So, I've done 3 prime rib cooks now, with varied success. 1st was bone-in and the most recent two were boneless. 1st comment is that i personally can't tell a huge flavor difference between the two.
My second cook was last Christmas. I rushed it to appease hungry in laws and was disappointed in my work. I've learned that it's imperative to keep temps 225 or under so it doesn't turn gray on the outer ring.
My most recent cook was the 2nd half of the Christmas roast that i over wrapped and froze. Actually it's my best one yet, but i want to elevate it further.
I tried injecting, but have realized that it's ineffective and unnecessary. All it does it discolor the injection site.
I've got two remaining hurdles to jump before I'll really be happy with my results
1. Smoke flavor. I use my WSM. The flavor is a bit bitter instead of pleasant and rich. I use one or two small chunks of cherry and use a snake type method for the coals. I wait around 1hr before putting the meat on. I run it at 225 on the dot. Top vent wide open with an empty water pan.
2. Fat rendering. I managed a perfect medium rare, but the center fat is a little hard and not buttery as I'd like. Could just be the cut perhaps, but i know it could be better. I think i will sear after smoking for my next cook, too.
help, constructive criticism, and tips are very welcome.
My second cook was last Christmas. I rushed it to appease hungry in laws and was disappointed in my work. I've learned that it's imperative to keep temps 225 or under so it doesn't turn gray on the outer ring.
My most recent cook was the 2nd half of the Christmas roast that i over wrapped and froze. Actually it's my best one yet, but i want to elevate it further.
I tried injecting, but have realized that it's ineffective and unnecessary. All it does it discolor the injection site.
I've got two remaining hurdles to jump before I'll really be happy with my results
1. Smoke flavor. I use my WSM. The flavor is a bit bitter instead of pleasant and rich. I use one or two small chunks of cherry and use a snake type method for the coals. I wait around 1hr before putting the meat on. I run it at 225 on the dot. Top vent wide open with an empty water pan.
2. Fat rendering. I managed a perfect medium rare, but the center fat is a little hard and not buttery as I'd like. Could just be the cut perhaps, but i know it could be better. I think i will sear after smoking for my next cook, too.
help, constructive criticism, and tips are very welcome.
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