My wife and I are having our parents over for my birthday dinner and my mom has offered to buy the prime rib if I will smoke it. Of course, I said yes without any hesitation and I know it will be fantastic. I have watched Meathead's video and Noah's PBC video, I just want to check in for any tips before I hang a pricey piece of meat.
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Once I started smoking my prime ribs, I can't eat an oven roasted prime rib anymore. If you've already got all that info from Meathead and Noah, probably not much more I can add, but I will throw in one thing -
When you buy the prime rib, ask for a big cap (spinalis dorsi), that's some of the best part of the prime rib. I think Meathead actually says to remove during the cook, because it does tend to over cook (it's fattier, so it cooks faster, and on the outside) - this is a great tip, but to do it successfully, you need a big cap.
Here's how I cook the rib eye cap - just like a ribeye steak - Reverse sear. When the prime rib is almost done, add it to the smoker to about 115F, then sear it to desired doneness - I go 128-130F.
The other nice thing about this method is it gives some for everyone to try. Spinalis does not run the whole length of the prime rib roast, so normally some people will get it, and others won't. -
CandySueQ offered up the Adam Perry Lang method around Christmas time. I tried with my own table sauce - more of a chimichurri sauce. It was delicious. http://amazingribs.com/recipes/other...rd_sauces.html The nice thing was that I had a large Prime rib-eye roast and cut it in two. One I served to my folks when they visited. It was more the traditional method. My daughter came home a week later and I did that one. Honestly, I would not say one was better than the other but the contrast between the two styles was very nice. If party is big and the prime rib is large enough you might even want to cut it in half and do both methods.Comment
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BBQbot I am going to get the meat tonight, I'll see what they have to work with. Thanks for the tip.
tbob4 I remember seeing the board sauce and I have been wanting to try it ever since, I just never seem to remember it when it matters. I think I am going to go the more traditional route on this one considering it's my first rib roast on the PBC and Meathead's recommendation of following the recipe the first time you make something has worked out for me so far. But next time....I will be doing a board sauce.Comment
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The last prime rib i did was a 5 bone prime roast. I removed the bones and saved them for later. Dry brined 48 hours in advance. Tied up into a nice round roast. Covered generously with mrs o'learys rub. smoked until 120 then placed on my gas grill to firm up the crust. Let rest for about 30 min. Sliced into about 1/4 inch slabs. 6 people and there were no leftovers. I will never order prime rib from a restaurant again.Comment
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My first prime rib cook was a success. 34 hour dry brine and Mrs. O'Leary's rub. At 120 I pulled it from the PBC and put it on my charcoal grill for the crust. I was hoping for that ideal picture of pink throughout the entire cut, but I'll take this for my first go at it. The PBC temp was a little high when the meat went in, I would have waited a little longer to put the meat on to give the temp a chance to settle in but I was running behind schedule and didn't want to delay dinner to much....that could have been my downfall with the brown meat around the edges. No complaints from the dinner crowd though, they all loved it.
There was a little more pink when we sat down to eat...I forgot to take this pic until after dinner.
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