Prime Rib in the smoker... Anyone try this?

[couesbitten]

Blacklab I don't see any veggies on your plate, naughty naughty . That is some good lookin eats

He's got a potato! 

[ThePascoKid]

That looks delicious, think I'm going to change things up a bit this year and do a brisket instead of the prime rib, hope I don't regret it.

[brew]

I did a 10 pounder in my Bradley last year.  Smoked it with cherry for about 3 1/2 - 4 hours until the internal temp was 125 degrees.  Took it out, wrapped it in foil, a couple old towels and put it in a small cooler for about an hour.  During that time the internal temp went up to about 133.  I took it out and put it in a preheated oven at 500 degrees for about 7 minutes.....turned out excellent...best one yet.  Best investment I have made was a thermometer that measures the internal temp and attaches to the somker so you can get the exact temp you want ( I bought it at Cabela's for around $20).  The foil, towel, cooler (FTC) method works great for keeping in the juices.  Sorry don't have any pics as the carnivores demolished it in record time.  As far as a rub I use equal parts of garlic powder, onion powder, cracked black pepper and Sea or Kosher salt.  Don't do the old trick of cutting holes in the meat to put actual cloves of garlic in as this allows for the juices to escape.

Brisket is always a good choice....I will smoke it for about 4 hours (any more than that and the bark on the outside really won't let any more smoke in so its kinda a waste) then put it in an aluminum roasting pan with a couple cans of frozen apple juice mixed with water.  Cover and cook at 170 degrees for about 12 hours.  Holding at that temp will break down the tough connecting tissue of the meat and render the fat.  Will turn out tender and juicy.  I like using Cherry as it has a sweet flavor to it.  Good Luck !

[Blacklab]

As brew stated the internal therm is your best friend money well spent. I have 4 of them well three dropped an broke one. As for wood hickory is a great wood for beef imo.

[carpsniperg2]

Got one in the smoker right now, hope it turns out good Me and the old man almost got into a fist fight over it He said i get one chance at it

[BLKBEARKLR]

just marking this

[steen]

We do almost every year for our dinner before opening gifts.  It is the best way to have prime rib.  We are doing one for someone else this year and he is furnishing ours for us on what ever night we choose!  Dakota Creek wine to go with it! Yum!!!   The outside pieces are the best with the rub on it, medium rare or rarer!

[carpsniperg2]

Sorry i forgot to post pictures here they are. I let the prime rib get to 140 and then took it out. It tunred out great, a little more rare then my wife and father like. But i was happy with it. Next time i Will let them temp go probably to 155ish.

[quadrafire]

DANG that looks good. Not to rare for me. What chips did you use? Did you run smoke the entire cooking time or just at the beginning?

[carpsniperg2]

No i only ran about a half of bag of chips. I got the smoker to around 225-250 then put the prime rib in, and the chips. Once they all burned. I pulled the pan out, my family does not like to strong of smoke flavor Not me i love it The only chips i had were the hickory. The lighter wood like alder or apple/cherry would be a great choice as well. The hickory and mesq wood can be stronger, if thats what you like. I would use them

[Gamblin Guy]

Anyone ever deep fried one??  Not trying to hijack the thread as that looks really good but I've been wanting to deep fry one for a while and wondering if anyone else has.

[GWP]

  Outstanding! What a great looking piece of meat! Getting the itch to fire my smoker up again. It has been a couple of months as I was out of town. Probably do some jerky or fish. 

[WCTaxidermy]

Carp, my stomach is growling!!!!  Man that is one fine looking piece of meat.  Great Job.  John

[carpsniperg2]

Thanks guys Looking at the pics makes me hungry

[ThePascoKid]

Just put a prime rib on the traeger 3 hrs to til bliss