Prime rib smoked like a brisket

[vraiblonde]

It will not be rare inside, or even medium rare. It will be done, like a brisket, and will have to set up before it can be sliced so it doesn't fall apart.

To start, I rubbed it down with butter and seasoned it with Kinder's Buttery Steakhouse rub, then wrapped it and let it sit in the fridge overnight.

It's a 5lb boneless roast, so I'm starting it high for an hour to jack the smoke up, then reduce to 225 for 2-3 hours until internal temp is 160. Then I'll wrap it in foil and let it rest for a bit. Will report how it turns out.

It feels good to have a smoker again - thanks, @Monello !

 

[Sneakers]

Sounds good. I'm curious how you'll like it cooked through like that, difference in texture between your roast and a brisket, considering a good brisket can take hours and hours and hours.

I found a nice boneless prime rib mixed in with the boned prime rib roasts, but priced the same as the boned. Very good price considering all things. Think I'll make that at New Years in the sous vide, nice and rare, then blast it on the rotisserie to crust it.

 

[vraiblonde]

Sounds good. I'm curious how you'll like it cooked through like that, difference in texture between your roast and a brisket, considering a good brisket can take hours and hours and hours.

Depends on how big the brisket is, plus brisket is tough so you have to low and slow for a long time to break it down. Rib already starts out tender, so it's just a matter of infusing smoke while you cook it through.

So we'll see.... At worst it will still be good because it's hard to screw up a rib roast too bad.

I found a nice boneless prime rib mixed in with the boned prime rib roasts, but priced the same as the boned. Very good price considering all things. Think I'll make that at New Years in the sous vide, nice and rare, then blast it on the rotisserie to crust it.

Publix is having such a great sale on them that I should probably get a couple and stick them in the freezer.

 

[Toxick]

It will not be rare inside, or even medium rare. It will be done, like a brisket, and will have to set up before it can be sliced so it doesn't fall apart.

To start, I rubbed it down with butter and seasoned it with Kinder's Buttery Steakhouse rub, then wrapped it and let it sit in the fridge overnight.

It's a 5lb boneless roast, so I'm starting it high for an hour to jack the smoke up, then reduce to 225 for 2-3 hours until internal temp is 160. Then I'll wrap it in foil and let it rest for a bit. Will report how it turns out.

It feels good to have a smoker again - thanks, @Monello !

RIbs suck. You should make burgers.

 

[vraiblonde]

RIbs suck. You should make burgers.

 

[ArkRescue]

It feels good to have a smoker again - thanks, @Monello !

I loved my smoker! My time is so limited that I may never get back to it unless I get one of the vertical ones which seems to be less demanding.

 

[PeoplesElbow]

I loved my smoker! My time is so limited that I may never get back to it unless I get one of the vertical ones which seems to be less demanding.

I love my electric cabinet smoker. Favorite thing to make in it is tri-tip.

 

[Gilligan]

We always end up with too many chuck roasts from the whole Angus we buy every year. Slow-cooker is always a great way to prepare them, of course, but I started running some on the smoker too and they've come out great!

 

[Kinnakeet]

I loved my smoker! My time is so limited that I may never get back to it unless I get one of the vertical ones which seems to be less demanding.

Pellet smoker set it and almost forget it
I forgot now you can pay attention to adult beverages

 

[vraiblonde]

We always end up with too many chuck roasts from the whole Angus we buy every year. Slow-cooker is always a great way to prepare them, of course, but I started running some on the smoker too and they've come out great!

I'm glad you said that because I've had it in the back of my mind to do a chuck roast on the smoker.

Country pork ribs do well, too, because they're meaty and fatty.

 

[Monello]

I found a nice boneless prime rib mixed in with the boned prime rib roasts, but priced the same as the boned. Very good price considering all things. Think I'll make that at New Years in the sous vide, nice and rare, then blast it on the rotisserie to crust it.

Years ago while digging through a pile of beef brisket I spotted a prime rib in the mix. It was covered over but priced like the brisket, back when brisket was reasonably priced. I suspect 1 of the butchers set it in their for a friend. They never figured I'd come along and root around in the cooler. It could have been an honest mistake, but they aren't even close in shape.

 

[spr1975wshs]

Smoked a corned eye of the round roast earlier this year.
Turned out nicely, and sliced much better for sandwiches than a brisket.

 

[Merlin99]

I'm glad you said that because I've had it in the back of my mind to do a chuck roast on the smoker.

Country pork ribs do well, too, because they're meaty and fatty.

I've done chuck roasts from frozen wrapped in foil on the smoker. Surprisingly they do pick up some smoke this way and turn out falling apart tender. The best thing to do with the leftovers (even if you have to cook a second one to leftover) is Shepard's pie. The best way to make Shepard's pie is to bake a huge baked potato fill it with the gravy, meat, peas and carrots and top with mashed potatoes made out of the potato guts (twice baked potatoes).

 

[vraiblonde]

Okay, it's delicious! It wasn't well-well done - more of a med-well. Nice and smoky, great flavor. Monello said it's the best thing that's come out of the smoker so far, but I might argue that his brisket was as good or better.

 

[lucky_bee]

We've done smoked prime rib the last 4 or 5 years for either Christmas or New Year's. I couldn't tell you my husband's process to how he smokes it (he does wrap it in butcher paper though, vs foil and it really makes a difference on the bark) but most of the time we manage to get it around medium rare. I think he takes it off before 160 though.

It's so melt in your mouth, I'm drooling just thinking about it.

 

[Monello]

I couldn't tell you my husband's process to how he smokes it (he does wrap it in butcher paper though, vs foil and it really makes a difference on the bark) but most of the time we manage to get it around medium rare. I think he takes it off before 160 though.

A 160 degree center would ensure there was zero pink left inside. At the least, that would be medium well. It sounds like he pulls it off the heat around an internal temp of 140 then carry over cooking brings it to a nice medium rare.

 

[Sneakers]

A 160 degree center would ensure there was zero pink left inside. At the least, that would be medium well. It sounds like he pulls it off the heat around an internal temp of 140 then carry over cooking brings it to a nice medium rare.

Anything over 125* is way too well done for me.


MMMMOOOOOOOOOOOooooooooooo......

 

[kom526]

Anything over 125* is way too well done for me.


MMMMOOOOOOOOOOOooooooooooo......

 

[Kyle]

Anything over 125* is way too well done for me.


MMMMOOOOOOOOOOOooooooooooo......

Also Known As.... Knock the horns off, wipe its ass, and throw it on the plate.

 

[stgislander]

Also Known As.... Knock the horns off, wipe its ass, and throw it on the plate.

Great movie.