I ran across a recipe for smoking a prime rib and wondered if anyone has done this. It sounds like it might be vary nice. I will admit that I am pretty rigid about my high quality beef. When I hear of people marinating steaks or slathering steak sauce on a good steak, I cringe. The only thing my steaks see is a lot of salt and some pepper. Having said that I am wondering about the use of smoke on a prime rib.
If your intended target internal temp is a typical medium-rare, say 132/55, there's no reason you couldn't use a 2-zone setup in a kettle, say, with a wood chunk on the coals, put the roast on the indirect side until you're close to target, then add some fully lit coals and sear over the raging fire. Assuming your indirect side is around 250/120, it probably won't take but an hour, maybe a bit more, to get to your desired IT (accounting for carryover and whatever the sear contributes etc), and that just might not be enough time to pick up a lot of smoke flavor. Don't see how it could hurt though...
I certainly wouldn't smoke a prime rib low and slow and take it to brisket finishing temps though, it's too lean for that and I would expect a pretty dry and unappetizing result. But I've never tried it, so what do I know?? (That's never stopped me from pontificating before ) Looking forward to hearing what you end up doing.
I've smoked a few, no sear enjoyed them as much if not more than a front or reverse sear one. 225 or 250 will get you edge to edge pink or whatever your done-ness is. I tried one at 300 for a quicker cook but by the time the center was ready the exterior was a little more cooked than I wanted. I pull at 125-130, let it carry over and then hit the crust (especially the fat) with a quick pass of the culinary torch.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I’m reading two questions: “How do you do it?” And, “How do you like it?”
I’d do it the same way I’d always do prime rib, but with smoke: 225° to 125° internal, then sear the outside. I wrote a tutorial about it somewhere.
I wouldn’t smoke a prime rib myself. My feeling is that it’s best just as itself. But others like it, and that’s cool, too. We wouldn’t turn down each other’s plates when served, I’m sure!
My son has smoked several on his BGE using his own modified version of Malcolm Reed's How to BBQ Right on YouTube: https://youtu.be/O1w7y2BZ69o It is always very good and very lightly smoked and seared.
I never wanted to ruin a good standing rib roast on the pit or grill, so I never tried it.
BUT last week I did a 2 bone Standing Rib roast on my Weber Kettle/SnS/ Rotisserie set up and it was great. On SUWYC, dated 8/5/24 page 31, post #457 to see photos of my cook.
I was going to just smoke it, then reverse sear it but I changed my mind at the last minute.
I've done a couple and they are good. The best prime rib I've ever had was smoked at a BBQ place (now closed) in Weimer, Tx. It was perfect rare/med. rare, excellent flavor but not too smokey, and you could almost slurp it through a straw it was so tender.
I've smoked several on my offset and pellet smoker.
Last one was at Christmas, I think it was about a 7 pounder, put on at 12:52PM at 33ºF. Pulled at 4:32PM at 117ºF.
If I remember, it carried over to 132 or 133, quite a bit, really. This was sitting tented for about 2+ hours before eating. It continued to rise for most all that time.
Cooked on the offset at about 200ºF for an hours or so, then up to 250-275ºish for 2-3 hours.
Wow, that looks fantastic! And to be clear - did you sear that cut at all, or is that just from sitting in the smoker? Gorgeous crust and as perfect looking a prime rib as I've seen. Look at the size of that spinalis!!!
Found another one I did on May 11th. Took this one up a little higher, as it was for my niece, she likes hers a bit more cooked.
This one was 6.38 lbs. On the left.
Looks like Pac-Man. lol
Fireboard says I started around 12:19PM at 26ºF, ran this one occ 275-325ºF, pulled at 3:43PM at 129.9ºF. I think we ate this one sooner, it didn't sit and carryover for 2 hours, maybe 20-30 mins, if I remember right.
I have done a few on my RecTeq over the years. The largest was a 5 bone... ugh! the smallest a 3 bone. I followed most of the instructions from Meathead's recipe. I only did USDA Prime, Prime Rib Roast, bones cut off and tied back on. Re-tied myself after seasoning. Once my IT got to where I wanted, 125ish, I threw it on my gasser to sear "all six sides". Pulled it from the grill, let it stand about 10 minutes, and began slicing. My eldest daughter, who doesn't like red meat, actually asked for seconds. So, that is enough for me to say it was successful.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
I’ve done this a number of times using my Smokin-It smoker, so it gets a light smoke. A dry brine for 2 days in the fridge and then I go with a 200* cook temp and let it come to 125*. I think it’s Meathead’s recipe where you cut off the bone, or go boneless but get it into a cylinder and tie it up so you have a nice even shape for an even cook. Then a sear of some sort just to get a little crust on it. And I love Mrs. O’Leary’s Cow Crust on it as well! Turns out excellent!
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I've only ever done prime rib on my kettle, indirect using the SNS. While I may have used smoking wood, it was not on there long enough to get super smoky - since I pulled it at 135F. I've done a front or back sear using my gas grill, once I think I got the fire going good in the SNS and put it back over the SNS for a few minutes to do a sear.
So while technically smoked, its not like it was super smoky like brisket or something that smoked for many hours.
) Looking forward to hearing what you end up doing.
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