Prime Rib Roast

Discussion in 'Beef' started by piaconis, Aug 28, 2012.

  1. piaconis

    piaconis Smoking Fanatic OTBS Member

    OK folks, my taste for smoked beef is in full swing. The local Acme store has prime rib roasts on sale for $5.99/lb. I'm excited to smoke my first prime rib roast. I plan to hit the search bar for some help, but I was wondering if any of you could share some wisdom.

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  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

  3. piaconis

    piaconis Smoking Fanatic OTBS Member

    Thanks Chef. I'm guessing these are cuts of meat that they needed to move quickly, so I assume dry aging is out of the question, other than an overnight stay in the dry section of the fridge.

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  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

     Not necessarily. Because of the Western Drought and no grass for grazing, a lot of Cattle Ranches are slaughtering rather than paying a premium for cattle feed. So there will be more Beef on the market and therefore lower prices for a couple of weeks. Of course by Dec and all of next year we will be paying big $$$ for Beef. I would go ahead and age it. A high % of stores buy Wet Aged Box Beef which has a several week shelf life if the Vacpac is intact. And it is unlikely this is near the sell by date...JJ
     
  5. piaconis

    piaconis Smoking Fanatic OTBS Member

    Hmmm...interesting discussion for another thread, I think.  I know a lot of the sell by dates in the stores are arbitrary (at least they were when I saw a Dateline expo a few years ago where they actually used an embosser to stamp the styrofoam and watched how many times they changed it).  The store labled sell by was today, but the pack date was Sunday.  I was going to wrap it in cloth overnight and smoke it tomorrow afternoon, but if I can get away with a few extra days, then Friday or Saturday would be my next opportunity to smoke it.  Thoughts?
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Go for it and age it a couple of days. If you still have some doubts, give the outside a good rub down with Sea Salt or Kosher Salt and some Coarse Blk Pepper. I doubt there is anything in your refer that can survive that and the Beef will have good seasoning by the weekend...JJ
     
  7. spoolinaz

    spoolinaz Meat Mopper

    I have a 4 bone rib roast in salt and cheese cloth as we speak. It's on day 3, and I plan to smoke it Monday. Can't wait!
     
  8. piaconis

    piaconis Smoking Fanatic OTBS Member

    Would a Montreal steak rub be enough? I have a whole huge container of that stuff.

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  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

     Yep Montreal works fine I have used it many times...JJ
     
  10. piaconis

    piaconis Smoking Fanatic OTBS Member

    Well, no cheesecloth at the local store. And it looks like there are a couple of spots on this thing that are discolored. I was thinking of trimming the spots, rubbing it...and I'm not sure what to wrap it in since I busted on the cheesecloth.

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  11. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    As I said in another thread, the Cheese Cloth is just some protection against cross-contamination, Mom pulling out the Celery and it brushes against the meat. You can cover it with a lint-free dish towel or even paper towel. If you are storing in your Beer fridge you don't even need to wrap it...JJ
     
  12. piaconis

    piaconis Smoking Fanatic OTBS Member

    I ended up wrapping it in some leftover craft mesh (very thin nylon mesh that holds the rub without disrupting airflow around it) after applying a generous amount of rub.  I put it on a rack in the veggie cooler, which I had sanatized prior to use.  It is completely protected from anything touching it.  The whole fridge smells like the rub, lol.  I'm thinking either Friday or Saturday for the roast. 

    Jimmy, you mentioned about 30 minutes per pound to get to 110 in your NYE post.  Was that per-aged weight, or weight at cook time?
     
  13. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Weight just before it went in the Smoker...JJ
     
  14. piaconis

    piaconis Smoking Fanatic OTBS Member

    Thanks.  BTW - family is insisting on your Au Jus with the prime rib.  Good stuff.
     
  15. piaconis

    piaconis Smoking Fanatic OTBS Member

    Guess I never included the Q-view.  Shame on me!



     
  16. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks like it came out great 
     
  17. piaconis

    piaconis Smoking Fanatic OTBS Member

    My wife never wants to eat it any other way.  She loved the smoked flavor.
     

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