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Started By
Message
Smoked my very first prime rib over the weekend
Posted on 11/26/18 at 11:01 am
Posted on 11/26/18 at 11:01 am
Definitely some improvements to make for the next go round, but was satisfying for a first attempt, mainly bc I'd been dreading it for fear that I would frick it up somehow 
Couple of things: Yes, my cutting board is a shite plastic one from IKEA - I've got my eyes on a much bigger one for xmas. Yes, i need to do a little spring cleaning on the KJ, but am already planning to do that in a few weeks. This was an extremely fatty rib roast, will do better in trying to pick a better one for next time. One thing we forgot to make was an au jus sauce...again, will be better prepared next time.
Rub
Killen's Salt & Pepper Blend
Tone's Rosemary Garlic Seasoning Blend
Herbs de Provence
Cooking Vessel
Kamado Joe Classic
Temp
This was a bitch to get a handle on as the initial temp on the KJ flared up to over 300, but i was able to gradually decrease it down to the 260-265 level. I know the recommended smoke temp is around 225 or so, but had to roll with it. Next time, I'll manage the temp better. Took it off the smoker when the internal temp read 130.
Anyway, here are pics...comments and critiques are welcomed.
Couple of things: Yes, my cutting board is a shite plastic one from IKEA - I've got my eyes on a much bigger one for xmas. Yes, i need to do a little spring cleaning on the KJ, but am already planning to do that in a few weeks. This was an extremely fatty rib roast, will do better in trying to pick a better one for next time. One thing we forgot to make was an au jus sauce...again, will be better prepared next time.
Rub
Killen's Salt & Pepper Blend
Tone's Rosemary Garlic Seasoning Blend
Herbs de Provence
Cooking Vessel
Kamado Joe Classic
Temp
This was a bitch to get a handle on as the initial temp on the KJ flared up to over 300, but i was able to gradually decrease it down to the 260-265 level. I know the recommended smoke temp is around 225 or so, but had to roll with it. Next time, I'll manage the temp better. Took it off the smoker when the internal temp read 130.
Anyway, here are pics...comments and critiques are welcomed.
13
Posted on 11/26/18 at 11:06 am to The Egg
Looks perfect to me!
Posted on 11/26/18 at 11:09 am to The Egg
Looks good to me. How were the end pieces?
Posted on 11/26/18 at 11:16 am to The Egg
Nice 
I smoked one as well for Thanksgiving. A big 18lb $230 mofo my FIL entrusted me with. I have done a few before but was pretty nervous with this one since it was the only other meat besides a turkey, and it cost $230. Smoked it to 120 deg, let rest then seared the shite out of it. Turned out pretty good by all accounts.
I smoked one as well for Thanksgiving. A big 18lb $230 mofo my FIL entrusted me with. I have done a few before but was pretty nervous with this one since it was the only other meat besides a turkey, and it cost $230. Smoked it to 120 deg, let rest then seared the shite out of it. Turned out pretty good by all accounts.
Posted on 11/26/18 at 11:29 am to LSUballs
I did a 17 lb bone in prime rib for Christmas dinner last year on the smoker . Reverse seared at the end. Greatest thing I have ever cooked or ever will. I don't see anyway to top it.
Great job on your first one, egg.
Great job on your first one, egg.
This post was edited on 11/26/18 at 11:33 am
Posted on 11/26/18 at 11:31 am to The Egg
I was super excited about your post, to hear about the smoking.
But pictures!! Nice of you to share them, I love food board posts with pics!
But pictures!! Nice of you to share them, I love food board posts with pics!
Posted on 11/26/18 at 11:33 am to LoneStarRanger
i guess i should add that i used a few maple wood chunks, not really sure if it added any depth of flavor though
Posted on 11/26/18 at 12:13 pm to The Egg
I would have trimmed way more fat off, but thats a personal preference. Still looks great!
Posted on 11/26/18 at 12:43 pm to The Egg
(no message)
This post was edited on 10/12/22 at 8:07 am
Posted on 11/26/18 at 2:04 pm to The Egg
Looks incredible, I’d destroy it.
Did you do any type of finishing sear? I like to smoke to 125-130 and let it rest, pull it off along with the deflector plates, put the grates down low, open the vents all the way and let the embers of hell crust it up just for a minute or minute:30 each side.
Put on a cookie sheet with a bunch of butter and lightly cover in foil until it’s melted then eat. Going that route, I would leave off the rosemary garlic until post sear so you don’t burn it.
Regarding smoke temp - as long as your cooking with wood chunks in your charcoal you’ll get smokey flavor. Too low and choked back you could get acrid smoke. I like 275 - is a good temp for solid airflow and not having the billowing white smoke. Temp swings won’t matter much because you aren’t cooking it as long, but as a general rule of thumb the hotter it is, the more uneven the cooked gradient will be from the outside of the meat towards the inside. You would get more gray banding toward the edges if too hot.
Posted on 11/26/18 at 3:17 pm to The Egg
Looks great to me! I might do one next month as well.
Posted on 11/26/18 at 3:53 pm to weskarl
quote:did not sear it, only let it rest for 30 mins after taking it off the kamado.
Did you do any type of finishing sear?
I'm gonna try your suggestions for my next cook, though. it sounds great.
Posted on 11/26/18 at 3:57 pm to The Egg
Salivating. That looks so darn good.
Posted on 11/26/18 at 4:22 pm to The Egg
Looks good, doing one for Christmas. Higher temp on that kind beef is fine, but wonder why you had trouble with the grill temp. KJs should be optimal at getting too and maintaining temps.
Posted on 11/26/18 at 5:14 pm to Rza32
How long did the smoke take?
Posted on 11/26/18 at 6:32 pm to The Egg
Only thing I do differently is cook without the bones. The meat cooks more evenly and you get that delicious smoky salty herby crust around the whole roast. Then the next day you have a rack of beef ribs to bbq. I would definitely destroy some of that though. It looks fantastic.
Posted on 11/26/18 at 11:56 pm to The Egg
Damn, man! Looks amazing!
Excellent job!
Excellent job!
Posted on 11/29/18 at 3:38 pm to The Egg
I signed up for TD because of this page! This is my first post, be gentle. Your prime roast looks great. I have a pellet grill (Grilla Grills) and a BGE. I want to try a prime roast on my pellet grill. Hope it looks like yours. 
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