prime rib help

[CAMPMEAT]

I take ALL of my beef roasts out at 130 degrees. You want it no higher than 140 if you want it med rare. Cook it to 180 if you want shoe leather.

[nailbender]

As I read it.. it was the cooking temp he was talking about not the meat temp @ 180.

@ 180, I don't think my dog could chew it

[deerhunter_98520]

 yeah 180 wpuld be some prime rib jerkey 

[kisfish]

Salt, pepper, and garlic. I would cut and tie the bone. Just ask the butcher to do that for ya. It will make it much easier to slice and serve but that's just my

[CAMPMEAT]

As I read it.. it was the cooking temp he was talking about not the meat temp @ 180.

@ 180, I don't think my dog could chew it

10-4

[brew]

for my last 8 lb prime rib i used a dry rub of 1/4 cup each of kosher/sea salt, cracked pepper, onion powder and garlic powder.  put it in my bradley smoker at 225 degrees with cherry wood for about 4-5 hours until the internal temp was about 127 degrees.  took it out and wrapped it in foil, wrapped in old towels and put it in a small cooler that it just fit in for 2 hours.  once about ready to eat put it unwrapped in the oven at 550 degrees for about 8 minutes to crust it.  doing the FTC (foil, towel, cooler) brought the internal temp up to about 135 which was about perfect for us.  you can buy an internal temp probe at most any sporting goods store for around $20 and its the best investment i've made.  outside ends were medium and inside was a perfect medium rare.  now everyone chips in to buy a rib roast for dinner as it was awesome.  obviously you don't have to do it in a bradley just put some good sweet smoke on it ( i don't like hickory or mesquite for this application) and watch the internal temp.  I would recommend the FTC method because once you heat meat up the juices spread to the outside of the meat and if you cut it right away the juices are lost...you need to let the meat rest to absorb the juices back to the center.  I've pierced the meat before to add actual cloves of garlic but found that these holes allow the juices to escape so I wouldn't recommed it...good luck

[deerhunter_98520]

Thanks for all the tips guys 

[Blacklab]

Here's my  you really stepped in it huh   

What ever rub you like on your rib roast use. Also anything you can cook in a oven you can cook in a smoker, it just takes longer. As said earlier internal meat therm is a must!!!! Being able to know the temp of the meat without opening the door is a plus. Cooking @ low temps your carry over typically would be 5 or so degrees. For beef hickory is a go to wood for most. Then again it's all preference. Gl and have fun

[johnnyaustin44]

Definitely be giving this a shot

[Kc_Kracker]

  i loooooooves me some prime rib 

[MP123]

Yummmm 

I like the idea someone had of smoking it low but then finishing it quick in at hot oven to get the bark going.

And yeah, a digital quick read thermomter really helps with cooking anything on the large side.

[Kc_Kracker]

if you cant find the answers your sure are exact, when all else fails these are the right boys i turn to  http://www.smoked-meat.com

[smdave]

Not sure about the BBQ but this is the seasoning you want.

http://www.bbqgalore.com/Sniders_PrimeribSeasoning.html

Buy it from where you want it is the best prime rib seasoning. Food Pavillion sells it. not sure where else to get it, I have purchased it online also.

[nailbender]

if you cant find the answers your sure are exact, when all else fails these are the right boys i turn to  http://www.smoked-meat.com

Agreed 

[WCTaxidermy]

All excellent points and tips.  One more word of advise.  If you get a Prime rib tied with the bone on, cut the ties and remove the bone.  Apply your rub real good, and then re-tie the bone back on.  It allows the rub to penetrate the meat from the bone side as well.  Smoke bone side down.  Good luck and don't forget to post pic's BEFORE you eat it all.