PRIME RIB

[digitalsmoker]

Just bought a prime rib, I am looking for any good rub recipe's or any ideas. I don't know what kind of bisquettes to use so please help. How long do i smoke it for it is 8.5lbs

[FLBentRider]

I go simple - Salt, pepper, Garlic powder.

Smoke for up to four hours @200F, continue @200F until the IT is ~115-120F

Then FTC until close to serving time.

About 20 minutes before serving, place roast uncovered in a 500F oven for 8-10 minutes.

Rest for 10 minutes, carve and serve. This should result in a roast that is medium rare from edge to edge.

If you want it done more than that, raise the IT in step 1 to 5-10 degrees below your desired IT

[hal4uk]

Ditto what FLB said.
That will NAIL it.

[muebe]

Ditto what FLB said.
That will NAIL it.

X2

[digitalsmoker]

I go simple - Salt, pepper, Garlic powder.

Smoke for up to four hours @200F, continue @200F until the IT is ~115-120F

Then FTC until close to serving time.

About 20 minutes before serving, place roast uncovered in a 500F oven for 8-10 minutes.

Rest for 10 minutes, carve and serve. This should result in a roast that is medium rare from edge to edge.

If you want it done more than that, raise the IT in step 1 to 5-10 degrees below your desired IT

This may be a dumb question but what does FTC mean? What flavor of bisquettes should be used, should I rotate between two diffrent flavors??

[hal4uk]

FTC= "Foil/Towel/Cooler"
Wrap in foil, wrap in old towels, put in a cooler (or a "not running" microwave will do in a pinch).

This actually enhances pork butt (you can do it for several hours).
With your prime rib, you would only use this method to hold for a short time.
(food continues to cook in FTC)

[FLBentRider]

What flavor of bisquettes should be used, should I rotate between two diffrent flavors??

For Beef I use Oak or Hickory if I want a stronger smoke flavor, Maple or Apple for a lighter smoke.

Mesquite is the strongest of the Bradley flavors, use with a little caution. I'd only apply 2 hours of Mesquite.

[Sorce]

I agree with FLB on this one, go simple on the rub here, the meat is the pride of the show here. I did one using pretty much the same method at Christmas and it turned out wonderful. Then anyone who wants theirs more well done it got the cast iron skillet treatment till it was how they wanted. (Would have tossed them on the grill but guess who didn't check the gas before Christmas dinner)

I had my oven set as high as it would go for the last crisping stage. I wanted to crisp the outside but didn't want it to cook the middle so I wanted it in and out as fast as possible.

I used oak on mine for 2 hours, I thought it could use some more smoke but I tend to tone it back when it's for company.

[ghost9mm]

Sure would like to see pictures of that prime rib when you get it done, I haven't eaten a prime rib in a lot of years...

[cinrds]

Now that school baseball is over I have time to break out the smoker.  Building my list of new things I want to try and this one will get added. 

[Jon S]

Have you done a whole filet?   Thick end?
I want it smoked, but like the end product to be medium?

Jon S

[TestRocket]

Surely that thing is history by now? Soooooooo how was it?       ;D

[Quarlow]

I agree with FLB on this one, go simple on the rub here, the meat is the pride of the show here. I did one using pretty much the same method at Christmas and it turned out wonderful. Then anyone who wants theirs more well done it got the cast iron skillet treatment till it was how they wanted. (Would have tossed them on the grill but guess who didn't check the gas before Christmas dinner)

I had my oven set as high as it would go for the last crisping stage. I wanted to crisp the outside but didn't want it to cook the middle so I wanted it in and out as fast as possible.

I used oak on mine for 2 hours, I thought it could use some more smoke but I tend to tone it back when it's for company.

Darn women, why do we keep them around.   ;) ;D