I made an attempt at a standing rib roast and used the following process:
- brushed lightly with olive oil
- generously coasted with kosher salt and black pepper
Cooking method:
- Placed chimney full of unlit coals in bottom of smoker along with two chunks of pecan wood.
- Lit 40 coals and poured evenly over unlit coals
I think this was the first mistake. The roast was around 4 1/2lbs, I think for one that small I should have just used a full chimney full of lit coals, at least according to the "15 minutes per pound rule". I'm not sure who came up with that because that definitely was not the case
It took approximately 3 and a half hours at around 230-340 degrees to just barely get to medium rare. By that time I was starving so I took it off the smoker and put it in the oven at 500 degrees for 5 minutes. Then took it out of the oven and loosely wrapped in aluminum foil for 15 minutes.
When I carved it was just barely medium rare and tasted like it had been sitting over burning pine straw for 3 hours. Had to add a lot of salt. I guess I will stick to the local country club when it comes to prime rib. Very disappointed but I'm sure it was user error or I just don't like smoked beef. At least I got the chunk of flesh on sale.
- brushed lightly with olive oil
- generously coasted with kosher salt and black pepper
Cooking method:
- Placed chimney full of unlit coals in bottom of smoker along with two chunks of pecan wood.
- Lit 40 coals and poured evenly over unlit coals
I think this was the first mistake. The roast was around 4 1/2lbs, I think for one that small I should have just used a full chimney full of lit coals, at least according to the "15 minutes per pound rule". I'm not sure who came up with that because that definitely was not the case
It took approximately 3 and a half hours at around 230-340 degrees to just barely get to medium rare. By that time I was starving so I took it off the smoker and put it in the oven at 500 degrees for 5 minutes. Then took it out of the oven and loosely wrapped in aluminum foil for 15 minutes.
When I carved it was just barely medium rare and tasted like it had been sitting over burning pine straw for 3 hours. Had to add a lot of salt. I guess I will stick to the local country club when it comes to prime rib. Very disappointed but I'm sure it was user error or I just don't like smoked beef. At least I got the chunk of flesh on sale.