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Smoked Prime Rib

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Post Mon Dec 16, 2013 10:15 pm
Steven Grilling Guru
Grilling Guru

Posts: 253

By now you know my enthusiasm for prime grilled cooked on the rotisserie. (Charcoal burning, ideally, so you can toss soaked wood chunks on the coals.) The slow gentle rotation bastes the prime rib with its own fat.

I also like indirect grilling--again with wood chunks on the coals.

So my question is who among you have tried smoking a prime rib low and slow (250 degrees). How long did you smoke a 4 bone (8 to 10 pound) roast. And what (if anything) did you do to obtain a crust?

Details and photos please!

Grill on!

SR

Post Tue Dec 17, 2013 10:44 am
Trollby well done
well done

Posts: 1245
Location: MadCity, WI

Last set of Picture are old (I forgot to take pictures last year)

I like to do the standard seasoning of Salt, Pepper, Garlic, Smoked Paprika and Rosemary.

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Here is the beauty before trim (I like to use trimming to help make Au-Ju)

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Trimmed and seasoned ready for the Char-Griller

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On CG, temp about 285*F to start, drop to 225-250*F for the cook

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Done and resting


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Plated up with Mushrooms and onions. I did my Twice Smoked Potatoes (smoke roast potatoes, the core and make mix re-stuff shell and back on smoker to melt cheese on top). I also did grilled Asparagus with this meal

Enjoy :)

Post Tue Dec 17, 2013 2:04 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7114
Location: Stoughton, WI
That's a nice meal, Trollby - I especially like the potatoes! :thumbup:

Post Tue Dec 17, 2013 2:15 pm
Trollby well done
well done

Posts: 1245
Location: MadCity, WI

ScreamingChicken wrote:
That's a nice meal, Trollby - I especially like the potatoes! :thumbup:


Very simple potatoes

I wash and poke them then coat with olive oil and GF seasoning salt. Place on smoker with meat and bake until firm fork tender (95% done).

Pull and cut out boat top and scoop out all the insides. In mixing bowl add potato sour cream, butter, garlic, chives, salt and Pepper - Mash/Mix well
When mashed/mixed up fold-in cheese and then stuff in the potato skins

Cover with more cheese and place back on smoker for 30min or more to heat thoughly

Post Wed Dec 18, 2013 10:10 am
phillyjazz well done
well done

Posts: 2928
Location: Philly

I have not slow smoked a prime rib in awhile (mostly because my wife is so thrilled with salt encrusting.) I DID however steal a French Laundry technique of using a propane torch to get a crust. I did go it one better with this $20.00 devices which I mostly use to start the hardwood in my Ceramic. It gets a crispy crust on slow-smoked meat in a couple of minutes.. I just hook it up to my propane tank. Word of warning... critters LOVE to chew the hose, so I hang it up out of reach ...

http://www.harborfreight.com/propane-torch-91033.html
- Phillyjazz -

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit
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Post Wed Dec 18, 2013 10:17 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7114
Location: Stoughton, WI
Those torches are fun to use in so many ways! :twisted:

Post Wed Dec 18, 2013 1:30 pm
phillyjazz well done
well done

Posts: 2928
Location: Philly

Closest thing to a civilian flame thrower we're likely to buy legally.
- Phillyjazz -

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit
Image

Post Tue Dec 31, 2013 5:53 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5692
Location: Central Alberta, Canada
phillyjazz wrote:
Closest thing to a civilian flame thrower we're likely to buy legally.


Close, but not quite. Here's mine and it's a little bit more powerful:
http://mrheater.com/product.aspx?catid=48&id=37

This bad boy pumps out 500,000 BTU and will start a chimney of lump charcoal in less than a minute at full blast.
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.


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