Suggestions for Smoked Prime Rib

David,

I have always used Dave Scrutchfield's recipe with one minor modification.

You start with a trimmed and tied bone-in standing rib roast. The night before it gets rubbed with worchestershire sauce and then sprinkled with McCormick's Montreal Steak Seasoning. Then wrap it in food wrap and leave in fridge overnight.

The next day, I take it out of the wrap and pack the ends with kosher or rock salt. It then sits on the count for 30 - 60 minutes. I fire up my FEC to 325* and put the roast in. It cooks until the internal temp hits 118* and I take it out. It sits on the counter under foil for 25 minutes. In the meantime, I run either the FEC or my kitchen oven up as high as possible and put the roast back in for 10 minutes to sear the outside. Once it comes out, it is ready to be sliced and served.

BTW, at 118, the end cuts will be medium to medium well with it getting rarer towards the center. Also, I usually cook a 4-5 bone roast and the initial cooking time takes about 14-17 minutes per pound.

Hope this helps.

Ribdog, sounds great!

If you add it to the menu, charge out the wazzoo because it's so awesome this way, you'll get a lot of requests and this is as good as any chop house I've ever eaten.

Here's some photos David, from my FEC:


This is about a 5 or 6 bone.


This is a 3 bone, cut into "bone-in ribeyes"

Thanks Smokin

I'm going to start the worchestershire sauce and then sprinkled with McCormick's Montreal Steak Seasoning tonight and cook the roast tomorrow.

I think I could charge $29-$35 for a bone.

I did one thing correct I ordered bone in tied. It will be here between 4 and 6 today. I'll let you know how great it taste.

The pictures are awesome.

David

PS Any other sugeestions welcomed.

Actually I think Ribdog covered it well.

Stuart would add that he likes to hold them at temp for several hours, to make sure the juices really settle back down.

The 2nd one, just the steak, bone-in we marinaded in Italian Dressing, our family secret recipe since the 60's.

Can work on finding your finishing temp. I'm with John, somewhere around 120, just depends on how much rare/med rare/done that you want, that's the hardest part.

Think about au jus or a good wine reduction for serving with. For french the bone and have Prime Rib Popcicles.

I think I am going to try a prime rib...this made me hungry!

Preston

Smokin

Who is comming to NYC for the hotel show.

We would like to host a dinner for all of you.


David

Maras Homemade

I don't work for them so I don't always have their schedules handy, but usually I do know. Haven't heard this time.

Give CS a call and ask, dial the 1800# and I'm sure they'll know.

Hi David,

John Shiflet and Terri Gordon will be coming to the show. Give John a call at (800) 423-0698, I am sure he would love to get together with you.

Thanks for the info. I will call today.

Now to the results of the Prime Rib.

We cooked the Roast a 3 bone 6# piece of meat for an 3.5 hour at 300 in the smoker. We then moved it to the oven for 45 more minutes.

I had a friend and customer in the restaurant at the time we were cooking. I had tried to get he and his wife from eating their dinner until the roast was ready. they were hungry so they ordered and ate. After they had desert and drink the roast was ready.

Mara and I had not eaten so Mara brought about an end piece. Medium rare. Just perfect. Juices held in the meat flavor out of this world.

I asked my friends if they would like a taste. They had finished their meal at this point and so they had the meat.

They loved it.

So as Mara and I were eating I would ask my friend if he wanted another bite. He would get a smile on his face and say oh yea.

He loved it so much he ate a whole portion about 18 ozs.

As he left he said when we cook another one call him and he will be back.

Thanks Okie We hit a winner.

David

None of the many bbq joints here did this.

We had one start a weekly prime rib night.

He has had to increase it to two nights now.

Anytime David,

I just modified Stuarts original from my CS150 days to the FEC100, so I'll give him the originators credit.

But I improved on it (I said that just to see if he's reading)

I can't beleive that you would think that you could improve on my great recipe... Actually I have never had bad smoked prime rib...

Hope everyone has a great weekend.

When we didn't have the FEC s,Stuart was KING!

His technique from the archives amazed everyone.

We are now able to slightly tweak a couple of places.

I keep thinking of places where I really prefer my CS 160.

Shame we can't use it in comps.

Russ,
Did you cook your prime rib in your fec? if so how did you get such good color in such a short time? Average 15 minutes per pound and a six pound rib roast relates to about 1 1/2 hours. Let me know. I have four butts and a brisket on along with 5 slabs of ribs now. I will take a picture of the vent and shoot you an e mail.

Hey Joe.

Here's the original post:

Prime Rib in the FEC

The key is to know a good internal temp you want and to also have a finish at a higher temp. If you've got your 2nd FE handy, I'd have it running on hot and then crisp up the outside for 15 or more min.

Then let it sit for a while, wrapped in foil, to let the juices settle back.

Take some photos and let us know how it goes.

Russ

Hi guys

We have served the smoked prime rib for three nights. What a success. We have sold out each night. We are serving without the bone approx 15oz with smoked garlic mash potatoes and steam broccoli for $22

Congrats.

Sounds like they are still getting a steal in your market.

Sounds Great David!

Remember us well as your business grows.

Russ

Dont' worry about that without you guys I'd still be tring to get my first rack

David