Prime Rib coming right up!

Roy · BBQ Pro Joined: 13 Aug 2005 Posts: 654 Location: Toronto

OK now that I'm the brisket King (not) I thought I'd try a prime rib this Sunday as my aunt and uncle from Ireland are visiting my parents and will attend. So knowing NOTHING about roasts as opposed to briskets is probably not a good thing. I imagine I should use the same basic approach though, low and slow 190 for maybe 6 hours, it'll be a big one, and then bring it up to 175 as the folks like it well done. Any thoughts guys?

SmokinOkie · BBQ Super Pro Joined: 16 Aug 2005 Posts: 2078

Did you say Prime Rib? One of my favorites.

If this is what you're looking for:

All beef is not the same, actually Brisket is it's own brand of Beef trying to perfect it.

I know it's confusing, but Brisket cooks to the higher temps and Prime Rib is more of a steak and you cook it to the conventional temps; Rare/Med Rare/etc.

You can use low and slow to give it some smoke flavor, but for me, you need to finish it at High and Hot to give the outer prime rib a good crust.

Beef is best when you keep it simple, all I did was rub it with Black Pepper, Garlic and Kosher Salt.

Smoke it at 180 to 200 for 3 hours then I bumped it up to 375 - 400 for a while.

You mention "well done" and I'm one of those guys, from a beef state that think any beef cooked to well done is bad. Makes it tough. You can cook it right so that you get well done on the outside, and pink on the inside. Yum, medium rare/rare Prime Rib is the best.

I took it off when a temp probe in the middle/center told me 125. I let it sit for 2 hours (like to let the meat juices redistribute) and it was Medium/Medium Rare on the outer 1/3's and Rare in the middle. The rare in the middle was perfect later when reheated.

Hope that helps point you in the right direction.

mding38926 · Posted: Sep 27 2005 Post subject:

OMG......nothing like a good prime rib. Looking at the roast did nothing but make my mouth water.......ok how am I supposed to eat my Chef Boyardee for lunch now, lol?!?!
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allsmokenofire · Posted: Sep 28 2005 Post subject:

Russ, thats not playin' fair...postin' a prime rib pic on a Tuesday. I think that should be illegal until Friday afternoon at the earliest!! Wink

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mds2 · Posted: Sep 28 2005 Post subject:

Man that looks good.
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Roy · BBQ Pro Joined: 13 Aug 2005 Posts: 654 Location: Toronto

Okie that is one fabulous looking hunk of beef! Thanks for the tips that's just what I needed to know. As far as "well done" goes I'm with you medium rare all the way HOWEVER you have to understand Irish people from the ould sod. Firstly their plates are lots of potatoes and vegetables and very little meat. Second they have no concept of rare. It's either cooked or it's not! So, ha ha this is so true, I'll have to lean towards medium well or my ass will be grass. Oh they'll politely eat some but they won't enjoy it and I want them to experience the joys of southern Q as I do. Rolling Eyes

SmokinOkie · BBQ Super Pro Joined: 16 Aug 2005 Posts: 2078

Had to post the pictures, but it even made me hungry.

Did a bone-in rib eye (just cut the Prime Rib into steak) just the other day, so I'll post this picture too, only because it's making everyone hungry. Think I'll check the butcher tonight!

Razz

I hear you Roy.

What you can also do is cook it like YOU like it, but finish theirs off on a grill to get the more well done. Season it up direct and finish it off like a great steak.

And I highly recommend Bone-In.

sledgehammer03 · Posted: Sep 28 2005 Post subject:

Roy,

Check out www.kickassbbq.com

I just started using a smoker this summer and Ed has some great info, especially on prime rib. His web site is what I used to get started and have had success with brisket, ribs and chicken, so far.

(SIC) BBQ · Posted: Sep 28 2005 Post subject:

Damn that looks good, I think i can even smell it. I have a good idea what I will be doing this weekend.

Jason
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Roy · BBQ Pro Joined: 13 Aug 2005 Posts: 654 Location: Toronto

OK my mouth is watering like crazy. I have a feeling there's going to more prime rib cookin this weekend than just mine. I checked that site Sledge and it looks real good too although he's not very specific about his prime rib recipe and I'm really undecided about the wrapping technique. I have a feeling that can lead to greasy which we don't want. I think the key is to let the smoke at her and control the temp carefully for tenderness and juicyness. But what the hell do I know I'm just gettin started! I do know I'm hungry right now though! Cool

doogie494 · BBQ Fan Joined: 13 Aug 2005 Posts: 327

hey okie, thanx alot. why dont you crawl into your cooker for a little nap until friday. i agree posting that kinda stuff should be illegal this early in the week.

mding38926 · Posted: Sep 28 2005 Post subject:

wow....guess I am gonna have to pick up a rib roast when I go to Sam's to get my ribs and chickens this weekend.......wow......and Friday night/Saturday seems so far away......no fair!!!
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SmokinOkie · BBQ Super Pro Joined: 16 Aug 2005 Posts: 2078

Now wait a minute, you only Q on weekends???

Man, I'd cook every day if I could. Short cooks during the week and longer cooks on the weekend.

Okay, no more photos. Too bad I can't post the one with two Playboy Playmats and me at Memphis in May...

...but you said no photos.

mding38926 · Posted: Sep 28 2005 Post subject:

LOL....aren't there always exceptions to every rule?
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Roy · BBQ Pro Joined: 13 Aug 2005 Posts: 654 Location: Toronto

Yeah that's one big advantage to the Traeger it's so damn easy. Turn switch, wait 15 minutes, cook. Mills says in his book the flavor is not quite the same as natural wood and I believe that but it sure is easy.

doogie494 · BBQ Fan Joined: 13 Aug 2005 Posts: 327

i never said "no photos", i like to see them in all of their glory, the problem is, every time i see a pic, i get the feeling that i have to run and get me one to do myself. oh, and the meat makes me hungry.

allsmokenofire · Posted: Sep 28 2005 Post subject:

SmokinOkie · BBQ Super Pro Joined: 16 Aug 2005 Posts: 2078

Mike,

Next time you see her at a contest you'll have to ask the story. After all it was her that took the picture. Gotta love a wife who'll go to Memphis in May, be a certified judge, help on the team AND make sure you get the appropriate photo opportunity.

I'm skinny because I went on the "BBQ Contest Diet". Go to a contest, cook as a team of one. Guaranteed to sweat of 20 lbs or more. Very Happy

Smokin'

ShaggyC6593 · Newbie Joined: 14 Aug 2005 Posts: 65

Man Roy, that Prime Rib looks the bomb. I have been wanting to try one for a while now but just haven't done it. Looking at your makes think I need to pretty soon. Great look Q Roy.

Roy · BBQ Pro Joined: 13 Aug 2005 Posts: 654 Location: Toronto

Whoaa! Shaggy I only wish I could produce product like that. That's Okie's prime rib and I'm just lovin it. Smile