Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[Bar-B-Lew]

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.

Why are you planning to let it get to room temp before putting it on the smoker?  I'm curious.

[Th3Batman86]

I smoked an 18lb one earlier in the year. I cut in half an trimmed. Then smoke 250 for ~3 hours until 110 internal. Pulled from the smoker and cranked it to high, when it was about 400 degrees I put the roasts back in until 125 internal which was about another 20 minutes. Was perfect! Oh, I rubbed with mustard and McCormick's montreal beef rub.

[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.

Why are you planning to let it get to room temp before putting it on the smoker?  I'm curious.

From what I have read it cooks more evenly if brought up to room temperature.

[Bar-B-Lew]

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.

Why are you planning to let it get to room temp before putting it on the smoker?  I'm curious.

From what I have read it cooks more evenly if brought up to room temperature.

I could understand how that could be true.  I am usually of the camp to put on the smoker right from the refrigerator so it absorbs more smoke because it has a lower starting temp and will take longer to get to finished temp.

[dk117]

lots of opinions, and well .. I've got one too.

For me, when I was doing high temp cooks in the oven, sure I'd leave the roast out to get to somewhat near room temp.

Now that I'm firmly in the low and slow pellet camp, at 225 or so, I don't see any value in allowing the meat to rise to room temp.  In fact it could lessen the smoke absorption.    Great conversation, I'm with BBL on this.

[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.

Why are you planning to let it get to room temp before putting it on the smoker?  I'm curious.

From what I have read it cooks more evenly if brought up to room temperature.

I could understand how that could be true.  I am usually of the camp to put on the smoker right from the refrigerator so it absorbs more smoke because it has a lower starting temp and will take longer to get to finished temp.

This is why I posted my plans.  I get opinions from the people that really know what they are doing.   I normally take the meat from the frig direct to the smoker and will most likely do it again.   It will take me a little time to get the prime rib on the spit for the rotisserie.  The ambient temperature on Christmas day is supposed to be in the low 70's for the highs and low 50's for the lows.  I will be having my smoke tube in there also.  The smoker will be preheated being I will be doing the chantilly potatoes for an hour in it.

[rdsbucks]

Since I started this thread I should probably get an update. I’m doing a beef tenderloin in the oven. Salt, pepper, and garlic for the seasoning. Cooking it in soy sauce, butter, and a little red wine

[reubenray]

I have a 5.3 pound/two bone prime rib.  The bones were cut off then tied back on.  Do I take them off prior to smoking?  I have only done a prime rib once and I can't remember what I did then.

[Bentley]

I guess it just depends on how you like the roast served.  I was always a boneless rib-eye guy, and that is all a rib roast is.  For me, I much preferred cooking the ribs separately...as a beef back rib simply cant be beat.

[Clonesmoker]

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.

Why are you planning to let it get to room temp before putting it on the smoker?  I'm curious.

From what I have read it cooks more evenly if brought up to room temperature.

I could understand how that could be true.  I am usually of the camp to put on the smoker right from the refrigerator so it absorbs more smoke because it has a lower starting temp and will take longer to get to finished temp.

I've also read that smoker temps below 250 the meat absorbs more smoke and above 250 the smoker acts more like an oven.

[reubenray]

I guess it just depends on how you like the roast served.  I was always a boneless rib-eye guy, and that is all a rib roast is.  For me, I much preferred cooking the ribs separately...as a beef back rib simply cant be beat.

I am thinking last year I removed the bones and then trussed the prime rib roast into a round shape as much as I could.  I then smoked the bones until they were done and we ate them early.

[glitchy]

I cooked mine for Thanksgiving as there were great prices at that time I did mine on my Summit Charcoal at 250ish until 115 degrees IT, then opened up the vents and turned up the pit viper to keep the pit temps climbing until it hit about 130. I dry brined the day before then hit with POG before cooking.

I intended to cook closer to 225, but I got distracted while the pit was warming and overshot my start up, so rolled with the 250 to 260 range.

For Christmas, I'm making a ham and a bone in Turkey breast. I pretty much hate ham, but my son requested it and had the Turkey breast in the freezer already.

[Ralphie]

Looks fantastic. What is POG?  I’m guessing pepper, onion, garlic?

I’m going to dry brine my roast overnight. Ultimately, i’ll be using Pappy’s Choice Santa Maria seasoning.
Should I use only kosher salt for the brine and then Pappy’s or just only Pappy’s?  I’ve never dry brined or used Pappy’s before.

[pmillen]

I'm cautious about using commercial rubs and seasonings when I've brined something in salt.  The seasonings usually contain a lot of salt that might be too much added to the brine.

So I often season with my own mix of POG.

[glitchy]

What Paul said, I go salt free when dry brining. Usually my own, but picked up a couple from the spice house recently.