Prime rib roast 1st time
- Thread starter 74redone
- Start date
SuperDave
New member
A little known secret is that prime rib roast is the easiest smoke on the planet. If you have an accurate thermometer, you'll have success. I like 3 to 4 oz. of wood and 135 for internal temp. This will give a solid pink from edge to edge. Rub is very basic, either a Dalmatian rub or salt, pepper, garlic powder and onion powder.
One ready for the smoker
Ready for the table
One ready for the smoker
Ready for the table
DivotMaker
New member
Durangosmoker
Member
I did one last year for New Years'. Seriously good, and yes, easy.
DivotMaker
New member
Still haven't decided if I'm doing one this year for Christmas, Eric, but I'm about 98% sure! 
Odds are.... 
Odds are....
DivotMaker
New member
Let us know how it turns out. Merry Christmas to you, too!
DivotMaker
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Last one I did was 10.88 lbs, and took about 5 1/2 hours. I have a 12 lb roast this year, too, and plan to allow 6.5 hours. May be done sooner, but I can double-wrap in HD foil and rest in the cooler until sear time! (Picture is just a teaser of things to come! 8) )
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DivotMaker
New member
So easy, 74. One of my absolute favorite smokes of the year!!
BedouinBob
New member
I'm bustin' out my 32 day aged ribeye roast for this Christmas. It is small (about 4.5 lb) but it will be sufficient for my guests this year. I have done the ribeye in the past and I have to say that DM's approach with the reverse sear is awesome. Merry Christmas you guys! Happy smokin'. ;D
DivotMaker
New member
I wanted to age one this year, Bob, but couldn't find a bone-in early enough. Maybe next year... You gonna use the 200, then reverse-sear method?
DivotMaker
New member
SuperDave said:
If that works for you Dave, by all means do it. 200 works great for me, and I personally like the results better than the higher temp. Comes out more tender.
BedouinBob
New member
Tony, yes I did. Took my 32 day aged roast, rested it overnight with dalmation rub, garlic, and rosemary then into the #2 with 50/50 mix of oak and mesquite (5 oz total). Smoked at 200 deg until IT was 135 deg. Let it rest for 30 minutes and then into a 500 deg oven for 10 minutes. The result was wonderful. Buttery, tender, juicy, and enjoyed by all! 
Your reverse sere method works great!
Your reverse sere method works great!Attachments
DivotMaker
New member
Fantastic, Bob! That roast looks wonderful! Bet the dry-aging made it really, really good.
SmokinSusie-Q
New member
I just bought a 4.25 boneless ribeye roast. How would you suggest smoking it.BedouinBob said:
DivotMaker
New member
Susie-Q, if you like it medium-rare to medium, smoke it at 200 until internal temp is 128-135 (depending on how done you like it. I find prime rib perfect medium-rare). Let it rest for 30 minutes, while your oven heats as hot as it will go. Put your roast on a baking rack in the hot oven for 7-8 minutes to brown the outside; this is called a "reverse sear."
Check out the link to Christmas prime rib, posted in my first post above. This explains the low/slow/reverse-sear technique for beef. Works great!!
Check out the link to Christmas prime rib, posted in my first post above. This explains the low/slow/reverse-sear technique for beef. Works great!!
SmokinSusie-Q
New member
Thanks, Tony. This seems too easy! My boneless prime rib weighs about 4.25 lbs, and I tend to like it rare to medium-rare. How long should I allow for it to reach 125 internal temperature. . .approximately?
