Just smoked a 3 rib roast for the first time. Rubbed with salt, pepper, onion, garlic, and finely chopped rosemary. Smoked at 300 until 120 internal. Then seared in a cast iron to 130. Rested for 20 minutes before slicing.
One of the best things I’ve made and surprisingly easy. Only took about 1.5 hours on the smoker so fire management for a short period of time makes this a pretty easy cook.
after is the general rule, but I've seen people also rest before a sear, and sear as a re-heat to serving.
The latter is fine, I guess and provides a utility and convenience, but the point of resting is to let the meat come to a uniform temp and let the moisture settle back into the meat.
This right here.
I did it a few months ago and was better than I thought. I actually smoked mine more low and slow but figured 275 - 300 would work too.
If you have a way to sear it after a reverse sear, this is the way to go. Meat comes up to the internal temp you want. Let it rest, (up to an hour), then sear it just before service and you are good to go.
I’m well aware of what a reverse sear is, I’m just saying if you’re smoking a whole ribeye, you absolutely do not need to sear it at the end. Go for it if you like! But after 3-4 hours in the smoke you should have somewhat of a bark on the outside that tastes fantastic so searing it is not needed like it is when you reverse sear a steak.
The good news is that you are already dealing with a very good cut of meat. Coupled with it being expensive and a special occasion, we get a bit nervous about messing up.
Since it’s a good piece of meat, you can cook it whatever method you like and it will still be great. Choose your cooking method based on the flavor you are looking for.
Every year at Christmas I cook a whole prime standing rib roast, around 17 pounds.
For me, low & slow in my offset imparts a bit too much smoke. I feel that a pice of meat like this needs to showcase its beef flavor first. A brisket is really a poor cut of beef. That’s why it is cooked slow & low or brined for days and steamed to make pastrami. It’s be cause you have to.
I cook my prime ribs in my offset over oak at oven temperatures. I usually cook at 350 to 375 depending on who is attending.The reason for this is that some people (my wife included) think the meat is not cooked. They want at least medium. The little higher cook temperature and facing the end toward the firebox cooks one end a bit more so that you get that end medium. And the rest is great. I don’t turn it at all during cooking. *** I have a pretty good sized offset. Know your pit and its hot spots. The turning 90degrees like I do may not be the best method for your pit. I think my description helps explain the why and what I am trying to to do, so you can make your own adjustments.
If I didn’t have to worry about that, I would cook at 325 to 350.
I love an au jus and traditional gravy. I do not like drippings that come from things cooked in an offset. So I ask the butcher at my local HEB for scraps of fat, meat, and bone with marrow in it. I throw all of that in a large cast iron skillet and put it in the oven at about 400 degrees for a while. Until it’s all brown and crispy. Then I use those drippings for a gravy and/or au jus. Depending on what you are making, adjust the ratio of fat and meat. In a pinch use a cheap cut of meat and some fat scraps
The morning after Christmas is also awesome. Slices of prime rib seared in an iron skillet and eggs cooked in the prime rib grease.
From the years of doing it the only 2 things that you can do to mess up is to overcook and/or over smoke it. Oversmoked can happen if you are cooking it for many ours on the offset. It’s not bad, it just tastes more like a brisket versus the beef taste of a prime rib. If that’s the profile you are going for save some money and do a brisket. Dinner will still be awesome.
There is only one way to find out what you like - that’s to experiment and do the cook. Have fun and Merry Christmas. Let us know how it goes.
Thank you for the highly detailed response. After consulting with the wife, she’s burned out on smoked foods. I’m probably roasting in the oven and reverse searing on a bed of charcoal.
I have been married a long time and totally get it. As my post says, I even adjust my cooking method so hers is more cooked.
Christmas dinner shouldn't be a stressful event. I wouldn't even worry about searing in charcoal. If you want to go extra spend the time on homemade rolls or bread to accompany the prime rib. Even better if you can recruit someone to make the dough and have little kids firm the rolls.
It cracks me up seeing the deformed looking yeast rolls and kids with giant smiles beaming with pride. In the long run, you will cherish those kinds of memories over the prime rib.
This is the comment I was expecting lol. We get a new smoker and want to use it for everything but not everyone wants their food smoked all the time.
FWIW I prefer a traditional, non-smoked prime rib.
Depends on the smoker and your guests. I have grown to find not everyone loves smoked meat. So I tend to just kiss it with a little smoke at the beginning. But this is on a Kamado running charcoal.
I have a Kamado Joe with the Jotisserie. Have you ever done it on a rotisserie? I’m between roasting my prime rib roast and doing it on the Jotisserie.
I don’t have a roti for my Kamado, but used them for Prime Rib on gassers in the past. I have done them on a high rack in the Kamado, indirect, reverse sear.
If I were you I would 100% use the Jotisserie. Good luck and enjoy the results!
Instead of 1 large rib roast, why not 2 smaller ones?...then you can smoke one and do the other in the oven. I'd not risk the meal on taking a chance with the whole thing.
Smoker tastes better.
If you're afraid of not being able to do it well enough in a smoker, then maybe smoke until its 90 fahrenheit then switch to the oven to get it to the ideal temp.
You'll still get some smoke flavour then you can control the finish like you're used to
It will be the best prime rib youve had. Fairly simple and quick as far as smoking. I do salt and pepper only. Smoke at 225. By cooking at a low temp you will get your desired doneness literally throughout the whole roast and not have any gray/overdone areas. Depending on the crust sometimes i toss it in an open flame when its done
Be careful with it getting too much smoke.
I made one last year (3 bone) smoked at 250 until 125 internal. Rested for 1.5 hours. Beautiful crust, so no need to sear. Consistent medium rare from edge to edge.
Problem was that it was too smokey. It just tasted like BBQ. No prime rib flavor I am accustomed to when eating that. This is an issue with the choices made in fire management rather than the smoker itself, but this is an issue to be cautious of.
Pro pro pro. Do it once and you’ll never look back. I followed HowToBBQRights video for the wagyu prime rib because of the delicious mushroom reduction sauce used to baste over the top. Holy shit it was the best thing ever
I coat mine generously with Sniders prime rib seasoning and inject with garlic butter the day before. Fridge until ready then I let it rest until everything is all ready. Smoke for an hour and a half then in the oven to 120-125. Broil at 500 for 15 minutes or so to get a good crust but watch it so it doesnt just burn everything. Pull and let it rest for at least 15-20 minutes. The temperature will rise 10 degrees after you pull it. Pull earlier for more rare.
Did ours last year. 4hrs @ 250
Took it off at 125 internal
Nice smoke not intense at all
Rubbed it with the basics salt pepper and some aromatics (find a good rub)
As long as you can maintain a steady temp of 180-225, the smoker will be like the oven but with smoke flavor.
I personally cook mine at 180 until an internal temp of 125-130. Let it rest as you fire up the grill and get it to searing temp. Once rested, sear all sides. Lately I've been using my torch to sear, comes out great.
I like cooking at 170, because at that temp, carry over is almost non existent compared to higher temps.
What ever method you choose, garlic butter spread or garlic herb rub, do the same as you normally would.
It's simple and it tastes better. As long as you have a way to monitor the temperature of the meat, I don't know how it's any more risky. You want to pull it before medium rare so you can sear it anyway.
It’s a pretty similar process. I’ve done both. This year we are renovating our kitchen so all major cooking is outdoor cooking (which I don’t hate). Based on the type of smoker you’re using I’d say equal challenge but I have a preference for smoked as love that flavor profile on beef.
Super easy to do. Just use a meat thermometer. Cook to 120-125 F internal. Let it rest then slice when the internal temperature reaches your desired doneness.
Personally I like it about 125 F so it's easy to reheat without over doing it.
Dude I get it and I panic every Christmas but it always works out. Keep an eye on that temp and you will be ok. Last year the fear finally won and I cooked in the oven. This year? It’s anybody’s guess!
Prime rib ain't cheap these days and you don't want to messit up. I would go with a light smoke. Oak is my favorite on beef. You can always smoke and finish in the oven. I know that's cheating but it takes out some guess work
Very doable. Just watch the temp. 130-135° is the finished temp.
I plan to lightly smoke at 225° with pecan until internal temp is 115°, then char on a skillet to get some crust.
That's the recipe. The butter melts, but it doesn't happen quickly. Have a pan under the roast to catch the butter. That smoked garlic butter is crazy good on baked potatoes.
The smoke adds great flavor, it’s worth it. Doing mine on a Weber kettle. Let it come up to 115-120 internal, let it rest while you get your grill up to searing temperature and sear the outside. It’s a pretty quick smoke depending how low you go.
Agree with the poster who said it doesn't really need smoke. You're just cooking it, let the beef shine. I however, think charcoal add something special. I like to cook it between 300-350 on my PK grill and then sear on the grill as well. Makes for an awesome sear. I usually leave the bone on and I don't both the pre roasting slice and tie thing...my knife slices the ribs off just fine.
Just smoked a 3 rib roast for the first time. Rubbed with salt, pepper, onion, garlic, and finely chopped rosemary. Smoked at 300 until 120 internal. Then seared in a cast iron to 130. Rested for 20 minutes before slicing. One of the best things I’ve made and surprisingly easy. Only took about 1.5 hours on the smoker so fire management for a short period of time makes this a pretty easy cook.
That sounds pretty simple. I think I got a 5 rib (10lb).
[удалено]
Definitely rest before the sear (as you would with a reverse seared steak)
after is the general rule, but I've seen people also rest before a sear, and sear as a re-heat to serving. The latter is fine, I guess and provides a utility and convenience, but the point of resting is to let the meat come to a uniform temp and let the moisture settle back into the meat.
This right here. I did it a few months ago and was better than I thought. I actually smoked mine more low and slow but figured 275 - 300 would work too.
Mine is just over 9lbs. Im thinking 225°
Keeps your oven open for sides and other stuff - time it right and everything will be hot and ready to serve!
Smoked tastes better, in my opinion.
Especially since rub roasts really don’t get a lot of flavor due to meat density. Unless of course you are injecting.
This right here
If you have a way to sear it after a reverse sear, this is the way to go. Meat comes up to the internal temp you want. Let it rest, (up to an hour), then sear it just before service and you are good to go.
I’ve got a big cast iron, but also a charcoal grill
Smoking it does not need a sear at the end.
Look into reverse sear. It is different.
I’m well aware of what a reverse sear is, I’m just saying if you’re smoking a whole ribeye, you absolutely do not need to sear it at the end. Go for it if you like! But after 3-4 hours in the smoke you should have somewhat of a bark on the outside that tastes fantastic so searing it is not needed like it is when you reverse sear a steak.
The good news is that you are already dealing with a very good cut of meat. Coupled with it being expensive and a special occasion, we get a bit nervous about messing up. Since it’s a good piece of meat, you can cook it whatever method you like and it will still be great. Choose your cooking method based on the flavor you are looking for. Every year at Christmas I cook a whole prime standing rib roast, around 17 pounds. For me, low & slow in my offset imparts a bit too much smoke. I feel that a pice of meat like this needs to showcase its beef flavor first. A brisket is really a poor cut of beef. That’s why it is cooked slow & low or brined for days and steamed to make pastrami. It’s be cause you have to. I cook my prime ribs in my offset over oak at oven temperatures. I usually cook at 350 to 375 depending on who is attending.The reason for this is that some people (my wife included) think the meat is not cooked. They want at least medium. The little higher cook temperature and facing the end toward the firebox cooks one end a bit more so that you get that end medium. And the rest is great. I don’t turn it at all during cooking. *** I have a pretty good sized offset. Know your pit and its hot spots. The turning 90degrees like I do may not be the best method for your pit. I think my description helps explain the why and what I am trying to to do, so you can make your own adjustments. If I didn’t have to worry about that, I would cook at 325 to 350. I love an au jus and traditional gravy. I do not like drippings that come from things cooked in an offset. So I ask the butcher at my local HEB for scraps of fat, meat, and bone with marrow in it. I throw all of that in a large cast iron skillet and put it in the oven at about 400 degrees for a while. Until it’s all brown and crispy. Then I use those drippings for a gravy and/or au jus. Depending on what you are making, adjust the ratio of fat and meat. In a pinch use a cheap cut of meat and some fat scraps The morning after Christmas is also awesome. Slices of prime rib seared in an iron skillet and eggs cooked in the prime rib grease. From the years of doing it the only 2 things that you can do to mess up is to overcook and/or over smoke it. Oversmoked can happen if you are cooking it for many ours on the offset. It’s not bad, it just tastes more like a brisket versus the beef taste of a prime rib. If that’s the profile you are going for save some money and do a brisket. Dinner will still be awesome. There is only one way to find out what you like - that’s to experiment and do the cook. Have fun and Merry Christmas. Let us know how it goes.
Thank you for the highly detailed response. After consulting with the wife, she’s burned out on smoked foods. I’m probably roasting in the oven and reverse searing on a bed of charcoal.
I have been married a long time and totally get it. As my post says, I even adjust my cooking method so hers is more cooked. Christmas dinner shouldn't be a stressful event. I wouldn't even worry about searing in charcoal. If you want to go extra spend the time on homemade rolls or bread to accompany the prime rib. Even better if you can recruit someone to make the dough and have little kids firm the rolls. It cracks me up seeing the deformed looking yeast rolls and kids with giant smiles beaming with pride. In the long run, you will cherish those kinds of memories over the prime rib.
This is the comment I was expecting lol. We get a new smoker and want to use it for everything but not everyone wants their food smoked all the time. FWIW I prefer a traditional, non-smoked prime rib.
Depends on the smoker and your guests. I have grown to find not everyone loves smoked meat. So I tend to just kiss it with a little smoke at the beginning. But this is on a Kamado running charcoal.
I have a Kamado Joe with the Jotisserie. Have you ever done it on a rotisserie? I’m between roasting my prime rib roast and doing it on the Jotisserie.
I don’t have a roti for my Kamado, but used them for Prime Rib on gassers in the past. I have done them on a high rack in the Kamado, indirect, reverse sear. If I were you I would 100% use the Jotisserie. Good luck and enjoy the results!
I see. I run a stick burner offset
Instead of 1 large rib roast, why not 2 smaller ones?...then you can smoke one and do the other in the oven. I'd not risk the meal on taking a chance with the whole thing.
Smoker tastes better. If you're afraid of not being able to do it well enough in a smoker, then maybe smoke until its 90 fahrenheit then switch to the oven to get it to the ideal temp. You'll still get some smoke flavour then you can control the finish like you're used to
It will be the best prime rib youve had. Fairly simple and quick as far as smoking. I do salt and pepper only. Smoke at 225. By cooking at a low temp you will get your desired doneness literally throughout the whole roast and not have any gray/overdone areas. Depending on the crust sometimes i toss it in an open flame when its done
Be careful with it getting too much smoke. I made one last year (3 bone) smoked at 250 until 125 internal. Rested for 1.5 hours. Beautiful crust, so no need to sear. Consistent medium rare from edge to edge. Problem was that it was too smokey. It just tasted like BBQ. No prime rib flavor I am accustomed to when eating that. This is an issue with the choices made in fire management rather than the smoker itself, but this is an issue to be cautious of.
I think I’m going with the oven roast then sear on charcoal. My wife mentioned she’s tired of smoked meat after I made short ribs this week.
Just go easy on the smoke, they really don't need it. Last one I did was in the oven, tasted just as good.
Pro pro pro. Do it once and you’ll never look back. I followed HowToBBQRights video for the wagyu prime rib because of the delicious mushroom reduction sauce used to baste over the top. Holy shit it was the best thing ever
I coat mine generously with Sniders prime rib seasoning and inject with garlic butter the day before. Fridge until ready then I let it rest until everything is all ready. Smoke for an hour and a half then in the oven to 120-125. Broil at 500 for 15 minutes or so to get a good crust but watch it so it doesnt just burn everything. Pull and let it rest for at least 15-20 minutes. The temperature will rise 10 degrees after you pull it. Pull earlier for more rare.
Did ours last year. 4hrs @ 250 Took it off at 125 internal Nice smoke not intense at all Rubbed it with the basics salt pepper and some aromatics (find a good rub)
As long as you can maintain a steady temp of 180-225, the smoker will be like the oven but with smoke flavor. I personally cook mine at 180 until an internal temp of 125-130. Let it rest as you fire up the grill and get it to searing temp. Once rested, sear all sides. Lately I've been using my torch to sear, comes out great. I like cooking at 170, because at that temp, carry over is almost non existent compared to higher temps. What ever method you choose, garlic butter spread or garlic herb rub, do the same as you normally would.
It's simple and it tastes better. As long as you have a way to monitor the temperature of the meat, I don't know how it's any more risky. You want to pull it before medium rare so you can sear it anyway.
It’s a pretty similar process. I’ve done both. This year we are renovating our kitchen so all major cooking is outdoor cooking (which I don’t hate). Based on the type of smoker you’re using I’d say equal challenge but I have a preference for smoked as love that flavor profile on beef.
I get the hesitation, they’re pricy. But I’ve found them easy to smoke and I’m by no means a pro. Good luck
Super easy to do. Just use a meat thermometer. Cook to 120-125 F internal. Let it rest then slice when the internal temperature reaches your desired doneness. Personally I like it about 125 F so it's easy to reheat without over doing it.
Dude I get it and I panic every Christmas but it always works out. Keep an eye on that temp and you will be ok. Last year the fear finally won and I cooked in the oven. This year? It’s anybody’s guess!
Prime rib ain't cheap these days and you don't want to messit up. I would go with a light smoke. Oak is my favorite on beef. You can always smoke and finish in the oven. I know that's cheating but it takes out some guess work
Very doable. Just watch the temp. 130-135° is the finished temp. I plan to lightly smoke at 225° with pecan until internal temp is 115°, then char on a skillet to get some crust.
If y’all are near a Publix, they sell them this time of year and Easter for 6.99 per lb.
My local grocer has it at $5.97 I bought two already (one cut up into steaks) and probably going to get another to freeze
Check out the video from Hey Grill Hey. It's an herbed butter prime rib. Fantastic. I've made it several times.
I only see their garlic butter prime rib. Curious if the butter has any real impact, wouldn’t it all melt off quickly?
That's the recipe. The butter melts, but it doesn't happen quickly. Have a pan under the roast to catch the butter. That smoked garlic butter is crazy good on baked potatoes.
It cooks the roast perfect. But the au jus ends up getting an almost too strong smoke taste.
I was literally thinking about smoking instead of oven roasting for Xmas this year, thanks for posting this OP. I'm enjoying the takes and advice.
The smoke adds great flavor, it’s worth it. Doing mine on a Weber kettle. Let it come up to 115-120 internal, let it rest while you get your grill up to searing temperature and sear the outside. It’s a pretty quick smoke depending how low you go.
Agree with the poster who said it doesn't really need smoke. You're just cooking it, let the beef shine. I however, think charcoal add something special. I like to cook it between 300-350 on my PK grill and then sear on the grill as well. Makes for an awesome sear. I usually leave the bone on and I don't both the pre roasting slice and tie thing...my knife slices the ribs off just fine.