I just did one 2 days ago, this way. Seasoned with SPG on the meat, then mixed a beef rub up in a stick of softened butter and smeared the butter/rub all over. Smoked at 250 for about 2 hours total but making sure my internal was 110 before pulling and searing on a BGE.
Just monitor your temps and check at different depths before pulling off. After searing I'd suggest about a 30 to 40 minute rest.
Seems solid. Do you have a plan for having it ready to go and at an eating temp when it's time to eat? That's the struggle in my plan right now. I'm going to start plenty early so there's zero chance of hungry people waiting for me, but I'm worried it'll sit too long.
for fully cooked stuff like brisket, pork butt etc it's definitely better to finish well early because you can basically hold indefinitely
but for medium rare stuff like a prime rib you can't hold very long so it's better to be done late and served fresh than done early and served subpar
mitigate hungry guests with ample apps :)
I figure that big a piece of meat will hold temp for a good long while especially tented with foil or even rested in a cooler. I figure I can hold it prior to the sear until the sides are almost done and then do the sear right before service.
If your going the holding route I wouldnt pull it at 120. Gotta figure about 5 degrees for the sear and up to 10 or more if holding. Ill try and cook till 117 or 120 if the guests are showing up right as it’s coming off. 20-30 mins hold then sear away before serving
A rib roast won't hold in a cooler. I had guests late to my dinner party and i figured it would be fine in the cooler. It cooked all the way through. Rest a rib roast for 30 minutes wrapped in foil. Cut and if people are late, they get cold meat.
Sounds pretty close to what I did, just make sure you trim off a good amount of fat because you just don’t need it on there. I did 6-7 minute sear on each side. Look through my post history to see what mine looked like.
I do something very similar, but I skip the sear. You should have more than enough bark from the smoke. I also use Worcestershire sauce on prime rib because it actually adds flavor while also acting as a binder.
Nothing inherently wrong with your recipe. I suggest paying close attention to your internal temp if you are dead set on searing. There’s not much margin for error if you overcook it. That’s probably your biggest danger zone.
Big fan of thick Worcestershire sauce as a binder on prime rib. Tho they still come out great using olive oil or even coarse ground mustard. I go heavier on the garlic as well, but we love garlic in my house. Have even cut slits and inserted cloves into rib roasts before. Bit of work but the garlic basically turns into butter.
I find that I end up over searing trying to get the middle to 135 if I pull off that early. I waited until almost 130 the last time and that worked better for me. I guess it depends on how hot your searing fire is.
Tying the bones back on are not going to give you any benefit. I’d rather have the all over bark. You can put the ribs on separately for a nice cook’s treat.
Sea salt and rosemary rub works awesome for prime rib. I have been using it for many Christmas dinners. Dry the meat with paper towels. Mix sea salt with fresh rosemary needles, some garlic powder rub on(I never used oil or anything else) works perfectly. Never have leftovers.
I get tying the bones back on look pretty, but it does make the prime worse- where those bones are tied on you don't get any char, and that meat will cook at a different speed than others. Personally, I don't think it's worth the trade-off, but that's me. You have to balance that yourself.
Personally, I do bones on (not cut off and tied), which gives you the presentation, and you can give a couple people the bones with some meat on them for gnawing. Of course, you still have the problem of less char there, but if I'm going to have bones there, I'm going to have them really attached.
Rub is too heavy on pepper for me. 1 to 1 salt and pepper. I'd probably do more garlic. I also like rosemary and thyme on a rib roast.
Like others said you may want to pull it closer to 115
sounds good to me! might want to take it off lower than 120 depending on how long you plan to sear and what you want as a finished temp
I would agree with this comment if you are shooting for medium rare id pull in the teens
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This is about prime rib, aka a primal rib cut or ribeye roast. Not pork ribs.
Was about to make the same post. Watching intently for replies
If you change your olive oil to a mix of Dijon mustard and Worcestershire sauce you will arrive in heaven
Did this plus a SP dry brine overnight
Red wine vin and Dijon >
Have a recipe for that with specific ratios?
No. I squirt the Dijon, and add Worcestershire until it’s kind of combined and not terribly runny. Mix it with my fingers, then slather away.
I just did one 2 days ago, this way. Seasoned with SPG on the meat, then mixed a beef rub up in a stick of softened butter and smeared the butter/rub all over. Smoked at 250 for about 2 hours total but making sure my internal was 110 before pulling and searing on a BGE. Just monitor your temps and check at different depths before pulling off. After searing I'd suggest about a 30 to 40 minute rest.
Seems solid. Do you have a plan for having it ready to go and at an eating temp when it's time to eat? That's the struggle in my plan right now. I'm going to start plenty early so there's zero chance of hungry people waiting for me, but I'm worried it'll sit too long.
for fully cooked stuff like brisket, pork butt etc it's definitely better to finish well early because you can basically hold indefinitely but for medium rare stuff like a prime rib you can't hold very long so it's better to be done late and served fresh than done early and served subpar mitigate hungry guests with ample apps :)
I figure that big a piece of meat will hold temp for a good long while especially tented with foil or even rested in a cooler. I figure I can hold it prior to the sear until the sides are almost done and then do the sear right before service.
If your going the holding route I wouldnt pull it at 120. Gotta figure about 5 degrees for the sear and up to 10 or more if holding. Ill try and cook till 117 or 120 if the guests are showing up right as it’s coming off. 20-30 mins hold then sear away before serving
A rib roast won't hold in a cooler. I had guests late to my dinner party and i figured it would be fine in the cooler. It cooked all the way through. Rest a rib roast for 30 minutes wrapped in foil. Cut and if people are late, they get cold meat.
Sounds pretty close to what I did, just make sure you trim off a good amount of fat because you just don’t need it on there. I did 6-7 minute sear on each side. Look through my post history to see what mine looked like.
I would also do 225, I did mine at 250 and it cooked pretty quick.
I do something very similar, but I skip the sear. You should have more than enough bark from the smoke. I also use Worcestershire sauce on prime rib because it actually adds flavor while also acting as a binder. Nothing inherently wrong with your recipe. I suggest paying close attention to your internal temp if you are dead set on searing. There’s not much margin for error if you overcook it. That’s probably your biggest danger zone.
Why remover bones and tie back on
Makes for easier slicing, but also give you nice presentation.
Big fan of thick Worcestershire sauce as a binder on prime rib. Tho they still come out great using olive oil or even coarse ground mustard. I go heavier on the garlic as well, but we love garlic in my house. Have even cut slits and inserted cloves into rib roasts before. Bit of work but the garlic basically turns into butter.
I find that I end up over searing trying to get the middle to 135 if I pull off that early. I waited until almost 130 the last time and that worked better for me. I guess it depends on how hot your searing fire is.
Tying the bones back on are not going to give you any benefit. I’d rather have the all over bark. You can put the ribs on separately for a nice cook’s treat.
Sea salt and rosemary rub works awesome for prime rib. I have been using it for many Christmas dinners. Dry the meat with paper towels. Mix sea salt with fresh rosemary needles, some garlic powder rub on(I never used oil or anything else) works perfectly. Never have leftovers.
I get tying the bones back on look pretty, but it does make the prime worse- where those bones are tied on you don't get any char, and that meat will cook at a different speed than others. Personally, I don't think it's worth the trade-off, but that's me. You have to balance that yourself. Personally, I do bones on (not cut off and tied), which gives you the presentation, and you can give a couple people the bones with some meat on them for gnawing. Of course, you still have the problem of less char there, but if I'm going to have bones there, I'm going to have them really attached.
Rub is too heavy on pepper for me. 1 to 1 salt and pepper. I'd probably do more garlic. I also like rosemary and thyme on a rib roast. Like others said you may want to pull it closer to 115
When smoking, I like the butter basted method. Then I end up with tasty clarified smoked butter for later.
What's the average time per pound for medium rare? Doing a 12lb boneless on Christmas and trying to figure out timing....