Smoked Prime Rib suggestions.

bootleg

Newbie

Original poster

Mar 9, 2015

2

10

Louisiana

• Mar 9, 2015

• #1

I usually only smoke pork (different cuts or ribs) mostly. But I want to smoke a prime rib. I know exactly how much charcoal it takes to keep my grill and an even 250. So I want to smoke at that temp. But I need suggestions on wood, marinade or no marinade, and time at 250. Any opinions would help. Thanks so much :)

BootLeg aka Ben

 

beaverhunter

Smoke Blower

Oct 30, 2014

91

26

Mission,BC Canada

• Mar 10, 2015

• #2

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• beaverhunter
• Mar 10, 2015

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• beaverhunter
• Mar 10, 2015

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• beaverhunter
• Mar 10, 2015

Put a little Montreal Steak Spice on top smoked at I think 230F till it hit 135F

 

bootleg

Newbie

Original poster

Thread starter

Mar 9, 2015

2

10

Louisiana

• Mar 10, 2015

• #3

Beaverhunter said:

image.jpg

• beaverhunter
• Mar 10, 2015

image.jpg

• beaverhunter
• Mar 10, 2015

image.jpg

• beaverhunter
• Mar 10, 2015

Put a little Montreal Steak Spice on top smoked at I think 230F till it hit 135F

Click to expand...

Nice man. Thanks

 

demosthenes9

Master of the Pit

OTBS Member

Apr 2, 2013

1,438

142

Louisville, KY

• Mar 10, 2015

• #4

For exact details, scan through the links of BearCarver's "How To's" and click any of the Prime Rib links.

http://www.smokingmeatforums.com/t/159333/bears-step-by-step-index#post_1149932

Also, if you want more of a crust on your PR's exterior, pull the PR about 10 degrees earlier and roll it around on a very hot grill or throw it into a 500+ degree oven, keeping an eye on the IT so that it doesn't get overdone.

 

worktogthr

Master of the Pit

OTBS Member

SMF Premier Member

Nov 3, 2013

2,928

1,032

Massapequa, NY (Long Island)

• Mar 11, 2015

• #5

I second using Bear's tutorial!  It's life changing haha! Seriously, you won't regret it!

 

medic92

Smoke Blower

Nov 19, 2014

84

13

Mount Sterling, IL

• Mar 11, 2015

• #6

Personally I love cherry wood with prime rib and brisket.  It has a nice mild smoke flavor that doesn't overpower the meat.

 

jbills5

Meat Mopper

Jul 8, 2013

187

24

Mishawaka, IN

• Mar 11, 2015

• #7

I cooked mine with a little worcestershire and salt and pepper, let sit over night. Smoked with walnut and a little apple.

 

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Reactions: medic92

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Mar 11, 2015

• #8

Man that looks Great   Nice Job

gary