Prime rib
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I love a smoked standing rib roast. I do mine very much like Chef does. There is no reason at all to brine or inject such a lovely cut.
I trim off any silver skin a can find, but I leave all the fat (I love the fat). I rub the whole thing down with a little bit of oil–just enough to give it a sheen. You don’t want it dripping. I rub with kosher salt, coarsely ground black pepper, a little garlic powder (or granulated garlic, but I don’t usually have that around), maybe a little onion powder, and some herb (usually rosemary and/or thyme). I use as much salt as I would use when salting a steak, often go pretty heavy with the herb(s), but pretty light with everything else. Sometimes, I’ll make a paste with everything, using just enough oil to hold it all together and adding a little bit of good quality mustard. That mustard can really make it sing, as well as helping develop a nice crust. Yet another alternative (especially when I make that paste) is to use finely minced fresh garlic instead of the garlic powder.
If it’s a standing rib roast (which is my strong preference), I often will remove the bones from the roast (without separating the bones from each other), rub the goodies all around the separated roast, and then tie the bones back on for roasting. That both gets the rub all around the roast and makes things a little bit easier on the back end.
I cook mine at my normal pit temperature (225-250F) to an internal temperature of 120-122F. For wood, I also go primarily with oak (usually red oak), mixing in some pecan and a little bit of mesquite.
Remove, cover loosely with foil, and let it rest completely (even as much as an hour). Once it’s rested completely cooled a bit, I pop it in a screaming hot oven (mine gets up to 555F) to really get that crust done. It usually takes around 10 minutes, but I never go far from the oven. Sometimes I’ll use the broiler (especially if I forget to preheat the oven). The broiler actually makes for a better crust, but not all over (it’s not as even), and there’s a greater riskof taking it too far.
Now, I need to address a pet peeve. While I often see folks refer to any rib roast as “prime rib,” it isn’t really “prime rib” unless you’re working with USDA prime. Otherwise, it’s a “standing rib roast” if it’s on the bone or a “rib eye roast” if it’s off the bone. It’s not prime rib if it’s not prime–it’s just disingenuous marketing.
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I love a smoked standing rib roast. I do mine very much like Chef does. There is no reason at all to brine or inject such a lovely cut.
I trim off any silver skin a can find, but I leave all the fat (I love the fat). I rub the whole thing down with a little bit of oil–just enough to give it a sheen. You don’t want it dripping. I rub with kosher salt, coarsely ground black pepper, a little garlic powder (or granulated garlic, but I don’t usually have that around), maybe a little onion powder, and some herb (usually rosemary and/or thyme). I use as much salt as I would use when salting a steak, often go pretty heavy with the herb(s), but pretty light with everything else. Sometimes, I’ll make a paste with everything, using just enough oil to hold it all together and adding a little bit of good quality mustard. That mustard can really make it sing, as well as helping develop a nice crust. Yet another alternative (especially when I make that paste) is to use finely minced fresh garlic instead of the garlic powder.
If it’s a standing rib roast (which is my strong preference), I often will remove the bones from the roast (without separating the bones from each other), rub the goodies all around the separated roast, and then tie the bones back on for roasting. That both gets the rub all around the roast and makes things a little bit easier on the back end.
I cook mine at my normal pit temperature (225-250F) to an internal temperature of 120-122F. For wood, I also go primarily with oak (usually red oak), mixing in some pecan and a little bit of mesquite.
Remove, cover loosely with foil, and let it rest completely (even as much as an hour). Once it’s rested completely cooled a bit, I pop it in a screaming hot oven (mine gets up to 555F) to really get that crust done. It usually takes around 10 minutes, but I never go far from the oven. Sometimes I’ll use the broiler (especially if I forget to preheat the oven). The broiler actually makes for a better crust, but not all over (it’s not as even), and there’s a greater riskof taking it too far.
Now, I need to address a pet peeve. While I often see folks refer to any rib roast as “prime rib,” it isn’t really “prime rib” unless you’re working with USDA prime. Otherwise, it’s a “standing rib roast” if it’s on the bone or a “rib eye roast” if it’s off the bone. It’s not prime rib if it’s not prime–it’s just disingenuous marketing.
TexLaw You are so correct about the Prime Rib USDA grading. I didn’t state that in my posting, but I always use USDA PRIME for my prime rib. About the only difference is I never smoke with mesquite. While great for grilling, I find that the smoking using it turns a bit bitter.
Sounds like great minds think alike!
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TexLaw You are so correct about the Prime Rib USDA grading. I didn’t state that in my posting, but I always use USDA PRIME for my prime rib. About the only difference is I never smoke with mesquite. While great for grilling, I find that the smoking using it turns a bit bitter.
Sounds like great minds think alike!
Chef It’s all a matter of taste. I love using mesquite, but just a little and only with beef or sausage. It’s potent stuff. It also has to be very well seasoned wood, and you have to have a clean fire. Mess any of that up, and it can get acrid rather quickly.
Of course, that doesn’t mean that anyone has to like it, even then. It could be that I just like a touch of bitter.
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Chef It’s all a matter of taste. I love using mesquite, but just a little and only with beef or sausage. It’s potent stuff. It also has to be very well seasoned wood, and you have to have a clean fire. Mess any of that up, and it can get acrid rather quickly.
Of course, that doesn’t mean that anyone has to like it, even then. It could be that I just like a touch of bitter.
TexLaw You are exactly right. Well seasoned, hot and clean burn and mesquite can be good. It’s not just a wood that can be used without knowing how to use it properly.
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blackbetty61 (bam ba lam!) Been a while since I have seen you post, welcome back if you’ve been doing other things or welcome back to posting if you have been lurking, or tell me if I am just an idiot and haven’t been noticing? Tex_77 already called it but I am VERY much a fan of the Pa’s Black Bull Soluble for Prime Rib. I also like the marinade but for a Prime Rib (or standing Rib ((thanks TexLaw and Chef)) I like injecting more. It is a thick cut and you will struggle to get the seasoning all the way into the center.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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blackbetty61 (bam ba lam!) Been a while since I have seen you post, welcome back if you’ve been doing other things or welcome back to posting if you have been lurking, or tell me if I am just an idiot and haven’t been noticing? Tex_77 already called it but I am VERY much a fan of the Pa’s Black Bull Soluble for Prime Rib. I also like the marinade but for a Prime Rib (or standing Rib ((thanks TexLaw and Chef)) I like injecting more. It is a thick cut and you will struggle to get the seasoning all the way into the center.
Jonathon Probably a taste preference, but with real USDA Prime roast, I like the natural flavor of the prime rib. With a good Au Jus and just a bit of a great horseradish sauce, the prime rib flavor just pops out.
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Jonathon Probably a taste preference, but with real USDA Prime roast, I like the natural flavor of the prime rib. With a good Au Jus and just a bit of a great horseradish sauce, the prime rib flavor just pops out.
Chef I have a cater friend who actually perfers to cook choice ribeye roasts, as he feels there is less waster, and his clients don’t want to bite into a huge piece of fat. I think he goes as far as removing the spinalis and trimming that layer of fat out, and putting it back on with meat glue.
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Jonathon, I’m with Chef with regard to a true USDA Prime. I’m not worried about getting the flavor of the outside to the inside. What I rub around the outside is more condiment than ingredient. I’m the same way with a Choice rib roast, too. I wouldn’t think of marinating a good rib eye to the point that I changed it all the way through, either.
Now, for something much more bland, sure.
Tex_77 Be sure to tell your friend not to dare messing with my rib roast like that. I love that fat!
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blackbetty61 (bam ba lam!) Been a while since I have seen you post, welcome back if you’ve been doing other things or welcome back to posting if you have been lurking, or tell me if I am just an idiot and haven’t been noticing? Tex_77 already called it but I am VERY much a fan of the Pa’s Black Bull Soluble for Prime Rib. I also like the marinade but for a Prime Rib (or standing Rib ((thanks TexLaw and Chef)) I like injecting more. It is a thick cut and you will struggle to get the seasoning all the way into the center.
Jonathon no you’re not an idiot just took a break and summer is usually busy on the farm…haven’t been doing much smoking lately…but hopefully that’s gonna change…glad to be back. Planning on making prime rib for the in-laws for a early Christmas next month what better guinea pigs than the in-laws
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Chef I have a cater friend who actually perfers to cook choice ribeye roasts, as he feels there is less waster, and his clients don’t want to bite into a huge piece of fat. I think he goes as far as removing the spinalis and trimming that layer of fat out, and putting it back on with meat glue.
Tex_77 When I cooked my first whole rib roast I was terrified. Screw up and it will cost your dollars and disappointment…I feel bad anytime I mess up good. Lol. I went with an Alton brown method on that occasion and it worked out better than expected…he’s spot on with any recipe I’ve tried.
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Joe Hell Eventually when we do the Meatgistics Meet Up we have to figure out a skills competition or something like that. Probably 2022 at this rate!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Joe Hell Eventually when we do the Meatgistics Meet Up we have to figure out a skills competition or something like that. Probably 2022 at this rate!
Jonathon sharpen you knifes sir, its game on!
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Tex_77 When I cooked my first whole rib roast I was terrified. Screw up and it will cost your dollars and disappointment…I feel bad anytime I mess up good. Lol. I went with an Alton brown method on that occasion and it worked out better than expected…he’s spot on with any recipe I’ve tried.
Joe Hell for as goofy as Alton can be, he pretty much has it down to a science.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Never did it with a standing rib roast but I have deep fried many round and chuck roasts which were the buzz of the party (in a good way LOL)
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TexLaw You are so correct about the Prime Rib USDA grading. I didn’t state that in my posting, but I always use USDA PRIME for my prime rib. About the only difference is I never smoke with mesquite. While great for grilling, I find that the smoking using it turns a bit bitter.
Sounds like great minds think alike!
Chef Try smoking with Dogwood. That has a good flavor for beef as well, mixed with Live or Red Oak & Pecan. Us PO Folks Gotta Use What wwe Got!
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calldoctoday Dogwood is a great looking tree, what can you compare it to? It looks like cherry tree, wonder if it has the same milder smoke?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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calldoctoday Dogwood is a great looking tree, what can you compare it to? It looks like cherry tree, wonder if it has the same milder smoke?
Jonathon I’ve used dogwood and plum. They are both very similar to cherry IMO.
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calldoctoday Dogwood is a great looking tree, what can you compare it to? It looks like cherry tree, wonder if it has the same milder smoke?
Jonathon The smoke is more like a light oak. It is good for beef & I believe I have used it on lamb successfully as well, but definitely beef. Yes, they are beautiful trees & I would probably never cut one down purposely for smoking, as much as love cooking. One place we lived I was able to propagate them very well & we had hundreds of them. It was amazing at the right time of the year. I am pretty sure we were getting a lot of regular drive by traffic. Here, we had the largest (trunk diameter) one that I had ever seen in my life before. However, after many years it started to decline. I was able to keep it alive about another 9-10 years before it finally bit the dust & there was nothing I could do. So, I researched using it for smoking or something so as not to got to waste. Then after finding it was safe (unlike Cherry Laurel, in my opinion, that smells like cherry coke) I started using it & what I have revealed is what I found. I don’t think it would ever go commercial for smoking though. As you said, the trees are too beautiful.
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calldoctoday That’s awesome that you were able to use it. I love trees, sadly in Kansas, we don’t have them in great numbers and those that we do have tend to be a little less impressive!
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