Smoked Prime Rib with reverse sear for NYE dinner

Smoked anything is great but prime rib has to be the absolute best. I've never smoked a prime rib so I will be interested is knowing how your turns out.

Having just had a huge prime rib (not smoked) for the holidays (and still enjoying the leftovers), I won't be trying this soon, but please post your results so I can save them for around 4th of July! I always use choice Angus, and have never been disappointed, so I'd like to hear about how prime turns out.

If you have a Costco near by, I have found Prime graded prime rib to be equal to or lower in price than choice.  Same with brisket.

My Costco does not carry whole brisket - only flats. Also only choice grade for brisket. Their prime beef is pretty good otherwise. I get whole prime grade brisket at Sam's Club. Usually it is very good, but the last time even after a long cook at 225, it was almost too fatty to eat. Weird.

Happy New Year!

I've noticed that different Costco stores will somehow be stocked a tad differently from time to time even across town. Meat is the only reason I like Costco.  

OK, so the cook was a success!  I smoked the PR for about 4 (6-10pm) hours at 200 F until it reached 113 F internal.  It has a nice smoked exterior and was still running juices out. I placed in my oven to rest a while (without heat but oven was still warm from previous use). Then around 10:45 I set the oven on high bake at 400 F and let it roast for about 15 minutes or so. I didnt monitor temp, just how it looked, plus we were about ready to eat.  I let it rest for 10 minutes then started to carve, and wow, it was the most amazing cut I've seen. Literally cut like butter with a nice rare interior. I cut between the bones so portions were thick, got two ends off for those that prefer that. Photo below is one slice plus a portion of one leftover. Smoke flavor was strong, so I may reduce amount of wood next time. The CS really does a great job of imparting smoke flavor with very little amount of wood. My Masterbuilt would never match this.

Looking forward to leftovers which always seem to taste better!

Happy New Year all!

That is a great looking roast. Thanks for posting.

Poor me......

That looks GREAT, you make me want PR so bad!

The BAD  NEWS is I'm the only one in my family that will eat meat.

Amazing pics! Thanks for the tutorial - that is now officially on my list.

I have been doing PR on the smoker for a while now.  We really like it done in the smoker.  I did this year's PR on the PG 1000 (first PR for this smoker).  I use a rub blend of salt, pepper, granulated garlic, and granulated onion.  Once it is rubbed I add fresh rosemary and thyme.  I let it sit for 24 hours and then into the smoker at 225 degrees.  Once the PR reaches 115 degrees I brought it in and let it sit while the smoker came up to 500 degrees.  This is where things got interesting.  I tried to reverse sear on the grill side and once I sat the PR on the grate I had FIRE.  By the time I got it off the grill all of the tie strings were burning or burnt off.  The PR had a good crust on it and finished up on the medium rare side of the rare/medium rare line.  Next year I will do the smoking in the SMO66 and the reverse sear on the PG1000 but use the smoker side of the grill. 

Fire and fat equals crusty flavorful goodness.  In moderation of course.

Still looks awesome!  Hey, are electric knives cheating?

My mom used to have a meat carver, it was a large base with a round blade that you cranked by hand. Had a tables that would slide back and forth as you sliced, like at the deli.  I havent tried to do any thin cuts yet.

I chill the left overs (after bone removal, and slice thin for sandwiches using my electric slicer.  I reckon you can use an electric knife and get the same results.

idahomike: Great pics! It looks like it was a great outcome! We had leftover PR for dinner tonight, but already I'm wanting it again!

Flyingman: Electric knives are definitely not cheating! But since I've used our 12 in. Wusthof scalloped slicer, I don't need electric any more. Thin is doable.

oldsarge: "Fire and fat equals crusty flavorful goodness." If you catch it in time!

"If you catch it in time!"

So true!

We finished the last of the leftovers last night. One bone and then a nice thick slice, plus one smaller piece. I wrapped in aluminum and warmed in toaster oven. We had run out of prepared horseradish, we dont like the sauce type used for sandwhiches, fresher the better. It was awesome!

What's next????

I don't know, but it's pretty snowy cold winter here, so going to take a break. But I bet your next adventure will be an interesting one! (Hint: I have beef cheeks in my near future. Also burnt ends for Super Bowl.)

I just may watch the SB this year only because the Bengals are in (from the town I grew up in). May throw some ribs or a butt in the smoker.

Nice looking prime ribs fellas! Thanks for sharing.