prime rib help

[deerhunter_98520]

Ok guys the gf wants me to smoke the prime rib for xmas this year  only problem...ive never smoked one  i smoke ribs and pork butt......what temp do you guys run and for how long...internal temp to remove it from the smoker? What rubs do you use?

[Curly]

I'm interested in the replies to this as well.   

[dscubame]

You want to be at least at 180 degrees which is the temperature the collagens in the connective tissues of the muscle start breaking down (rendering as some call it), melting the fat.  I prefer 225 degrees because I do not enjoy the fat and like my meat done.

As far as time only a thermometer can tell you that.  Bring it up to the desired temperature based on how you like your meat.  3-5 hours.

[deerhunter_98520]

This all got started cause my gf was bragging about my ribs to her friend....now i got volunteered to smoke 10 prime ribs for her wedding and shes payin me 

[Kc_Kracker]

ten? wholy smokes do they all have to be done at once? 

[92xj]

You want to be at least at 180 degrees which is the temperature the collagens in the connective tissues of the muscle start breaking down (rendering as some call it), melting the fat.  I prefer 225 degrees because I do not enjoy the fat and like my meat done.

As far as time only a thermometer can tell you that.  Bring it up to the desired temperature based on how you like your meat.  3-5 hours.

Prime rib?  Anything over 135 internal temp and youre crazy!
It better be bleeding when you're eating it.

[deerhunter_98520]

I sure as hell hope not  i dont have a smoke house.....maybe i can get them to buy the supplies for a smoke house as payment...now theres an idea

[nailbender]

I've always had my butcher preseason it for me. Turns out really good so I've had no reason to change. I also have them leave the bones on, makes for better flavor I believe. But I smoke mine at 220-230 deg. for about 20 min per pound and remove it once temp reaches 120-125 for med rare. It will contiue to cook after you've removed it. Wrap it up with foil and cover with a towel or two and let it rest for 15min. Lets the juices come back into the meat. Cut and serve. Pretty easy stuff really. Don't over think it cause it is that simple.

[dscubame]

You want to be at least at 180 degrees which is the temperature the collagens in the connective tissues of the muscle start breaking down (rendering as some call it), melting the fat.  I prefer 225 degrees because I do not enjoy the fat and like my meat done.

As far as time only a thermometer can tell you that.  Bring it up to the desired temperature based on how you like your meat.  3-5 hours.

Prime rib?  Anything over 135 internal temp and youre crazy!
It better be bleeding when you're eating it.

Smoker temperature not the internal meat temperature that you take it out at.

[92xj]

I'd get my smoker temp to 225 using a light wood, apple or cherry.  Then, place my Prime Rib in after sitting on the counter for 2+ hours to bring the internal temp for 35ish when in the fridge to 50ish.  Put on smoker with thermometer and when it hits 125 internal, pull it off, wrap in foil and let sit till it hits 133.  At that point unwrap cut and eat.  I dont think you will get a super crunchy crust at these temps compared to the oven, but it will be good eats.

[dscubame]

I've always had my butcher preseason it for me. Turns out really good so I've had no reason to change. I also have them leave the bones on, makes for better flavor I believe. But I smoke mine at 220-230 deg. for about 20 min per pound and remove it once temp reaches 120-125 for med rare. It will contiue to cook after you've removed it. Wrap it up with foil and cover with a towel or two and let it rest for 15min. Lets the juices come back into the meat. Cut and serve. Pretty easy stuff really. Don't over think it cause it is that simple.

nailbender brings up a very important point that is once you pull it the cooking continues so pull it out at a lesser temperature as it will still climb while it "rests" in foil or on the counter.  And "resting" the meat is arguably one of the most important parts of the cooking process.   

[deerhunter_98520]

Do you guys just burn wood or run some charcoal with chips on top?

[Pathfinder101]

Nothing to add, just want to follow the thread 

[gaddy]

& when cutting your slabs to serve have a pan of hot au-jue on the stove to throw them in for the ones that want them done more than others or to warm if needed.
i personally like mine med rare, wife-rare, others well done but all like it warm.
cut, pan to doneness & plate takes no time & for me no thinner than 1 1/4"

[nailbender]

Do you guys just burn wood or run some charcoal with chips on top?

I use a Bradley smoker. But have doner it over charcoal as well. The key is heat... Slow and low. Charcoal you need to offset to one side of the Q. And yes wood chips for me is a must. Fruit woods are typicaly tamer (sp) and best for poultry or fish. Oak, mesquite, ect are great for beef.

I just did a smoked turkey yesterday to prove to the wife it was good. Smoked with cherry wood and a dry rub... Well now she say's I get to do the turkeys from now on. go fiqure