On the smoker. Never smoked a prime rib before. Ordered it yesterday.
We could end up with a Christmas Vacation situation here.
We could end up with a Christmas Vacation situation here.
I'm tackling a 7-bone, prime rib for Christmas dinner - what's y'all doing?
- Thread starter Alpha Poke
- Start date
One tip, let it come to room temperature before smoking/cooking...otherwise it will have nice crust on the outside and be near raw in the middle. (Learned the hard way)
Haven't decided yet. As it happens, I'm cooking a delicious Guinness Lamb stew even as I type.
I'm considering a beer brined brisket rather than my usual coffee crusted and/or Smokelahoma brisket.
Memphis Grill wood pellet smoker - I know, it's cheating.
Frenched, extra virgin olive oil, smoked salt, pepper, garlic powder, brown sugar, spritz of melted butter after it sits in rub for 6 hours right before it goes on smoker.
It's a slight variation of a Raichlen recipe.
Will finish it in my indoor oven to sear.
I have a Traeger and do not GAF if its cheating.
My family usually does prime rib but this year we changed it up and doing a big snow crab broil and t-bones. I love prime rib but man do I love me some crab so I am pumped.
Doing the same. Father-in-law and I are going to try to smoke prime rib on my Pit Barrel.
My buddy here in Tulsa uses that top down burn method very effectively with his barrel.
Geeeeezus, after a couple of Caskmates you two would be the new Tim and Renzi in the kitchen.
I'd ask Boxter for some tips as he posted one on FB a year or so ago that I'm still drooling over.
I am doing the 1st recipe. I have his book Project Smoke and thats where I got it from
7 bones is a big freaking prime rib! I've never tried to smoke one, but one that large would scare me. Let us know how it turns out. Where did you buy it?
Perrys.
Only smoking half. Freezing the other half.
It's going to be about 23 lbs total. lotta cow.
Only smoking half. Freezing the other half.
It's going to be about 23 lbs total. lotta cow.
