Prime Rib!

[draper73]

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.
The end result!
I seasoned it the day before (Ended up trimming the fat cap and re-seasoning the top)
Lots of butter, garlic, rosemary and thyme
Fresh out of the smoker
Lola the pit boss, making sure nobody tries to take a peek until it's ready.

[admin]

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

[ia_james]

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

[Sodaking27]

Draper,
That's one fine looking prime rib.

[draper73]

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.

[draper73]

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

[draper73]

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!

[metronome]

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