prime rib plan suggestions welcome!

[foodsaver]

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I am going to do my first rib roast for Christmas dinner and I wanted to see what you all thought of my plan for cooking this beautiful piece of meat. Any feedback would be appreciated and PRON will be plentiful once I get started on this bad boy tomorrow.

here are the steps I am planning on taking.
1. cook prime rib following this recipe from TVWB.
http://www.virtualweberbullet.com/ribroast2.html

Basically Season the roast with worstecire sauce and weber brand montreal steak seasoning the night before. Christmas morning I will get the smoker to 325-350 at the vent and cook for 20-30 minutes a lb until internal temp hits 125. Once it hits 125 I will pull from the cooker and tent in foil until chow time. I plan to use one chunk of pecan and one chunk of apple for the smoke wood

As there are several people that will want theirs medium this should work for them to eat the ends and those of us that actually like beef can eat the center slices. I have 5.5 lbs for 4 people so I thought there would be plenty of leftovers.


I am going to make the au jus from a packet and combine it with any drippings I get from the tenting process also would it be good to cook the roast in a pan in the smoker to retain more of the juices?

 

[SpurHunter]

Sounds good, I would put it in the pan to catch those drippings though....way too good to let sizzle down there.

 

[Guest]

I haven't cooked a prime rib yet but would love to know how, this is my favorite if you can find it in restaurants, it seems to get harder and harder to find. I believe Cheeze cooked one last year but I am not sure.

 

[Voldaddy]

I have smoked several rib roasts. I just did one Saturday for a Christmas party. I used a 4 to 1 mixture of salt to pepper and garlic powder, along with 4 sprigs of fresh rosemary, with the stems removed and chopped. Then, mix with EVOO until it becomes the consistency of paste. Rub it on and in the meat, and smoke at 225 until it hits 120 inside. I use hickory on my prime rib. It took about 2.5 hours on a 5.5 pound bone-in roast. After it hits 120, I double foil and put into a cooler to rest for about an hour sandwiched in between a couple of thick towels. It cooks a little more in this time, but it's a perfect medium rare.

For the au jus, go to Bi-Lo and buy Johnny's. It comes in a little jug, and is the best. I dump my juices from the foil into the au jus.

The only way you can mess it up is to overcook.

Publix has them on sale for $5.49. I have one in the fridge thawing now for Christmas dinner.

I have a Masterbuilt electric smoker.

Here's a link to the first one I did last Easter with pictures:

http://smokingmeatforums.com/forums/showthread.php?t=75647

 

[foodsaver]

dude you should check out bbq-brethren.com Its a great site for all things smoker related.

 

[Bfish]

Two things to add, let your meat come up to room temperature before placing on grill (at least one hr on countertop).
I would use a drip pan to for catching, especially since you wanting au jus. Save the foil drippings too.

 

[Guest]

No pics = didn't happen emoPoke emoBigsmile

 

[Bfish]

cheez - 12/27/2009 6:25 AM

No pics = didn't happen

Must be dry aging it till next Christmas emoPoke emoSmile

 

[foodsaver]

here you go.

 

[SpurHunter]

Nice PRON, I am getting excited!!!! emoHeart emoHeart

 

[Bfish]

Thanks for saving me the piece with the fork in it... it looks really yummy.

 

[Guest]

That looks fantastic Craig.

 

[foodsaver]

thanks for the suggestions and the kind words. Glad it turned out pretty well for my first attempt. I will improve next year

 

[Guest]

You don't have to wait untill next year, they still sell them and I don't believe you will have any trouble getting rid of one of those when you cook it.

 

[AThornton]

NICE!!!