I have a 3.35 lb prime rib roast....

[Biloxidman]

Looking for suggestions. Let’s hear them.

 

[Biloxidman]

Oops, double post!

 

[sudsandswine]

What cookers do you have available? Need to know what tools you have to suggest methods.

 

[thirdeye]

Low-n-slo. I like a pit temp of 225° until it's within a few degrees of your target temp. Then rest a few minutes whilst ramping up the smoker or grill and give it a short sear to crisp up the crust.

 

[Fire and Ice]

The primes I have done, was just low and slow till about 135 to 140. I never have taken them off the smoker and crusted them over a hot bed of coals or sliced and crusted over a hot bed of coals. Someone here the other day posted of one crusted over after smoking.

 

[Biloxidman]

I have a Kamado Joe Classic and a Big Joe. Never done this cut before. Is this where ribeyes come from?


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[PullinPork]

I have a Kamado Joe Classic and a Big Joe. Never done this cut before. Is this where ribeyes come from?


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Yup, that’s your rib-eyes

 

[TC Smoke & Que]

Suggestions????
Wait till I get there and we can share!!

 

[jzadski]

What has worked for me on the Rec Tec
-Tie it up about every inch or so to make uniform
-Cook at 250* until internal of 135*
-Let rest at least 20 min tented, temp will rise about 5*
~Can alway pull around 125 let rest for at least 10 min then sear over high heat until 135*

 

[AUswimKC]

I’m on the other side of the spectrum. Not a Prime rib fan. Slice that puppy into steaks so you can enjoy it

 

[Biloxidman]

Okay I’ve got a plan. Rubbed with some Savannah Style Hickory Smoked Beef Rub after rubbing on some garlic infused EVOO. Letting it soak it up tonight. Going on tomorrow at 260-265 until an IT of 130, then pull it off, crank up Joe and get a good sear. Rub has smoked paprika, chili powder, cane sugar, garlic powder, hickory smoked salt coarse black pepper , cumin, coriander, parsley and oregano.

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[Stingerhook]

Invite me over?

 

[4ever3]

Sounds like a fine plan except for your cook temp. Cooking that I will overshoot your target temp.

This one was cooked at 225° to a 125° target, a 10 minute rest then sear.

 

[Biloxidman]

Well since we usually prefer medium to medium rare I’ll go a little higher. We’ll see....

 

[Biloxidman]

Another light coating of rub while the grill comes up to temp.

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[Biloxidman]

One hour in 97 IT. Looking good!

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[Biloxidman]

133 final temp. Did a quick 2 minute seat per side. I liked it!

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