want to try a standing rib roast

Discussion in 'Beef' started by boostnut, Nov 20, 2011.

  1. I've been asked to consider smoking a standing rib roast for my family for the upcoming Thanksgiving holiday. I have very little experience smoking beef so I'm here looking for some guidance. I'd like it to have a very mild smoke flavor with a rub that appeals to everyone, not looking to take much away from whats already a great taste. Anyone care to share a recipe or provide a step by step??
  2. smokinal

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

  3. rbranstner

    rbranstner Smoking Guru OTBS Member

    Bearcarver has a good step by step direction on his signature that would be good for you to read. Do a search for standing rib roast or prime rib and you will find a ton of good information and direction. But to get the gist of it I rib mine with a nice easy rub of sea salt, garlic and onion powder, pepper and some Canadian steak seasoning. Let it sit over night then throw it in the smoker at around 225-250 and if you like it rare/medium rare pull it out just before it hits an internal temp of 140 degrees and let it rest then carve it up and enjoy. You will love a smoked prime rib I guarantee it!
  4. rbranstner

    rbranstner Smoking Guru OTBS Member

  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    If you follow any of the three mentioned above you will be very successful indeed
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I like to Rub with Montreal Steak Seasoning, and refrigerate Wrapped in Cheese Cloth or Paper towel for 5 days, to Dry age up a bit...Day of the Smoke, I pull 1 hour early to warm up on the kitchen counter, then in to the Smoker placed over a pan with Celery, Carrot and Onion in it...I  Smoke at 225-250*F until a Internal Temp of 110*F, about 30 Minutes a pound....I pull the meat and let it rest while I heat the Oven to 500*F...Then in the Oven to Finish and Crisp the Exterior...Roast to 120*F for Rare, 130*F for Med Rare, 140*F for Medium, 150*F for Med Well and 160*F for Worthless....Tent or Wrap the Meat in foil and Rest in a Cooler 1 hour or up to 5 hours wrapped in an old Blanket....Meanwhile...Add Beef Broth, Herbs and Spices to the Pan with the Drippings and Veg bring to a boil, reduce heat and Simmer 1/2 hour to make JUS for serving the Roast AU JUS...To De-Fat , skim off bulk of the fat then Draw strips of Paper towel across the JUS to remove the remainder...Or... Thicken the JUS with Roux (1Tbs Flour/1Tbs Beef Fat or Butter, cooked for 3-5 minutes over low heat) and whisked in.  A lower Fat Slurry can be used also...Mix 1Tbs Flour with 3Tbs Water per cup of JUS, mix well and whisk in to Jus...To finish Gravy, bring to a boil reduce heat and Simmer 10-15 Minutes to cook out the Starch...Adjust Salt and Pepper and serve with Beef...Hope this Helps...JJ
    Last edited: Jan 29, 2012
  7. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Thats a good recipe Chef Jimmy !

    On mine I poke a few crushed garlic cloves inside, rub with sea salt and course black pepper. Thermometer is a must to get it just right.
  8. raptor700

    raptor700 Master of the Pit OTBS Member

    Love the PR, I would prefer it over turkey any day.

    There's lots of info on PR here

  9. bearcarver

    bearcarver Smoking Guru OTBS Member

  10. Looks like I've got some reading to do, thanks for all the links & tips!

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