Well done Prime Rib

If you only have two, give each one and end. If more, you could slice and finish on a grill.

I'm not as accomodating as you, especially when it comes to high dollar meat. I'd say, "We have rare to medium rate, anyone wants something else, I'll cook you a burger or a hot dog."

Bubba, I smoked two 6.5 lb PR's for Christmas where medium rare and well done was requested by our guest's. Should be close to a two hour difference.

Thanks, thats what I was looking for.

Good point RSJ. Two PR's are the answer. FTC the first one till the second is ready. Or start one earlier.

I smoked a 16 lb PR to medium rare over Christmas, and for the two people who requested well-done, I seasoned thick slices on both sides with salt and pepper and gave them 2-3 minutes per side of love in a hot skillet. Worked great for leftovers as well!

My solution to the people who like overcooked prime rib is to have a pan of au jus handy. When you put a slice of medium rare in the pan the au jus will suck the red out of it and make it look done so you can at least serve a still moist and juicy slab of meat. And this gives a delicious side benefit - you can serve the leftovers as french dip, the au jus will have a slightly smokey flavor that is delicious.

quote:

Originally posted by Bacchus2b:
I smoked a 16 lb PR to medium rare over Christmas, and for the two people who requested well-done, I seasoned thick slices on both sides with salt and pepper and gave them 2-3 minutes per side of love in a hot skillet. Worked great for leftovers as well!

You can also place lettuce leaves in the pan and heat the slices on the lettuce leaves which will keep searing at a minimum.

All good suggestions, I'm cooking it on Sunday, did anybody find the prime rib 101, still looking for a rub, I still get lost links when I search for it.

PR101 is at the top of the PR forum.

For me, cook it to a lower temp so you have a MR temp and finish theirs in a pan. You're doing all the work and for ME, a well done PR is a waste of good meat.

quote:

Originally posted by UncleDuke:
My solution to the people who like overcooked prime rib is to have a pan of au jus handy. When you put a slice of medium rare in the pan the au jus will suck the red out of it and make it look done so you can at least serve a still moist and juicy slab of meat. And this gives a delicious side benefit - you can serve the leftovers as french dip, the au jus will have a slightly smokey flavor that is delicious.

I'm with you, UncleDuke. I pretty much follow the same method for converting rare/medium rare. It's quicker, cleaner, and produces much better results than pan searing.

To a quart of rich beef stock, I add a few sprigs of rosemary, thyme, sage, along with a few smashed garlic cloves. I then let it simmer, covered, for a couple of hours. When it's time to serve the nonbelievers, I add their slices to the stock for a 10- 15 seconds for the color transformation. It's amazing how many people say that they have never had a well cooked piece of meat that flavorful, tender, and juicy.

Ditto for the french dip. When dinner is done, I strain the stock then refrigerate it for later use with the sandwiches.

Well the prime rib came out great, I used 250 degrees until the meat was about 115, then I backed down to 140 and opened the door to cool the smoker. The roast kept the smoker at about 180 and the internal temp of the roast went up quick. I ended up shutting the 025 off for about an hour and a half and the roast quit rising at 135 degrees. Fired it back up because the outside of the roast was cold and it ended up falling to 122 by the time I pulled it out. It was liked by everyone, even the ones that had to have theirs pan fried to get the red out.

ouch, it hurts me to even think about beef being fried in a pan, but to each his own.