Smoked prime rib or beef tenderloin

Unknown

I am fairly new to the BGE and have had pretty good success so far. I am interested in smoking a prime rib or beef tenderloin. Does anyone have any suggestions or recipes? By the way, my wife doesn't think I can do it, so this has turned into a challange.

Car Wash Mike

mcbbq,I've never done a prime rib but many people here have and had great results.
I have done numerous beef tenderloins. Try the drunk and dirty recipe, it is pretty good. My favorite is to roll the tenderloin in char crust. Get the egg up to 700 and sear the loin. Pull the grate off add more lump then finish at 250 indirect for the next couple hours. If doing this make sure you spray your loin with extra virgin olive oil after applying rub.
Good luck,[p]CWM

Unknown

mcbbq, check out the web sites for Tim M and GfW, which are linked to this site.[p]They have awesome recipes for both.[p]I did a whole beef tenderloin for father's day and it was very easy and very,very tasty.

Trout Bum

mcbbq,
Try the 2 links below for my fabvorite recipes for both prime and tenderlion.
http://home.rochester.rr.com/thegrgermans/Old English Salt Crusted Prime Rib with Pic.htm
http://biggreenegg.com/recipes/newRecipes/beef0246.htm
B D

ravnhaus

mcbbq,
Nothing to it except for the price!
Here is how I did it.

[ul][li]beef tenderloin[/ul]

Unknown

mcbbq,I smoked/cooked a seven lb boneless primes rib at 350 for 2.5 hours. It was great. The ends satisfied the women and kids and the middle was a med rare. Everyone was happy. tstick

Unknown

mcbbq,[p]I did 90lbs of prime rib in my Klose these past two weekends with great results. Find some tasty seasoning and rub it on the roast. Cook at 250-350F° indirect until the middle of the roast reaches 123-127F°. Don't let it cook any longer, otherwise you won't get any med-rare. Here's a good wet rub I aquired from another forum, and it's always a hit:[p]Horseradish rub:[p]¾ C freshly grated horseradish root
1/2 C finely chopped garlic
¼ C kosher or canning salt
¼ C black pepper
½ C olive oil
2 T ground cumin
1 T dijon mustard
1 T brown sugar[p]