Beef Christmas Prime Rib Roast

CF422

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How is everyone cooking their prime rib for Christmas? I just received the Meat Church Ocho in the mail. I am looking to smoke at 180 for a few hours and then kick up to 275 to finish off.
 

FieldofGreens

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Thinking about doing a beef tenderloin myself. 180 for an hour > 450 until medium-medium/rare
 

GrillMeister

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RoadRunner18

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If your looking for that tasty crust on the prime rib, I would seer it at 500 degrees for 20-30 minutes; pull the prime rib off the grill and lower the heat to 225. Once the grill is at 225 I would return the prime rib to the grill, and cook until I reached my target meat temperature. You will still get some smoke at 225 as you finish your cook.
 

Walleye Hunter

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I'm liking this method. Is there any reason not to sear in the kitchen then move it to the smoker?
 

RoadRunner18

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I've only used the sear and slow smoke/slow roast method on a pellet grill. I have no experience in searing in the kitchen and then moving it to the smoker.
 

Walleye Hunter

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This one turned out to be a winner for me. About a #3 prime rib, which I aged in the Refrigerator for a week. I pulled it from the freezer last Friday, unwrapped it and put it in the refrigerator. It took it a couple of days to completely defrost but as it was defrosting, it was also drying out. I flipped it over every morning and rinsed the plate off a couple of times as a lot of moisture was coming out of it. By Thursday, it finally started to really dry up so I injected it with beef broth and wrapped in in saran wrap and back into the 'fridge. Christmas morning I mixed some canola oil, parsley, rosemary, course salt and pepper and rubbed it in and let soak in the fridge for a few hours. Next time I'll give it more time to soak up the rub. I put it on a rack on a cookie sheet and into the kitchen oven @450 for 20 minutes then into the smoker @225 to 130*, which took about 1 1/2 hrs. Let rest 15 minutes and eat. It was as good as thee best prime rib I've gotten anywhere and now I'm going to have to make it on a regular basis.
 

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Where did you get your 3lber??
 

Walleye Hunter

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Where did you get your 3lber??
My neighbor and I split 1/2 steer this fall from a butcher he is familiar with. The beef has been good but for some reason it holds a lot of moisture. I don't know why it's so wet.
 

GoatLocker

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OK, below is what it ended up at. Ended up modifying the plan a little, but still turned out great. Cherry Pellets since I didn't have any pecan. Was just a little over 3 pounds. (Only feeding two of us) Butcher did a great job with the cut in giving me what I wanted. Plan had been to go 170/180 for 2 hours and raise to 250 until 110 degrees. Got lots and lots of smoke which made me happy. Temp was already at 90plus, so never went to 250. Just stayed back and fourth at 170/180. Took out at 110 and let it rest for 15 min while getting temp to 500. Back in and was a little longer than 5 minutes per side, but pulled it at 129 degrees. Thanks for all of the help I got from the group in figuring this out. GL

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John S.

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Smart and final had choice prime rib bone in for 4.99 w/ coupon or 5.99 with out... maybe Tuesday dinner...
 

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