Smoking A Prime Rib Roast


 
Ernest Buckley

Ernest Buckley

TVWBB Fan
Greetings Everyone, I`ve been away for a while but still smoking! Question: For my next family BBQ, I am considering smoking a PRIME RIB ROAST with the bone in. I did some searching here on the forum but cannot find anything specifically on smoking this cut of meat. Considering the price for some (PRIME) PRIME RIB, I don`t want to take any chances so here are some questions for those of you who have had successful smokes with PRIME RIB...

1. At what temperature should the WSM be set?

2. How many hours for medium?

3. What woods should be used?

4. Water in the pan?

Thanks everyone! I`m looking to do this later this month.
 
I usually do a prime rib at 325 until the internal temp hits 130-135. Then I tent it with foil on a platter and let it rest 20-30 minutes before cutting into it.

Oak and cherry combo works best for me.

I never use water in the pan. In fact, the last couple prime ribs I've done, I don't use a water pan at all.
 
Hi Ernest - If you look under Cooking Topics on the home page here you will see (3) recipes on Prime Rib Roasts with ingredients, times and temperatures. I did the one recently with Montreal Steak Seasoning and it was fantastic. Bob
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Alternatively, you can low/slow at 200-225 to 135? and then sear to finish, just a few minutes per side.

It depends what you want the finish to be like. Roasts cooked higher will have more of a range of doneness, being more done near the ends and sides, less toward the center. Cooking low/slow yields a more even doneness from end to end and side to side.

Cooktime will depend on actual cooktemps, size of the roast, choice of start-up.
 
Very cool, thanks for the suggestions. Looking forward to this one. Just another meal to master! Now, any ideas for side dishes? Bring it on.
 
Roasted potatoes and butternut squash. If you need any help eating it do not hesitate to call.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ernest Buckley:
Very cool, thanks for the suggestions. Looking forward to this one. Just another meal to master! Now, any ideas for side dishes? Bring it on. </div></BLOCKQUOTE>

How about stuffed jalapenos? I make mine with fresh kielbasa... let the pics do the teaching. The trick to taming the heat is to cut out the ribs & seeds from the pepper. I smoke them till the kielbasa is cooked.

IMG_2792SMENH.jpg


IMG_2798SMENH.jpg


IMG_2800SMENH.jpg
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ernest Buckley:
LOL, if you`re in Brooklyn, bring the brew and you gotta a deal. </div></BLOCKQUOTE>
There's as much of a chance of me being in Brooklyn (not that there's anything wrong with Brooklyn) as there is of David Ortiz driving home two runs with two outs and men on 2nd and 3rd, ie none. However, I do appreciate the invitation.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ernest Buckley:
LOL, if you`re in Brooklyn, bring the brew and you gotta a deal. </div></BLOCKQUOTE>
There's as much of a chance of me being in Brooklyn (not that there's anything wrong with Brooklyn) as there is of David Ortiz driving home two runs with two outs and men on 2nd and 3rd, ie none. However, I do appreciate the invitation.
icon_smile.gif
</div></BLOCKQUOTE>

Oh wait, you`re a BOSOX fan... I take that invite back.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimT:
Great pics, Jim S!

What else is in those other than the kielbasa?

JimT </div></BLOCKQUOTE>

Nothing fancy, a bit of green onion tops.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Don Cash:
Earnest, here's one I did back in February.

I followed the Standing Rib Roast - Montreal Steak Rub recipe.

It was really good. As for sides...can't go wrong with meat and potatoes!

Good luck and let us know how it turns out. </div></BLOCKQUOTE>

Great job Don! You wrote that the prime rib was overcooked but it looked pretty good to me. The last time I grilled one, most of my family wouldn`t touch it because they didn`t like all the red. So I`m considering a smoke which is more their style and of course, it gives me the excuse to smoke.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim S:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ernest Buckley:
Very cool, thanks for the suggestions. Looking forward to this one. Just another meal to master! Now, any ideas for side dishes? Bring it on. </div></BLOCKQUOTE>

How about stuffed jalapenos? I make mine with fresh kielbasa... let the pics do the teaching. The trick to taming the heat is to cut out the ribs & seeds from the pepper. I smoke them till the kielbasa is cooked.

IMG_2792SMENH.jpg


IMG_2798SMENH.jpg


IMG_2800SMENH.jpg
</div></BLOCKQUOTE>

That looks splendid, awesome... love the colors. Thanks!
 
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