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[rdsbucks]

I messed one up last year and will not do that this year...hopefully!

[Bar-B-Lew]

Smoke at 250° for a few hours
Sous vide at 135° for 8-24 hours
slice for sandwiches

[reubenray]

I will be smoking mine at 225 on my smokers rotisserie until it reaches 115 degrees and then reverse searing it in the oven after it rests for about 20 minutes.

[Mikro]

Unfortunately, most of my kids and other family that come to Christmas Dinner don't like the smoke hint of flavor. I will do traditional way I have used for over 30 years.

 I always use a Large End Rib Roast Usually 5 to 6 ribs depending on number of people. Have the butcher cut the plate away and tie it back to the roast.
 Get extra suet for rendering to use with gravy, and Yorkshire pudding  (render a few days before ).
 
 Bring Roast to Room temp
 Salt/Pepper outside of Rib roast lightly  50/50 Pepper to Salt by weight.
 Preset Oven to 500*
 Place on rack in shallow pan in to oven.
 Wait 12 mins. drop temp to 325*
 Do not open oven until Roast reaches 118* IT
 Pull then FTC for 1 hour or whatever time takes to finish Yorkshire pudding and other sides.
 Pull Roast from FTC and slice for our guest.

Consistently gives a medium rare roast from end to end with a small center section of rare.
 
 Wishing everyone a Merry Christmas and a Happy New Year.

MK

[Bentley]

I am going to try and use a four pound boneless rib roast for a Beef Wellington.  Going to trim well, and truss.  Have not decided if it will be cooked traditional or sous vide yet.

[yorkdude]

Going to go to the “way back machine”. On the weber kettle and SPOG. Probably been about 10 years since we have done one this way. Had the meat guy relieve  it and asked for 1/2” of meat left on the bone. We shall see.

[GREG-B]

S&P in the DB for a couple hrs of smoke, then skewer on the rotisserie and finished in the KJ at 350 until IT 125, rest.

[yorkdude]

Smoke at 250° for a few hours
Sous vide at 135° for 8-24 hours
slice for sandwiches

We are going to try this route instead of the weber but have a few questions. We are having dinner Christmas Eve, my only chance to get some smoke on it is today. Do you think we can smoke it, vac seal and refrigerate it and into the sous vide Tuesday morning early? Also want to try the ribs, what do you think?

[yorkdude]

Do you think we can smoke it, vac seal and refrigerate it and into the sous vide Tuesday morning early? Also want to try the ribs, what do you think?

You can definitely do it this way.  You can even smoke,  vac seal, freeze, then sous vide much later.  You should consider a sear step at the end, like using a very hot oven, 500*, for 10-15 minutes to get a nice crust on it.

I did fail to add the final sear. What about the ribs, any input that way?

[Bar-B-Lew]

I almost always smoke, cool in fridge for a day, vac seal put back in fridge, and sous vide a few days later.  Not because that is the best technique solely based on when I get around to doing the sous vide step based on other things in life popping up.

[yorkdude]

I almost always smoke, cool in fridge for a day, vac seal put back in fridge, and sous vide a few days later.  Not because that is the best technique solely based on when I get around to doing the sous vide step based on other things in life popping up.

I’m in, any help on the ribs, had the butcher relieve them and they do look awfully meaty.

[Bar-B-Lew]

I have never sous vide ribs.

[Clonesmoker]

I will be smoking mine at 225 on my smokers rotisserie until it reaches 115 degrees and then reverse searing it in the oven after it rests for about 20 minutes.

Just trying to figure out how long it takes to get to 115. I realize it depends on weight. I will have a 4-5 lb one. Dry brine it over night then will add garlic and onion powder along with pepper. Will probably start at 250 and get to IT of around 125. TIA.

[reubenray]

I will be smoking mine at 225 on my smokers rotisserie until it reaches 115 degrees and then reverse searing it in the oven after it rests for about 20 minutes.

Just trying to figure out how long it takes to get to 115. I realize it depends on weight. I will have a 4-5 lb one. Dry brine it over night then will add garlic and onion powder along with pepper. Will probably start at 250 and get to IT of around 125. TIA.

Everything I have read says it will take 30 to 35 minutes per pound at 225 degrees for rare.  Being I am doing mine on a rotisserie I will be closely watching mine.

[reubenray]

I will be doing several things different with my prime rib than last year that I have read about.  I will put my seasoning/rub on it two days ahead of time, it will sit in the frig uncovered and I will let it warm up to room temperature before putting it in the smoker.