Boneless Prime Rib On The WSM ???

[Cy Murphy]

Hi guys, I have two hunks (16 & 18 pound) of boneless prime rib aka rib eye in the freezer awaiting a nice spring day.

Have any of you done a cut of meat like this on your WSM ?

Success stories, tips and even failures are greatly welcomed.

TIA, Cy.

 

[Clay Cope]

Not quite as big, but this may help. Pictures and smoke details included.

Prime Rib Roast

 

[Cy Murphy]

Thanks Clay. I will definitely get back to you in the spring.

I, like your wife am a big fan of Montreal steak seasoning.

THANK YOU !!!!

Others ????

 

[Dave Russell]

I suggest low-n-slow for more of your choice doneness, with an indirect reverse sear (or oven). I did a rib roast for Christmas and did fine with the exception of searing over the ring. It would've been ok since it was small if I would've pushed all the coals to one side, but even though it all got eaten, it just ended up tasting too much like steak to me after the flames hit it.

 

[JimK]

Doesn't get much better than this: http://www.virtualweberbullet.com/ribroast1.html

And it makes great comfort food - why wait 'til spring?

 

[Chris Allingham]

This one was even bigger than ribroast1...

http://www.virtualweberbullet.com/ribroast4.html

You'll find a couple of variants on the Cooking Topics page:

http://www.virtualweberbullet.com/cooking.html#beef

Regards,
Chris

 

[Ray Crick]

Chris,

You continue to amaze me with your work on this board. Thanks,