Prime Rib Recipe

trucky1008Member

It's that time of the year again. I know that plenty of prime rib recipes have been posted on this forum throughout the years but the one that has worked wonderfully for me is contained in the link I've attached. It's simple, easy and produces the best prime rib that I've ever eaten. I printed a copy of this recipe a few years back when the photos were still available, but I noticed they're just "X" now. No worry, you don't need the pics. I think the key to this recipe is the long rest with the smoker at 140 degrees. Check it out:

Prime Rib Recipe

12/9/114:21 PM

❤️ 0

Original Post

Replies sorted oldest to newest

Former Member

Russ (LA BBQ) used a version of Stuart's Prime Rib Recipe (the rosemary in the smoker).

The photos links are broken in that thread, and right now I can't fix them.

12/12/117:41 AM

❤️ 0

pagsMember

Trucky. You didn't feel a need to finish it off in a hot oven to develop a crust? Pictures would have probably answered this for me.

I'm looking forward to the Christmas prime rib.

12/12/118:54 AM

❤️ 0

padrefan98Member

Christmas Prime Rib is a tradition in my house. This will be my first attempt in the smoker. I can't wait.

12/12/119:32 AM

❤️ 0

Former Member

I used to do the Reverse Sear, but as I hold it for at least two hours for the juices to settle we've found that step doesn't happen for us. It just gets soft during the hold phase. But we prefer it this way, no juices run out on the tray as I'm slicing and it's still warm.

12/12/119:39 AM

❤️ 0

pagsMember

OK. Do you hold it FTC or under loose foil?

12/12/1112:03 PM

❤️ 0

trucky1008Member

quote:
Originally posted by Pags:
Trucky. You didn't feel a need to finish it off in a hot oven to develop a crust? Pictures would have probably answered this for me.

I'm looking forward to the Christmas prime rib.

Pags- Actually I do finish mine off under the broiler for about 5-7 minutes, it helps to get a nice crust.

I should have been more specific about how I use this recipe. I follow it more for the time/temp aspect, not necessarily for the rub, wood, etc that LA BBQ used. I don't use Pappy's rub but instead I use Lawry's Season Salt and dried rosemary rubbed over night. Lawry's is my "go to" for many things beef. I used to put the garlic and rosemary in the woodbox but any more I just leave the box empty.

12/12/1112:14 PM

❤️ 0

pagsMember

Thanks. I've smoked and seared my last 4 or so, and they turn out great also.

12/12/1112:27 PM

❤️ 0