Anyone ever smoke a prime rib? need help please!

Discussion in 'Beef' started by zaksblaklabel, Aug 16, 2013.

  1. Was just thinking, with the big fat cap that is on it, it appears to lend itself to smoking. Plus you can catch the drippings in the pan for a great au jus. Any thoughts?
  2. Yes my brother and I have smoked prime rib before (bone in) and came out very good. Just takes a while and don't over cook.
  3. I do them every year for Christmas.  You'll LOVE it!

  4. wow, that looks awesome!!! I have it on the smoker now, coming up on 3 hours. think I should pull it soon and finish in the oven but wanted opinions first.

    should I smoke it longer?

    what temp should my oven be?

    should I finish the ribs in the oven or smoker?

    help would be appreciated!!
  5. s2k9k

    s2k9k AMNPS Test Group

    Finish it on the smoker. With a piece of meat like that time means nothing, you should cook it to temperature. For nice med/rare take the internal temp to about 135* then pull it off the smoker and let it rest for 30-45 minutes, it will climb about another 5* and be perfect for slicing.
  6. Thanks S2K. I read the new years roast thread and saw that he finished his in a 500 degree oven so that's where mine is right now. In a bath of beef broth, red wine, Worcestershire sauce and veggies. Next time I will do as you mentioned and try that method.

    I have some squash on the smoker now while the roast is roasting.
  7. I agree. Finish it on your cooker.
  8. raastros2

    raastros2 Smoking Fanatic OTBS Member

    only prob is if you have well done eaters....this is NOT a well done cut
  9. I took it out of the oven and it was at 135. I have it resting now wrapped in foil.
  10. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    wrapped loosely I hope.. gotta let the heat out so it doesn't cook any more....
  11. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Dave, A finished temp of 140*F ain't Med/Rare it is a solid Medium. Med/Rare should be pulled between 125 and 130*F tops...JJ

    @Zaksblaklabel, That finishing in a 500*F Oven may have been a post of mine from a few years ago. I now just let them ride in the smoker. The finished product is just as good and no crazy carryover cooking that makes the meat too done. Try the Smokey Au Jus Recipe it makes a great Dip for leftover sandwiches...JJ
  12. hambone1950

    hambone1950 Master of the Pit Group Lead

    Hope your PR came out good. If you do another one I would direct your attention to bearcarvers method. Seen here.
    This is one of the best looking prime ribs I've seen in a long time.
    Bearcarver is a real pro (I believe he uses an electric smoker , but I think this would translate to any cooker). Good luck. :grilling_smilie:

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