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Started By
Message
Got a nice prime rib roast on sale, never cooked one before
Posted on 5/4/22 at 9:32 am
Posted on 5/4/22 at 9:32 am
I really want to smoke it. Has anyone done this? Is it the usual done temp of 195-205 like brisket?
any tips appreciated
any tips appreciated
6
Posted on 5/4/22 at 9:38 am to Masterag
quote:
Is it the usual done temp of 195-205 like brisket?
Smoke to 120ish. Let rest. Reverse sear.
Posted on 5/4/22 at 9:39 am to Masterag
I did one recently. Salted about 2 days before cook, added a tad more salt and a decent coating of crushed black pepper about an hour before the cook. Threw it on the egg at 225F until it got to ~120 internal, let it rest for an hour, then pumped the grill up to 500F and let it ride for about 10 minutes. I added some lightly melted butter on top of the roast before throwing it on at 500F.
This post was edited on 5/4/22 at 9:41 am
Posted on 5/4/22 at 10:02 am to bluebarracuda
Salt and pepper well and keep in the fridge for 48 hours. Put in the oven at 500 degrees for 4.5 minutes a pound. When you hit the proper time, turn off the oven and don't open for 2 hours. Never disappoints. 
Posted on 5/4/22 at 10:05 am to Masterag
You can smoke it hotter, 275 is fine. I pull mine at 125. With an all wood fire I don't need to reverse sear it, but sometimes I do anyway for fun. Hopefully the butcher separated the roast from the bones and tied it back, but if not you should. I always do the ribs as leftovers and slow cook them a good while, they need more time to get tendered up.
Posted on 5/4/22 at 10:07 am to sstig
If you're gonna use this method you need to let it sit out at room temp for at least 6 hrs according to Chef John.
Posted on 5/4/22 at 10:07 am to Masterag
quote:
Is it the usual done temp of 195-205 like brisket?
Yikes!! Think ribeye steak my friend. Rare to mid-rare is how you want it. 125-135 internal.
Posted on 5/4/22 at 10:14 am to LSUballs
quote:
Smoke to 120ish. Let rest. Reverse sear.
Correct. Don’t go above 120 if you like medium rare, because of carryover. Rest loosely tented for an hour and the blast 10 minutes on your ovens highest setting. No need to rest after searing.
Posted on 5/4/22 at 10:25 am to bluebarracuda
Thanks y'all. Glad I asked before I ruined it!
Posted on 5/4/22 at 10:30 am to Remo Williams
quote:
If you're gonna use this method you need to let it sit out at room temp
x 1000 .... use a temp. probe to confirm internal temperature. Room temp before cooking, turn off oven at 120-125F , don't open oven door for 2 hours.
Posted on 5/4/22 at 12:20 pm to Masterag
quote:
prime rib roast
quote:
I really want to smoke it.
Posted on 5/4/22 at 1:05 pm to Remo Williams
quote:
If you're gonna use this method you need to let it sit out at room temp for at least 6 hrs according to Chef John.
I get bringing it up to room temp, but six hours seems extreme, no? Like on the questionably unsafe end of extreme. That's a lot of time that the outside portion of the meat is in the danger zone.
Posted on 5/4/22 at 1:10 pm to USMCTIGER1970
quote:
125-135 internal.
probably go on the higher end since wife is pregnant.
Posted on 5/4/22 at 1:53 pm to Masterag
You can just slice hers from the ends. They will likely be 20° warmer than the center
Posted on 5/4/22 at 3:41 pm to BottomlandBrew
quote:
I get bringing it up to room temp, but six hours seems extreme, no?
Not at all. I always laugh when a "chef" on tv says "take the steak out of the fridge 20-30 minutes before cooking to allow it to reach room temperature."
30 minutes after taking a strip out of the fridge it's still 50 degrees.
Posted on 5/4/22 at 4:29 pm to Irregardless
I don't disagree about the 20-30 minute argument, but I'm raising a food safety issue. Six hours at room temp is in the "risky" category. You're probably fine, but it goes against generally accepted food safety advice. Anything within the temperature danger zone (40-140) shouldn't stay there for longer than four hours. If you're dead set on getting the entire hunk of meat up to room temperature, you're safer doing it in a circulating bath as it does it a lot quicker.
Posted on 5/4/22 at 7:48 pm to Masterag
quote:
probably go on the higher end since wife is pregnant.
The first question should ask how you want it to be...pink from edge to edge or a little more well done?
A hotter and faster cook will result in some grey around the edges and some pink in the middle.
Low and slow will result in no grey and all pink/more rare. How rare depends on what you want.
Smoking sounds great to me. If you can, finish on a hot grill for a reverse sear.
Posted on 5/4/22 at 11:44 pm to BottomlandBrew
quote:
Six hours at room temp is in the "risky" category.
A prime rib roast in a 70 degree house? We aren’t talking about a gutted nutria from an open market in 90 degree outside heat in Brazil.
Posted on 5/5/22 at 6:14 am to Irregardless
quote:
I always laugh when a "chef" on tv says "take the steak out of the fridge 20-30 minutes before cooking to allow it to reach room temperature."
Kenji tested this. Putting it on the counter for even two hours only slightly warmed the steak; it accomplished nothing with respect to the final product.
quote:
I pulled a single 15-ounce New York strip steak out of the refrigerator, cut it in half, placed half back in the fridge, and the other half on a ceramic plate on the counter. The steak started at 38°F and the ambient air in my kitchen was at 70°F. I then took temperature readings of its core every ten minutes.
After the first 20 minutes—the time that many chefs and books will recommend you let a steak rest at room temperature—the center of the steak had risen to a whopping 39.8°F. Not even a full two degrees. So I let it go longer. 30 minutes. 50 minutes. 1 hour and 20 minutes. After 1 hour and 50 minutes, the steak was up to 49.6°F in the center.
** After two hours, ... I cooked the two steaks side by side ... directly over hot coals until seared, then shifted them over to the cool side to finish. Not only did they come up to their final temperature at nearly the same time (I was aiming for 130°F), but they also showed the same relative evenness of cooking, and they both seared at the same rate.
7 Myths About Cooking Steak That Need to Go Away
Posted on 5/5/22 at 8:08 am to Masterag
Rub with mixture of kosher salt/coarse black pepper/garlic powder the night before. Smoke at 225 degrees until internal temp is 120-125. Be sure to smoke it in a foil pan so that you keep all the juices for later. Transfer to a 500+ degree grill and sear on all sides. Let rest 5-10 minutes and slice.
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