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Ammo
by Cody Fowler. 04/15/24 09:52 PM
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Somking Prime Rib
#2210101
08/30/17 07:26 AM
08/30/17 07:26 AM
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Joined: Oct 2012
Posts: 10,555
Central, Al
Bustinbeards
OP
Booner
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OP
Booner
Joined: Oct 2012
Posts: 10,555
Central, Al
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I am going to smoke a Prime Rib for Labor day. This will be the first time I have done a prime rib, anyone got tips or pointers,I was going to use pecan wood for the smoke, but do I need to marinade or rub the meat? if so what did you use
Originally Posted By: Wiley Coyote
Well, the way I see it is there's just too many assholes
On a good day there's a bunch of assholes in here. On a bad day there's too many assholes in here.
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Re: Somking Prime Rib
[Re: Bustinbeards]
#2210132
08/30/17 07:54 AM
08/30/17 07:54 AM
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Joined: Sep 2016
Posts: 366
The WC
Blackwater_Reb
4 point
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4 point
Joined: Sep 2016
Posts: 366
The WC
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I've tried several different things, from store bought marinades and steak rubs to salt crusts I found on the egghead forum. My favorite is plain jane kosher salt, fresh ground black pepper, minced garlic and onion powder. Combine all those ingredients, rub the roast down with olive oil and then liberally coat with your mixture. Seal it up with plastic wrap and let it sit in the fridge 8-10hrs. Pull it out a couple hours before you cook and let it come to room temp.
I have found the reverse sear works best to my liking. Low and slow around 250ish til internal temp in the middle of the roast is about 125. Then crank up the heat to create that outside crust. That is the part you gotta play by ear. Hard to beat when served with some good horseradish!
If there's any doubt, then there is no doubt... The gut don't never lie.
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Re: Somking Prime Rib
[Re: Blackwater_Reb]
#2210176
08/30/17 08:45 AM
08/30/17 08:45 AM
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Joined: Jul 2005
Posts: 19,084
Chelsea, AL
straycat
Old Mossy Horns
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Old Mossy Horns
Joined: Jul 2005
Posts: 19,084
Chelsea, AL
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I've tried several different things, from store bought marinades and steak rubs to salt crusts I found on the egghead forum. My favorite is plain jane kosher salt, fresh ground black pepper, minced garlic and onion powder. Combine all those ingredients, rub the roast down with olive oil and then liberally coat with your mixture. Seal it up with plastic wrap and let it sit in the fridge 8-10hrs. Pull it out a couple hours before you cook and let it come to room temp.
I have found the reverse sear works best to my liking. Low and slow around 250ish til internal temp in the middle of the roast is about 125. Then crank up the heat to create that outside crust. That is the part you gotta play by ear. Hard to beat when served with some good horseradish! This X 100. It's how I do it and it is really good. Sometimes I'll also rub it with homemade herbed butter after I pull it from the smoker.
Last edited by straycat; 08/30/17 08:47 AM.
"The grass withers, the flower fades, But the word of our God stands forever." Isaiah 40:8
"Neither the wisest constitution nor the wisest laws will secure the liberty and happiness of a people whose manners are universally corrupt.� Samuel Adams
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Re: Somking Prime Rib
[Re: Bustinbeards]
#2214864
09/04/17 06:17 AM
09/04/17 06:17 AM
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Joined: Aug 2003
Posts: 42,053
UR 6
top cat
Freak of Nature
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Freak of Nature
Joined: Aug 2003
Posts: 42,053
UR 6
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Show us a slice or two............
LUCK:::; When presistence, dedication, perspiration and preparation meet up with opportunity!!!
- - - - - - - -A government big enough to give you everything you want, is big enough to take everything you have. Thomas Jeferson - - - - - - - -
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Re: Somking Prime Rib
[Re: Bustinbeards]
#2214970
09/04/17 09:21 AM
09/04/17 09:21 AM
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Joined: Aug 2003
Posts: 42,053
UR 6
top cat
Freak of Nature
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Freak of Nature
Joined: Aug 2003
Posts: 42,053
UR 6
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 What internal temp did you get. ??
Last edited by top cat; 09/04/17 09:23 AM.
LUCK:::; When presistence, dedication, perspiration and preparation meet up with opportunity!!!
- - - - - - - -A government big enough to give you everything you want, is big enough to take everything you have. Thomas Jeferson - - - - - - - -
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