Prime Rib for XMAS- SM025 / Smokette.

Sounds like it was good.  I couldn't pay that much for meat given the choice.

Just a silly question?  The final temp was 233 degrees but it was medium rare?  I love doing Prime Rib in my SMO66.  I hit it a very light coat of dejon mustard, then a rub that is salt, pepper, garlic and onion.  Then add some diced fresh rosemary.  Hickory and cherry for the wood,  and put the cold PR in a cold smoker set to 220 degrees.  I take it to an internal temp of 105 degrees, and then do a reverse sear either on the PG or in the oven.  I do not let the temp internal temp. get over 125.  I then do a foil wrap and place it in a warmed cooler until time to cut it.  The temp.  will rise to 130 to 135 degrees due to the carry over cook.  Good stuff.

233* ??? Ha!  Typo! No, it was 133*. 

As for the price -  I was in a rush and the butcher shop was super busy.  I paid, walked out, got home, looked at the receipt and BAM!  What was I thinking?!  Yeah, whether I can afford it or not I'd not do that again.  I work for a living!

I have the same problem with Prime. But hey, once in a while (like Christmas)...Luckily, we have a small market nearby that sells Choice CAB that is to my taste, just as flavorful and tender as Prime, and  better meat-to-fat ratio. Too cold to smoke on Christmas, so I roasted it.

I usually can find Prime Rib (Standing Rib Roast) at $6.99 on special around Holiday times. I buy when I can and will freeze in my deep freezer for a rainy day. Today is that day!  I'll do a 7lb, 3 bone in the smoker this Sunday, plan to do a light smoke at 200 for maybe 2-3 hours. Just want an internal temp of 110-115 F as I plan to wrap it and finish it on high roast temp in the oven at in-laws house for Xmas eve dinner.

It's been thawing in an ice chest since Thursday and today I hope to prepare it with rub and let it spend a day or so in the fridge.

I love smoked prime rib but some are overwhelmed by the smoke flavor. I'll use a small chunk of mesquite, try not to over power it.

My rub will be olive oil, salt, pepper, garlic paste, and maybe some thyme and rosemary.

I'm not big on Au Jus but for sure need some pure horseradish.

I think the steps you use sound terrific.

I'll be buying one or two three bone in prime ribs today.  They are not for xmas or new years .  Buying them because the prices can be good around the holidays.  I'll get 'em, vacuum pack 'em, toss them into the freezer for a later date.   A little xmas gift down the road.

This year my wife want's a combo of beef plate ribs (spare ribs) and pork St. Louis style ribs for the crowd.  Sounds fine to me! I've done both many times.  Not much to worry about except for the timing of the two - beef ribs in first and a few hours later I'll but the pork ribs in.  I'll be setting the temp to 250.  This is higher than I normally do pork ribs but it will work fine.  I have found that doing plate ribs at 250 is better than at, say, 225.

The only thing I need to decide is which of the two go on the top rack and which one goes on the bottom rack. The smoker is the SM025.  I am leaning towards putting the pork ribs on top.  This way the drippings will hit the beef down below and help keep the beef moist.  I don't think that will change the flavor of the beef. I hope not.  They are yummy.  I did a rack of the plate ribs last weekend.  I was very pleased with the resulting meal.

...and maybe I should not cook the pork ribs in the same smoker?  Hmmm... maybe I'll fire up the BGE smoker and do the pork ribs on it and keep the beef ribs on their own in the SM025.

No issues. The only meat you don’t want dripping juices from is poultry hitting beef or pork.

Thanks for the advice.  I'll stick to the SM025 for both. 

I am happy to report that my prime rib came out amazing!  I did not however smoke it as my wife said she preferred it in the oven. The smoke flavor can be overpowering, I get that. Reverse Sear is perfect way to do this, almost fool proof.

Happy wife happy life👍.

Looks terrific.  One advantage of using the oven in the house is the aroma will be teasing you during the entire cook.  I have built a covered deck about 30 feet from the house where all the gear is setup.  The main deck is attached to the house and is where we spend most of our time.  Nice - but the drawback is you get a whiff of what is going on out there.  Not the full-on assault you had the joy of enduring while your roast cooked.  Oh, and why a second deck in the first place?  Well, I left my son in laws to do a cook on the grill one time while I left to attend to an errand.  Lot's of smoke and a small grease fire later I arrived back home.  Someone I live with suggested a new deck might be a good idea.  One that is not near the main building.  It turned into yet another summer project

Anyway, my beef and pork ribs turned out great.  'So good' was heard murmured amongst the crowd.