My wife's family wants me to cook a prime rib on the pellet smoker. I could use a little help figuring out a good rub for it and what temp to cook it at. They would like it rare
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Xmas prime rib rub and technique help
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You have any digital thermometers??
Any other grills available to reverse sear??
Do they like herbs?
http://amazingribs.com/recipes/beef/...rib_roast.html
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Administrator
- May 2014
- 18986
- Clare, Michigan area
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Welcome to The Pit Flynhawaiian! You've come to the right place. Jerod gave you the recipe link. The "Mrs O'Leary's Cow Crust" rub in that recipe is very popular. If you don't like the more herbal profile but instead prefer a more peppery bolder rub another excellent choice is Meathead's Big Bad Beef Rub. Good for roasts, briskets, steaks, etc.
Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos.
Also, it's very important that you add the domain AmazingRibs.com to your email safe list in case you are ever drawn as our monthly Gold Medal Giveaway winner!
Hope to hear & see more from you!
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Flynhawaiian, Welcome to the Pit! If this is going to be your first Prime Rib, I think I would error on the conservative side on the Rub Profiles, I would Dry Rub it with Kosher Salt a Day or Two before Smoking. I would have a Spritz Bottle containing 1-C Apple Juice, 1/2 C Tarragon or Balslmic Vinager, 1/4 C Worsteshire Sauce, and a bit of onion juice! Use the Spritz when you add your rub and Everytime you open the Smoker while cooking! First and Foremost avail yourself of good thermometers to monitor the Smoker Grill Temp and the Meat Temp! With that bit of advice and a good drip pan W/Water You should have Fun with Your Prime Rib and best of all serve your In Laws the Best they have ever had! ðŸ‘ÂðŸ‘ÂðŸÂ‚ðŸ‘ÂðŸ‘Â. Eat Well and Prosper!
Dan
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Founding Member
- Jul 2014
- 1910
- Leesburg, VA. (Northern, VA)
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We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
If you've not already cooked something like this, I'd strongly recommend that you do a practice run of a similar size meat. Doesn't have to be as pricey a piece of meat as your Christmas prime rib, but get a practice run in. Since you are new here, I have no clue with respect to the cooks you have under your belt.
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Founding Member
- Jul 2014
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- Warman, Saskatchewan Canada
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How long would you recommend dry brining it for. 1/4 tsp per lb?
I'm about 4 months in to smoking. I've done pot roast, tri tips. Lots and lots and lots of ribs, and steaks
Would you just cook it till 120 at 150-f?
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@flynhawaiin, In my HOP you would you want your Smoker Temp to be 250*-325* F. Your Roast should have an internal Temp. of 135* F Min 140*-145* F for Med Rare! Check the Temps suggested on the AR recipe section! Dan
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Time required for dry brining is a function of thickness, a big prime rib roast will need 1-2 days to let the salt penetrate, 1" steaks take about 4 hours or so.
In terms of temp, I'd pull it at 125 and sear to 130 IT, carry over will take it to about 135 which where I like my rib roasts.
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Founding Member
- Jul 2014
- 357
- Warman, Saskatchewan Canada
-
Curtis D
BGE Large
45 gal Imp. UDS
Weber 22.5" Silver - for the lake
Weber 22.5" OTG - 2014
Centro Natural Gas - on it's last legs
Couple Maverick ET-733's
Thermapen
ThermoPop
BBQ Guru DigiQ II
Beer - Original 16
Bourbon - Bulleit
Rye - Gibsons Sterling
In my opinion, for a big piece of meat like a prime rib you'll want to dry brine for at least 24 hrs in advance. I like a little more salt, say 1/3 tsp/lb but that's just me. You're using a pellet cooker, do you have something else to do the sear with? A high temp oven would work in a pinch or the broiler in your oven too.
Personally, I like to cook a prime rib low like at 225F. If you want it rare, bring the meat up to about an internal of 115F or so and sear it. I'm sure your pellet grill will be able to sear it so just take the meat off, ramp up the temp and put the meat back on the grate where it's the hottest. Turn it a little until it's seared.
Very good information here if you haven't already read it!Last edited by cdd315; November 29, 2015, 02:07 PM.
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Flynhawaiian , I know you're getting lots of advice, but you may want to consider a final rub of Lawry's Seasoned Salt and Lawry's Seasoned Pepper. It offers a great flavor profile that has been working for the Lawry's restaurants for 90 years. One of my favorite places to eat! Good luck on your cook and welcome to The Pit.
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Charter Member
- Oct 2014
- 7327
- NEPA
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Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
i use "Better Than Bullion" for the salt, and then pepper and garlic . That's it. Anything more is too complicated. Some folks brine it, I don't.
I've done about 50 of these. They are really simple, don't be afraid. Do it at 225 until the internal hits 130 for medium rare. Pull it at 120 for rare. Some folks say to roll it around under the broiler afterward, but my experience has been that the outside is plenty browned. The Better Than Bullion has a browning agent that helps.
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I am going to do a prim rib roast on my Rec Tec, I am using Meat Head's recipe. Do I need to do anything different since I am doing the roast on a pellet grill?
Thanks,
Sandy
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Nope, just follow it as precisely as you can and you should be in great shape. If you want a seared crust you'll be unable to do that on your pellet smoker though. Do you have a charcoal grill?
By the way, welcome to The Pit!
Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. ( http://pitmaster.amazingribs.com/for...ork-assignment)
Also, it's very important that you add the domain AmazingRibs.com to your email safe list in case you are ever drawn as our monthly Gold Medal Giveaway winner!
Hope to hear & see more from you!
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Thanks guys so much. Problem with the season salt is my wife is allergic to corn and msg :/. That means I have to make everything including rubs from scratch
and have been for over 10 years
I'm starting to like this dry brining technique. I tried it on ribs the other day and it worked well. Ralph's has a deal 50% off ribs so I'm stocking up this weekend
My family will only eat rare anything above and they think it's murdering the taste of the meat
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