Suggestions on smoking boneless Prime Rib for Christmas???

Discussion in 'Beef' started by symansaysfarms, Dec 15, 2014.

  1. I found this great deal on boneless Prime Rib today that I plan on using for Christmas dinner. Suggestions on how I should smoke it? My smoker isn't big enough for it to fit in one piece, so I'd have to cut it in half.

  2. red dog

    red dog Smoking Fanatic

    What kind of smoker do you have? That will give us a place to start. Also do a search on here. There are lots of great PR smokes.
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I coat mine in Kosher salt and Montreal Steak seasoning... rub it in good... wrap in plastic and store in refer for a day or 2.... place in preheated smoker with all vents open to dry the surface... lower heat to 140 ish and start smoke for 4-6 hours.... raise heat to 180 and finish cooking..... here's one I did last week..... 5 hours at 140 and about 4 hours at 180.... 128 IT coasted up to 132... a little too done for me but it was good.... Insert temp probe after about hour 6... sterilize probe first...

  4. Mine is boneless. Will that make much difference? I have smoked 100s of lbs of pork just never a prime rib. In this case boneless.
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I don't think you would notice a difference.... boneless may take less time... and maybe you should turn the roast over or 1/4 roll it....
  6. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Interesting method Dave.  Way too long and involved for me.  I prefer the KISS method.   Oil the loins down and coat with generous amounts of SPOG.   Put in 225-250 degree smoker and take to about 127ish.     Generally, if the PR has come right out of the fridge, it will take about 4 hours to cook.

    If you want a nice crust, pull it about 117 to 120ish and do a reverse sear on a very hot grill while being mindful of the temps to ensure that you don't overcook.

    BTW, this is to try and hit right between rare and mid rare.   Adjust temps as necessary to suit your tastes.
  7. Just put it on @ 9:30am @ 225°
  8. It was amazing... thanks everyone. Not the best pic...


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