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Thread: Prime Rib!

  1. #1

    Default Prime Rib!

    Spring is here and though I don't really need an excuse to smoke, I wanted to try out a prime rib to see how it would turn out.
    I started out by seasoning the meat about a day before with kosher salt and seasoned black pepper, I ended up trimming the fat cap to allow the salt and pepper to better penetrate the meat. Then just before smoking, I rubbed the top of the roast liberally with butter, garlic, thyme, and rosemary.
    I used 2.25oz of apple wood (Next time I will use less)
    Smoked it at 200F until the roast reached an internal temp of 125F. I pulled it off and tented it in foil to rest in an old camp cooler for about an hour.

    The cook was a perfect medium-rare, but the smoke flavor was a little strong for my liking. I think next time I will try cutting it back to about an ounce of wood to just give it a slight kiss of smoke.

    Have you tried prime rib on a smokintex?
    Is there anything that you might do differently?

    I really like the way this turned out, just a bit too much smoke.
    Click image for larger version. 

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ID:	532 The end result!
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ID:	531 I seasoned it the day before (Ended up trimming the fat cap and re-seasoning the top)
    Click image for larger version. 

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ID:	533 Lots of butter, garlic, rosemary and thyme
    Click image for larger version. 

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ID:	534 Fresh out of the smoker
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ID:	535 Lola the pit boss, making sure nobody tries to take a peek until it's ready.

  2. #2
    Join Date
    Jul 2008
    Location
    Texas
    Posts
    149

    Default

    Draper73,
    Pit boss- Ha!! Ha!!! Lola looks like a great helper.
    Great post!
    Thx.

  3. #3
    Join Date
    Mar 2015
    Location
    Kentucky
    Posts
    116

    Default

    Once again, I didn't get my invite in the mail. Looks amazing.

  4. #4
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    265

    Default

    Draper,
    That's one fine looking prime rib.

  5. #5

    Default

    Quote Originally Posted by Sodaking27 View Post
    Draper,
    That's one fine looking prime rib.
    Thank you! I was really happy with it for my first attempt. Didn't want to screw up a pricey chunk of meat.

  6. #6

    Default

    Quote Originally Posted by ia_james View Post
    Once again, I didn't get my invite in the mail. Looks amazing.
    Dang it! Can't count on the post office for anything these days! Haha

  7. #7

    Default

    Quote Originally Posted by admin View Post
    Draper73,
    Pit boss- Ha!! Ha!!! Lola looks like a great helper.
    Great post!
    Thx.
    She is a great helper. She's even figured out how to open the smoker a time or two and help me clean it out if I ever forget to wipe up those tasty drippings!

  8. #8
    Join Date
    Jul 2010
    Location
    North of Dallas
    Posts
    87

    Default

    Try using NO wood. Your smoker is probably well seasoned by now. Use it as low temp convection oven because that's what it really is. Cool air drawn in from the bottom and hot air vented out the top. The seasoned walls will impart the slightest hint of smoke. This is how I always do Prime Rib now. My SmokinTex out-performed my Viking Convection oven. Believe me, I've cooked close to a hundred over the last 30 years. Call it an obsession
    "I believe that if life gives you lemons, you should make lemonade...and, try to find somebody whose life has given them vodka."
    Ron White

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