Smoked Prime Rib
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- Опубликовано: 7 фев 2025
- I picked up a beautiful 5-lb bone-in prime rib roast recently from Porter Road (porterroad.com) and I decided to cook it this week. I love slow cooking prime rib at 250°F in a mix of cherry and pecan smoke.
In this cook, I decided to do a two-stage cook with the slow cook in the beginning and then finishing up with a high heat searing session at the end. This technique can also be reversed by doing the high heat searing at the beginning as well. If you choose to do it at the beginning, you can do it on a separate grill or in the oven. 10 or 15 minutes at 500°F will do the trick!
I also prefer to season my prime rib well in advance of the cook to give the salt ample time to penetrate the meat. The flavor improvement is significant when you choose this technique.
What's YOUR favorite way to cook a prime rib roast?
#PrimeRib #PorterRoad #KamadoJoe
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I love my JoeTisserie, but for a bone-in prime rib I smoked it indirect with ribs down at ~275 then took it off while I let the dome temp get to ~500 for the reverse sear.
It was rare-medium rare with a great bark...awesome!
Mouth watering! I have to give that technique a try. Thanks John!
Well that certainly didn't do anything to calm the growling in my stomach!! Looks amazing John!
Wowsers. This looks incredible A bit disappointed that John didn't cut a piece off of one of them to taste but I guess I'll just have to make it myself now. ;)
Looks awesome. This is definitely something I’m going to fix. After I get my new kamado joe set up I’ll definitely be fixing one of these. Can’t decide between using the joetisserie or just smoke indirectly.
This was fantastic. Looking for suggestions for the leftovers.
I’ll be making this one for sure!
Im starving now, going top cook one today
How are we feeling about running the sloroller at that high of heat?
Brother...... you're killing me.
Why not use direct heat for the searing?
That's definitely an option.
Have y’all worked out the bugs on the iKamand? I’m trying to decide between that and the Flame Boss. I’d rather have something purpose made for the grill, but the negative reviews have me nervous. That being said, I know y’all are dedicated to quality, so if you tell me straight up, I’ll give it a shot.
Smobot is where its at
@Gabriel G Louw, I've been using the v.2 of the iKamand for a while - pretty much since it was released. I was having problems with it, at least as far as having it maintain temps properly - mostly because it seemed the fan didn't kick in periodically to keep the fire going. I had that replaced via warranty (which was easy, btw), and meanwhile there was a major firmware and app software update around the same time. Since then, my iKamand has been working very well for me and I use it all the time for setting and maintaining temps. I can't speak to any of the competition as I've never tried them. I will say that the iKamand is just another tool in the box; you'll have to learn how to use it for different cooks, but it does the job and eventually becomes second nature. John recently had a good tip on the top vent settings for >=300 cooks - open all the way! Good luck with whatever you choose to go with.
John. Where did you purchase your cooking apron? Thanks in advance
Atlanta Grill Company.. XAPRON
Go
Cook time per lb. PLEASE.
I have a nice one just under 8 lbs.
I thought you weren’t supposed to cook at that high a temp on the slo roller.
You know, the restaurant people must really hate you. I don't go out anymore. I can make that.
@BachieGaga 9 Interesting! There's a video for ya! What do you call your Kamado Joe? We do that in the Jeep world!
Damn Joe- that good eating put a few pounds on you..
4.04 that looks like a china man