Banner advertisements by

See the below thread on the same subject.

[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by Scott in FM, TX on December 24, 2012 at 05:25:59:

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

Follow Ups:

The BBQ Forum Home Page

Mozilla/5.0 (iPad; CPU OS 6_0_1 like Mac OS X) AppleWebKit/536.26 (KHTML, like Gecko) Version/6.0 Mobile/10A523 Safari/8536.25

[ BBQ Search ]