Wild Card Weekend Prime Rib !!!!

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here's a silly question. i've been finding that the cheapest cuts of meat come out better than expensive cuts

on my smoker.

does prime rib really benefit from smoking?
 
here's a silly question. i've been finding that the cheapest cuts of meat come out better than expensive cuts
on my smoker.
does prime rib really benefit from smoking?

I love smoked prime rib! I just did one today at work. I once worked at a hotel that did a eight hour smoked rib eye and that was the best prime rib I've ever eaten! Rock salt crusted primes are excellent also!
 
thanks, welsh, i guess i'll try some.

the reason i asked was i found pork butts like smoke better than loin n  chicken leg quarters are better than breasts.

cheaper cuts= better taste.  i thot maybe this was a rule, but i guess not.
 
thanks, welsh, i guess i'll try some.
the reason i asked was i found pork butts like smoke better than loin n  chicken leg quarters are better than breasts.
cheaper cuts= better taste.  i thot maybe this was a rule, but i guess not.

I could be wrong here, and if I am please correct me, I think the more fat something has the more smoke flavor it will pick up. So, a pork butt has more fat than a loin so it'll taste more smoky. Chicken thighs have more fat than breast so the same thing applies.

BTW, rib eyes have LOTS of fat!!! :biggrin:
 
i think, in general, internal fat n connective tissue tends tends to break down in long smokes.

this is for sure true in pork butt. after a long smoke, the fat n connective tissue breaks down n flavors the meat.

i put a fatty butt on n the fat just disappears leaving super yummy meat that's not even greasy.

loin is just ok, but the butt is superb.

i'm not sure about smoke retention but i do know the extra interior fat allows a longer smoke.

since you have had good results with rib eye, i'll try it next time it's on sale. it's my fav.
 
I could be wrong here, and if I am please correct me, I think the more fat something has the more smoke flavor it will pick up. So, a pork butt has more fat than a loin so it'll taste more smoky. Chicken thighs have more fat than breast so the same thing applies.

BTW, rib eyes have LOTS of fat!!!
biggrin.gif
I think it probably has more to do with a butt spending more time in the smoke than a loin as butts take much longer to cook.   Same would apply to thighs and breasts.
 
 
i think, in general, internal fat n connective tissue tends tends to break down in long smokes.

this is for sure true in pork butt. after a long smoke, the fat n connective tissue breaks down n flavors the meat.

i put a fatty butt on n the fat just disappears leaving super yummy meat that's not even greasy.

loin is just ok, but the butt is superb.

i'm not sure about smoke retention but i do know the extra interior fat allows a longer smoke.

since you have had good results with rib eye, i'll try it next time it's on sale. it's my fav.
Susie, if you want more smoke on your pork loins, cold smoke them first if you can.  That or hit them with heavier (white) smoke at the beginning for a fairly short amount of time, then switch over to thin blue smoke.
 
 
here's a silly question. i've been finding that the cheapest cuts of meat come out better than expensive cuts

on my smoker.

does prime rib really benefit from smoking?
Smoking adds another layer of flavor, PR is one of my favorites, smoking it just kicks it up a notch.

The last PR I did was a Select grade I picked it out and had the butcher cut me 4 bones from the center, lots of marbling. It was very tender and juicy and the smoky flavor Wow 

Gary
 
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well, you guys have sold me. i'll for sure try prime as soon as i can afford some.

d9, it never occured to me to cold smoke a pork loin. i gotta  try that too, but i understand it's too cold here for me to cold smoke  which is  weird.
 
So WaterinHole all and all how do you think it came out in your opinion? What would you rate the cook, excellent, good, fair, just okay? Looks good, would you smoke it again or use oven next time. Just wondering about overall experience for smoking that cut of meat. Thanks for sharing
 
 
well, you guys have sold me. i'll for sure try prime as soon as i can afford some.

d9, it never occured to me to cold smoke a pork loin. i gotta  try that too, but i understand it's too cold here for me to cold smoke  which is  weird.
If you're going to cold smoke an uncured Pork Loin, don't inject it or temp probe it until after you put 200° of heat on it for 2 or 3 hours. If you inject or probe before that, you'll have to get it from 40° IT to 140° IT in no longer than 4 hours, and that would eliminate any time for cold smoking.

Bear
 
i  get that, thanks.  i notice that means i can't do this with turkey. they all seem to have been injected before i get my hands on them.

i just got the amns. perhaps just adding that to the smoker will fix my problems. i'll try it tomorrow.

 i like lots of smoke instead of sauces n fancy rubs.
 
 
i  get that, thanks.  i notice that means i can't do this with turkey. they all seem to have been injected before i get my hands on them.

i just got the amns. perhaps just adding that to the smoker will fix my problems. i'll try it tomorrow.

 i like lots of smoke instead of sauces n fancy rubs.
Did you get the "AMNS" or the "AMNPS"?

The AMNS is only for sawdust, and for smoker temps under 200°.

Bear
 
oops .i better check. i have no idea, plus no sawdust.

thanks for the heads  up.

these measurements seem to indicate i have a pellet burner.

todd has been kind enow to send what he said was proper for a traeger.

he told me i need a tube one.

right now, it's at the PO. my road is still barely drivable due to  recent snow.

i should have talked to him first. instead, i just ordered online.

i guess i won't try this tomorrow, unless i find the paperwork.

lighting it would've been iffy anyway. i didn't know you need a torch to lite it. the torch beat the snow, the fuel didn't.

todd is a very nice person. it's great to deal with an individual instead of a corporation.
 
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I have been avoiding this thread for a long time because I knew what it would do to me. Now I have a serious case of hunger cramps....YES, CRAMPS. This is way beyond your run-of-the-mill hunger "pangs"! When I want prime rib, that is what I want it to look like!
 
Posts 42-56.....

This is awesome, I really like conversation like this.... This is IMO how things are learned & how we all help each other understand new ways we can look at the great hobby we all call Q !! Kuddos to y'all !
 
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So WaterinHole all and all how do you think it came out in your opinion? What would you rate the cook, excellent, good, fair, just okay? Looks good, would you smoke it again or use oven next time. Just wondering about overall experience for smoking that cut of meat. Thanks for sharing

Hey BBQuint,

The PR smoked, I honestly can't think of any other way to do it ! Once ya smoke a PR, you won't wanna do it any other way ! I've smoked several & had oven roasted PR but IMHO, there's just no comparison ! And PR is the easiest smoke to do.... Thanks for dropping a line !
 
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