Prime Rib on the Smoker [Pictures]

LTHForum,

Did a prime rib* direct on the WSM with lump and a few chunks of pecan and hickory for a party at my nephews in SoCal last night. A 19-pound beauty of a 7-bone prime rib took 160-minutes to reach 122-degrees in the center. Let that bad boy rest for 15-minutes and rang the dinner bell.

Crowd, a mix of relatives and my niece and nephew's friends, mostly rail thin Southern California types, went at the beef like a pack of wild dogs. Polite good looking wild dogs, but wild dogs none the less. <smile>

I got a lot of compliments and more than a few kisses, mostly on the cheek.













Enjoy,
Gary

*$4.79/lb at the Fullerton California Costco

Gary

What kind of adjustments do we need to make when the outside temp is 20-30 degrees? I'd like to try this.

Looks great, Gary. Did you keep the vents fully open?

Darren, Teatpuller,

WSM in direct mode (no waterpan), prime rib goes on the top grate.

I closed two of the bottom vents by 1/3 after about a half hour.

It is absolutely necessary to rotate the meat every 25-minutes to insure even cooking and an instant read thermometer is mandatory as well.

In 20-degree temps you should keep all vents open, though wind is more of a factor than ambient temperature. If it is both cold and windy you will need to build some type of wind break.

Enjoy,
Gary

amazing.

That looks delicious! Did you take any temp readings of the grate level temperature? I've been thinking of doing something like this, but I do not have a WSM so would be curious as to the desired cooking temp.

Did you have to special order the prime rib from Costco? I don't remember usually seeing that big of one sitting out.

That looks so delicious.

GWiv i know you don't like my one liners but that's too bad because:

You are the man I've never seen such delicious looking BBQ!!!

They have seven-bone roasts close to Christmas, at least (and evidently Thanskgiving too).

That looks awesome. Thanks alot for the invite!

Mike G wrote:They have seven-bone roasts close to Christmas, at least (and evidently Thanskgiving too).

Wait, I'm confused. I thought a seven-bone roast was a chuck roast so named because the cross-section of the bone in the roast looks like the number seven. But, obviously, Gary's prime rib contains seven bones. Is there overlapping nomenclature here? Does the Costco seven-bone roast refer to the chuck or the prime rib?

Binko wrote:

Mike G wrote:They have seven-bone roasts close to Christmas, at least (and evidently Thanskgiving too).

Wait, I'm confused. I thought a seven-bone roast was a chuck roast so named because the cross-section of the bone in the roast looks like the number seven. But, obviously, Gary's prime rib contains seven bones. Is there overlapping nomenclature here? Does the Costco seven-bone roast refer to the chuck or the prime rib?

Yes, overlapping nomenclature. Gary's delicious-looking roast shown above is a rib roast with 7 ribs or bones, not to be confused with the chuck roast of the 7-bone variety that you describe here. The term prime rib is is generally accepted as the descriptor, regardless of the actual grade of the side from which it's cut. That means that a prime rib isn't necessarily prime-grade beef.

Gary, those left-coasters look like they've never seen beef before. Nice job on bringing them to the promised land

=R=

That looks fabulous. I am thinking of dong one of these sometime in the near future.
What did you use for seasoning? A wet or Dry rub?

maxpower wrote:What did you use for seasoning? A wet or Dry rub?

Max,

Wet rub.

- Start with a dry rub of kosher salt, fresh cracked pepper, garlic powder, onion powder and fresh toasted and ground Mexican pepper (combination of any or all of ancho/chipotle/guajillo/pasilla)

- Worcestershire sauce, not much, enough to flavor, not overpower.

- Olive oil until rub becomes moist and somewhat granular. Think wet sand.

- Cover entire roast, apply generously.

Happy T-Day,
Gary

Gary,

At anytime did you flip the rib or was it cooked bone down for the whole process?

RevrendAndy wrote:At anytime did you flip the rib or was it cooked bone down for the whole process?

Andy,

Rotate the roast every 25 minutes.

The 19-lb 7-bone took 160-minutes to reach 122-degrees in the center. Meat should rest at minimum 15-minutes.

Enjoy,
Gary

That's one of the most beautiful things I've ever seen.

Gary did it again. After following his instructions I made the best prime rib I've ever had. I used his rub and his technique and the meat was absolutely perfect. However, please instruct your readers that the meat needs to be flipped, not rotated.