I would like to cook, for Christmas dinner, 2 boneless prime rib roasts in my new PBC and need some suggestions for time, tech and rubs. I've done it before in my Weber with reverse sear but need some advice... or should I just stick with the kettle?
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
I've never cooked a prime rib, but I'm considering one for Christmas. If I can piggy back on David's question, for anyone who may have smoked a prime rib, do you get a decent crust/bark in the PBC or is this a piece of meat that will sort of miss out on that "feature" if cooked on the PBC?
I've been tasked with smoked meat on Christmas and it seems like prime rib would be a nice piece of meat to serve.
I'm going with Noah's recipe for prime rib per the video, looks good, instructions are clear the only unknown is time but with my Maverick that won't be a problem. http://www.pitbarrelcooker.com/videos/prime-rib as noted by Guest
Last edited by JohnF; December 19, 2015, 05:45 PM.
Reason: changes
Mine turned out absolutely excellent, actually unbelievable. I fed 6 adults and one minor and had some leftovers, with the exception of a meat probe I used Noah's instruction for prep and his wet rub, pulled it at 130* for medium rare, all the folks wanted it that way, let it rest fo 30 min and cut and eat. Took 3 hrs at sea level (we were at the beach).
Ditto, my in-laws got a bone-in rib roast from The Fresh Market and a boneless rib roast from Costco. Both were excellent. Like JohnF, I used Noah's wet rub on one and Big Bad Beef Rub on another (not a herb rub fan). I think the cook took a little over 2.5 hrs, I let the coals get a little too hot before putting meat on so PBC ran a little warmer than I would've liked over the first hour, but overall I was really happy with the end result following the instructions from Meathead and Noah.
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