Christmas Prime Rib w/ Questions

Discussion in 'Beef' started by solaryellow, Dec 18, 2009.

  1. solaryellow

    solaryellow Limited Mod Group Lead

    Picked this up at Costco today.

    [​IMG]

    A buddy and I are splitting it for Christmas dinner. I have never done a prime rib before but have been doing some reading. However, I am looking for your favorite rub and au jus recipes for prime rib. I have a couple ideas already but I am hesitant to experiment with such an expensive piece of meat.

    Thanks!
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Joel I like to keep it simple and let the meat's taste come through. I generally just use salt, pepper, garlic, and some crushed rosemary on them and for au jus I buy bottled [​IMG]
     
  3. solaryellow

    solaryellow Limited Mod Group Lead

    Thanks Jerry! I definitely want to keep it simple on the rub. Never thought to buy bottled au jus.
     
  4. alx

    alx Master of the Pit OTBS Member

    Yepper the old KISS principle.I just picked one up myself at 1/2 price for christmas....
     
  5. two much smoke

    two much smoke Smoke Blower

    Wife likes it very simple with nothing on it. My wife would not let me smoke a prime rib and after we did one it is now here favorite piece of meat without exception.

    Again nothing on it.
     
  6. john3198

    john3198 Smoking Fanatic

    Like the guys are saying. Simple. I used a paste of garlic, rosemary, S&P, and EVOO. My first one and it turned out great:

    http://www.smokingmeatforums.com/for...ad.php?t=85676

    I'm still working on the leftover sammies and have two more to do Sunday.

    Watch your temps and pull at 118-120 fro really rare. Probably 125-130 for med rare.

    They are fantastic!
     
  7. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    One thing I forgot is that I rub it down with evoo before I add the spices and I find it makes them stick much better
     
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Man oh Man that a nice hunkof meat you two have there. You got a good price on that thing too. I would like jerry said keep the rub or spices to a minium so you want to let the meat speak for itself. Just use a little evoo and the salt, pepper, garlic powder, and it too like rosemary then maybe a little horseradish would be all that I would do with it and let it ripp on the smoker with maybe some apple wood. so smoke it up and I cann't wait for the Qview.
     
  9. solaryellow

    solaryellow Limited Mod Group Lead

    Seems like most say cherry which is what I planned on but I do have apple. What would you say is the advantage of apple vs. cherry Mark?
     
  10. chefrob

    chefrob Master of the Pit OTBS Member

    az
    i use apple and cherry for all of my smokes in equal parts. both are pretty mild and give a nice mild smoke flavor. i agree with the rubs but i dab some worcesteshire with the olive oil and then rub in my spices.
     
  11. sancarlosmx

    sancarlosmx Fire Starter

    Just done one using a tip I got a few days ago. Using butcher's string; tie the standing rib, perpendicular to the bones at both ends and in the middle. This keeps it from "splaying out and it cooks more evenly. I seared it on the grill before smoking. Just a "slice of heaven"
     
  12. solaryellow

    solaryellow Limited Mod Group Lead

    My buddy swung by today to pick up his half. I coated mine with EVOO and did a rub of kosher salt, cracked black pepper, and garlic powder, wrapped it up and stuck it back in the fridge. I can't wait! Thanks for all the advice so far. [​IMG]
     

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