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Thread: Help on first prime rib on smoker

  1. #1
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    Default Help on first prime rib on smoker

    I have never cooked or smoked a prime rib but going to do a small one for our family Christmas Day to go along with the turkey and other stuff

    Wanting to cook it in my smoker(Pit Boss vertical pellet ).

    Have read a few things on internet about them but little confused on rub, some say kosher salt and cracked pepper and others say NO SALT


    This is just going to be Myself, Wife, our 2 adult kids and their spouses and 1 5 yr old grandson so I figure a good time to try it out

    Any tips/help would be greatly appreciated

  2. #2
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    Personally, I rub it down with GOOD olive oil and add G, S, and P. Don't go light handed...big piece of meat, so it needs plenty of seasoning.

    Just know if you are going to cook it ahead of time and place in a cooler it will continue to cook in the cooler.

  3. #3
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    I would not trust anyone who didn't salt that piece of meat

  4. #4
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    I always just go generously with salt and pepper. Cook 15 minutes at 500 degrees to get nice and brown. Then drop temp to 350 and cook till internal temp of 110 (usually about 14-15 minutes per pound) Tent with foil to rest.
    I do mine in the oven. If I was doing it on the smoker, I would probably set the smoker at 350 and do the initial browning in the oven at 500.
    Last edited by MKW; 12-21-2019 at 02:48 PM.
    Crops are harvested, animals are killed.

  5. #5
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    Slather in olive oil. Cake on Montreal steak seasoning on the outside. Put room temperature on grill at 250 and forget about it until the inside meat temp is 130. Take off and set for 20-30 minutes. Slice, eat, then tell me thank you.

  6. #6
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    I also wrap in foil while it sets

  7. #7
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    I forgot...it is very important to let it get to room temp before cooking as Bucky says.
    Crops are harvested, animals are killed.

  8. #8
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    Cover in softened butter (if it’s truly “prime” rib you could use oil), apply a garlic and herb type seasoning, smoke it at 250-275 until your internal comes to 120, take it off and let hit hang out while you bring a pan to a screaming hot, sear it on all sides, place it in the board and let it hang for 15 mins, slice and sprinkle with salt, eat like a king!
    Last edited by MacDog; 12-21-2019 at 04:13 PM.

  9. #9
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    I make a mix of kosher salt, pepper, and horseradish sauce. Make a mix the consistency of mustard. Coat it around the roast and cook with the bone side down. It makes a really good bark.

  10. #10
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    Quote Originally Posted by MKW View Post
    I forgot...it is very important to let it get to room temp before cooking as Bucky says.

    Thanks. Saw that on several recipes, said it makes it cook even

  11. #11
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    Let get to room temp. EXTRA VIRGIN Olive oil garlic powder salt pepper heavy on the outside. Cook indirect over charcoal until it reaches your desired doneness. I always cook mine to ab 135 in the dead middle. That way if you are cooking for a big crowd the end pieces will be well done and it will vary from medium to rare throughout the rib roast. Put a pan underneath to catch drippings and serve it with said dripping and horseradish cream sauce.
    Last edited by ReelHard; 12-21-2019 at 07:41 PM.

  12. #12
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    Look...there is no need to "church this up". Just give it some salt/pepper and some heat. It's so easy it's crazy and it will still be fantastic. It's one of the easiest things to cook and get right. As long as you don't over cook it, you're good.
    Crops are harvested, animals are killed.

  13. #13
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    Don’t wrap it.. put whatever you want on the outside but wrapping will keep it cooking. Tent or leave it out to rest.

  14. #14
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    Montreal gave us the Expos, not seasoning.

  15. #15
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    Prepackaged rubs and spice blends are for the weak.

  16. #16
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    Quote Originally Posted by charlie horse View Post
    Montreal gave us the Expos, not seasoning.
    Yep.

  17. #17
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    Quote Originally Posted by Highstrung View Post
    Prepackaged rubs and spice blends are for the weak.
    You've obviously never tried anything from mad hunky.

    Sent from my Pixel 2 XL using Tapatalk

  18. #18
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    I hope I've never given the impression that I've ever tried anything named "mad hunky".

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  20. #20
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    Quote Originally Posted by MKW View Post
    Look...there is no need to "church this up". Just give it some salt/pepper and some heat. It's so easy it's crazy and it will still be fantastic. It's one of the easiest things to cook and get right. As long as you don't over cook it, you're good.
    Yep, prime cuts of meats are easy, brisket and such are more of a challenge.




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