Smoked Prime Rib

[bballbaby]

Smoked prime rib? I don't know whether to consider this blasphemy or a great idea. When you say "smoked" are you using your smoker in a traditional sense, with mesquite, pecan or hickory to add flavor or are you using it primarily as an oven?

I'm using the smoker to both cook it and add the smoke flavor. In this case I used a white oak. Smoked it at 220 deg for 4 hours to get the internal temp to about 124 deg and then pulled it out to rest it. Then I put it in the oven at 500 deg for about 5 minutes to crispen up the fat cap on top.

It's basically prime rib with that classic smoked flavor on the outer bites. At 220 deg fro only 4 hours the smoke flavor isn't going to penetrate deep into the meat. In fact, it barely gets a smoke ring., but that smoke flavoring on the outer bites is phenomenal.

 

[SSimp]

Smoked prime rib? I don't know whether to consider this blasphemy or a great idea. When you say "smoked" are you using your smoker in a traditional sense, with mesquite, pecan or hickory to add flavor or are you using it primarily as an oven?

I'm using the smoker to both cook it and add the smoke flavor. In this case I used a white oak. Smoked it at 220 deg for 4 hours to get the internal temp to about 124 deg and then pulled it out to rest it. Then I put it in the oven at 500 deg for about 5 minutes to crispen up the fat cap on top.

It's basically prime rib with that classic smoked flavor on the outer bites. At 220 deg fro only 4 hours the smoke flavor isn't going to penetrate deep into the meat. In fact, it barely gets a smoke ring., but that smoke flavoring on the outer bites is phenomenal.

Gotcha. That sounds like an interesting idea. I may have to try that for Thanksgiving. Thanks for the idea!

 

[Rock]

I'm sitting here smoking a Sinulare waiting for my pit to wind down in a few hours. Already pulled off the 6 racks of baby backs, by the way Sam's has them for $2.49/# right now. Still need more time on the on the two briskest and four pork butts. I have smoked rib roasts (prime rib), beef tenderloins and strip loins (where NY strips are cut from). Needless to say I love me some smoked meat! I have to say it looked like you pulled the prime rib off at the perfect time! I would have thought you should have had a nice smoke ring in four hours in smoke. I have always had one on all the different roasts I have smoked over the years. Certainly a different style of running your pit when you are cooking these roasts vs brisket or other traditional BBQ cuts. But, man are they delicious! My hats off to your great effort! Thanks for reminding to get off my ass and get out of the box with my selection of meat. I hope had enough for left overs the next day talk about a steak sandwich! I just feel bad for the boys that know know the pleasures of wood smoked meat.