smoking prime rib


 
T

Tim mangrum

New member
I plan on smoking a prime rib roast this year for Christmas dinner. When cooking in the oven in past years I have used use a paste made with kosher salt, pepper, horseradish and some other herbs slathered on the outside. Any thoughts on if this thick paste will affect the meat taking the smoke? Also, has anyone had any issues using hickory for prime rib?
 
It will not affect the smoke. The smoke will stick to it as long as it is thick enough. Smoke sticks to meat (meat doesn't really absorb it), and it will stick to paste if the paste is on the dry side.

I have no issues with hickory for rib roasts. I just don't use a lot - maybe 1 fist-sized piece that I cut into 5-6 smaller pieces, which I then use 3 or 4 of.

Welcome to the board.
 
Thanks Kevin. I had to get a second mortgage on the house to pay for the prime rib so I guess I'm just a bit anxious about messing up! I appreciate your response.
 
No need to worry. The vast majority of the time - if there is a problem with the results - is the same for nearly any other roast: it was overcooked. Remove when it hits your target internal. Rest 20 min, tented.

Have a wonderful holiday.
 
dont use too much wood. just a hint of smoke is enough IMO for prime rib. Hard to believe but somethings dont nessisarly need "more smoke". usually charcoal is enough to give that smokey grill taste
 
I did one for Thanksgiving, left it in the smoker until 110F and used one fist-sized chunk of cherry.

We're doing another for New Years (took Xmas off from cooking). The one at Thanksgiving was HEAVENLY. Absolutely magnifique. Can't wait to do another.
 
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