Prime Rib


 
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Don C.

TVWBB Super Fan
I will be attempting some Prime rib this Friday. I read the cooking tips and was wondering if you really need 2 full chiminies full of lit charcoal for a 2, 2-1/2 hour cook.

Rath *Loves his beef*
 
Hey Don,

Is it prime quality beef or is it a standing rib roast (less than prime quality)? I don't know that I'd have the hutzpah to try a prime roast so definitely check back in with the results!
 
I think the 2 lit chimneys is to help keep the WSM at 325-350* for the cook. I have use the Montreal Steak seasoning method from the cooking section twice now with fantastic results. I use the boneless ribeye roasts (choice grade) from Costco.
 
I just use one but put them on top of 1/2 ring of un lit briquettes and let them catch for 10-15 minutes before assembling the cooker. I also close everything down air tight after I pull the roast and usually have a fair bit left for my next cook aafter chaking off the ash.

Prime rib is definately a great taste on the smoker!!
 
Jimbo,
I will be attempting to buy the cut suggested in the cooking section, ribs 10-12, small end, with the bones.

I will be doing this this Friday so updates will be later that evening or Sat.

Rath *can't wait to surprise the SO*
 
Don,

Well, I for one will be waiting to read (and even hopefully see!) the outcome.

Best of luck smokin' and cookin' that great a piece of moo!!!
 
I light two full chimneys to get to 350 degrees. Any less in my WSM (which has always run cool) won't work. You could also light one, dump it on some unlit, let them light up and then try it. That should work too. But, the point is you will likely need many more lit coals to maintain 350 than when running at 225.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Ed Jones:
You could also light one, dump it on some unlit, let them light up and then try it. <HR></BLOCKQUOTE>
If your object is to cook over two fully lit Weber chimneys, and you only own one, your wait time will be shorter by putting the unlit on top of the lit.
 
Ok, roast is secured. 6.5 lbs of beef bliss.

I kinda thought that maybe you would need all that charcoal to run at the higher temp. So I will go with the suggested method. Thanks guys.

Rath *not using the MM for the first time*
 
Well my friends, another successfull cook on the WSM. After marinating with the Montreal Steak seasoning rub overnight, I got the Prime rib on around 4pm. (some errands, me and the wife caused a late start).

Being a bit pressed for time (only in me own head) I lit one chiminy full of kingsford, dumped it in the ring and lit another full chiminy and dumped that on top when it was ready.

Threw on 2 chunks of cherry and 1 of Oak, assembled the cooker (here I took a little time while the kingsford was gettin ready. I put in the foil lined water pan, put the top grate on and threaded the probes of the ET-73 thru the eyelet so they were ready) and put the meat on.

The temp climbed up to 386 then droped and hung around 345-350 the entire cook. I had all bottom vents set a 50% open and never had to touch them. Of course, the top vent was 100% open.

At 6:10 pm I pull the Prime rib off the cooker as the internal meat temp. was 125 degrees. I wrapped the Prime in foil and stuck it in the cooler to rest for 30 mins. while I served the wife appetizers and finished making the sides(nothing special, just some home made beef rice peilaf and some creamed spinach).

The Prime had a beautiful smoked flavor(not overpowering in the least!) and as the wife said "Honey, this is cooked perfectly!"

Well, it's time to watch a movie and have some adult beverages.

Oh yeah! Almost forgot!

For your viewing pleasure:
http://home.ripway.com/2003-4/5611/Prime%20rib/PA070168.JPG
http://home.ripway.com/2003-4/5611/Prime%20rib/PA070169.JPG
http://home.ripway.com/2003-4/5611/Prime%20rib/PA080170.JPG
http://home.ripway.com/2003-4/5611/Prime%20rib/PA080171.JPG
http://home.ripway.com/2003-4/5611/Prime%20rib/PA080172.JPG
http://home.ripway.com/2003-4/5611/Prime%20rib/PA080173.JPG
http://home.ripway.com/2003-4/5611/Prime%20rib/PA080174.JPG

Rath *Has plenty of leftovers, *hint hint Byran*"
 
Rath, no love for me?? That look tremendous bro...my wife was against the PR on the WSM but after seeing you pics I think she's ready to give it a try!!

Great job...it looks to be Mortons Quality!!
 
Wow, the photos made my mouth water. And there looked to be some great left-overs! I'm feeling the need to put a bull's eye on a rib eye roast.
 
Okay...
icon_confused.gif


What is the difference between Ribeye and Prime Rib. The Ribeyes I get don't seem to be as large a piece of meat as Prime rib that I have had. Heaven knows that the ribeye (3") that I did (ala Shawn) was every bit a roast rather than a steak.

**Keith off to start another chimney load...gotta get the temp up for the chicken***
 
That looks great Rath. My family practically begs me to do prime rib in the WSM. That & ribs are their favorites.
If ribeye roasts were a bit cheaper I could afford to do it more often.
 
Wow that really looks great. The problem for me is that I would have to cook 2 of those to feed my family, "to our desired full-ness". Looks real good though.
DP
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Keith H.:
Okay...
icon_confused.gif


What is the difference between Ribeye and Prime Rib. The Ribeyes I get don't seem to be as large a piece of meat as Prime rib that I have had. Heaven knows that the ribeye (3") that I did (ala Shawn) was every bit a roast rather than a steak.

**Keith off to start another chimney load...gotta get the temp up for the chicken*** <HR></BLOCKQUOTE>

Prime Rib is a rib roast graded prime and rib-eyes are cut off a rib roast irrespective of grade. Though a rib roast should be graded prime to be called "Prime Rib" many people call a rib roast "Prime Rib" even if the grade is 'Choice'. Many butchers cut smaller rib roasts into steaks and leave the larger ones as roasts. Further, many over-trim the steaks rendering them smaller.
 
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