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Please post recipes & pics of smoked/ grilled prime rib

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joshd52

  • Karma: 0
Looking for ideas.
#1 - August 07, 2009, 05:29:40 pm

Mike (AZBarbeque)

  • Karma: 64
Great Suggestion, I would like to see this as well.  Who's got some??
#2 - August 07, 2009, 08:19:50 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

SmoknAZ

  • Karma: 1
No real recipe but for smoking I will put some EVOO on and then either Montreal Steak seasoning or just a simple Kosher salt / course ground black pepper (black and white) rub and let it sit at least a couple of hours.  Smoke at 225 to 250 tops until done to your preference. :P I use Hickory. Sorry no pictures.
#3 - August 07, 2009, 08:26:38 pm
You can't drink all day if you don't start early.

olivesmoker

  • Karma: 0
We have been smoking/grilling prime rib for years. Best to start with one at least 4 bones, preferrably 6-7 bones ensuring plenty of leftovers for blackened prime rib sandwiches.
Have your butcher supply it "oven ready" or in other words meat cut off the bone of the rib and tied back on. Stuff whole cloves of garlic between the ribs and the roast. Season well the night before with a good beef seasoning, the best is Snider's Prime Rib and Roast Seasoning. Cover well to allow the roast to sweat in the rub. Take rib out about 2 hours before smoking to come up to temp. Open a beer but don't drink it!
We use a weber kettle with fire built for indirect fast smoke grilling. When coals are ready, place a few pieces of red oak bark on each side with all vents fully open. Place your rib, bone side down in the center and cover. Be sure you have a pan underneath. Smoke should go strong and heavy for about 30 minutes. After an hour drape the meat with bacon, and pour the beer over the top.


Continue cooking for another 1 - 1 1/2 hours or until meat is about 135 degrees. Rest for a good 20-30 miunutes. Use the crispy bacon on top for your twice-baked potatoes. Slice meat into healthy inch and a half slabs. Serve alongside some atomic horseradish. YUMMMM!! We were headed out to get a brisket for Mesquite practice, but prime rib is divine! Might have to switch gears!!

This one we injected hence the twin well-done spots. We were not impressed with injecting and wouldn't recommend it. The Snider's is the trick. Used to be hard to find but now with online shopping it is pretty readily available.
#4 - August 08, 2009, 01:34:18 pm
Danny Petersen
Gold Star Engraving and Awards
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Smokin' Dead Meat BBQ Team Member
Thanks Quiggs!

Mike (AZBarbeque)

  • Karma: 64
WOW, that looks great. I am going to have to try that as well..

Great pictures and recap...
#5 - August 08, 2009, 01:56:08 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

Lizard333

  • Karma: 0
Do as said before, as in get your roast prepped.  I like to cut the bones almost all the way off.  I leave the bones attached like a hinge with just a little chink of meat on the end to keep everything in tact.  I rub my roast  at least 2 hours before and let it sit on the counter.  It is way better to start a roast that closer to room temp than at 34 degrees straight from the fridge.  I smoke it at 225 for about 4-5 hours.  Once the temp gets up t0 125.  I then take it out and get the temp of the cooker up to 450-500, and then place the roast back in to get a nice good sear.  It will come up another 10 degrees, and the crust will be awesome!!  Make sure to catch the drippings to make popovers, and you are set!!  Doing it this way, requires more time, but it is defiantly worth the wait.  This roast comes out the same temp all of the way through.  Nothing better!!
#6 - August 09, 2009, 06:43:25 am
Bueller... Bueller...  Bueller..........

azkitch

  • Karma: 9
Hah. There's them popover thingies again. I posted the intricate and difficult recipe just yesterday or so. Along with the incredibly long list of exotic and hard to find ingrediments. One big popover in a skillet of cast iron of 8 or 10 inches. Well, 2 or 3 of them, if I'm gonna be around. I'm good for 1 alone. DW made a Yorkshire Pudding (that's the one big PO) with ground meat dumped in the middle before cooking, and it was really good. In fact, I don't know why we never did it again. I think Alaska.
dk
#7 - August 09, 2009, 08:23:20 am
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

bearbonez

  • Karma: 8
My pics have gone with a dead hard drive on old dead computer....however, I fine chop garlic, shallot, rosemary, oregano, thyme...all equal portions...bout 1/4c each. along with 1/4 c of kosher salt and cracked black pepper, as well as nuther 1/4 c of atomic  horseradish. Mix in olive oil till it makes a thick paste...rub on and cook at 250 till prime rib hits 135. Let it rest for 30 minutes, slice and serve. I also keep a pan under to catch drippings. Add a lil beef base (bullion) mixed in water as directions say...less ya got some homemade beef stock layin around. Add some kitchen bouquet and corn starch slurry till passes the spoon test and ya got yer au jus.
#8 - August 09, 2009, 10:45:42 pm
David "Bear" Nunley

olivesmoker

  • Karma: 0
WOW!!! That sounds great will have to give it a try. It's all about the atomic... As for the beef base, we use minor's concentrated bases, available here
http://www.soupbase.com/
Really authentic, clean and pure tasting and you can get low sodium varieties too. My wife is a retired personal chef and we used to buy this before the general public was able too. Still have a shelf in the fridge dedicated solely to bases and flavor concentrates.
#9 - August 10, 2009, 07:56:23 pm
Danny Petersen
Gold Star Engraving and Awards
So much more than a Trophy Store.

Smokin' Dead Meat BBQ Team Member
Thanks Quiggs!

AzQer

  • Karma: 7
We have not been a big Prime rib people But you made that look really good. Must try that recipe for sure Thnaks for the Pics
#10 - August 11, 2009, 10:27:53 am
Mark Smith
Southern Arizona BBQ Club Ambassador
MarkSmith@AZBarbeque.com

smitty250

  • Karma: 6
That looks awesome - I am salivating!!

I smoked a prime rib for mothers day this year. It was a pretty simple recipe because I was just starting my smoking obsession. 

I used a rub of minced garlic, sea salt, black pepper, and rosemary. Let it sit for about 1.5 - 2 hours at room temp. then put it on. At the time I was using a ECB so not sure about the temp. (It was IDEAL the whole time). It went for about 4 hours and turned out awesome. I will try again with my WSM and remote thermometers next time.
#11 - August 11, 2009, 10:52:18 am
Loot N' Booty BBQ
2014 American Royal Invitational Chicken Champion
2014 American Royal Open Reserve Grand Champion
2016 Jack Daniels Invitational World Pork Champion
2014, 2015 and 2016 AZ BBQ Team of the Year

Jaybird

When I cook standing rib roasts I only take it to 118 degrees internal and then rest. If I took it to 135 it would be way to overdone. It doesn't even have blood in it anymore. :question:
#12 - August 11, 2009, 10:56:15 am

toys4dlr

  • Karma: 5
I'm with you Jay,

Love a Rare Rib Roast.  My Mother in Law, likes it so rare, I think it could still walk around.   :laugh:
#13 - August 11, 2009, 11:34:53 am
Toys 4 BBQ'N
Competition BBQ Team - Anthem, Arizona

Comfort is King with our team

Q-TO-U-BBQ, Anthem AZ
North Valley Magazine's Reader's Choice Best BBQ for 2010 and 2011

RudedoggAZ

Ok, Now I must have Prime Rib! Looks GREAT!
#14 - August 11, 2009, 11:52:59 am

Mike (AZBarbeque)

  • Karma: 64
I'm with you Jay,

Love a Rare Rib Roast.  My Mother in Law, likes it so rare, I think it could still walk around.   :laugh:

That's the only way to have it..  Gotta be able to talk to your cow and see where it's been...  ;D
#15 - August 11, 2009, 11:57:41 am
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

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