So, the missus is not a fan of Ham for dinner, so I'll be doing a Prime Rib for Sunday Dinner. The last one I smoked for NYE was amazing (if I may say so). Our local Publix had a sale on standing rib roast at $6.99/lb, which is really amazing with the prices we've been seeing lately for just about anything that resembles meat. I bought two 7.5# each, one I'll save for a rainy day. They are trimmed with the bone carved and tied on. So the big question is will I do 1) another pre-smoke in the...

They had Prime Rib (bone in, cut back and tied) on special at my local Publix last two weeks and I got a 7lb (3 bone?) at $6.99/lb. Pretty good price considering what meat prices are doing lately. My plan is to dry rub (olive oil, salt pepper, thyme, and a few pokes of garlic) wrap and let stand in fridge overnight, then smoke at 220 to an internal temp of 110 or so, then rest for a bit, then place in oven on High Broil for about 15 minutes or so to get a good crust. Looking for a solid MR...

Given that there will only be 3 of us, I bought a small 3.5# single rib roast. I would appreciate any tips you can offer, Is reverse-sear still appropriate, or should I follow my usual practice of smoking it at 225 and then searing in the oven at 450? Should I use a rib rack to make it stand on the rib?

Just a reminder. We're getting close to 30 days away and IF you are going to wet age your PR you should be buying it soon.

I am planning on smoking 2 on-the-bones prime rib roasts for Christmas dinner. These are the big 7-bone roasts, about 17" long and 18.4# & 20.2#. I have done several of the smaller 3-bome roasts before, and am wondering if these bigger one will take much longer. Smoking in a FEC100, and will be following Smokin's Prime Rib tutorial. MY thoughts are these will take about same time as would a smaller 3-bome roast since the diameter of both roasts are similar in size. I would not think the...

For us, unlike the typically cooked Prime Rib which we may have two or three times a year, a dry-aged Prime Rib is reserved to be enjoyed on very special occasions which may be once every year or two. Meat: 10.56 LBS. Ribeye Roast Bone In, wet aged 5 weeks Servings: 10 Prep Time: 45 days, dry aging Cook time: 5.5 hours Cost: $84.16 The intent in preparing this prime rib was to present a memorable meal for our friends. Mission was accomplished as all four agreed it was the best steak they had...

Well, another Christmas dinner success. My Prime rib roast was well received. However, the critical cook that I am, I called it a huge failure on my part. The roast ended up medium well when I was shooting for rare to medium rare. Without going into too much details, I pretty much identified some mistakes. Even though I was following the 101. One of the mistakes I think, was my probe insertion. I have a wireless with two probes. Since I smoked a whole 7 bone roast cut in half I had one probe...

This cooker never fails me with prime rib.

I just finished some quick research on wet aging. I cook/smoke a prime rib for Christmas every year. I am going to give wet aging a shot this year. That means I should buy the Prime Rib right around Thanksgiving. That's assuming the kill date was two weeks prior to my purchase. Any thoughts on when to buy a Prime Rib for wet aging and to be ready for the holy night? I am going to get a Choice Prime Rib and hope the wet aging kicks it up a notch from past years. And they have been great in...

I want to smoke my prime rib on my Smokette Smoker tomorrow but I am not sure how to go about it. What type of wood should I use? Any special seasonings other than what I normally use for the oven? How long will it take to get the meat med. rare and what temperature do I set the smoker to? Too bad there is not Prime Rib 101!!!! Also, would it be better to smoke 2 small prime rib roasts or one large one.

I thought I followed the 101 instructions to a tee, except my beef rib roast was boneless and only 5 lbs. I removed the roast from my SM025 at 100 degrees (verified by two probes), put in a 375 degree oven to sear, pulled out at 125, hoping for a 10 degree rise to a nice med rare. During the FTC, I watched the temp rise 28 degrees! to 153. The flavor was good, and we enjoyed the meal, but I was disappointed that it rose that much. I did basically the same thing last year, also with a 5 lb.

Since this is a popular topic for the holidays, thought I'd move it up, make it easier to find.

Got 2 three pound ribeye roasts from Costco today-they didn't have a 6 lb roast. Plan to smoke (first time) them tomorrow in 025 for neighbors to eat around 6:00. Read PR 101 and numerous other forum comments. Appreciate thoughts on how I should best do this? Would smoking at 200 until temp reaches 120-125, then FTC, then 6-8 minutes in 500 degree oven for 6-8 minutes do it? How long would it probably take to get to 120-125? Thanks in advance

Dry Aged - Salt Crusted – Boneless Rib Eye Roast The beginning of 45 day dry aging. Weight 4 lb. 11 oz . “The Ugly Duckling” Roast after 45 days of aging. 3 lb. 4 oz. 22% weight loss. Beginning to trim the dried surfaces. Roast after trimming, 2 lb. 6 oz. 41% loss in weight. . Bed of salt in roasting pan consisting of rock salt and Kosher salt. Applying salt mixture. 4 cups Kosher salt, ½ cup flour, egg white from one egg and enough water to form a paste. Further application of the salt...

no recipe on web site, any suggestions? Mine is 15 pounds.

Oh my, everyone is stuffed! Two bone rib roast, bones removed, chunk of white oak, into the SM020 at 225 for 4 hours, then a reverse sear in a 500 oven for about 8-10 minutes. I LOVE my Cookshack!

13.5 pound boneless prime rib following mostly the PR 101. And a few tricks I have learned along the way. I used the PG-500 with a mixture of hickory and cherry pellets. The roast fit perfectly in zone 4. Rubbed with Kosher salt and Montreal Steak Season 24 hours in advance. Smoked at 225 degrees for 5 hours. Pulled at internal temp of 120 degrees and FTC for 1.5 hours. 15 minutes in a 500 degree oven and then sliced and served. MY BEST PRIME RIB EVER! I have been serving Prime Rib for about...

Christmas Prime Rib was FANTASTIC. USDA Prime, Prime Rib from kansascitysteaks.com I can't think of another time when I've ad such a good cut of beef. Did not smoke this one-at $$$/pound, I wanted to see what that tasted like first. Next Christmas I'll probably add a little smoke. Herb rub recipe from Kansas City Steaks. for 4.5 to 5 # Prime Rib 1/4 c fresh sage, chopped 1/4 c fresh rosemary, chopped 2 tbsp. fresh thyme, chopped 4 cloves finely chopped garlic 3 tbsp. extra virgin olive oil 1...

I'm probably way behind in the game, but just ordered a USDA Prime grade, prime rib from Kansas City Steaks. Western Kansas Raised, USDA Prime Grade boneless prime rib, corn fed. What more could a boy ask for for Christmes?

I think I already know the answer to this (as in NO), but are there any tricks to hold Prime Rib longer than the standard FTC times after the cook without dropping in the danger zone. Or, are there any tricks to re-heating the entire roast the next day without ruining it? I have been selected by the in-laws to cook one since I did so well on Mothers Day. The problem i have for Christmas is the timing between both of the places we need to be. My other delema is I might not have an oven to...