Skip to main content

They had Prime Rib (bone in, cut back and tied) on special at my local Publix last two weeks and I got a 7lb (3 bone?) at $6.99/lb. Pretty good price considering what meat prices are doing lately. My plan is to dry rub (olive oil, salt pepper, thyme, and a few pokes of garlic) wrap and let stand in fridge overnight, then smoke at 220 to an internal temp of 110 or so, then rest for a bit, then place in oven on High Broil for about 15 minutes or so to get a good crust. Looking for a solid MR to Med. Serving dinner for just 4-5 people. I like mine with just pure horseradish, maybe a little Au jus. Will post photos as it goes. Plan to use one chunk of Mesquite.

I had my first smoked prime rib in San Antonio (Riverwalk area) many years ago and was impressed by it. I've made a few over the years.

Last edited by Flyingman
Original Post

Replies sorted oldest to newest

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!20211231_175215[1]




Images (3)
  • IMG-20211231-WA0009[1]
  • 20211231_175215[1]
  • 20211231_232257[1]

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. 


Images (2)
  • PR 4
  • PR 6

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!

Add Reply

Link copied to your clipboard.