This is a start.
I'll turn it into a full blown 101 as soon as I get updated photos and some time (of course), not like it's not the busiest time of the year.
I'll just post the info for now, there will certainly be questions and Iï¿½ve got a lot more info to add, but Iï¿½ll start the thread since weï¿½re close to the holidays.
Should you do one?
Here are some forum comments:
quote:We just finished our Prime Rib dinner... Oh... My... Gawd! It was wonderful! I really enjoy Prime Rib, and I've cooked some good one on the gasser and in the kettle, but this one was by far the best!
quote:I always thought Prime Rib would be pretty hard to cook. Maybe that's my own fears. You are all making it sound easy.
The forums most favorite recipe would be Stuart's Prime Rib
Stuarts Prime Rib Version 1Rub rib with following rub:
- 1 tablespoon garlic powder
- 1 tablespoon dried rosemary
- 2 tablespoons course ground black pepper
- 2 tablespoons salt
Let rib sit overnight with rub. Remove wood box from smoker and preheat to 250 degrees (takes about 35 minutes). Put 4 fresh twigs of rosemary and 1 clove of garlic in wood box. Put wood box and rib in smoker. Smoke/cook at 250 for 12 minutes per pound.
After cook time, turn oven to 140 and hold for a min. of 4 hours. Note: Open the oven door for a few minutes to bring the temp down to 140 more rapidly.
Stuarts Prime Rib Version 2
quote:Hi boys 'n' girls! About a year or so ago I posted my experiences with cooking a rib roast in my CS smoker. I have a new and I think VASTLY improved receipe to share.
I started with (2) 10 lb rib roast cut off the bone and tied back on for cooking. I let them rise to nearly room temperature before giving them a liberal rub of fresh ground Tellicherry peppercorns and kosher salt. I preheated my CS to 225 without wood since we weren't lookin' for a smoky flavor this time. At the same time I cranked up the gas oven in my range to maximum, 600?F (you MAY need to use a grill for that temp). I do this an hour before cooking just so they are properly heat soaked.
I put the roasts on a rack in a large pan and put it in the oven for 15 minutes with the convection on to give an incredible sear. I then removed the meat and put them both near the top of the CS. I installed a remote thermometer in one roast and cooked until the temp read 115?F (about 2 hours) I then decreased the temperature to 140 until the internal temperature reached 125?F (about 1 hour) It was then time to do a LONG rest for the meat so I lowered the temperature to 125 and the internal temp of the meat continued to rise to 140?F over time. I "rested" the meat at 125 indicated on the CS for 3 hours.
This made for the MOST tender and juicy rib roast I've ever had by a large margin and I have had some REALLY good ones!
I'm already planning for doing a whole fillet of beef with a similar method.
quote:I'm curious. If you did not use any wood could you have not cooked the roasts in your gas oven?
Yes, but temperature control is MUCH easier on the CS. Also, cooling my gas oven down after the 600?F sear is difficult as it takes a LONG time even with the door open. There aren't too many ovens that will allow you to "hold" the meat at such a low temperature as 125 and 140.
This recipe will work just as well with wood as without but we have been doing a LOT of smoked salmon lately and my wife wanted this roast without smoke. Next time I'll do it with some wood now that everything else is just the way we want it.
quote:Once you pull it out, do you let it rest, and if so for how long?
I did let it rest a bit (10 or so) but the idea is that the 3+hours at 140 is a rest of sorts. BTW next time we are going to cut the cooking time a bit more as my wife and I like it a bit more rare. This does NOT mean it wasn't tender & juicy, it was! We are just trying to make it the best we can.
quote:If the internal temp of the roast went up to 140 degrees, was it still rare or even pink?
I know what you're thinking but if you go out and have roast beast it is often quite pink even though it is essentially cooked medium-well. This I believe is due to the long resting and slow roasting . . . I like meat TENDER & JUICY, I don't care if it's near raw or well done. I would like to do my rib roast next time with a finishing temp of about 135 or even less. When we do fillets of beef we aim for 122-125 (prior to rest) and this will give us a rare cut but that is in a 475 degree oven after a quick sear on the grill.
The problem with aiming at a lower temperature is the fact that the long rest at 140 will continue to raise the internal temp of the meat. Could you use a lower temp? Perhaps, but I think you'd be better off just hot roasting the meat (10-15 min) and then retire it to the cookshack for a long hold at 140. This is what I'll do on my next attempt.
My goal is not to conform to a "classification" of rare-well done but to make the meat the best I can make it. When I do tougher cuts of meat I need to cook them to "well done" and long, when I use fillet it's "rare" and short.
BTW it was pink and VERY juicy but not red/purple like I usually look for in a fillet.
quote:What about the danger zone that I have been reading about? Since the meat spends so much time between 40 - 140 deg. F and now I see that you only want to get the internal temp. to about 135 deg. F, isn't this dangerous?
Bud, There's nothing to worry about because the meat is thoroughly pasteurized. Here's a quote from a reference: "Pasteurization: A process named after scientist Louis Pasteur by which every particle of milk is heated to not lower than 145ï¿½ F for not less than 30 minutes and promptly cooled to destroy any harmful bacteria that may be present without affecting flavor and food value."
Since the meat is in the oven for hours, no bacteria will survive, especially in the presence of smoke, which is one of the best known preservatives.
Pls don't underestimate the importance of sanitation and proper food handling after the meat is cooked and before it is served though. BTW, more food poisoning at outdoor events is caused by potato salad than almost any other item.
Smokin Okies Prime Rib
One of my first experiments in the new FE/CS, you can adapt the method for other CSï¿½s or other smokers easily enough.
10 lber. Cooked it as follows:
1. Smoke setting for 1 hour (ran at about 150 smoker temp)
2. Bumped it up to 180 setting for 2 hours (smoker ran at 190 to 200)
3. Bumper it up to 275 setting for 1 hour (smoker ran at 280)
4. Finished it at 375 setting for 30 min <br />Internal temp was 125. Took it out and double wrapped it. Let it sit for two hours, outside of the smoker. Rose to 130. Was medium rare toward the outside and rare towards the inside, just like we like it.
Here's the finished product:
There are a lot of variations, including my ï¿½slice up the ribs and do bone-in rib eyes method
SmokinOkies Bone-in Ribeye/Prime Rib
Experimented with some left over Prime Rib. Cut the Prime rib down to one bone each, about 1 1/2" thick. Marinated in Italian Dressing (Mom was doing this way back in the 60's as our Family Secret Steak Marinade)
Seasoned with Montreal Steak Seasoning
Set FE to smoke for 1 hour, then turned up the heat to 375<br /><br />Was done in about 1 hour and 30 min to a perfect medium rare. The picture makes it look a little redder than it was.
The outside didn't get the normal "char" effect, but I done it before. After the one hour on smoke, pull the steak out while the smoker is getting up to the higer temp. Put the steak in when it gets hot enough and finish off.