SMOKED PRIME RIB FOR EASTER

njsmoker · Joined: 09 Apr 2009 Posts: 13

Posted: Thu Apr 09 Post subject: EASTER SMOKED PRIME RIB

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I am attempting to smoke my first prime rib for Easter. I have a boneless 13 pound piece of meat.

My questions are:

Could I smoke it on a tray to catch the juices?

What type of wood do you recommend?

How long do you think it should take to smoke at 210 degrees. I think the internal temp should be 120 or so. I'm hoping some of you experts could give me some advice or tips.

Thanks and Happy Easter,

Chuck[/b]

Skidder · BBQ Super Pro Joined: 10 Feb 2008 Posts: 1720

Sorry I don't no wood on a great roast. I let the roast speak for itself. If it's good stuff it won't need wood. Also I bring mine to 127 internal and wrap in foil for 1/2 hour and it comes out med/rare. Pepper, garlic and that's it! Good luck sounds like ya have a nice hunk of meat to enjoy. Happy Easter.

Hasty-Brad · BBQ Fan Joined: 02 May 2006 Posts: 261

I highly recommend you read this thread http://www.thesmokering.com/forum/viewtopic.php?t=16919&postdays=0&postorder=asc&start=0, if you haven't already.
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njsmoker · Joined: 09 Apr 2009 Posts: 13

Thanks for all your advice... I'll post some pics when I'm smokin on Sunday.

I still am not sure how long the 13 pound prime rib will take to smoke. any ideas?

Happy Easter

Jeff T · Posted: Apr 11 2009 Post subject:

I`d like to add that sometimes simple is best.
I dust with Montreal Steak Seasoning and smoke with either apple or hickory or a mix of both to med. - med. rare let rest for a few and slice.

Tom C · Posted: Apr 11 2009 Post subject:

I've cooked some nice prime rib @ 225-250 with oak and almond as well as oak and peach. They came out of the smoker at 135-138 and rest for about 30min. Came out great! Pre-heat your wood to keep the white smoke down and you can smoke it right on the rack for the whole time.
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stetch · Posted: Apr 12 2009 Post subject:

I purchased a boneless prime rib roast with the original intent of a Rotisserie cook for Easter. But the cut I got is too oblong I think for the Rotisserie motor and for an even cook, so I may plan "B" and bbq it with some pecan wood. If I do bbq it, I would have got bone in rather than boneless, but all plans tend to get twisted, don't they...

I know how I'm going to prepare it seasoning wise (white/pink/black crushed peppercorn + kosher salt rub, horseradish mustard slather+ some Southern Comfort, and its soaking in Southern Comfort now for the night)

On a side note, I wish I got beef as cheap as you all do, it was 13.99/pound out here, unlike everyone's 4.99/lb sale price.