Prime Rib Question

TarHeelBBQ · November 2012

I am thinking about doing a Prime Rib this weekend. I have never smoked one before. I can't imagine them being harder than turkey or ribs. Any suggestions as to how long or what temp to cook? Would you use just charcoal or add wood chips? What kind? Any advice would be greatly appreciated.

Thanks,

TarHeelBBQ

Village Idiot · November 2012

I always do Dr. BBQ's way, and they turn out excellent !

Click here.

SmokeyPitt · November 2012

Here are a couple of useful links with a couple of different methods.

http://www.nakedwhiz.com/madmaxprimerib.htm

http://www.nibblemethis.com/2011/12/reverse-seared-prime-rib-roast.html

IMO the most important thing is not to overcook it. I say this, because I usually do :).

I love the idea at the end of the post from the @NibbleMeThis link above:

Notes

For your guests that want more than medium rare, a quick "bath" in beef broth in a heated skillet will quickly make the pink disappear and get the slice of roast to their liking.

I like some smoke with mine. I really like cherry. Next one I am going to try oak. For some reason I don't think hickory goes well with beef.

nolaegghead · November 2012

Standing rib roast needs to be cooked low and slow so it's done evenly and you have minimal water loss. I don't use any smoke - neutral lump. Smoke distracts from the taste IMO.

Here's how I do it:

1. salt and pepper rub.
2. set up egg for indirect at 225F.
3. add drip pan (to make au jus)
4. cook until 7F below your desired final internal temp
5. remove platesetter (go to direct), crank heat up to 500-600F
6. reverse sear for 5-10 minutes
7. let it rest (because of the reverse sear) for 20-30 minutes in warming oven.

If you don't reverse sear, you can carve and eat immediately. If someone wants their meat done more, throw in baking pan of au jus on stove and cook up to doneness.

Don't forget the horseradish sauce.

Skiddymarker · November 2012

nolaegghead said:

Standing rib roast needs to be cooked low and slow so it's done evenly and you have minimal water loss. I don't use any smoke - neutral lump. Smoke distracts from the taste IMO.

Here's how I do it:

1. salt and pepper rub.
2. set up egg for indirect at 225F.
3. add drip pan (to make au jus)
4. cook until 7F below your desired final internal temp
5. remove platesetter (go to direct), crank heat up to 500-600F
6. reverse sear for 5-10 minutes
7. let it rest (because of the reverse sear) for 20-30 minutes in warming oven.

If you don't reverse sear, you can carve and eat immediately. If someone wants their meat done more, throw in baking pan of au jus on stove and cook up to doneness.

Don't forget the horseradish sauce.

Completely agree, in fact we use the same method for steaks and chops. We do use Penzey's English Prime Rib rub (Thanks @Brownie) and let the roast sit in the fridge uncovered overnight.

A standing rib is so good we do not use smoke at all, some folks do. Although I use a drip pan like @Nolaegghead I seldom have any drippings. I assume the low and slow cooks the meat so gently the moisture stays in the meat. I do put the meat in a pan while the grill heats for the sear and there is always juice there as the moisture redistributes to the outside, this makes a great au jus. I strongly suggest you try without smoke, this cut just doesn't need it.

Little Steven · November 2012

I like them done at 250* start to finish.

nolaegghead · November 2012

Let me clarify - 225 grate - I use the DigiQ. 250 dome is fine too. Point is, you go to around 300 plus, the ring of meat and fat overcook, and that's some of the best parts of a rib eye.

If you have the choice for bone-in - take it. The bones add flavor.

Little Steven · November 2012

Skiddymarker said:

nolaegghead said:

Standing rib roast needs to be cooked low and slow so it's done evenly and you have minimal water loss. I don't use any smoke - neutral lump. Smoke distracts from the taste IMO.

Here's how I do it:

1. salt and pepper rub.
2. set up egg for indirect at 225F.
3. add drip pan (to make au jus)
4. cook until 7F below your desired final internal temp
5. remove platesetter (go to direct), crank heat up to 500-600F
6. reverse sear for 5-10 minutes
7. let it rest (because of the reverse sear) for 20-30 minutes in warming oven.

If you don't reverse sear, you can carve and eat immediately. If someone wants their meat done more, throw in baking pan of au jus on stove and cook up to doneness.

Don't forget the horseradish sauce.

Completely agree, in fact we use the same method for steaks and chops. We do use Penzey's English Prime Rib rub (Thanks @Brownie) and let the roast sit in the fridge uncovered overnight.

A standing rib is so good we do not use smoke at all, some folks do. Although I use a drip pan like @Nolaegghead I seldom have any drippings. I assume the low and slow cooks the meat so gently the moisture stays in the meat. I do put the meat in a pan while the grill heats for the sear and there is always juice there as the moisture redistributes to the outside, this makes a great au jus. I strongly suggest you try without smoke, this cut just doesn't need it.

Skiddy,

I ask for additional fat when I buy the roast. I cut out any meaty streaks from the fat, chop them small amd distribute around the pan. I also throw some of the fat in if I'm doing yorkshires.

Skiddymarker · November 2012

@Little_Steven - Great idea, thanks! Must admit we seldom do Yorshire with "prime" rib, we just pig out on the roast, garlic mashed taters and frizzled onions. Yorkies are great with sirloin tip, or so SWMBO says. Yorkshire, like bacon, makes everything good - although never tried a bacon Yorkshire...... I wonder? :-$

billyray · November 2012

+1 for VI. Here's a great mild horseradish sauce we use. You can use it on some of your sides also.

Mustard Horseradish Sauce:

1 1/2 cups good mayonnaise
3 tablespoons Dijon mustard
1 1/2 tablespoons whole-grain mustard
1 tablespoon prepared horseradish
1/3 cup sour cream
1/4 teaspoon kosher salt

Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.

Little Steven · November 2012

We only do a few a year but when we do its all in. You may be on tho something with the bacon yorkies. Gonna try next time. My point was that the meaty bits caramelise in the pan to form the fond for the gravy.

nolaegghead · November 2012

My horse sauce is simple:

low fat sour cream
horseradish to taste
salt/pepper to taste

SmokeyPitt · November 2012

Very good tips from all! Maybe I won't try oak next time as it is very strong...think I'll stick with a little cherry wood.

burr_baby33 · November 2012

Have not done one yet but will soon. Recipe above looks good but I am surprised that you pull at 7 degrees below desired final desired temp. I would have thought that searing plus rest would have resulted in temp rise more than 7 degrees; I would have gussed more like 10-15 degree increase. Gotta try one soon, great cut of meat.

nolaegghead · November 2012

burr_baby33 said:

Have not done one yet but will soon. Recipe above looks good but I am surprised that you pull at 7 degrees below desired final desired temp. I would have thought that searing plus rest would have resulted in temp rise more than 7 degrees; I would have gussed more like 10-15 degree increase. Gotta try one soon, great cut of meat.

If I was cooking at 350 versus 225, I'd expect a bigger rise, even with the sear.

SmokeyPitt · November 2012

Just wondering what people think about doing the reverse sear on a CI skillet (assuming the roast will fit)?

nolaegghead · November 2012

SmokeyPitt said:

Just wondering what people think about doing the reverse sear on a CI skillet (assuming the roast will fit)?

That's really the best way to do it because you're getting more searing with less total heat added, so it's easier to prevent the scourge of searing - overcooking.

billyray · November 2012

nolaegghead said:

My horse sauce is simple:

low fat sour cream
horseradish to taste
salt/pepper to taste

Nola, Try adding the mustards and mayo I have in mine to yours as an experiment. I think it takes the sauce to a different flavor profile that is quite good.

nolaegghead · November 2012

billyray said:

nolaegghead said:

My horse sauce is simple:

low fat sour cream
horseradish to taste
salt/pepper to taste
Nola, Try adding the mustards and mayo I have in mine to yours as an experiment. I think it takes the sauce to a different flavor profile that is quite good.

I'll do that. I like both mustard and mayo. Thanks.

FriscoFrog · November 2012

On Rib Roasts, particularly those that are choice grade I like to build in at least a 48-72 hour of "dry aging" before seasoning and roasting. I have found the flavor and the overall finished product to be better. Im just talking about taking it outta the package and putting on a v-rack over paper towels for a couple of days in the fridge.

TarHeelBBQ · November 2012

Thanks everyone. I will let you know

TarHeel BBQ

Brownie · November 2012

@Skiddymarker Your welcome. I'm glad you're enjoying it. :)

Little Steven · November 2012

One thing to consider if you do a low temp cook is that the meat will look more rare than it is. This was done to 150* before the rest. I did it to prove a point to a specialist in rancid meat.

Brownie · November 2012

I've never heard of anyone making a rib roast to make a point. You have a funny way of dealing business above the border. =))

Little Steven · November 2012

Blame stike

Brownie · November 2012

Nuff said. :D

lousubcap · November 2012

I'm in the low&slow camp for prime rib...

@Brownie - 'bout time you surfaced-hope all is well.

nolaegghead · November 2012

150 - that's medium well. Don't look it. That's when PR starts getting tough and you actually have to chew it.

Little Steven · November 2012

It was buttah. Did that one @ 200*.

Brownie · November 2012

@lousubcap All is well. My super busy work schedule has kept me from cooking anything more than steaks and hot dogs... thats why the absence.

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