Skip to main content

Reply to "It's that time again.......Prime Rib!"

Sorry, ran out ot time last night for the details.....but here they are;

1. Preheated Smokette to 250
2. Added fresh rosemary and garlic to the smokebox.
3. Put roast in (it was 45 degrees internal at the start) and brought to 118 degrees (approximately 2 hours; I also let the roast sit on the counter for 2 hours prior to cooking to take the cold edge off).
4. Now here's the trick; once it hit 118, I turned the heat down to 150 (left the door open a bit to cool it down inside). From there, the temp rose to 132 over the next hour, and then I held it at 132 for another 1.5 hours. This, I believe, allows the juices to redistribute to the edges of the roast.
5. Lastly, I put it under the broiler, turning to crisp each side (about a minute per side).

I put a pan underneath the roast to catch drippings, but there were none. I think this method helps the juice remain in the roast.

Regarding rare, it was 132 degrees internal, 135-6 at the edges before going into the broiler. It wasn't so much that it was rare, but that it was juicy. I can tell you this; I have used this method many times (read in a post from Stuart), and I can tell you, it's terrific. The end product is SO much better than a dry, chewy chunk of prime rib I usually experience in restaurants. It was incredibly juicy, with terrific flavor. I suppose the quality of beef also had something to do with it. I usually have great results with Choice cuts as well. This cook was just a primer for Chistmas day, when I will do an 8 pounder.

Good luck!
×
×
×
×