Smoked Prime Rib

[Magnum_Willys]

225 degrees until 120 internal temp. Rest in styrofoam cooler 6-8 hours. 1/2 hr before dinner put in smoker at 400 for 15 minutes. Cut n serve.

I know its common but holding meat in danger zone temp for 6-8 hours goes against normal food handling guidelines.  Is this safe?

[nwwanderer]

Pretty sterile in their unless it has been cut, bad idea with burger

[elkaholic33]

Smoke at 225 until internal temp hits 118. Pull off.  Crank cooker up to 450 or more.  Once there throw roast back on until 128.
Or smoke to 128 and sear with a weed burner.

What time frame do you estimate per pound?  I am doing a 15 pound prime rib.  15min/pound seems light.  Thanks

[Bareback]

225 degrees until 120 internal temp. Rest in styrofoam cooler 6-8 hours. 1/2 hr before dinner put in smoker at 400 for 15 minutes. Cut n serve.

I know its common but holding meat in danger zone temp for 6-8 hours goes against normal food handling guidelines.  Is this safe?

That’s a good question. I’d don’t have an answer but I’ll look into it. My process evolved to that since some family members won’t do medium rare. Typically I end up with a uniform pink and a thicker crust. Internal temps at the end will be around 130-135. Hence the reason for immediate carving.

Resting for that period is considered Carryover cooking. A quick google gave mixed results as for being safe. Great question though, thanks  for bringing that up.

[trophyhunt]

Smoke at 225 until internal temp hits 118. Pull off.  Crank cooker up to 450 or more.  Once there throw roast back on until 128.
Or smoke to 128 and sear with a weed burner.

What time frame do you estimate per pound?  I am doing a 15 pound prime rib.  15min/pound seems light.  Thanks

12-15 min a pound, 12 it will be pretty rare at 225 from my experience.   

[CP]

[Magnum_Willys]

I ask because last week I was bringing turkey/ham  to party 2.5 hours away and just was going to keep warm in cooler but everything said don’t if you can’t keep over 140.  Ended up precook and reheat for 2 hours in electric roaster .

[Pnwrider]

On the smoker at 225-250 until it hits 118 internal. Rest for 30 minutes or so. Rub with a butter, rosemary, thyme, garlic compound. Into a 500 degree oven for 20-30 minutes until the outside looks good. I tried sous vide for thanksgiving and while it was incredibly tender, everyone agreed the flavor wasn’t quite as good.

[Bigshooter]

I smoke mine on the pellet grill at 225 until it hits 115 internal.  Then into the oven on broil until it gets to 125 internal.  Let it rest to 135 and slice.

[WapitiTalk1]

Prime rib roast is in Saran Wrap, prepped,  in the fridge till the morn. I rub the entire roast with Winchester sauce first. Then rub on my slurry of fresh ground black pepper, red pepper, kosher salt, paprika, parsley/garlic blend, thyme, rosemary, sage, light brown sugar and Alpine Touch original blend (Montana’s special spice) mixed together via 1/4 cup Xtra virgin olive oil to make the slurry.  Will take it out 45 minutes before going in smoker on Xmas day. I pre heat smoker to 250 with a handful of wood chips. Place roast beast in smoker on grate, turn down temp to 225. I put more chips in every 2 hours or so and pull the roast around 130 internal temp, cover it in foil, and finish the sides. We like our prime beast recipe just a hair less than medium, around 135-140ish.

[Tball77]

My favorite way to cook them is to rub them down with butter, then coat heavily with Kosher coarse salt, montreal steak seasoning and garlic.  Do this 2 days prior to cooking and wrap tightly with plastic wrap then refrigerate.  The sugars in the montreal actually keep the meat bound together during cooking.  I pull the roast out 3 hours prior to cooking and let it reach room temp.  Crank the traeger to 450 and sear.  Once you have the desired color and bark reduce heat to 300 and cook to 119 degrees.  I then pull the roast and wrap it in foil and then a towel and let finish in a cooler.  Once internal temp is 129 I pull it and serve.  Turns out perfect everytime and has great flavor from the 2 day marinade

[pianoman9701]

Looks and sounds great. Were I to smoke, it would only be for a few hours as low as I could keep my Weber Tall Boy. Then, into the bath for 1- hours and sear finish in a 450F oven for 20 minutes, letting it rest for 45 minutes. Normally, I don't smoke prime rib; just crust, sous vide, sear, and rest.

[Fidelk]

If the goal is to have a traditional "prime rib" roast but with a smoked taste........I would give it 2 hours on a smoker at approximately 225.......now you have the "smoked" part of a "smoked prime rib" and then finish cooking it as you normally would. I wouldn't want the smoke taste to dominate that expensive beef taste.

[Westside88]

I did one on Christmas by starting out on the Traeger for and hour and a half at about 200 degrees. I then put it in the oven at 450 for 20 minutes to seer, lowered oven temp to 225 for about an hour. I bumped it to 300 and watched it really closely, shutting the oven down the last hour and then resting on cutting board with foil for 30 minutes before serving. One of my less organized efforts that was the best prime rib I’ve ever made

[Alchase]

Weed burner that’s different No rib roast this yr. Pitboss with amazen smoker 325* till 145*-150*. 🥲🥲🥲 Happy wife happy life.

Weed burner is the best, but be careful as you can burn holes or warp the pan or cooling rack you have it on and then your better half may not be so happy with you.

I do sous vide, then weed burner.  If it's prime from Costco, I haven't served anyone that didn't say it was the best they have ever had anywhere.

We're doing choice from Safeway this year due to cost, so it will only be amazing, not world class.

I just got a Sous Vide with one of these burners for Christmas

GRILLBLAZER Su-VGun
https://www.amazon.com/grillblazer-VGun-Basic-Grill-Culinary/dp/B08C7YL8NL?th=1

We did 14 New York steaks, and managed not to burn down the kitchen.