how does one go about smoking a prime rib/ Typical oven calls for 500 Deg for 30 min, then 300deg for time per pound.

When I cook one in my FEC, I cook it at 325 until it hits an internal temp of 118. Then I rest it for 25 minutes after which I put in the oven for 10 minutes at 500*. Take it out and it is ready to slice.

Welcome to the forum, narrator.

What are you cooking it in?

I do it in my Cookshack 008 Smokette on 250* with a 1-2 oz chunk of wood, garlic cloves, and rosemary in the woodbox. I only use salt and pepper on the roast, sometimes I insert garlic clove pieces into the meat. I cook/smoke until internal meat temp reaches 125*, take out immediately, allow to rest open on a kitchen countertop for 30 minutes before slicing. I like to do at least a 6 pounder, usually larger.

If my memory is good, a prime rib roast is a roast made with the same part used for the ribsteak, except not sliced in 1’’ slices? Am I right on that ?

If so, how do you deal with the bones ?? remove them then tie it back with roast rope ? or deal with it once cooked ??

Interesting I was planning that for Friday night supper and was asking myself alomost the same questions!!

I like to use a boneless one. (trimmed) Some feel the bones add flavor, and presentation, and give a slicing guide.

But if you want to slice thin slices, the bones gets in the way, so you have to remove them prior to thin slicing…

Also would i spoil it if i soak it overnight in red wine ?

I am a big red wine promoter, so HECK NO man, red wine won't hurt anything!

Well, I'm sure I'll get slammed like I have been recently, just not my day, but do a search on "prime rib" and you'll get lots of answers and photos.

Try this one, it should get you started. GLH has a good it, it's simple and works:

Draft -- Prime Rib 101

Yes, this is the recipe that I have followed more than once; it's easy, and comes out perfect. Make sure you buy quality beef; prime if it's in the budget. Good Luck.

Do I set it in the smoker bone side up or bone side down ?

And smoking at 220, for a 3 pounder, approximately after how long « should » I expect it to be done (internal 125) ? I know it’s done when it’s done …but a timeline is always good to have…

I was planning on puting it at 2:30 PM to be ready around 5PM - 5:30PM and let it rest for ½hour and eat at 6PM…



(note to self, use search...)

The side with the most fat up. At 250* it will be done to 120-125* before 3 hours.

You DO use a remote therm, right?

quote:

Originally posted by SmokinOkie:
Well, I'm sure I'll get slammed like I have been recently...[/URL]

Smokin, If the slammin' continues, send em my way! Guarantee it will end! Been taking a few hits myself. I just have em drink the Kool-Aide & they haven't been back since! OMG! Must be something in the air!

quote:

Originally posted by Wheelz:

quote:

Originally posted by SmokinOkie:
Well, I'm sure I'll get slammed like I have been recently...[/URL]

Smokin, If the slammin' continues, send em my way! Guarantee it will end! Been taking a few hits myself. I just have em drink the Kool-Aide & they haven't been back since! OMG! Must be something in the air!

Must be an epidemic due to the heat or something. Happened here also. What is it you do about it, neighbor?

Nah, it's the moon phase or something. That's why they pay me the BIG bucks to run the forum.

Like zero dollars and zero cents.

I do it because I love BBQ. Been at it 6 years and still going....


Let us know how the prime rib goes.

6 years at BBQ or 6 years at the forum, or both?

I have been thinking of doing a rib roast soon also.