Low and Slow for a Prime Rib

Unknown

I'm looking for a recipe for low temp smoking of a prime rib for Christmas dinner. I've seen several recipies with an egg temperature of 300+, but I was looking more for one in the 225 range. Anyone have any suggestions?[p]How about different types of wood chips? Amount? I need lots of suggestions

mad max beyond eggdome

Charlie Michaelis,
you usually do a low and slow to soften up a tough piece of meat (like a brisket). .. .lo and slowing a prime rib, i believe, will simply dry it out. .. . .it is a piece of meat that is most at home when roasted in the 325 - 350 range (with a sear either at the begininng or at the end - there is a lot of debate on that part). . .look a few posts down at dos huevos post and you'll see a couple of different techniques. . ..[p]want smoke? .. .just add a bunch of wood to your fire, the roast will absorb plenty if you want it to. . ..but think about your guests at christmas, and what they will like first. .. hey, you have four weeks. . ..go buy a small one and try it out first and see what you like. .. i know my safeway has em on sale allready at 5.99 per pound. . ..good stuff. ..[p]just my 2 cents ;-)

mad max beyond eggdome

ok, now to be fair, i just happened to scroll down and there is a thread from some folks here who have had good experience doing a low and slo on a rib roast. ..so see the attached link and give it a try and see what you think. .. .[p]
[ul][li]http://www.biggreenegg.com/wwwboard/messages/235870.shtml[/ul]

The Naked Whiz

mad max beyond eggdome,
When I was a lad, my dad used to cook prime rib at something absurd in the oven like 225 degrees. He put it in a paper bag, as I remember and it cooked forever. Always came out great, so I imagine that it can be done.
TNW

mad max beyond eggdome

The Naked Whiz,
thanks, and as you can see, while you were posting this, i was providing a bit of retraction from my earlier statement. ... i guess you can lo and slo this beast. .

QBabe

Charlie Michaelis,[p]Low and slow is the only way I do prime rib. Here's a link to the one I did, which was a recipe originally posted by Stogie.[p]It'll knock your socks off!
Tonia
:~)

[ul][li]Low and Slow Prime Rib Thread[/ul]

thirdeye

Charlie Michaelis,[p]Lo-n-slo with an end sear is may favorite way to do a standing rib. Very moist with an even doneness.[p]Here is the link to my web page with pictures. Just click on Standing Rib.[p]~thirdeye~

[ul][li]Click Here[/ul]

Rumrunner

Charlie Michaelis, you will notice the difference in the responses you've gottten today [p]The "prime rib" is a naturally tender piece of meat that is best cooked by a higher heat method...say 325-375°, it does not need the lower temps to make it tender.[p]However, lots of people DO cook it low and slow, others cook it high, like I mentioned. Both work great, looks like it's a personal decision from here on in. Cooking it in the BGE will make it fine, what ever method you choose to do. Hickory and Cherry, not much, sounds good to me

Unknown

I just did a prime rib w/bone-in this past weekend. Used a garlic & herb recipe, Guru set to 275. High sear at the end. Took about 3 hours, and came out perfect. [p][p]
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Ed

Charlie Michaelis,[p]The way it was explained to me -- and I have not done it yet -- is that the low and slow will result in less brown around the edges and thus a more uniform pink across the slice. People's pictures seem to hint that this may be true, but it's hard to tell. I have to try soon, because I am drooling all over.[p]Ed

Unknown

The Naked Whiz, the Victoria Station prime rib restaurants advertised low and slow as their big advantage to produce a superior product.

djm5x9

George:[p]Is Victoria Station still active in your neck of the woods?

Unknown

No, Victoria Station was active in the 70s. There was one (or maybe two) here in Denver, but long gone. I just googled Victoria Station restaurants and came up with a link about a book to be published re the history of VS. Also saw a link to VS in Salem and Burlngton, MA, using the name, but not the RR car building design, and featuring low-and-slow prime rib. The last VS I can remember was on Oahu, but I don't remember the building, nor do I recall the year.

djm5x9

George:[p]I want to say they left the Atlanta area in the middle 1980's. I think the box car architecture was more memorable than their food . . . Maybe as a young adult I too young to appreciate good cooking?

tach18k

Charlie Michaelis, I have done several at 250 dome to 125, rest 20 minutes, an sear, never ever dry or tough, cuts like butter.

Marvin

mad max beyond eggdome,
You are correct in allowing that lo-n-slo helps a tough piece of meat, but that is true because it has enough fat in and around it to continually baste it. Lo-n-slo will work well on any fatty meat, and 'prime" rib fits that very well. Have fun.

Unknown

thirdeye,
i tried this and it was most eggcellant

Zilm-disabled

George,
FYI - Victoria Station had a District Manager that went on to develope his own chain of Steakhouses. George McKerrow, Jr went on to found Longhorn Steakhouse and his latest venture is Ted's Montana Grill