There are a few people coming over for dinner and the majority will not eat turkey, so in my wife's infinite wisdom (and true test to making me push my boundaries,) she told everyone I would smoke Prime Rib for dinner. So lets get a few things out of the way... Oh and did I say that this scares me to death that it will be my first time doing this and my wife is hyping me up to the family? I am looking for help from all that care to jump in...
1.) So far my experience with smoking has been Ribs (St Louis and Babyback styles), Chicken (a whole chicken and leg quarters), Bacon (just this last weekend), and 2 t-bone steaks.
2.) I have been working on finding my sweet spots on the vents to get to the 250 and stay there but still not quite there yet.
3.) I am using the WSM 14" smoker
My biggest issue is the prices for the Prime Rib are around $25-$30 per pound and I am looking at needing about 7 pounds. Unless I go with the local butchers who work with the local ranchers here in Texas that don't pay to have the meat graded as USDA Prime and they tell me it goes for $7-$8 per pound.
Since I know in advance this time, I am trying to plan the best I can. I am planning on getting the meat next Monday, then will dry brine it.
Am I looking at 24 or 48 hours to dry-brine this?
What kind of time frame am I looking at for cook time?
I have more but will need to get my scatterbrain together to formulate them into coherent meaning...
I've made many prime ribs on my green egg, using different methods and recipes. I've had very consistent results and wonderful meals following the advice and recipes on this site. Love the cow crust.
I'm in Texas too. Where may I ask are you getting the local beef from? Any contact info would be appreciated.
I went and checked out the butcher yesterday, they said they couldnt show me the rib roasts, but they had some rib steaks out that I could see the marbling on. I was not very impressed, so I stopped by Central Market who had Angus Prime choice Rib 14 day aged rib roasts on sale at $12.99/lb, I was impressed, but HEB here has USDA PRIME 1 Rib Roasts for $11.99 and way more impressed by it. So I bought 3.5 lb to do a test run today. taking pictures and will post later when all done.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
A great way to practice all of this would be on a cheaper eye of round roast. Do everything the exact same as the PR recipe and you'll love it, done right it's really good! Then when you do the PR it will be a familiar cook and will taste like heaven since it's premium meat.
Here are the pics from the prep, to the cook, to the final product.
Dry brined for 24 hours
After the brine, I rinsed off the meat, and added the cow crust.
Here was the cook set up. I double foiled the water pan and left it empty, set up the 22" kettle as my workbench, and made sure it was ready for the sear at the end.
I pulled it off at 135 to sear, and double checked it in 3 spots with the thermometer. (it is a Chef Remi original )
I think I may need to leave it on til 140 next time, we love the medium-rare to medium in our house but the visitors may not like the redness as much.
And then added the Italian side salad to complete the meal for the night.
It took about 2 hours to get to 135, I started with temps at 230 and it held for about 45 minutes then jumped to 259 and just sat there for the rest of the cook. I had 2 of the bottom vents closed, and the 3rd was barely open. The top vent was halfway closed too. And I took Harry Soo's advice and buried the wood under all the charcoal so it would smolder.
Sorry for the delay, but Thanksgiving dinner was a success! even smoked 9 sweet potatoes while the roast was cooking...
Here are the pics:
Here is the dry-brine wrapped up.
Then after 48 hours of dry-brine, I pulled it out and put the cow crust on for the next 16 hours in the fridge.
Then started the smoker up and put the roast on at noon for an early dinner.
IT was 136 when I pulled it and seared it. Brought it in and started serving. Had enough left overs we made a stew with it last night and I still have a nice chunk left that I have been eating at work with lunch.
Per tbob4's comment earlier in this thread, I just picked up a USDA Prime ribeye roast at Costco (here in CO) yesterday (pics attached). $15.99/lb for Prime. They had Choice as well, but I can't remember the price. I really LOVE Costco's meat department. Much better than Sam's Club, from my experience. They have great prices and the meat always looks excellent, plus when I am able to splurge for Prime, I haven't been able to find that at my local grocery stores. I've gotten St. Louis style ribs from them often and they are always meaty and turn out great in the PBC. My wife and I don't have kids, so we don't have a big family to buy stuff for or anything, but the membership pays for itself in the savings you get on non-perishable bulk stuff like paper towels, toilet paper, laundry detergent, etc. not to mention all of the other membership perks. Here's a recent article that mentions a bunch of stuff I didn't even know about until I read this recently: http://www.clark.com/ways-to-save-ge...tco-membership
I'm cooking up my prime rib tomorrow in my PBC - can't wait! This will be my first time too, so I really appreciate all the advice and pics in this thread!
Planning on grilling the rib cap separately like a steak - does anyone else do this?
That's a beautiful cut of meat, and yes I do sometimes cook the rib cap separately. You can take a filet knife, make long strips, roll them into each other for a round steak, tied off around the circumference. My COSTCO actually sells them as expensive steaks that way during the summer.
Last edited by tbob4; December 23, 2016, 08:01 PM.
I tried the suggestions here yesterday and it came out fantastic. I got a 5.5 lb roast for about $7/lb on sale but not the best quality as far as marbling. I dry brined and placed in vacuum sealed bag for two days. I then pulled and washed and then rubbed on cow crust wrapped and placed in fridge for a few hours. I placed in traeger with 50/50 pecan/cherry mix at 225 until it hit 135. On the side I heated up the propane grill till it glowed around 500 or bit higher and moved the roast over. I seared it for around 10 minutes. At this point the smell is great. I pulled out and wow. I used Chipotle as recommended. It had a slight bite to it but was the best prime rib I have eaten. It had so many flavors from the rub and a slight hint from the wood cook. It was funny seeing such a smoke ring on a pr! I also threw on the 2 bone rib which had been sliced off by butcher. I threw in along side of roast thinking it was the side show. It was the best part being the best beef rib I have eaten! Just wanted to say thanks to this thread. This was the first pr I have tried and came out perfect.
looks good, don't forget you can throw the taters in the grill and smoke them along with the PR too. I put mine in the same time I put the PR in and they come out butter soft.
Sometimes I do. This time I didn't feel like doing it. At 225 they take a very long time to be done often longer than the meat. But yeh they are good that way!
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