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Started By
Message
Anybody smoked a Prime Rib?
Posted on 12/14/20 at 10:07 am
Posted on 12/14/20 at 10:07 am
Looking to smoke something special on Christmas Day. Is a smoked PR any better than roasting it?
14
Posted on 12/14/20 at 10:08 am to HarrisLetsRide
Not sure better is the right word. Just different. If you're serving people that don't much care for smoked meats, I wouldn't do it 
It is good though.
It is good though.
Posted on 12/14/20 at 10:17 am to HarrisLetsRide
I have not and don't think I ever will. The oven method is so perfect and the requirement of precise temp would scare me on a smoker. That said I've tasted one and it was damn good.
It's harder to get a good bark on something you plan to cook to medium rare assuming that's your goal. I'm guessing you'll probably need to sear it at the end.
It's harder to get a good bark on something you plan to cook to medium rare assuming that's your goal. I'm guessing you'll probably need to sear it at the end.
Posted on 12/14/20 at 10:30 am to HarrisLetsRide
Nvm misread
This post was edited on 12/14/20 at 10:34 am
Posted on 12/14/20 at 10:34 am to USEyourCURDS
Why did you cook it so long? I thought prime rib is always a rare / medium rare cook?
Posted on 12/14/20 at 10:34 am to SUB
My bad. Misread the post.
Posted on 12/14/20 at 10:37 am to HarrisLetsRide
We did at the hunting camp once because the oven went out the night before. We smoked it in an electric smoker - I forget time and temp, but we used pecan and hickory.
I would not recommend that method. It wasn't bad really, just not as good as the traditional oven method.
I would not recommend that method. It wasn't bad really, just not as good as the traditional oven method.
Posted on 12/14/20 at 10:43 am to HarrisLetsRide
quote:
Is a smoked PR any better than roasting it?
I wouldn't do it. Smoke a brisket, but not a PR, in my opinion.
Posted on 12/14/20 at 10:45 am to HarrisLetsRide
We've done it 3 years in a row now. Smoked on a BGE every time. We use mild wood. It comes out absolutely amazing.
We pull it around 105-110. Let rest for 15 minutes while the BGE gets super hot. Sear all sides and then wrap and put in a cooler for 1 hour. Usually rises to about 125-130. Best eating ever!!!
We pull it around 105-110. Let rest for 15 minutes while the BGE gets super hot. Sear all sides and then wrap and put in a cooler for 1 hour. Usually rises to about 125-130. Best eating ever!!!
Posted on 12/14/20 at 11:21 am to GRTiger
quote:
The oven method is so perfect
quote:
the requirement of precise temp would scare me on a smoker.
How do you temp your meat in the oven?
Posted on 12/14/20 at 11:34 am to LSUintheNW
I'm speaking of the method of cooking the roast for 5 minutes/lb in a 500 degree oven, then turning the oven off and letting it ride for 2 hours. Perfect medium rare every time.
Posted on 12/14/20 at 11:47 am to GRTiger
quote:
Perfect medium rare every time.
How much grey in the edges do you get with that method?
Posted on 12/14/20 at 11:53 am to LSUintheNW
I'd imagine about the same as any other method besides sous vide.
Are you genuinely curious about this well known approach or do you already have an opinion and are just passively trying to impart it?
Are you genuinely curious about this well known approach or do you already have an opinion and are just passively trying to impart it?
Posted on 12/14/20 at 12:04 pm to HarrisLetsRide
I think on a smoker with just charcoal and no wood is actually pretty good. Reverse sear to 118, pull it for a few minutes, get the coals hot, then sear. You don't get the "smoked" flavor, rather more of a grilled flavor just on the outside.
Posted on 12/14/20 at 12:05 pm to GRTiger
quote:
Are you genuinely curious about this well known approach or do you already have an opinion and are just passively trying to impart it?
I am. If I wanted to be an a-hole about it I would just come out like that.
I once put my smoked prime rib in the oven at 500° to sear it and after several minutes it was smoky as hell. This "well known" approach isn't well known to me so I was just curious.
That thought, and the temp, had me wondering.
I've been smoking mine but I wrap quickly as I only want a little smoke.
The oven at 500 just doesn't work for me so I sear it on my bbq.
I remember kosmocramer posting a link previously and I didn't remember if your method would produce more grey or not.
Smoking it at a low temp has produced very little.
Posted on 12/14/20 at 12:51 pm to HarrisLetsRide
I have had smoked prime rib before and it is pretty good. I would recommend just cooking it over charcoal for a more approachable flavor.
ETA:
Yeah, what BLB says!
ETA:
quote:
I think on a smoker with just charcoal and no wood is actually pretty good. Reverse sear to 118, pull it for a few minutes, get the coals hot, then sear. You don't get the "smoked" flavor, rather more of a grilled flavor just on the outside.
Yeah, what BLB says!
This post was edited on 12/14/20 at 1:12 pm
Posted on 12/14/20 at 12:57 pm to HarrisLetsRide
Yes. Easy to do. Have done several.
Time is key. Make sure you either monitor your meat temp or keep the temp in your cooker consistent.
I bought mine yesterday, took them out of the package and letting them "dry age" in the fridge for about a week. Then will make a paste out of olive oil and seasoning. Put that on then wrap tightly in plastic wrap for 2 or 3 days.
I like mesquite, so I do a mixture of pecan and mesquite smoke.
Time is key. Make sure you either monitor your meat temp or keep the temp in your cooker consistent.
I bought mine yesterday, took them out of the package and letting them "dry age" in the fridge for about a week. Then will make a paste out of olive oil and seasoning. Put that on then wrap tightly in plastic wrap for 2 or 3 days.
I like mesquite, so I do a mixture of pecan and mesquite smoke.
Posted on 12/14/20 at 1:04 pm to HarrisLetsRide
Yes I have. Do not recommend. Good way to ruin a quality piece of meat. I use my Americue electric smoker with no wood. Has cone out great for years now
Posted on 12/14/20 at 6:05 pm to HarrisLetsRide
Yes it is. Don't be afraid like GR, who turns his ribs to ashes.
Posted on 12/15/20 at 6:44 am to BottomlandBrew
quote:
I think on a smoker with just charcoal and no wood is actually pretty good. Reverse sear to 118, pull it for a few minutes, get the coals hot, then sear. You don't get the "smoked" flavor, rather more of a grilled flavor just on the outside.
I smoked a leg of lamb the other day, and while good, I thought to myself maybe this piece of meat would be slightly tastier if it wasn’t smoked.
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