Quick Question for smoking Prime Rib?

Discussion in 'Beef' started by handcannon32x, Jan 10, 2012.

  1. Im planning on smoking a prime rib this weekend or next.  My question is do I need to baste it or not?  Thanks for any and all info guys. 
     
  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    I would recommend that you did baste/ spritz the meat everyime that you add wood depending on your smoker. Now I would spritz about every 2 hours or so. Good luck and don't forget the Q-view. I use a mixture of apple juice and cyder vinegar for my sprintzing liquid.
     
    Last edited: Jan 10, 2012
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I don't baste/spritz them I rub them down with EVOO before I apply the spices tho
     
  4. scarbelly

    scarbelly Smoking Guru OTBS Member


    Same here - I think basting kills the crust that forms on the outer part of the roast 
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I don't baste Beef Rib Roast because it will not be smoked all that long, but it will benefit from some good Jus for serving Au Jus or making Gravy. Give this recipe a try...JJ

    Smokey 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. smokinal

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

    If you do it JJ's way it turns out fabulous! I also coat mine with EVOO & a light dusting of Montreal Steak seasoning.
     
  7. africanmeat

    africanmeat Master of the Pit OTBS Member

    Same here you got it right
     

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