Prime Rib II

Howdy again,RNIT...I'd suggest 250� with about 2 oz. of a mild wood such as oak or apple to 130� for rare. ...I'd make about 10 or 12 narrow slits with my boning knife and insert slivers of garlic. You could also insert sprigs of rosemary, if available...Some like to use an olive oil,garlic,and fresh rosemary rub...I am more towards a Cajun rub or Montreal steak rub and a little cayenne.....Stuart likes to place a garlic clove on the wood chunk and 3 or 4 sprigs of fresh rosemary in the woodbox...You might use a little more with the larger cooker,but remember -subtle...Hope this helps and enjoy.

It's way too late to make a real difference but I had the butcher take the meat off the rib and tie it back on.

Am I better off to cook it "as is" or cook it boneless and save the ribs for another time (another cooking process?)

-Ron

I'd probably go for a wonderful ribeye roast and do the ribs as ribs, later....AAHH just posted what should work....I guess you could always put them in together and drop the ribs down to 225� when you take the ribeyes out....Finish them as he suggested....Stuart might have a better solution, if he is around.

I MUST drift out of the smokette for a minute when it comes to the subject of rib roasts... Here's what I do, and it works like CLOCKWORK for me every time: A whole 7-rib rib roast, bone out, from Sam's Club. About 15 lbs. Rub with kosher salt, peppercorns, rosemary and thyme generously. Place on the Weber kettle (!), with a coal fire indirect, with a couple of hickory chunks on each side, for almost exactly 12 min. per lb., which equals about 3 hours. It is done when the internal is 130, for med-rare. Maintain dome temp of about 325. That sucker will JUST fit in the rectangular area without fire below. Let stand for a good 15-20 minutes before slicing. It will be amazing. This is the biggest, baddest, taskyest thing I have every done on a trust Weber... never put one in the Smokette... maybe one day. But I'm talking about BARK on that roast. Like a Doberman!!

...call this a treasure hunt.

In the "old" CS post (which you'll find mentioned in "Best Of" we posted Stuart's recipe for Prime Rib.

only because I know the answer and where it's at and don't have time (back to work now) I can't track it down.

See if you can find it??????

Smokin'

I did a Prime Rib for the 4th using Stuarts recipe and had the crew in awe...easy and simple. I used about 2-3 ounces of Hickory and an internal temp of about 140, let sit and then did Smokin's trick w/the cooler for ease of handling and time. Fantastic!

quote:

Qdogg writ:
I did a Prime Rib for the 4th using Stuarts recipe ... I used about 2-3 ounces of Hickory ...

I was going to ask about this today. I found Stuart's post as Smokin had indicated. Unless I misread what I saw there, Stuart didn't use any wood.

Stuart: Were you relying on the existing seasoning in your CS? In a reasonably new CS would you do the same or add a bit of wood as Qdogg suggests?

-Ron

Here's what Stuart said in his post (there are actually several over there in the old forum). Sorry to make you do the search thing, but I didn't have time and I wanted to get people to look into the old forum, there's lots of good stuff there (but not as well organized as our new forum)...

quote:

Rocky, Sounds like you are getting some good advice. I will throw my two cents worth in. I have smoked prime rib several different ways all of which have been good, but my favorite is as follows:

Stuart's Prime Rib

• Rub 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 woodbox from smoker and preheat to 250 degrees(takes about 35 minutes).

Put 4 fresh twigs of rosemary and 1 clove of gralic in woodbox. Put woodbox 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.

RNIT. It just didn't show up here, but he only uses 1 chunk of wood and puts the herbs on top of that chunk, in the smoke box. Feel free to use the wood of choice.

Hope it helps.

Smokin'

Thanks, Smokin'.

Had to do a bit of "day job" work this weekend but will tackle the Prime Rib as Stuart suggests. Just one hunk of hickory and the rosemary and garlic.

Looking forward to it.

BTW, I've reregistered to make the system happy. Apparently my Gator comments made the system fail Sooner than I had expected ... or was that Sooners fail sooner than expected ... well, it was one of those!

Thanks for the help.

-Ron

Smokin:

I just noted Stuart's recipe again - is that correct -

quote:

After cook time, turn oven to 140 and hold for a min. of 4 hours.

Is that a minimum hold or should it have been a maximum hold?

-Ron

I smoked a rib on rib roast (ribs cut off and tied back on) with great success. I used a Angus roast weighing about 14 lbs. I coated it heavily with sea salt and cracked black pepper and used 2 oz hickory. As per the recipe I smoke cooked it for 3.75 hours @ 225 and then 3 hours @ 140. It was just a bit on the medium/well side for my taste but the meat was wonderfully tender. I'll probably cut cooking time to 3:15 next time but I'll add 30min to the 140 holding temp.

Take care,

Stuart Robinson

I'm confused. (Story of my life.)

StuartR and I thought StuartP both made reference to cooking to time rather than temperature? (12 min per #)

We like our meat rare - am I cooking to 130 and then holding at 130 or am I cooking for a particular time period based on weight of the meat?

This is also the first time I've seen a "hold" for anything (I thought) other than convenience. Given the temperature swings in the CS wouldn't "holding" a piece of meat that is a 130 degrees for 3 or 4 hours cook it quite a bit further? ... Or is it not possible to smoke a prime rib rare? It must be.

-Ron

CS sells a LOT of their units to chefs who use it in big restaurants to sell lots of Prime Rib.

The idea of "holding" Prime Rib is to let the meat release from the center. Because of the heat, the juices migrate towards the center away from the heat. By holding, the juices will make their way back to the outside.

Same idea with steak. Ever cut one right after grilling? The juices run out. Let it sit for 10 min and they don't.

As far as temp. Cook to temp if you've got a thermometer and check. Their times are general guidelines and will give a prime rib various doneness.

I've done several and held at 140 and never had the meat over done. This is a tricky cut of meat, you will have to stop cooking short of your desired temp because of the built up heat in the meat will continue to cook it a few degrees.

There isn't an exact science to this because of the various in the meat. But cook it to about 125, hold for at least an hour at 140 to let the juices settle. Watch you temps to see if that effects it, if it does, you can always do the brisket thing -- pull it out, double wrap it and put it in a cooler to hold.

It WILL be the best you've had.

Smokin'

Hey, Redneck Almost Trained, this thread started on July 11. Those rib roasts are going to get up and walk off to Key West if you don't cook 'em soon. IMHO, ACARRIII

quote:

acarriii writ:
Hey, Redneck Almost Trained, this thread started on July 11. Those rib roasts are going to get up and walk off to Key West if you don't cook 'em soon. IMHO, ACARRIII

Yeah! But I didn't feel comfortable with the information I had about cooking it 'till Smokin' explained further. Now one of them comes out of the freezer - probably the three rib piece (better safe than sorry!)

quote:

Smokin writ:
But cook it to about 125, hold for at least an hour at 140 to let the juices settle

OK, Now I understand. Thanks, Smokin'. One more quick question - when the Polder reads 125 and the CS is set at 225 or 250, is it a good idea to pop the CS door open for a bit to drop the temperature before setting to 140 to hold?

-Ron

I think I'm ready now,too....I have to be,since this thread started my veal calf grew into a 500lb. steer.LOL

you'll have to experiment with the 125 temp (trying to figure out what internal temp you want for rare/med rare/etc).

If you don't want the meat to "cook" anymore, definitely open up the door and let some heat out (but not all). If it gets too cold, the unit will try to heat it up.

Once you've done one of these, there awesome and your friends will want more. It's worth the effort.

Smokin'

Thanks, Smokin'.

Now I have Saturday's project. Glad I asked 'cause I'd never have thought about a lengthy hold time.

-Ron