Prime Rib roast with the bones already cut off

FF Cory

Well-known member
Messages
237
Location
Cicero, Indiana
Grill(s) owned
  1. Bull
I am not new to the smoking arena. I have checked the search part of the forum. I was advised to do early in my introduction to the forum. I have a rib roast with the bones that were cut off by the butcher but placed back in with the roast. I use my RT-590 about once a week and I have smoked everything so I’m not a real rookie. I am looking for cook times for the roast and then I think I’m gonna leave the ribs on and continue to finish them. Any help on cook temp. I was looking, of course, for medium rare for the roast and then I can figure out the ribs. Probably gonna turn it up and cook through the connective tissue to make them tender. Thanks in advance.
 
Go to the T word site and view their recipes.

Also, the Meat Church site has a recipe for smoked prime rib.

I'm doing prime rib today too. I'll be doing mine in the oven. It's really cold, with snow flurries and wind today. While the first two wouldn't normally stop me from using the Bull, the 40-50 mph wind will. :mad:
 
I'd cook them separately
A Rib Roast is a lot like a Prime Rib and Beef Ribs are Beef Ribs:
MEATSMOKER TEMPSMOKING TIMEMEAT TEMPRUBS OR SAUCESMISC INFO
Prime Rib2hrs@LO + 275 Untill Done4.5 - 5.5 hours135 - 140 (MR - M)1 tbs of Garlic, Pepper, Rosemary, Salt and Thyme in a cup of Butter per 8 lbsLet rest 0.5 -1 hour
Beef Short Ribs2506 - 8 hours190 - 200Garlic Pepper and Salt Blendor LO @ 12.0 + 2-3 @ 250

Medium Rare is: 130 - 135
The Rub for the Roast may not translate 1 to 1, depending on your taste
 
It is best to cook the whole roast with bones attached like the butcher did for you. They normally take about 5 hours. First hour at 180 then 220 until done or even 210.

The next day take the bones and make a prime rib soup with them, it’s amazing.
 
Rib Roast with Bones Tied on.

Seasoned with Meat Church Holy Cow and MC Herb Garlic Seasoning. Placed in oven @ 500 degrees for 15 minutes and then place it on the RT 590 at 225. Pulled when internal temp was 120. I like rare meat and my wife said this was the best compared to cooking in the oven.

btw. I ate the meat off the bones.
 

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