3 Bone Prime Rib in WSM

[Wally - NJ]

ShopRite Supermarket runs a special on Prime Rib every Christmas and Easter. With Price Plus Card & coupon you get a USDA Choice for $4.99lb limited to one package per member. $5.99 lb for Certified Black Angus. USDA Prime is too rich for my blood. I learned a trick from a fellow shopper. Instead of buying a one bone prime rib, have the butcher cut a double sized one in half and package it together in one for the most bang for buck. Normally get two 2 bone which adequately feeds my 3 yr old, wife and I. Then freeze the other. This time around I got two 3 bone but had trouble fitting them in the vacuum seal bags. If anybody has solutions let me know.

In any event, these were the results of my smoke yesterday. Seasoned with salt the night before, let it sit in the fridge uncovered. Took it out of the fridge in the morning. Prior to cooking my wife lathered in butter, herb de Provence, salt and pepper. Used minion method with I believe cherry or apple from a friend and one pitcher of warm water in my WSM. Averaged between 250-270 ambient temperature for about 2 hours and 30 minutes. Once it hit 112 internal temp moved to oven for 5 minute reverse sear then let sit for 15 minutes. Internal temp maxed out at 127 before cutting.

Taste was delicious and Smokey around the outside edge. Inside was typical prime rib taste. Bark was not as great as my wife did not pepper enough or maybe the butter melted away unlike our typical toast method of sear then roast. The critics gave me the thumbs up to try it again. Would love any tips to make it even more delicious and smoky for the next one in my freezer.

I’d add that I used a MEATER and based on the pictures don’t think it was as rare as I’d like. Maybe I put it too close to the bone.

 

[Ken Barth]

Yep, I bought the whole primal rack in cryovac from my shop-rite. I got choice too. Got it home, cut out 1 4 rib section from the middle for a prime rib, and cut the rest into thick steaks, put all individually into food saver bags and vac sealed and put into freezer. 19.75lb for $98.

 

[DuaneMac]

Shop Rite is hard to beat here in the Northeast. Rib roasts have such a good meaty flavor I prefer to not over smoke them. I do mine on the rotisserie, just briquettes no added wood. I made steaks out of the one I just got. (3 rib) 5 nice thick ones!

 

[Tim Campbell]

Yep, I bought the whole primal rack in cryovac from my shop-rite. I got choice too. Got it home, cut out 1 4 rib section from the middle for a prime rib, and cut the rest into thick steaks, put all individually into food saver bags and vac sealed and put into freezer. 19.75lb for $98.
View attachment 49433

Nice find, but how'd you get it for $98? Price reads $217.

 

[Brett-EDH]

For more smoke, I’d add more wood on top or larger wood chunks on top of the lit coals for early and heavy smoke. The wood will increase your temp outside your desired range but the wood will burn off quickly and produce heavier smoke, earlier on in your cook.

Similar to a brisket hot and fast method, that extra heat and smoke will add the flavor and then the cook will taper off to the lower temps. Basically blasting smoke up front and then just heat with your coals as the cook progresses.

Just be careful not to add to large and too much wood as that burning wood will sustain higher temps longer which isn’t what you’re seeking from what you’ve described above. Just seeking more smoke and not really changing the cook style.

Hope this helps. I personally like oak on beef. It’s a heartier smoke than fruitwoods.

 

[Ken Barth]

Nice find, but how'd you get it for $98? Price reads $217.

The sale was $4.99 per pound. The non-sale price was $10.99 per pound. The markdown came at the register.

 

[Tim Campbell]

Sorry...just reread your initial post. Wow, that is a serious deal.

 

[Jabe G]

Those look fantastic!