Any suggestions on smoking a whole prime rib on a Weber 22†kettle. Doing one for Christmas Day. Did a practice run on a 7.5 pound the other night. I ran the kettle at 270 due to time constraints and used the snake method. For some reason I can’t dial my SnS to stay at 225. After 1.5 hours it slowly climbs higher than I’d like and only drops when I shut it down completely. Snake method is always rock solid temp control. My main question is do you think the whole prime rib now boneless will fit comfortably enough in the kettle using the snake method? I have a rec tec bull as well but the kettle puts on a much better flavor. The prime rib I did the other night came out exceptionally well but not perfect. It got a little over done on the corner closest to the coals. Attached is a picture. I want to avoid over cooking any part of the meat. Should I just use the tec tec or do you think the 15†prime rib will cook well in the kettle? Or cut the meat in half? As always I appreciate any info and or criticisms. 
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Prime rib, at least in my opinion, should be cooked over coals or wood, period. Pellets or propane just don't seem to do them justice, although I've had some pretty good ones cooked on both. It's akin to cooking in your indoor oven, still good but lacks that deep, smokey flavor and nice char you get from the reverse sear.
I'd say stick with your kettle, just make the meat fit the cooking area.-
Agreed on the pellet cooker. Just not sure I can make that giant slab of meat fit without it being to close to the coals. Also thinking of using the SnS for an hour or so then moving to the pellet. Unless I get lucky and the temp in the kettle is stable. The SnS will definitely give me more room and isolation for the meat.
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Kettle vote here! Is this for a lot of guest? It may very well behoove you to cut it in half. This will allow more surface area for spices and such, and you will have the 4 ends for those who may prefer it a bit more on the done side.Comment
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I did one last Christmas that way. I did a 2X2 snake in my 22â€. Took it to 115F IT, then seared all sides in my 26†w/ SNS that Santa had dropped off that morning. Worked well I thought. You should be having more luck with your SNS tho, I try to never shut down the vents - make small adjustments and give it 10 min to see the effect on your ambient temp. Maybe try a couple fewer briquettes at the start if it tends to run away from you. Good luck!Attached FilesComment
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I try not to shut it down but On all long cooks I’ve had the bottom vent down to a crack, and the top at about a half or less and it still runs away. I feel like when I pull the lid after 2 hours, half of the coals are all ashed over and glowing creating to much heat. Snake method cuts back on the amount of fuel to be consumed. Think I’ll try fewer briquettes at the start and maybe not let them get too hot. Your Prime Rib looks amazing! -
FishTalesNC Cooked a ham tonight with the SNS. Used half the amount (6) of fully lit briquettes and 80 unlit. Kept it rock solid at 225-235. Cook lasted 3.5 hours with the sear in the rear and still had about 25% unlit briquettes left before I started the sear. Going with this set up tomorrow. Thanks for the advice. -
Cool, great news M249saw and good luck with it tomorrow!👍ðŸ»
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Man! I so want to smoke one of these. But with just the two of us, it's hard to justify. Our son is coming home at the end of Jan., and I'm thinkin' I will do one then.I will probably have some questions at that time too.
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I've done up to a 12lb on my 22 kettle with sns and had no issues with space. I can't tell from the picture, did you tie it? I always end up throwing the end slices back on for a couple that like well done. Tragic, but I'm not eating it.Comment
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Not completely on topic...more of an experiential learning / teaching opportunity.
I've posted similarly here before... I have the RT-680. After a couple of cooks, I complained about the lack of smoke and bark. I sent an email to Rec-Tec politely asking WTF? Well, about 10 minutes passed and I got a call from one of the owners. He gave me a few pointers, that I use to this day, and it generates more smoke and much better bark. The most game changing was to put some chunks of wood between the heat shield and the drip pan. This allows the metal to heat, and eventually cause the smoulder, instead of relying purely on the pellets. He also suggested that I start lower, for a bit longer, to really generate some smoke, while keeping the meat moistened. This goes against the cardinal 'no peeking' rule, but we are supposed to be the 'masters of our instruments'. Anyway, Between those two items, I have had zero complaints with the amount of smoke. I did a prime rib a couple of years ago, and I have a 5 bone sitting in my fridge right now, that will be Christmas Dinner. The pellets do provide smoke, but the added chunks (which allow me to buy more generic pellets, and flavor at will with whatever is in my hopper) have granted me the smoke I desire.Comment
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I’ve found putting the wood on the plate right over the burn pot helps significantly during hot cooks. This thing is so efficient at burning pellets at high heat it doesn’t leave much smoke for the meat. On low and slow, wood in the same place doesn’t seem to light off and smolder like it does in a high temp cook. I ended up going with home made pouches out of stainless steel mesh screen. I’ve added a mix of crushed charcoal and pellets to them with good results.
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Did one last Christmas, cut in half and tied. Not as big as you are doing. I use those binder clips on my kettle lid. They help.Comment
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I do rib roast quite often, can’t always get prime though. I usually cook bone in and with the bone side down. I’ve cooked them in the oven, on a gas grill, in a gas smoker, on a GMG pellet and on my weber 26†kettle. I agree that my kettle gives the best smoke flavor but I think it’s all how you go about preparing and smoking it.
Dry brine with a little salt uncovered in the fridge for 3 days. When you have your cooker of choice ready (I use 275) get meat out of fridge, rub lightly with oil and apply crushed pepper corns, kosher salt and garlic powder. I’ll add some rosemary and thyme sometimes too. I cook until 125 internal temp but cook to your desired temperature.
when it’s finished just trim off the ends, like others have said and I’m sure someone (kids maybe) will enjoy those.
just remember to apply the rub very liberal!!! If you have a pan to catch the juices during the cook you’ll have the makings of some great Au Jus!!Comment
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Dry brining in the fridge nowComment
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All good comments and suggestions ... but if you haven't done so already, you might want to give Meathead 's article a read: https://amazingribs.com/tested-recip...er-beef-roastsComment
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