Stuart's Prime Rib in Smokette?

I also have a few questions about Stuart's Prime Rib also.

I'm assuming this is a prime rib roast?

Does the meat come out medium rare, rare, well done?

What internal temp. are we shooting for?

I plan on making this my New Years Eve meal in the Smokette

Thanks...
SmoKen

I'm sure Stuart will jump in here soon, right Stuart?

First one I ever did was in a Smokette. Method works just fine.

Whatever smoker you use, Stuart's method is intended to have you hold it for a long time so the juices have a chance to settle.

While Stuart does his by that method, I modify it and insert a thermometer so that I can get a specific doneness. I shoot for about 125. Then it rises a few more degrees when I drop the overall temp down to hold temp. When I cut it, it's about 130 or so and you'll have a range from medium rare in the middle to a little more done on the outside.

There are SO many variations in temp as to what is rare and medium rare, that's what works for me, but you may want a different temp.

ej,

I have done this recipe in the Smokette, the only modification that I make in the Smokette is when I turn the temperature down to 140, I open the door and let the heat out of the oven.

The recipe is for medimum rare, if you like it rare cut the cook time to 12 minutes per pound and hold at 130.

Hope that clears it up...

Stuart & Smokin
Yes that does clear it up. I'm the kind of person who always needs details. I hate messing up a piece of meat because I didn't ask questions.

I've heard a lot of good things about this prime rib recipe and I'm looking forward to it myself.

So far everything I've done in my new Smokette has come out better than I even anticipated, so I'm sure this will be no different.

Thanks...

SmoKen

I have done this in a smokette multiple times and Stuarts point about opening the door is important. I have turned the oven off and left the door open for 10 minutes then turned it back on to 140 for holding. You want to make sure the oven temp goes down and stays there. These things are made so well the heat stays for quite some time. I have found opening it up a few times will keep the heat down after you have reached the temp you want. The one time it "over cooked" the meat was still fantastic, it just wasn't rare, it still was finished with no complaints. The last one I turned down the heat when the meat read 120 and it came out nice and rare. It will still rise 5-10 degrees anyway.

I've been looking for the recipe for Stuarts prime rib. Have done searches of all forums, but no recipe. Does anyone have a link to it or something? Help!!!

Howdy Rick,

I also searched and didn't find the specific post.

As this post by Smokin' explains,it is over in the old forum.

Lots of fun stuff there.

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:
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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.


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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'

Hope this helps a little.

Is the old forum still accessible?

Did a search on "old forum" and found:

Original CS Forum

boy, there's some funny stuff there.

That was when I was tall,slim,and had black wavy hair?

Well,anyway there is a lot of great readin' there for cold winter nights.

Tom,
iam smoking a prime rib almost 9lb. i see your rub but would like to know a little on the salt. do you mean table salt non-iodide or iodide or can i use morton corase kosher salt? also can i use fresh crushed garlic instead of garlic powder. thank jeff

I use Morton kosher salt for several reasons.

Probably the fact I've used it for many years and it has become a habit,is a big one.

thanks tom iam glad they got the site back up. jeff

I followed Stuarts recipe in a smokette with out opening the door and the prime rib was the best I've ever eaten. I think the earlier post that mentions different smokers will have different temperature variations was right on track.

Well,

I'm back in the experimental mode. Smokin' is making a Prime Rib in the new FE/CS. I'm going to cook it on the smoke setting for about 30 min to an hour. Then put it up to 250 to cook to an internal of 100. When it hits that, I'll crank it up to 350 to get a little more crusty outside.

Threw some rosemary into the burn pot during the smoke phase.

Guess we'll see.

Smokin'

I did a 7 pound prime rib Christmas Day following all Stuart's directions, I opened the door prior to turning it down to 140. I pulled the meat @ 123 internal, checked with a second therm. @ 120 and it was too raw. This piece of meat was not going to gain any tempature resting. Placed it in an oven @ 475 for 20 minutes and it turned out great. The flavor was there, I think I will leave the door closed next time.

You're lesson is a good Q lesson, can't cook on just time and a set temp.

I've always suggested using Stuart's recipe as a guide, but I always check my internal temp before I pull it out.

There's not one piece of BBQ I cook by a set time and a set temp. Smoking and meats are just so varied, you can't cook this that easy.

But it will get you close. I did one yesterday in the FE, pulled it out at 125 and it rose 5 degrees after pulling it out for a perfect Med Rar.

Thanks Smokin, I'm starting to get the big picture "It's done when it's done". I saw your beautiful prime rib in the new FE/CS forum. Sure looks like a fun new cooker. Ribs tonight with my new cookshack rib hooks Santa brought. Happy New Year to ya all.

Bumping this thread to the top.

Happy Trails