placed it in a 450F oven for 10 minutes before serving.

After overnight rub, waiting to be smoked:


Ready for FTC


Serving time:



It was rare/medium rare which is exactly how I like it.  For my wife I put her slice in the microwave for 30sec to cook a tad bit more.  I tend to cook a prime rib on the rare side so the left overs are not overcooked when re-heated.

[Tommy3Putts]

Wow!  Looks great.  I love rare Prime Rib. 

[FLBentRider]

That looks great!

How was the smoke flavor?

[OTB]

That looks great!

How was the smoke flavor?

I thought it was excellent....the wife thought it was too much.  More left overs for me.  :,)

[hal4uk]

Looks perfect to me.

[dbondy]

Thats some good looking eats. Good job.

[SnellySmokesEm]

I got my au jous and horsey sauce ready, now I'm just waitin' on you to fix me a plate of the awesome lookin Prime!!!  :)
Great Job.  Add Prime to my ever growing wish list!  :)