I'm not a smoked prime rib guy. Though to everyone else here it is awesome, and I am sure it is. But I like the saltiness of the beef with the savoriness of the rub and touched with either some au jus or horseradish sauce...or both. The smoke does nothing for me.
A beautiful cut of medium rare roast beef with some mashed pots, creamed spinach and Yorkshire pudding.....ah, now to me that is the ticket.
Your smoked roast beef will be fantastic. Bon appetite
My low and slow convection oven cook comes out so great I have no interest in changing my method. I get to smoke enough stuff so I don't think that I am missing anything.
Wow! Lots of comments. I have never smoked a prime rib to date nor even cooked one outside. All of the ones I've cooked have been in the oven and they have been fantastic. I was asking to see if smoking would add anything to the party. Seems like the answer is, that depends.
I like it. And usually if I'm doing Prime Rib, it's on a holiday or something, and cooking outside frees up the oven for other dishes (usually being cooked by The Wife), so that's a plus, as well.
"I was asking to see if smoking would add anything to the party. Seems like the answer is, that depends."
You are correct it depends. Do you like smoke, then yes it makes it better. Like that crust from a good sear then a smoker does not add to the taste; you can still sear but then the bark from the smoke will be changed.
My wife and I like smoke, so I add smoking wood to all I cook on the smoker and grill. Happy Grilling.
I've done rib roasts in my LSG pellet numerous times and it comes out fantastic. I cook it at 225 to 115 in the middle. The temp will rise some but not as much if cooked at a higher temp. It ends up about 125 in the middle and the family likes it that way.
I quit trying to sear on the outside on advice from my chef brother. In his opinion, folks are much more concerned how it looks (color) when served. In his restaurant, on steak and prime rib nights, the lights are ALWAYS turned down a little lower. The roast from my pellet grill will already have a crust on the outside and adding a high heat will mess up my perfect edge to edge color.
This is how I do it. No sear. With prime rib, nobody really cares how the edges look. It’s laying on its side for service so you don’t really see the edges anyway. This way I reduce the chance that I will overcook it.
I have done a few Prime - Prime Ribeyes. Local supermarket has Prime on sale at Christmas time. When I do them on the Weber Kettle they are a little over done on the edges (well done about about half inch or so), but still very delicious. The kettle runs a little hot and I do not use a pit probe on it.
The last one I did on the WSM and it was awesome. No sear at all just the smoker with pecan wood. The dark item in the top of the picture is the bones, which are great, a lot of surface to meat ratio. Takes a couple hours on the smoker for 8 pounds. I highly recommend smoked Ribeye roast and if you can get Prime grade it is best.
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