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Smoking Prime Rib


Marlene
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Somewhere around here is a topic on this, but I'll be damned if I can find it! We have a 9 lb bone in prime rib that we are thinking of smoking today. We figure the temp to be around 225-250. My question is timing. How long do you think? 4hours? 6 hours? For rare.

Marlene

cookskorner

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

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Somewhere around here is a topic on this, but I'll be damned if I can find it!  We have a 9 lb bone in prime rib that we are thinking of smoking today.  We figure the temp to be around 225-250.  My question is timing.  How long do you think?  4hours?  6 hours?  For rare.

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Anna Nielsen aka "Anna N"

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Not exactly. :smile: There is a thread where Snowangel and I did go ahead and smoke a couple of prime ribs and we had pics and stuff, but I can't find it.

Marlene

cookskorner

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

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Probably 3.5 hours or so smoke time (much depends on the actual temp and what the meat temp is when it goes in) to about 15˚ lower than your target. Then either do a finishing sear direct or stick in a 500˚ oven to sear.

Kevin

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Probably 3.5 hours or so smoke time (much depends on the actual temp and what the meat temp is when it goes in) to about 15˚ lower than your target. Then either do a finishing sear direct or stick in a 500˚ oven to sear.

Ok that makes sense. As to searing. Not sear first? And can I sear it on the grill before or after? My oven will be taken up with yorkies. :biggrin:

Marlene

cookskorner

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

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Sear to finish. Easier and shorter (since surface cooking has occurred), and searing at the end means the meat has a slower temp rise at the beginning. This helps with tenderness.

Enjoy your rib roast. Was thinking of doing a brisket today but just haven't gotten it together.

Kevin

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Probably 3.5 hours or so smoke time (much depends on the actual temp and what the meat temp is when it goes in) to about 15˚ lower than your target. Then either do a finishing sear direct or stick in a 500˚ oven to sear.

Ok that makes sense. As to searing. Not sear first? And can I sear it on the grill before or after? My oven will be taken up with yorkies. :biggrin:

Hi,

If you sear first, your roast will not take on as much smoke flavor.

Tim

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Kerry, you're welcome anytime!

Thanks to everyone for their help. It took 3.5 hours on the smoker, and we used apple for the wood. Gave it a quick sear on the grill after we took it off the smoker. We will do this again and again, especially here at the cottage where I only have one oven.

gallery_6080_205_91312.jpg

gallery_6080_205_40306.jpg

Marlene

cookskorner

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

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:wub:

I'd cut off the top well-done part plus the fat of each piece and eat all of them by myself dipped in nuoc cham.  Because the fat's the best part!

Where's the gravy?  :smile:

The picture is deceiving, but that top part is not well done and is still pretty pink. Couldn't do a gravy with this one, so I did a red wine and port reduction sauce.

Marlene

cookskorner

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

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The picture is deceiving, but that top part is not well done and is still pretty pink.  Couldn't do a gravy with this one, so I did a red wine and port reduction sauce.

Not well done? Darn. I actually like that part when it's well-done--not dry, but not pink anymore. It creates a nicer balance when you eat it with the fat. I'm all about the fat, doncha know!

I miss the gravy. I've been craving it like crazy, and seeing yours would have been a good substitute!

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sorry. I'll make it a point to figure out how to do gravy with this method next time. :smile:

And the fat is very crispy, even if the top wasn't well done.

Marlene

cookskorner

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

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:wub:

I'd cut off the top well-done part plus the fat of each piece and eat all of them by myself dipped in nuoc cham.  Because the fat's the best part!

Where's the gravy?  :smile:

You can have the well-done part and the fat and I'll take the rest! I think the next line should be "and together, and together you see they licked the platter clean!" :cool:

It sure came out wonderful, I think I'll have to go out and buy one to cook myself.

I've learned that artificial intelligence is no match for natural stupidity.

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Looks damn fine to me too.  I wonder if putting a tray under the meat would give you enough smokey rendered fat to make a smokey gravy?

I don't see why not.

OK,3 /12 hrs in the smoker, but at what temp, please?

Sorry. The smoker ran at 250 the whole time.

Marlene

cookskorner

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

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