Prime Rib Smoke

chasgh

I smoked a 7lb roast last night.  Used a couple chunks of pecan and a chunk or two of apple.  I gotta tell you...the roast looked beautiful, but I thought the flavoring was off.  I think maybe I used too much smoke?  I wasnt crazy about that taste.  Think I'll try another one soon with no smoke and see how that does.  I loved what smoke did to the Thanksgiving turkey but not so much for the beef.  Am I unusual or did I just use too much smoke?

StillH2OEgger

I know others like it, but I prefer prime rib without any smoke. Charcoal is great all by itself.

lousubcap

Dang- If you used even closely equal amounts of smoke (same smoke wood and lump) then I have no idea how you got that result.  As you likely guessed going in, the beef can take (and turn out just fine) well more smoke than poultry.  Your choice of smoke wood is quite meat neutral relative to the cuts of protein.   I would go with unusual but I'm not spending your $$.  

Mattman3969

I am no PR expert but I know I like Oak on my beef.  I did my first PR yesterday with one fist size chunk of oak and I loved it.  Your wood selection is very neutral but too much of anything is no good.  I would say back off by half and see if that fits your smoke needs.  

etherdome

did one with oak and cherry this week and it was phenomenal.  never have used apple on beef. 

nolaegghead

I like smoke, but not on prime rib. 

JustineCaseyFeldown

I add a small amount. Four chunks would be too much for us. FWIW

FearlessTheEggNoob

I threw a lemon sized chunk of post oak in mine tonight and later decided I'll leave it out next time. Doesn't sound like much wood, but it hung in there for about 40min before it cleared up. Taste wise, I didn't notice it much, but I could definitely smell it which seemed inappropriate for a Prime rib. It also got into the red potates I had braising in beef stock.

Focker

All subjective,
But I'm thankful I break bread with smoke eaters, with smoke used right.

Surprised, cornfused actually, that most in this post prefer no smoke? I'm sure most love grilled, smokey, charred, seared ribeyes...but don't like smoke on their PR?  Do you guys cook your ribeye steaks in a gasser, or oven?

Seems hipocritical, like nola, I could see him favoring no smoke flavor.

It might smell like cheese, but we're still talking about a uuuge chunk of beef right guys?

jtcBoynton

Don't know too many that go for smoked ribeye steaks.  A nice crust on a ribeye or a prime rib roast is fine.  Charred  is not welcome. 

You can cook a ribeye in a cast iron skillet on the stove just fine (grease control is the biggest problem).  You can also cook a good ribeye on a gasser if it has a high enough btu burner.  You can also cook a very good ribeye on a charcoal starter if you want. 

Focker

Why not smoke roast it?
Seems like the perfect cut to do it, that can handle a standard low and slow smoke.

I'm far from a pro though.

How much smoke do you think gets absorbed in a nice slice of PR, in 3 hours give or take?

MotownVol

I use three or four medium sized chunks pecan.   I agree you should not over do the smoke on a rib roast.

Meeeshigan22

Used 3 med size chunks of post oak on a 6 pounder Christmas Eve, turned out great. Smoke was subtle but added a nice flavor.

FATC1TY

One chunk of bourbon barrel (white oak ) is all I use. 

I also dont smoke my steaks, cause it's a quick cook at 600-800 degrees. 

Heavy smoke isnt good on a prime rib, it's not a chuckie getting sauced up 

bgebrent

Rockwood and that hunk of beef.

chasgh

Honestly, I just love the natural taste of steak.  Rarely do I even add anything but salt and pepper.  Maybe thats why I was taken aback by the smoke flavoring.  To each his own...thats what makes the world go round!  I'll be smoking turkeys, wings, and butts in the future but likely not my beef!

whldch

I made a 5 lb rib roast and didn't add any wood. Cooked on lump, there may have been some leftover pieces of chunk from last cook but the lump left a decent amount of flavor. I would not add any wood to that cut of meat. I wanted to attach a photo but by the time it was ready it was dark and rainy, but it looked and tasted amazing.

smokeyw

Beef usually loves hickory. That's what I use and everyone seems to approve.

THEBuckeye

Had smoked prime rib at a decent restaurant Christmas Eve. 

It was ok but I'd stick with charcoal only on the Egg. 

nolaegghead

Smoking prime rib is like deep frying blue fun tuna.

smokeyw

nolaegghead said:

Smoking prime rib is like deep frying blue fun tuna.

Maybe if you don't know how.

nolaegghead

smokeyw said:

nolaegghead said:

Smoking prime rib is like deep frying blue fun tuna.

Maybe if you don't know how.

It's all a matter of personal taste.  There is no right or wrong.

smokeyw

nolaegghead said:

smokeyw said:

nolaegghead said:

Smoking prime rib is like deep frying blue fun tuna.

Maybe if you don't know how.

It's all a matter of personal taste.  There is no right or wrong.

I agree with that.

cactus_darrell

Over smoke is very easy to do on the Egg. I found the fruiter woods work well with the egg.  Cherry Apple and Pecan all work great for a milder smoke flavor. I usually place a couple of chunks spread out on the lump.  It gives a  great smoke flavor. Prime rib smoked to about 115 -120 than pulled and tented till it cools down, then seared either on the egg or oven  set to broil, until it get a nice crust.  Excellent  one of my fav's