Prime Rib

Former Member

I plan on cooking my first prime rib on Sunday. I am considering having the butcher removethe roast from the bones and then tieing it back to the bones.
I am doing this to facilitate the carving. Good or not?

I plan on using Pags smoking plan, 190* to 225* and finishing in the 500* over. Can I FTC before going to the oven? At what temp should
I pull the meat to serve it medium rare? I want to allow for the continued cooking while in the foil.

I have a CS008 and love it.

Many thanks for this forum. I lurk every day.

Mary Jayne

1/12/112:10 PM

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cal 2Member

Your in for a real treat. Pags will have to help you with his temps, but I would suggest reading Smokins' 2010 prime rib 101

It has a lot of useful information in it.

I would let it rest 30min-2 hrs FTC before I seared at your highest oven temp.

Good luck!

1/12/113:11 PM

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pagsMember

When the internal temp hits 124*, pull it from the smoker and let it rest loosely tented with foil allowing the juices to redistribute. After 30 minutes, throw it into the 500* oven for roughly 6 minutes keeping an eye on it. Pull, slice and serve. Like Cal suggests, read Prime Rib 101, new version.

1/12/114:16 PM

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Former Member

Moved this to the Prime Rib forums.

I agree with them, check out the new PR 101

For me, if I have bones I just cook them on, don't worry about the butcher. You can cut them AFTER it's rested, but not before. If you're smart, you cut off a little extra meat and leave some on the bone for a little eating if you want (or not).

1/13/115:40 AM

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Former Member

Thanks everyone. I will let you know how it turns out. I will try and take some pix.

1/14/111:43 PM

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Former Member

Thnks everyone, the prime rib was absolutely delicious. The camera battery was dead so no pix. I will send pix next time. There will be a next time.

Pags has me smoking almonds, smoking prime rib and next will be the tri tip.

1/18/114:56 PM

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cal 2Member

Well now, no pics? You just can't leave us hanging like that. What temps did you cook at? Did you sear at the end? What finial temp did you pull? Will you cook to higher temp next time?

I'm with ya on not ever eating prime rib this good!

1/19/116:23 AM

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qnorthNear Traverse City, MI

Smoked a Prime Rib last weekend.

3.5 lbs $6.77/lb Don't know the grade

I rubbed it according to the 101 with mods.

Montreal Steak Seasoning
Some Emerils
Rosemary/Garlic

Wrapped in film and put in the frig overnight.

Put in smoker at 190 for about 2 hours. Then cranked to 250 for 30 minutes.

Removed from my 050 with internal temp of 124 and foiled and let sit for 20 mins.

Put in a 450 oven for 9 minutes. This is the first time I have tried using the oven to sear the outside crust and it worked just fine.

Cut in half before this picture was taken.