<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scott M:
Hey Ray,
I have an 8lb Prime Rib I'm doing for Christmas too. I haven't done one on the WSM yet.
Do you follow Chris's examples?
How does it come out on the smoker?
I'm little nervous, b/c it's such and expensive piece of meat. </div></BLOCKQUOTE>
You can't go wrong following any of his methods, recipes, instructions, articles.
You know, as far as the cook itself I pretty much follow the same method. I use a different rub (I use a couple different ones). The rubs he uses are just fine though. I am also thinking of doing a marinaded roast but will save that for when I am doing a choice SR.
I do like to run the fire hot for the first 30 minutes or so. A little longer doesn't matter then slowly choke the fire down to hold temps around 300 to 350. There's no need to "low slow" roast these cuts. If you want to be safe do the high temp (sear) in the indoor oven and just keep the WSM/Kettle the same temp throughout the cook or sear at the end to get it to the finish internal temp you want.
I have done them twice on the kettle, about 5/6 times on the WSM and many more than that on my horizontal, which is gone now.
I would not be afraid of cooking one of these on the WSM or Kettle as long as you are confident about controlling/maintaining temps. But even then as long as you are watching food temps and know when you want to pull you can always work around any problems by pulling it off in an emergency and finishing it in the indoor oven. It will still taste great. Just make sure you don't overcook.
You don't need to use a lot of smokewood IMHO. I like it mild and not over smoked. Otherwise no reason to spend the $$ on USDA Prime.
I've done Choice grade Prime Rib Roast (Prime is a cut as well as a grade in this case). Choice standing rib roasts are just fine. I enjoy them as well.
I spring for USDA Prime for the Holidays or a special occasion. It is special in my view (flavor). My butcher will get me either grade.
Now that my horizontal is gone and I am using the kettle and WSM, I prefer the WSM for maximum control for the prime rib. This Christmas though I am really considering doing one on the rotisserie. Pretty confident that the EZ-Que will be able to handle the weight of a 7 rib. If you do cook on a kettle you will have to turn it about every 30 minutes to cook evenly. ON the WSM I don't rotate it much at all maybe once or twice.
I have also split a 7 rib in two for faster cook times and more uniformity of "doneness" level or if I want to make one roast medium rare and one that is done to rare or medium. I personally feel that cooking beyond medium rare is a waster for a USDA prime. You can always finish off a piece in a low temp pan with some juice for those who want well done meat.
Oh, I always use lump for choice or prime grade. But then I use lump 99.9% of the time anyway.
Note - edited to change kettle to WSM for maximum control preference