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Prime rib advice

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  • R_welder
    Trial Member
    • Dec 2020
    • 9

    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
  • smokin fool
    Club Member
    • Apr 2019
    • 2351
    • Mississauga, Ont

    #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

    • lemayp
      Club Member
      • Jan 2016
      • 220
      • Chesapeake Va
      • Weber Smokey Joe
        Weber 22" with Slow 'N Sear
        Pit Barrel Cooker
        Engelbrecht Braten Campfire
        Maverick ET 733
        Thermapen MK4
        Favorite Beer - Bells Two Hearted

      #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

      • Donw
        Club Member
        • Jul 2017
        • 3636

        #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

        • SheilaAnn
          Club Member
          • May 2020
          • 582
          • Long Beach, CA

          #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

          • ecowper
            Founding Member
            • Jul 2014
            • 3737
            • Maple Valley, WA
            • Grill = Hasty-Bake Gourmet Dual Finish
              Smoke = Weber Smokey Mountain 22.5"

              Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
              Thermometer = Maverick ET732
              Thermometer = ThermoWorks Chef Alarm
              Thermapen Mk IV = Light blue
              Thermapen Classic = Grey
              PID Controller = Fireboard Drive + Auber 20 CFM Fan

              Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
              Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
              Favorite beer = Sam Adams Boston Lager or Shiner Bock
              Favorite whisky = Lagavulin 16 year old single malt

              Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


              Eric Cowperthwaite aka ecowper

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

            Comment

            • Jfrosty27
              Club Member
              • Mar 2020
              • 1391
              • Muskego, WI
              • Current cookers:
                Rec Tec RT700 "Bull" pellet cooker
                Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
                Weber Genesis 3 burner gas grill w/ rotisserie
                Charbroil Grill2Go gas grill
                Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
                Onlyfire rotisserie kit for 22" kettle
                Weber Smokey Joe
                SnS Deluxe
                Vortex
                The Orion Cooker convection cooker/smoker (two of them)
                Blackstone 17" griddle
                Joule Sous Vide circulator

                Favorite beer: Anything that's cold!
                Favorite cocktail: Bourbon neat

              #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.
            • Jfrosty27
              Club Member
              • Mar 2020
              • 1391
              • Muskego, WI
              • Current cookers:
                Rec Tec RT700 "Bull" pellet cooker
                Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
                Weber Genesis 3 burner gas grill w/ rotisserie
                Charbroil Grill2Go gas grill
                Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
                Onlyfire rotisserie kit for 22" kettle
                Weber Smokey Joe
                SnS Deluxe
                Vortex
                The Orion Cooker convection cooker/smoker (two of them)
                Blackstone 17" griddle
                Joule Sous Vide circulator

                Favorite beer: Anything that's cold!
                Favorite cocktail: Bourbon neat

              #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
            • tbob4
              Charter Member
              • Nov 2014
              • 2494
              • Chico, CA
              • BBQ's
                _____________________
                California Custom Smokers Intensive Cooking Unit
                California Custom Smokers Meat Locker
                Santa Maria Grill
                Vision Grill

                Beer
                _______________________
                Sierra Nevada IPA

                Wood
                _______________________
                Almond
                Oak
                Madrone
                Cherry
                Peach
                Apple

              #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
            • wrgilb
              Club Member
              • Jan 2018
              • 262
              • Santa Cruz, Ca. area

              #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!
            • Oakgrovebacon
              Club Member
              • Apr 2016
              • 2017
              • South central Illinois

              #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

              • Mosca
                Charter Member
                • Oct 2014
                • 3894
                • PA
                • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

                #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

                • Soonerpop
                  Club Member
                  • Jan 2020
                  • 567
                  • Plano, Texas
                  • Cookshack Smokette 008 (2005)
                    Weber 18.5” Kettle
                    Weber 22.5” Performer (drop-down shelf)
                    SNS Elevated Grate
                    Pit Barrel Junior (PBJ)
                    Freedom Grill (for tailgating, but don’t do much anymore)
                    Sizzle-Q Stainless Griddle
                    Weber Rapidfire Chimney Starter

                    Thermapen (Red, of course)
                    Smoke Alarm (Likewise)

                    Kingsford Professional
                    Weber Briquettes (longer cooks)

                    Woodford Reserve Double Oaked
                    Coors Banquet (why bother with light beer?)

                  #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

                  • willxfmr
                    Club Member
                    • Apr 2017
                    • 607
                    • Fondy

                    #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

                    • wrgilb
                      Club Member
                      • Jan 2018
                      • 262
                      • Santa Cruz, Ca. area

                      #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.

                      Click image for larger version

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                      Comment


                      • bbqLuv
                        bbqLuv commented
                        Editing a comment
                        You Done Good.

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