Prime Rib

DaveT261 · April 01, 2015, 09:12:18 AM

My daughters boyfriend wants me to smoke a prime rib for Easter and I have never smoked one, I just make it in the oven. He said one of his friends smoked one and it was the best he ever ate. He is buying it so if that is what he wants that's what he will get. I really don't want to hot smoke it, and I don't want to overpower it, I'd rather just apply some cold smoke and finish it in the oven. Being how I have never smoked one before how long should I cold smoke it and what type of wood should I use. I currently only have oak, hickory and mesquite and I really don't have time to order any. Any suggestions??

renoman · April 01, 2015, 11:16:35 AM

Do you use a PID?

DaveT261 · April 01, 2015, 11:48:01 AM

No. I do not have one.

Habanero Smoker · April 01, 2015, 01:08:47 PM

I like to use oak on beef. It provides a nice smoke flavor, and will not mask the flavor of the prime rib. On prime rib, or top loin I only like 2 hours of smoke. You can fully cook it in the Bradley at a low temperature, and it will remain moist and cook more evenly; similar to how I cook top loin.

Smoked Top Loin

If you cold smoke; move the meat directly from the refrigerator to the Bradley. Apply 2 - 3 hours of smoke, and try to keep the temperature at 50°F - 70°F or below. After applying smoke move directly to a preheated oven.

watchdog56 · April 01, 2015, 03:59:59 PM

I have done 5 or 6 in the Bradley. I usually use 2 hickory and 1 mesquite.I smoke for 3 hours using this way. Put rub on night before and wrap in cello and into frig. Preheat smoker to 250 for 1 hour then down to 225 and cook until IT hits around 140.( Still pink inside) Takes between 4-6 hours. Then I like to put in foil for at least 1 hour and if you want you can put under a broiler to crisp the outer edges. If there is not to much fat on top I put bacon strips on it but make sure you take it off before put under the broiler. They come out great.

jebjr · April 01, 2015, 07:17:34 PM

Hi watchdog56!!
I have been wanting to smoke a bone-in prime rib for a long time but just can't convince the wife to let me try. I'm about to try it soon as I cannot stand the thought of not trying.

Here's also some additional info:
I have perfected the procedure of aging a bone-in prime rib roast and cooking it using the recipe from my favorite....
' Geek Cook ' Alto Brown. You can look-up his recipes online or in my case my wife purchased some of his video disks for me. I also know of a place that slow cooks their prime rib roasts overnight at a low temperature called...
' The Mint ' up in the Colorado Mountains. Excellant, excellant prime rib!

Soooo - My fantasy is: I'm thinking the ultimate 'Bone-In Prime Rib Roast' would be to:
* Safely age the roast for a few days using Alton's recipe (makes a HUGE difference)!
* The morning before the last night add a slight rub but heavily loaded with cracked peppercorns.
* The last night cook it overnight low & slow!
* This means overnight with a mixture of 1/3 Mesquite and 2/3 Hickory pucs for 6 to 8 hours of smoke during the cooking time.

If someone does this before I do... Please let me know!

Thanks,
John...

renoman · April 02, 2015, 05:43:34 AM

Quote from: jebjr on April 01, 2015, 07:17:34 PM
Hi watchdog56!!
I have been wanting to smoke a bone-in prime rib for a long time but just can't convince the wife to let me try. I'm about to try it soon as I cannot stand the thought of not trying.

Here's also some additional info:
I have perfected the procedure of aging a bone-in prime rib roast and cooking it using the recipe from my favorite....
' Geek Cook ' Alto Brown. You can look-up his recipes online or in my case my wife purchased some of his video disks for me. I also know of a place that slow cooks their prime rib roasts overnight at a low temperature called...
' The Mint ' up in the Colorado Mountains. Excellant, excellant prime rib!

Soooo - My fantasy is: I'm thinking the ultimate 'Bone-In Prime Rib Roast' would be to:
* Safely age the roast for a few days using Alton's recipe (makes a HUGE difference)!
* The morning before the last night add a slight rub but heavily loaded with cracked peppercorns.
* The last night cook it overnight low & slow!
* This means overnight with a mixture of 1/3 Mesquite and 2/3 Hickory pucs for 6 to 8 hours of smoke during the cooking time.

If someone does this before I do... Please let me know!

Thanks,
John...

Don't forget to cut the bones away from the meat and tie them back on before you start to smoke/cook it. It will save all the juices from running out if you cut them off after the cook.

Grouperman941 · April 02, 2015, 08:14:32 AM

Prime rib comes out great in the Bradley. I keep a Box temp of 200-225 to an IT of 122 (I think this is an Alton Brown number) Then tent it with foil. This gives me perfect medium rare, usually carrying over close to 130. I prefer 3 hours of oak or mesquite, but I like apple on beef, too, and it is not as harsh if you are worried about getting too smoky. If you like a good crust on the beef, put on grill or in 500 degree oven or broiler right before serving.

For rub, I use salt and pepper and sometimes garlic powder. I season about an hour before it goes in, while the meat is resting at room temp while the Bradley heats.

DaveT261 · April 03, 2015, 04:14:38 AM

They brought over a 2 1/2 lb prime rib last night and at $40.00/lb I want to make sure I go the right way with this, is it better to cold smoke or hot smoke. He had the ribs cut off so its boneless. Should I use a pan instead of placing directly on rack if I hot smoke?

renoman · April 03, 2015, 06:42:46 AM

Quote from: DaveT261 on April 03, 2015, 04:14:38 AM
They brought over a 2 1/2 lb prime rib last night and at $40.00/lb I want to make sure I go the right way with this, is it better to cold smoke or hot smoke. He had the ribs cut off so its boneless. Should I use a pan instead of placing directly on rack if I hot smoke?

2-1/2 pounds is a pretty small roast. The smaller they are the easier they are to overcook. Since you don't have a PID to hold the Bradley at an exact temp. I would cold smoke it for an hour or so and then finish in your oven at NO MORE THAN 200 (or you will over cook it). Warm your oven up for the whole time you smoke because your oven too will have wild temp swings until it gets thoroughly warmed to your desired temp. I am not sure how long it will take to get to medium rare but I cook a 5 pounder for 3 hrs at 200 and then 4 hours at 175 and mine almost always have the bones on them. If I had to guess I would say less than 2 hours at 200. If you get yourself a PID then the Bradley becomes the perfect appliance to slow cook roasts of any size as a lot of ovens have a hard time holding a low temp like 175.

DaveT261 · April 04, 2015, 06:21:51 AM

I looked up prime rib cost per pound online and it said the average cost per pound was 12.00 a pound. He paid $39.99/lb. at Giant Eagle. Did he get ripped off??

renoman · April 04, 2015, 06:40:15 AM

It is on sale here locally this weekend for 7.00 per pound.

ragweed · April 04, 2015, 08:12:50 AM

I cooked a 9.21 lb boneless PR roast for our Easter gathering last weekend (kids work schedules) Paid $6.88/lb on sale, usually around $10/lb. 225* F, 3hrs hickory, 5hrs total time to 145* F IT. Still moist and juicy and pink in the middle. SWMBO doesn't do med-rare. :( :(

Grouperman941 · April 04, 2015, 10:49:37 AM

Whole ones here are around $8 right now. These are not actually prime -- they are choice grade rib roasts.

Habanero Smoker · April 04, 2015, 12:48:35 PM

Quote from: DaveT261 on April 04, 2015, 06:21:51 AM
I looked up prime rib cost per pound online and it said the average cost per pound was 12.00 a pound. He paid $39.99/lb. at Giant Eagle. Did he get ripped off??

It depends on what type of beef he purchase. Premium beef such as Wagyu, can cost at least that much. The average cost, in my area, for angus is around $12/lb. when not on sale.