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In Reply to: Whats the best method to cook a Prime Rib posted by New2Q on December 24, 2012 at 03:28:17:
I think it will get you where you need to be. Do not forget to use a reliable meat thermometer placed in the center of the meats's mass, and not touching any bone.
I wouldn't get fancy with the roast, seasoning- wise. A liberal amount of canola oil, kosher salt, and fresh crecked black pepper rubbed all over should do fine. Let the prime rib flavor shine through. A little garlic or some rosemary won't hurt. Also remember, the smoke flavor will bring a lot to the party.
Speaking of smoke, if it were me, I would use mostly charcoal, and just 2-3 fist-sized chunks of wood. Go with a little oak, since oak was born to go with beef IMHO. Or use pecan or apple wood.
Whatever you do, I wouldn't let the meat thermometer get over 120-125 degrees before pulling the roast from the snoker. Remember, the roast will continue to rise in temp. after you remove it from the pit - maybe 10 degrees. I try to get my roast to 135 degrees for serving.
Smoker temp. Is a matter of personal preference, but see my post below for my technique, which has NEVER failed me for a 4 bone roast. I am going to use it on an 18 pounder tomorrow.
Good luck to you!
Scott in Flower Mound, TX
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