Prime rib

Unknown

Anyone ever smoke a prme rib? An tips or suggestions?

James

gugshie,[p]
I cook a lot of them on the egg, but I cook them at about 350, which isn't smoking, it's more like baking.[p]What do you mean by "smoke"? Low and slow at ~225? I doubt that would yield a very good prime rib, but I've never tried it.[p]

TRAILER MONKEY

gugshie,
You cant go wrong with this recipe!
Coat Prime rib in olive oil. coat outside with Kosher salt and fresh cracked pepper until black. Sear at extremely high temp (meat should be surrounded by flames). Once outside looks blackened, reduce temp to 350 degrees and insert internal temperture probe. Add wood chips, and roast until internal temp of the roast reaches 135 degrees.
Remove and serve immediatly. Be carefull not to exceed 135 internal temp. This will produce a perfect medium rare with a nice "Bark" on the exterior. I hope this helps!

Unknown

gugshie,
I did one last night. I just get up to 300* and add some apple wood. Once it's stable I put on the meat (Olive oil, kosher salt, pepper and granulated garlic), indirect. I cook to 130* internal. Easy, no sear required but you can if you want. (I tried it and found, for my taste, it didn't do much and I'm lazy so I don't) Light smoke flavor. HTH
~Cheers

tach18k

gugshie, I always do mine by low and slow till the internal is 125 of so. I let it rest for about 15-20 minutes so the egg can rise in temp to 700+ and then I sear. I find this easier than searing first, since it is easier to rasie the temp in the egg rather than bing it down for a low and slow.

thirdeye

<p />I do the low-n-slo for the even doneness (through the slice and end to end). This one was done @ 250° dome temp which for me is 225°± rack temp. I also like the sear at the end, either on the Egg or in a 500° oven.

tach18k

thirdeye, ya, thats the ticket!

James

thirdeye,[p]Wow, I sure like the looks of that. I may give that a try next time. Prime rib is one of my favorite things to do on the egg. Do you find that the meat has a real smokey flavor when you do it at the lower temps?

thirdeye

James, When using Real Flavor lump, I use just a small amount of pecan. My favorite is Lazzari (mesquite lump) with no added wood. I'm convinced that searing/crisping at the end enhances the flavor of the bark.

Unknown

thirdeye,
Do you cook indirect or direct and about how long does it take?

thirdeye

gugshie, Indirect, plate setter with legs up and a drip pan under the rack and a rack temp of 225° - 250°. For a medium rare (130° target temp) on a 4 or 5 rib, I pull at 125° and since I favor the crisp/sear at the end, I rest in a warm cooler,(wrapped in foil & newspaper) for about 45 minutes so that the crisping does not give me that well done band on the edge. Cooking time is ±30 min. /lb. Put your trust in the thermometer, not the clock, they all cook a little different.
PS - Smaller roasts I pull closer to the target temp.