Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: James E on December 08, 2013, 04:22:16 PM
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Anyone ever smoke a prime rib? thinking of smoking 1 for Christmas. I can set the temp etc, on the smoker. I have a Bradley smoker. Any suggestions, I would sure hate to mess it up.
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Be careful with it, at the current price you do not want a mistake. I would pick one of many great rubs and cook to an internal temp of 140.
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I've smoked a couple. I rub them down real good with whatever spices you want and I take it out at around 130 degrees because it will keep cooking. I'd rather be on the rare side than over done.
I smoked a half turkey for thanksgiving over real mesquite I brought back from Arizona..................oh man it was good. Salt, pepper. onion and garlic powder....... 180 degrees.
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I cook a 18 to 20lb er every Christmas on the bbq, can't imagine it would turn out better on the smoker. I pull mine off at 112 to 115 degrees, but most my family like it blood rare. I cover it in olive oil, rosemary, spices, then cover it all up with rock salt. I cook it with the ribs still attached, the ribs are very good later on or the next day or two. Good luck with smoking it, please let us know how it turns out!!
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Be careful with it, at the current price you do not want a mistake. I would pick one of many great rubs and cook to an internal temp of 140.
:yeah:
mmmmm one of my favorites :drool: :tup:
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Also, any scraps of meat, bone and fat make the best soups too when you cook it all down....... :tup:
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Meat can only take on smoke for about three hours so I would smoke it for 2 hours and then finish it in your oven if you take it out around 135 let it rest for a half hour should be perfect
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I have smoked several prime ribs on my Traeger... Use olive oil, garlic, kosher salt, cracked black pepper. Cook till 130 to 135 internal temp and pull it. Let is rest... Can go wrong.
I just smoked a 5 pound top round roast and it was great. Than I sliced it for French dips, etc.
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I love to do Prime Rib Roast in my BGE. I use the Three Pines recipe for a rub.
http://www.shaboomskitchen.com/archives/beef/3pinesprimerib.html (http://www.shaboomskitchen.com/archives/beef/3pinesprimerib.html)
I cook to an internal temp of 127. Family loves rare to med rare. The rub gets dry and really is tasty. With the salt one would think it would be too salty, ohh no the salt bit is really mild but the flavor is off the hook.
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Done many primes smoker alone will not give you what you want :( You are better off cooking it on the grill with indirect heat and adding wood chips for desired flavor. I use only coal fired grills no gas crap!! If you like a nice pink med rare pull it off between 125 and for sure no more than 130 deg. no more. Cover tight with foil and let rest for at least 1/2 hour or wrap in foil and a towel and put it in a cooler to rest. Seasoning? I prefer basics fresh ground black pepper, granulated garlic of top quality not powdered and coarse pink Hawaiian sea salt this can be found at asian markets or at some snooty grocery stores if not use regular white coarse sea salt quality salt is key. Rub it all in with some good E.V.O.O make sure not to under season and also re-season as the roast cooks and when it is near done baste it with clarified butter google if you need to know about making the butter. Feel free to add herbs if you like while seasoning but I just go simple. :twocents: given with a culinary arts degree and experience having worked for a well known steak house and I just love to grill, cook, smoke, roast, steam, poach it's an addictive passion.
P.S. You can also serve a compound butter with each slice. Soften butter to room temp blend in seasonings and herbs like fresh parsley, thyme, rosemary, tarragon, pepper are some to consider. Roll mixture into a 1' to 1 1/2" cylinder in plastic wrap and put in fridge to harden then slice and serve on top of each steak also good for baked potato or any side that requires a butter topper you can even add cheeses like blue. Have fun your only limited by your imagination and ability to create in the kitchen. :)
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Mtn Ghost,that sounds so good I'm heading out today to get one at Cash and Carry
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All of the above are great. The only thing missing is the fresh garlic. I stuff mine with half a garlic clove about every 1 to 2 inches around the roast. Make a small slit and insert half a clove about 2 inches deep. AWESOME!!
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These all sound awesome.
My go to for prime rib on the grill is
3 tbls creamy horseradish
4 cloves garlic minced
1 tbls black peppercorns cracked
1/2 tsp sea salt
Rub your roast and let sit for at least 8 hours preferably 24
On the grill at 225* for 1 hour per pound on upper rack
Place a drip pan under it. Place enough beef broth in dish to cover the bottom. Keep adding broth to drippings
Pull roast at 125* for rare
Have a gas grill fired up on high heat near the end of the cook. Roll the roast around to create the nice crust.
Let roast rest for 1/2 hour under foil.
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Sounds like I may have a Christmas or new years idea :tup:
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Two important things are to to take it out of the fridge a few hours before you cook it to let the meat warm to room temperature and to sear the outside before starting the long cook. The way I do it in the oven is to turn the oven up all the way and sear for a few minutes to seal the outside, then proceed to the low heat cooking.
