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Has anyone made prime rib in the smokers?
It has to be a piece of cake compared to everything else.
Pat

I wouldn�t recommend prime rib in a smoker�on a grill yes but a smoker no�.Cuts like prime rib are better suited for high heat�where as cuts like brisket or pork butts that have a lot of connective tissue are better suited for the low and slow of a smoker�

I've done prime rib on a grill and it is fantastic

What recipe and procedures did you use?
Thanks,
Pat

http://www.bbq-4-u.com/forum/viewtopic. ... 99&start=0
Heres a thread when I did my first one..

I just found this site looking for bacon info and this is my first post here.

I just did my first rib roast in my smoker. Man oh man was it good. All I used my favorite rub (a paprika based rub) all over the roast. I let it sit overnight and then smoked with hickory at 225F for about 4 hours - until the thermometer I had in it read 145. The result was moist and tender, medium to medium rare throughout. I served it for Xmas and got raves from everyone.

It was a three rib roast from costco and I use a Masterbuilt smoker.

I have done quite a few prime ribs in the smoker. I use a few sprigs of rosemary and a bulb of garlic to smoke the meat in my electric smoker.
I rub the meat with garlic and rosemary then cook the meat at 225f until the meat reaches 130f. Then I let the meat rest in the smoker at 140f. until I'm ready.

wittdog wrote:I wouldn�t recommend prime rib in a smoker�on a grill yes but a smoker no�.Cuts like prime rib are better suited for high heat�where as cuts like brisket or pork butts that have a lot of connective tissue are better suited for the low and slow of a smoker�

I've done prime rib on a grill and it is fantastic

Oh contrair piere...

I smoke my primes to about 120* internal then put a wicked hot sear on them. Using a double boned piece and splitting it after the sear offers the best of both worlds.

Smoked at about 250* or so chamber temp.


Remove from the chamber at 120*F internal and sear to 135*F internal


Rest in foil for a few moments to get the juices flowing and just like that you have a perfectly smoked prime rib to order.

Great looking stuff!
Pat

If you want your steaks to be really tender, never rest them in foil as this actually continues the cooking process therefore rendering the 'rest period' immaterial. This is even more important with roasts.

Instead, I suggest that you remove them from the BBQ, let them rest for 10 minutes and then put foil over them if you need to.

Dosent seem so on this roast.. Not to disagree of course but a short rest while waiting to serve is going to happen anyways.. not like they're lined up at the grill...

All part of knowing when they're done I reckon....

Wal Footrot wrote:If you want your steaks to be really tender, never rest them in foil as this actually continues the cooking process therefore rendering the 'rest period' immaterial. This is even more important with roasts.

Instead, I suggest that you remove them from the BBQ, let them rest for 10 minutes and then put foil over them if you need to.

I foil meat/roasts a few degrees before the required temp and cover with a towel for 10 mins.

I remove the rib bone and tie the roast, use my rub and smoke until internal temp is at 140F. I then remove from heat and put into a camping cooler to rest for an hour. I warm the cooler with hot water before.

I built my smoker to allow the meat to only be exposed to heat as it travels across the top of the smoker. There is no heat in the bottm half of the smoker,

You can see the smoke ring on the roast, low heat, rest, and smoker design helps keep meat extreme moist.

[img][img]http://i71.photobucket.com/albums/i123/dtvm7469/th_29af42dc.jpg[/img]
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No prime rib in the smoker for me I'm afraid. Any beautiful meat like that get the high heat treatment.

Danger Dan, what have you got in under the rib there, beans? And if any of you guys have home built smokers, members of this forum always love to see pictures of them.

Doc S, that is a superb photograph, I take my hat off to you sir

Dave