Need Some Help.

Discussion in 'Beef' started by psycho dad, Feb 14, 2012.

  1. psycho dad

    psycho dad Smoke Blower

    Hey Guys,

     I've been on the forums since Christmas and so far I've only worked in pork.

    I've gotten really good at pulled pork and ribs, now I want to try beef.

     I found a 4 lb prime rib in the freezer my wife bought at some point so I thought I would have a go at it this weekend.

    Any advise on cooking time, temp & IT would be great. I like mine done a little more than most of you probably do, leaning toward medium rare. I have also been putting Jeff's rub on everything so far, is that good on beef?  I have plenty of apple wood that I always use, I also have some peach, anyone ever try smoking with peach?

    Thanks!

    - Jay
     
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    I'd start off by making damn sure my wife wouldn't kill me for cooking a roast she was saving for a special occasion.

    Lots of guys here seem to have good results with low and slow on rib roasts. For medium rare probably 130˚ before resting would work. Just remember you can always bring it up to temp on the grill, in au jus or however you want if it's not done enough for you, but you can't uncook it if it's too done.

    For me, I like to run at a little higher temp to give a nice crust and get the outer inch or so up to medium well while the center stays med rare. I love medium rare beef, but for some reason on a rib roast I like that outer ring of more done meat. I usually pull at 125˚ and cook at 325˚. I've also had good luck at much higher temps to get a really nice crust on a small roast.

    For the record, I've never smoked a rib roast, but a smoker is basically an oven which smokes, so the temp advice would be the same.
     
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Prime Rib is great smoked but many of us have a different idea with it than most stuff we do. Since it's such a great cut of meat many of us don't go crazy with rubs and stuff. Personally I use salt, pepper, garlic and maybe some rosemary others seem to like Montreal steak seasoning but you get the idea it's such a great cut of meat let the flavor speak for itself. As for type of wood that's personal preference but I will say it won't be in long enough to pick up a lot of smoke flavor if going with a light flavored wood. In a 225 degree smoker figure 30-40 minutes per lb or at least that's been my times. We like them pretty rare so I pull them at 130 or so but have taken some to 140 when people wanted them a little more done. After taking it out of the smoker tent foil it on a platter for 20-30 minutes then slice and enjoy
     
  4. teeznuts

    teeznuts Master of the Pit

    Hey psycho here's the thread from the first one I ever did with plenty of pics. My thread was actually along the lines of yours, I was asking for some advice. As you'll see several prime rib pros gave me input and a few pics of their prime rib smokes.. Maybe some of their advice will answer your questions. Have a look and good luck!

    http://www.smokingmeatforums.com/t/...irst-time-beef-rib-roast-with-q-view-overload
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Prime rib is pretty easy to smoke. Like Piney says don't go overboard with the seasoning. We like Montreal steak seasoning on ours. Make sure you put a pan under the roast & catch the juices. Here is Chef Jimmy J's Au Jus recipe. 

                                        ChefJimmy’s Au Jus

    1- Lg Onion,

    4-5 Carrots,

    3-4 Ribs Celery

    3-4 Peeled Cloves of Garlic

    Toss them in a pan under the Beef, and let the whole deal Smoke for one hour, 

    THEN  add 4-6 Cups Beef Broth,

    2 Tbs Tomato Paste,

    1/2tsp Dry Thyme (4-5 sprigs Fresh)

    1-2 ea Bayleaf

    Finish the Smoking process to the IT you want.

    While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

    The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor. 

    Serve the sliced Beef Au Jus or thicken the Jus to make Gravy
     
  6. terry colwell

    terry colwell Smoking Fanatic

    Are you getting Royalties from this Al?      LMAO
     
  7. psycho dad

    psycho dad Smoke Blower

    Great advise, I think I'm ready to give it a try. I'll keep you posted!

    Thanks alot

    - Jay
     
  8. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    I am with piney on this one.  I like to keep that qaulity of cut simple.  CBP , Sea Salt, Coriander , and some Juniper and that is it.  Reserve the Juices for the Au Ju sauce and cook to 130-135 for rare to Med. rare internal smoker at 225F.  If someone wants it more done finish on the grill or in the oven.  MMMMM good stuff.
     
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    I'm also with Piney an Shooter on this one to. Simple let the meat speak for itself. Do just like they said and you will really like it believe me. Also please don't forget the camera and the Q-view for us out here. 
     
  10. psycho dad

    psycho dad Smoke Blower

    Counting down til Saturday, camera is ready...TBC
     
  11. That's a great thread teeznuts (you''ve got to get a better name).  Thanks for sharing.  I've never seen such great looking meat.
     
     
  12. psycho dad

    psycho dad Smoke Blower

    Agreed. I'll have that thread handy tomorrow.
     
  13. teeznuts

    teeznuts Master of the Pit

    Thanks guys. I'm glad I could help out. good luck with the smoke.
     
  14. psycho dad

    psycho dad Smoke Blower

  15. psycho dad

    psycho dad Smoke Blower

    Great!

     The meat is at 138, ready to pull, but its only 3:30.  I turned the temp on the smoker down to 150, guess Ilet it sit for a while.[​IMG]
     
  16. psycho dad

    psycho dad Smoke Blower

    Done!  I deem this meat fit to eat.

    [​IMG]

    very tender and tasty.  The jus, however seemed, kind of overpowering and a little salty. Since I didn't put any salt in it

    I guess its from the canned beef broth.  Oh well, still a great meal.
     
  17. sprky

    sprky Master of the Pit OTBS Member

    Nice looking rib ya have there. Nice job
     

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