first smoke ever - prime rib - several questions - QView to come

[mythmaster]

I've decided to christen my new 30" MES this Sunday with a Prime Rib, but I've never smoked anything before, and I have several newbie questions --

1) Wood: I've seen Cherry recommended in other threads, but I don't think that I can find any here. Would Apple work? I want something sweet but not overpowering. I think that Mesquite would be too much, and my only other option is Hickory ATM.

2) Rub, Crust, and Cooking Temp: I've never rubbed a Prime Rib before, and while cooking one in the oven, I blasted it at 500* for 1/2 hour so the crust would brown and then turned it down to 325* or whatever for the remainder. I'd like to add a light garlic rub to it this time, though. Do any of you have any tried and true rub recipes? Also, what temp should I smoke it at in order to get a good crust? I don't want to transfer it to the oven for that.

3) Water tray and Spritzing: Should I???

4) Pull temp and resting: I'd like it to be closer to medium than medium-rare, so I'm thinking that I should pull it at 145*, wrap it in foil, and let it sit for 1/2 hour or so. Am I correct about this?

I really do appreciate any help on this! :)

 

[mythmaster]

Another question that I forgot to ask because I'm drunk on vino:

5) Au Jus: Should I put the Prime Rib directly on a rack and place a tray beneath it to catch the juices for Au Jus, or should I put it in a rack inside a roasting pan? Do you have any good recipes for this?

Thank you!
-Bret

 

[fire it up]

Hey, drunk on vodka here so you're in good company.

Best prime rib I did was I cut small slits in it, over the fattier parts I went a little deeper so the flavor would penetrate.
Took a food processor and threw in several cloves of garlic with a little olive oil and ground them then mixed with some kosher salt and fresh cracked black pepper, rosemary and a little thyme. Rubbed it into the meat and rested overnight then smoked to med-rare (or whatever temp you like) and rested and such...
I like to place a pan of beef broth under the mat to catch the drippings (you won't get a lot when cooking to a lower temp) but mostly to pick up some smoke flavor then use that to make a gravy or just a jus for dipping. I woulnd't place the meat in tany jusices because you won't pick up as much smoke and it doesn't need that extra moisture to keep is tender since you are smoking to a lower temp.


You can slice warm but I have found it is easier to slice the next day after cooling and then reheat in the gravy/jus.
Either way is mighty tasty.

 

[mythmaster]

Thank you so much -- this all sounds very good!

 

[erain]

1. you can never go wrong with cherry imho...

2. keep it simple, fresh cbp, garlic-take kosher salt and using blade of knife press the salt into the smashed garlic and drag knife on cutting board so the salt grinds the garlic into a paste. rub the salt/garlic paste over the roast. can use what ever seasonings you like but the rib roast is a great taster and dont need much help.

3. i dont use a water pan on these, but you do want to have a pan underneath to catch every drop. you will use for au jus and being these get done fairly quick i dont spritz either.

4. i cook mine 225-250, til 135 deg. tops, wrap in foil and then towels and put in a cooler for an hour or so to rest. could even pull at 130 deg. looks like this...
http://www.smokingmeatforums.com/for...ad.php?t=83158

good luck,post your results!!!

 

[mythmaster]

Unfortunately, I don't have access to Cherry. Do you think Apple would be OK?

That sounds awesome, and I agree that the rib roast doesn't need any help!

That's what I was thinking, too (drip pan for Au Jus). I was thinking, though, that if I use apple wood then I could put apple juice in the water pan for some extra sweetness. Will apple wood work well with a Prime Rib, though? That is my main question.

Thank you, sir. That temp sounds perfect and it looks awesome! I think that I will wait for 145 though because of my family's preferences (they don't like pink).

I will definitely post my results.

BTW, enjoy your disco

:

 

[mythmaster]

The Man Machine will post results as they become available. Or not.

 

[mballi3011]

Now for your questions,
1. Yes you can use apple I do alot
2. I do like both the answers that erain and Jim gave you with crushing and making a garlic paste. Now I would just use a good combo of salt, pepper and garlic for a rub on my Prime Rib Roast that I have smoked. I would post an old thread of mine but photobucket decided to delete them all.
3. I'm with Jim on this one and put some beef broth in the water pan then smoke it with that in it and catch what you can.
4. Now for the main question. If you like your prime rib done very meduim or well done take it to 145° I like mine med on the ends and rare inside and I take mine to about 130° and mine also looks like Erain's rib.
Now good luck and don't forget the Qview either.

 

[mythmaster]

I shouldn't be allowed to type while I'm drunk, LOL.

Thanks, mballi!

Apple wood it is!

A salt, pepper, and garlic paste sounds great. Surely this has been done before, so I'll look around for a recipe.

I also like the idea of a drip pan with beef broth in it. I'll stick it in the fridge for a few so I can skim off the fat then use it for Au Jus.

145 might seem high for most, but I know that my guests will want it to be thoroughly done. I don't think that it will dry out, but I'll put some apple juice in the water tray for good measure.

I'm guessing that 250* is a good smoker temp for this. If anyone would suggest something different, then please let me know.

Thanks again for your responses. I'll definitely post Qview.

 

[pineywoods]

Apple would will work fine it should give it a light sweet smoke flavor
I like to just use salt, pepper, and garlic and let the good cut of meat speak for itself.
Wife likes hers very rare but I prefer a bit closer to medium and if given the chance I take mine to 140.
The pan under it should work fine.
I smoke mine at 225

 

[mythmaster]

Thanks, Pineywoods! Will there really be that much of a difference smoking it at 225 versus 250? I think that this cut will be tender and juicy enough at 250, but please tell me of your experiences.

Also, I want to share this with everyone -- here's the whole Kraftwerk DVD of "Minimum - Maximum" on Youtube: http://www.youtube.com/watch?v=Ve5sX...x=0&playnext=1