Smoked Prime Rib

[Grimm5577]

My buddy jay made a prime rib a few weeks back that was delicious, which got me to thinking about making my own. Last week i found that one of the local super markets was having a sale on prime rib I decided to pick it up and give it a shot. The Prime Rib was just under 5#'s. I didn't trim any fat.




I rubbed it down with some Montreal Steak Seasoning and let it sit for the 24 hours. Then into the smoker it went. I used 3 Hickory wood charcoal briquettes and 2 chunks of peach. I need to get some more hickory that won't combust in my smoker.


At 145* I pulled the meat out, wrapped it in foil and placed it in a cooler for an hour.


After the hour of rest the meat was sliced.




It came out great, was really tender and juicey, I think I prefer red meat to be cooked over a flame though. I also think I will trim some fat before next time. Took about 4 hours in the smokin-it#2 at 250*

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[kujobie]

I cooked a prime rib in the oven yesterday.  I just can't do it without trimming the fat.  Pork fat rules, beef fat's gross.  I leave some on to keep it moist and flavor the meat, but I swear I cut a half pound of fat off and I think it makes it cook more evenly that way..

[old sarge]

Now that looks real fine.  Nicely done!

I know what you mean about red meat.  For me, pork and smoke are a natural go-together.   But I gotta say that the prime rib really does look good.

[DivotMaker]

That looks great!  I cooked my first prime rib for New Years Day this year, and it was unbelievable.  I dry-aged it for 7 days, and then used a "reverse sear" method; 200-degrees until the internal temp hit 140, then wrap it in foil while the oven heated up to 500.  Throw it back in for a quick sear to brown the outside.  When you do it this way, the pink center goes all the way to the crust.  Also, the dry-age process is easy, and makes the meat SO tender!

I'll do a post on the entire process.  The next one I do will be in my #1.  I'll use the same method, except it'll be smoked prime rib next time!  One more thing - when you trim the fat after the dry-age process, you can cover the top of the roast with thick-sliced bacon while it cooks!  This adds back the fat for basting, and gives the meat a great taste!