Smoked Prime Rib

[Legomedic3405]

Previously i had posted questions regarding smoking a brisket as i am new to the smoking world. The Brisket was the first thing i ever smoked, I received a lot of great information and help from everyone so far. So today I have another one.

I am preparing to smoke a 13.5lb "bone out" Prime rib. I already have the slab of deliciousness ready to go with simple salt and pepper all around and a nice coating of my favorite Stone Ground Mustard. My big question is smoke time and temps. I am looking for Medium since a lot of people eating this. After doing some research, i have concluded that smoking temp of 225 for 40min/lb (9hrs total) cook time to an IT of 125 - 130 is the goal and to finish off with a high heat sear not exceeding IT of 135 then pull and rest for 15min.

I understand that every piece of meat is different and no pieces of meat will cook the same. with that said, with all the knowledge you experts posses, does this seem right? or is that cook time seem a bit long? For some reason i wouldn't think it would take 9hrs but then again, what the heck do i know about smoking! lol

Thank you for any and all help with this. Hope everyone has a Merry Christmas!!

[motabbq]

I just recently did a one a third of the size your cut.

One thing I decided to do that I’ve never done before was to make an injection. I kept it very simple... i took half of a large garlic clove and dropped into my vitamix along with a stick of butter. I added about 2 cups of water. The vitamix has a setting for making hot soup. I let it go until I saw steam inside the blender. Poured out a frothy white liquid. The butter water and garlic became a nice soup injection. I chose not to use a beef broth. Marrying a lesser beef liquid with a prime cut was my thought. The water was to liquify and create the base for delivering the injection. Now I actually did it on a rotisserie for 1:15 at 375. I got a Perfect medium.







I have a stick burner and also a Kamado Joe. I use the Joetisserie with the Kamado. The self basting of the Joetisserie is really amazing. A tomahawk and wagyu roast. Yes a roast. I did fresh garlic on them not an injection. Medium was amazing...







I’d maybe recommend to do the injection. I did also a generous layer of kosher salt and pepper. Not to much smoke. At the beginning of the cook for an hour maybe two then place in a pan to catch the juices and use that to baste as your cook moves along. Probe it for your desired meat temp.

Good luck.


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[GTR]

The cook temp will be fine, nine hours does seem a bit long for 125 IT. However it will depend also on the IT when you start. Just keep an eye on the probe temp and pull it when it's ready. Looks like you have a solid game plan just be ready to call an audible as needed. Good luck and let us know how it goes.

[White94RX]

Mine is bone in, about 6 pounds. I plan on cooking to 120. If anyone wants it cooked more, then they can take an end piece, or I'll stick it in the oven for a few minutes.

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Edit: I probably need to take it up to 125.

[Txdragon]

That rib roast is gonna hit 125 I.T. well before you 9 hour mark at 225. When the fat starts rendering down, it starts cooking pretty fast. You're gonna hit 125 in about half that time at 225.

[Jeff M.]

I smoked a boneless prime rib last night. 275 for about 2.5 hours.

[motabbq]

Looks good. What wood? I did cherry on the last one.


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[Jeff M.]

Pecan and lump charcoal. I don’t like to use all wood because i don’t want it to get too smokey. I usually let my logs lite with the door open and the wood box pulled out slightly. As delicate as the cut is, I’m hyper sensitive about any dirty smoke flowing onto the prime rib.

[motabbq]

Yup. On prime or tomahawks I’ll use literally a block piece that fits in the palm of my hand.


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[Legomedic3405]

Thank you for all your help. I started it at 4am and by 10am IT was already 130. I decided to let it go another hour and watch IT. By 11 it was at 135 IT. Pulled it off for 15min while smoker heated to 450. Did high heat sear till IT of 140 then pulled at let sitt for 30min then covered till feesing time. Was a huge success. Only thing i would change is not doing the higg heat sear as it peeled away the crust (can see in pics).

[GTR]

Looks like you can check that off your smoking bucket list. Looks great from the pics, little towards medium for my medium-rare taste but a fine example of smoking goodness.

[Txdragon]

FYI, calling a rib roast "prime rib" is like nails on a chalkboard.
Unless the roast itself is graded as prime, it IS NOT prime rib. What it is otherwise is a "standing rib roast" or "boneless rib roast".

[White94RX]

You are absolutely correct. Too bad the general public doesn't know that. When I tell my family I'm doing a rib roast, they're clueless, but I call it a prime rib and they get excited.

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[sinfony78]

I did a prime rib for Christmas. smoked to 120 IT in the center and foiled and rested for an hour to stop the carry over. then threw extra wood in the firebox and seared for 30 seconds a side, 2x a side (6 sides) above the fire. came out the best prime rib I've cooked, the other two times turned to medium because of the sear/carry over. this came out medium rare throughout, no brown near the borders other than the the sear

EDIT - I smoked low, around 225, after leaving roast out for about 2 hours to get to room temp

[GRailsback]

There is some pictures in this thread that should have been saved for the throwdown. Nice looking stuff, all of it.