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Prime rib advice

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    Prime rib advice

    Hey it’s my first time doing a prime rib and i
    would like some guidance/recipes if possible. I’ve been smoking just about anything for the past 2-3 years and still, Have a long way to
    go in my opinion, although my family and friends beg to differ. I want to try a prime rib and will do a trial run before the holidays.

    my setup is a Masterbuilt electric smoker. Nothing fancy but works well for me so
    far. Thanks for any tips/tricks/recipes. I’ll add in some pics of previous cooks for fun.



    Attached Files

    #2
    Those are some really good looking cooks, I'd say you have that smoker mastered.
    When I do roasts of any kind I use Sucklebuster Texas 1836 dry rub for an over night dry brine.
    Then a beef dry rub before I put the meat on the grill.
    I smoke in the 270-300 range to an inside temp of no more than 130 for rare.
    I've never done a Prime rib so others more learned will chime in.

    Comment


      #3
      There's an article on here for that. https://amazingribs.com/tested-recip...er-beef-roasts . I followed that the first few times with great results. Lately I'm gravitating to a simpler pepper / garlic mix on the outside. I have a couple in the family that don't eat rare, so the two ends get removed when done and left on the grill while everything else is taken care of.

      Comment


        #4
        Welcome from Maryland. We love Mrs. O’Leary’s Cow Crust on our Prime Rib. Other than that it looks like you’ve already got the cooking part down.

        Comment


          #5
          These guys are right ^
          by the looks of your cooks, you got this. My avatar is my first smoked ribbie many years ago. Simple salt and pepper over night in the back of the fridge. Tempered it while the grill was getting set up. Hovered around 275-285 until about 130. Let it rest for about 30-40 minutes. Didn’t get any sliced pictures but it was awesome! Yeah, I still remember because it was my first. 💕
          and welcome to the pit, R_welder

          Comment


            #6
            I’d say check out Mosca Rambling about Prime Rib for sure

            Comment


              #7
              I’ve done boneless prime rib many times. I keep it really simple. Dry brine over night with a lighter amount of salt. Then rub generously with Penzy’s Prime Rib Rub just before going on the smoker. It’s lower in salt so no conflict with the dry brine. Then smoke at 250 until desired internal temp. We like medium rare. Here’s a recent cook.

              Comment


              • SheilaAnn
                SheilaAnn commented
                Editing a comment
                Never tried Penzeys rib rub. Love their Chicago Seasoning for burgers, though.

              #8
              Click image for larger version

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              Comment


              • jlazar
                jlazar commented
                Editing a comment
                What is the temp that you pull it? Looks great.

              • Jfrosty27
                Jfrosty27 commented
                Editing a comment
                I pull it at about 128. Then tent under foul to rest for about 20 min or so. It will come up a few degrees while resting.

              • jlazar
                jlazar commented
                Editing a comment
                Thanks

              #9
              My advice is to buy “prime” if possible for special occasions. Prime rib is a roast but “prime” prime rib is really special and more forgiving. You can overshoot temps a bit with a prime cut and the tenderness will not be effected.

              Comment


              • fkrall
                fkrall commented
                Editing a comment
                +1--I just did it! Bad weather, forced to use the oven, prime meat, 225, unexpected confusion and interruptions celebrating virtually, distracted, overcooked to 136.9 (133 target), but it still won raves. Prime saved the day!

              • tbob4
                tbob4 commented
                Editing a comment
                fkrall - great job. My mom and I argued (we always do) about the differences between a rib roast and Prime Rib. It’s like politics. You will be blue in the face and there are no winners about definition. However everyone agrees - Prime will allow you to cook to perfection

              #10
              Eye of prime rib from back in April

              April 12, 2020, 08:37 PM
              This was outstanding!! Bought a whole boneless primal of prime ribeye from Costco about 20 lbs. Trimmed it up and got 6-2" rib eye steaks, 6 rib eye cap steaks about 3-1/2 " wide and what would amount to a 4 bone size prime eye of the rib eye roast. I had about 5 lbs. of waste, so not to happy about that.

              Dry brined the roast with about a 1/4 tsp Kosher salt per lb., because I was going to add a rub that was also salty. I rubbed with Worcestershire sauce and then applied Oakridge BBQ Spogos as a base coat. Made a paste of Mrs. O'Leary's Rub (2 TBS, 1 TBS of a rub call Grunt and 3 TBS of water). Grunt has larger pieces of salt, garlic, black pepper and red pepper. Cooked on the PK360 @225 for about 2 hours until 125 IT, seared on the grill gates for about 1-1/2 minutes per all four sides. Made a mild mustard, horseradish sauce from Ina Garten.

              Mustard Horseradish Sauce:
              • 1 1/2 cups good mayonnaise
              • 3 tablespoons Dijon mustard
              • 1 1/2 tablespoons whole-grain mustard
              • 1 tablespoon prepared horseradish
              • 1/3 cup sour cream
              • 1/4 teaspoon kosher salt
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              Last edited by wrgilb; December 12, 2020, 06:18 PM.

              Comment


              • Oakgrovebacon
                Oakgrovebacon commented
                Editing a comment
                Looks perfect!

              #11
              Welcome to the pit from Southern Illinois! I have followed Meathead’s advice from the free side of Amazing Ribs and have had great success. A proven recipe and technique. I am in shopping mode for a rib primal for this year’s Christmas celebration at our house.

              Comment


                #12
                I will say this, it’s only a preference but I don’t smoke my rib roasts. They don’t need it. I have done probably 98% of my rib roasts indoors, in an electric oven. When I do them outside, I get clean smoke over lump charcoal and then cook, or I rotisserie them in a Weber kettle.

                If you’re using an electric smoker, then just leave off the wood chips and use it like an outdoor electric oven.

                Comment


                  #13
                  Welcome from north Texas. I, too, have an electric smoker (Cookshack) but have never done a prime rib. Let us know how it goes.

                  Comment


                    #14
                    Welcome from Wisconsin. Glad you could join us!
                    I'll jump on the (short) bus with the rest of 'em. Keep it simple, and let the meat be the star.

                    Comment


                      #15

                      Eye of prime rib from back in April

                      April 12, 2020, 08:37 PM
                      This was outstanding!! Bought a whole boneless primal of prime ribeye from Costco about 20 lbs. Trimmed it up and got 6-2" rib eye steaks, 6 rib eye cap steaks about 3-1/2 " wide and what would amount to a 4 bone size prime eye of the rib eye roast. I had about 5 lbs. of waste, so not to happy about that.

                      Dry brined the roast with about a 1/4 tsp Kosher salt per lb., because I was going to add a rub that was also salty. I rubbed with Worcestershire sauce and then applied Oakridge BBQ Spogos as a base coat. Made a paste of Mrs. O'Leary's Rub (2 TBS, 1 TBS of a rub call Grunt and 3 TBS of water). Grunt has larger pieces of salt, garlic, black pepper and red pepper. Cooked on the PK360 @225 for about 2 hours until 125 IT, seared on the grill gates for about 1-1/2 minutes per all four sides. Made a mild mustard, horseradish sauce from Ina Garten.

                      Mustard Horseradish Sauce:
                      • 1 1/2 cups good mayonnaise
                      • 3 tablespoons Dijon mustard
                      • 1 1/2 tablespoons whole-grain mustard
                      • 1 tablespoon prepared horseradish
                      • 1/3 cup sour cream
                      • 1/4 teaspoon kosher salt
                      Click image for larger version

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                      Here's what the rib cap cook looks like.

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                      Comment


                      • bbqLuv
                        bbqLuv commented
                        Editing a comment
                        You Done Good.

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