Alright, Ags. I'm planning on smoking a prime rib for Christmas. Give me your best ideas, tips, tricks for producing a great Christmas prime rib to share with my family.
Smoked Prime Rib
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Last: 2 yr ago by cgary11
https://howtobbqright.com/ and https://www.meatchurch.com/ both have a few recipes and videos of how they do it. I've followed them both and results have been great imo.
Howdy Shea, here are some Tips that I use, as usual with all food recipes your mileage may vary.
1. Salt heavily and leave at least overnight, 48 hrs even better.
2. I like to remove the ribs, have done it both ways, ribs on ribs off (Wax On, Wax Off - Sorry for the pun!) and both work and taste good, just easier for me to slice after cooking with ribs off.
3. Herbs de Provence: Love this on Prime Rib, a little goes along way, much more than a tablespoon is possibly too much until you know how much you and your guests/family like this taste.
4. Started doing I think the Alton Brown thing of softening a stick of butter and adding spices to it and rubbing the roast.
5. Usually doing 5 - 7 lbs at 300 on BGE, always amazed at how quickly this meat cooks to get to the 120 mark where I pull it, about 20-25 minutes per pound.
6. It is really about as easy to do and get right as you can get, looks intimidating but it is not.
Merry Christmas!!!
1. Salt heavily and leave at least overnight, 48 hrs even better.
2. I like to remove the ribs, have done it both ways, ribs on ribs off (Wax On, Wax Off - Sorry for the pun!) and both work and taste good, just easier for me to slice after cooking with ribs off.
3. Herbs de Provence: Love this on Prime Rib, a little goes along way, much more than a tablespoon is possibly too much until you know how much you and your guests/family like this taste.
4. Started doing I think the Alton Brown thing of softening a stick of butter and adding spices to it and rubbing the roast.
5. Usually doing 5 - 7 lbs at 300 on BGE, always amazed at how quickly this meat cooks to get to the 120 mark where I pull it, about 20-25 minutes per pound.
6. It is really about as easy to do and get right as you can get, looks intimidating but it is not.
Merry Christmas!!!
Gig'em, Ole Army Class of '70
Thank you! I've always enjoyed the recipes from Meat Church. Merry Christmas!smstork1007 said:
https://howtobbqright.com/ and https://www.meatchurch.com/ both have a few recipes and videos of how they do it. I've followed them both and results have been great imo.
Howdy! I hadn't thought about salting overnight. I saw a recipe earlier with a garlic butter rub with salt and pepper underneath. That might be the way I go with it. I appreciate the tips! Merry Christmas!Mark Fairchild said:
Howdy Shea, here are some Tips that I use, as usual with all food recipes your mileage may vary.
1. Salt heavily and leave at least overnight, 48 hrs even better.
2. I like to remove the ribs, have done it both ways, ribs on ribs off (Wax On, Wax Off - Sorry for the pun!) and both work and taste good, just easier for me to slice after cooking with ribs off.
3. Herbs de Provence: Love this on Prime Rib, a little goes along way, much more than a tablespoon is possibly too much until you know how much you and your guests/family like this taste.
4. Started doing I think the Alton Brown thing of softening a stick of butter and adding spices to it and rubbing the roast.
5. Usually doing 5 - 7 lbs at 300 on BGE, always amazed at how quickly this meat cooks to get to the 120 mark where I pull it, about 20-25 minutes per pound.
6. It is really about as easy to do and get right as you can get, looks intimidating but it is not.
Merry Christmas!!!
Howdy again Shea, Honestly Prime Rib is hard to mess up, your rub sounds great! After you do one, and see how easy it is, you will be hooked. 'Bout the only way to mess it up is to over cook.
Gig'em, Ole Army Class of '70
I do mine at like 240 on the pellet. I take it to about 115 degrees, then I put it in the broiler for about 5 minutes to finish it off. Let it sit for a few minutes before slicing.
Don't forget your horseradish cream sauce. I like mine from heavy cream rather than sour cream. Needs to sit for a day in the fridge if you can. Helps it set up and flavors marry.
Don't forget your horseradish cream sauce. I like mine from heavy cream rather than sour cream. Needs to sit for a day in the fridge if you can. Helps it set up and flavors marry.
Milwaukee: You sir are CORRECT!! Forgot the horseradish sauce, GOTTA have that!!!!
Gig'em, Ole Army Class of '70
Thank you, gentlemen!
FYI - HEB in HTX has choice ribeye roasts for $3.88/LB. Dug in the bin and found a few that looked good. Limit 2 per person.
Krogers does too. about the same price. sale is thru tuesday no limitYordaddy said:
FYI - HEB in HTX has choice ribeye roasts for $3.88/LB. Dug in the bin and found a few that looked good. Limit 2 per person.
Yodaddy: Wow! Great deal, wish us small town guys, Rockport, would get these kinda deals! At that price I would get 2 or 3 and freeze them, that is less than our hamburger goes for here!!!
Gig'em, Ole Army Class of '70
I see them at HEB. Is it OK to freeze today and cook NYE, or don't do that?
Rb28: Go for it, that should be fine to freeze until NYE.
Gig'em, Ole Army Class of '70
Au Jus recipes?
I have done them both on the pellet grill and on the offset. I prefer the offset as it gives the meat a more profound smoke. Cook until internal is at 115-120. Fire up the weber and sear on all sides. Fantastic every time
1. 24 hours on the dry brine
2. Use the Herbs de Providence
3. Use the butter/herb rub
4. $Profit$
2. Use the Herbs de Providence
3. Use the butter/herb rub
4. $Profit$
Being in TexAgs jail changes a man……..no, not really
once you smoke one, you'll never do it another way...
Levi Goode gave me this one:
smoker: as low as you can keep it - like 200'; i assume the lower temp keeps it in longer so a better crust
seasoning: salt, pepper, time (I thought he said thyme, so I've done it with thyme, and then I've added garlic powder)
pull at 120'
Keep in mind it cooks way faster than a brisket or anything else youve ever smoked since youre only trying to "warm" it to 120 or whatever. If you find yourself done a few hours early, FTC that bad boy - you'll be fine.
Levi Goode gave me this one:
smoker: as low as you can keep it - like 200'; i assume the lower temp keeps it in longer so a better crust
seasoning: salt, pepper, time (I thought he said thyme, so I've done it with thyme, and then I've added garlic powder)
pull at 120'
Keep in mind it cooks way faster than a brisket or anything else youve ever smoked since youre only trying to "warm" it to 120 or whatever. If you find yourself done a few hours early, FTC that bad boy - you'll be fine.
I hit it with salt and left it uncovered in the fridge for about 30 hours. Just covered it in butter, garlic, thyme, and rosemary. Bout to throw it on the smoker. My first time doing one of these.
You're throwing it on the smoker like that?!?!
rononeill said:
once you smoke one, you'll never do it another way...
Levi Goode gave me this one:
smoker: as low as you can keep it - like 200'; i assume the lower temp keeps it in longer so a better crust
seasoning: salt, pepper, time (I thought he said thyme, so I've done it with thyme, and then I've added garlic powder)
pull at 120'
Keep in mind it cooks way faster than a brisket or anything else youve ever smoked since youre only trying to "warm" it to 120 or whatever. If you find yourself done a few hours early, FTC that bad boy - you'll be fine.
Did Levi also teach you to sell it at a high markup too?
It was a winner. Closer to medium than rare, but my wife won't do rare. Made an Au Jus from the butter that melted off into the pan. It was purrrty good.
excellent workMoreCushing4thePushing said:
It was a winner. Closer to medium than rare, but my wife won't do rare. Made an Au Jus from the butter that melted off into the pan. It was purrrty good.
I did one last year and it turned out alright, but it was my first. I reverse seared it on the KJ and think it needed to go a bit longer. I'll probably take it to 120 this year or let it sear for another minute or so.
Picked one up at Kroger last week but may go back to there or HEB to see if they have any and grab another to do sometime in 2024.
Picked one up at Kroger last week but may go back to there or HEB to see if they have any and grab another to do sometime in 2024.
If I'm paying for a dry aged prime rib, I don't know that I'd smoke it, as I would be afraid all those flavors from dry aging would be covered up with the smoke flavor. But for everything else, smoke away.
GD'Ss got a 16tth birthday coming up next week........I think I'll smoke her a b'day cake and maybe some smoked punch to go with it.
Be sure to have some smoked old fashioneds for the drinkers. I haven't made one in a while, but they are sure tasty.
How long would you feel comfortable with a raw prime rib in the fridge prior to smoking? Should I be picking up mine today, tomorrow, or Sunday for a Christmas day cook? Dont want it sitting too long but dont want to risk them being sold out either!
I bought mine about a week ago because they were on sale. It has been in my freezer since then, but I'm probably going to pull it out and start defrosting it today.Boat Shoes said:
How long would you feel comfortable with a raw prime rib in the fridge prior to smoking? Should I be picking up mine today, tomorrow, or Sunday for a Christmas day cook? Dont want it sitting too long but dont want to risk them being sold out either!
It's depend on when it was processed, etc. imo and what the date was on the package. But, generally speaking, I'd have no issue with getting oem today and leaving in the fridge until Christmas. I got mine yesterday
HEB has normal bone in ribeye roast for 13.99 that looks better than the prime version for $2 a lb more.
Here's another great resource: https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts/
We're in business.
Bought one from HEB yesterday and put it in garage fridge. Realized this morning that my fridge didn't close all the way and was cracked all night. Everything in fridge was room temperature but color of roast still looked good- I haven't opened the package yet. Toss it or keep it? I moved it to freezer for now as I was actually going to do that anyways and smoke it after Christmas. Maybe trim off edges at minimum before smoking?
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