slow smoked prime rib

JSassassin · Dec 31, 2009

need some suggestions, some say to sear the roast in a pan or oven at a high temp before putting on the smoker, i dont know if i should chance that or not, if so what is the best way to do that???? or should i just cook it on the smoker???

JSassassin · Dec 31, 2009

c'mon all you chefs help me out here

bowriter · Dec 31, 2009

Searing only accomplishes one thing. It seals in the juices. Now that can be good or bad depending what you are trying to do with smoking. True smoking results in a rather dry meat but a tremendous flavor. Personally, I would rather cut off an arm than smoke a rib roast.

I would cook it until the internal temp is about 150. Then pull it off and let it sit for about 30 minutes. That should give you about 160 internal temp. But I would do it in the oven, not on the smoker and I would sear it on all sides first. Don't cook it, sear it and not in the oven.

I'm doing a standing rib roast tomorrow. I just put the dry rub on a few minutes ago. I'll let it sit in the fridge over night, then tomorrow I'll brush it lightly with olive oil and put in the oven at 275 until it hits 150. I have a kinda fancy meat thermometer that I stick in and have the dial outside the oven. That way I don't have to keep checking it. I'm serving au jus so I want drippings, otherwise I would sear it first.

Major rule. When you remove any red meat from the oven or grill, let it stand for at least 10 minutes before carving. Red meat should be 150-155 when removed. That is rare to medium rare. But it will continue to cook once removed. 160 is medium rare.

With deer meat, I take it off at 145.

Good luck and enjoy your meal. I'm feeding 12.

JSassassin · Dec 31, 2009

thanks bowriter, i am only serving 2. i have done them in the smoker before and i dont always leave it on there the whole time just to get a little smoke flavor."cherry wood smoke flavor"...
my smoker is my expertise
always turns out great i have just never seared it..i am making au jus as well so i probably shouldnt sear it then..

mike243 · Dec 31, 2009

i cooked a 10.5 S.R.R. for xmas dinner,turned out great,i set up the grill for indirect heat & let it cook for 3.5 hrs,i then pulled & let rest,the internal temp was about 115-117,i sliced & grilled to desired temp,i used the minion method with the new kingsford hickory charcoal,it works great,no need to add hickory chunks,i only wanted some smoke flavor as my wife prefers her steak grilled,so i compromised :) ,mike243

bowriter · Jan 1, 2010

One important thing to remember, if you are smoking meat DO NOT SEAR IT. That not only seals in the juices, it keeps the meat from taking the smoke. But be sure to use a drip pan and baste from time to time. Also, contrary to a lot of chefs, I never sear deer meat. Makes it tough.

I do a lot of smoking and have a pretty good rig for it. Byt I am very slective on what meats or poutry I smoke. I f you have never tried drunk chicken, it is one of finest smoking meats you will ever do. The finest, in my opinion, is turtle.

JSassassin · Jan 1, 2010

turtle...interesting....by the way bowriter did you ever use that new kingsford competition charcoal, it was only out for the summer then they took it off the shelf...best charcoal by far that i have ever used