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Smoked Prime Rib

BasilLongfellow

Jelly Belly Lead Slinger
10 Year Member
I smoke mine above a pan of beef broth. The broth evaporates into the meat, and the trimmings drip into the broth. It's beautiful. Then the broth doubles as the au jus.
 

NU_Alum

Heisman
5 Year Member
I smoke mine above a pan of beef broth. The broth evaporates into the meat, and the trimmings drip into the broth. It's beautiful. Then the broth doubles as the au jus.
I've wrapped mine in bacon before and just covered in bacon fat with the seasonings for the crust. Both are amazing and the au jus is crazy good.
 

RedStones

Self Quarantined b4 it was Cool
5 Year Member
I've wrapped mine in bacon before and just covered in bacon fat with the seasonings for the crust. Both are amazing and the au jus is crazy good.
This sounds really good. So how did you do it? Put rub on the meat and wrap the whole thing with bacon strips and smoke? That in itself sounds friggin awesome but tell me how you made the au jus.
 

NU_Alum

Heisman
5 Year Member
This sounds really good. So how did you do it? Put rub on the meat and wrap the whole thing with bacon strips and smoke? That in itself sounds friggin awesome but tell me how you made the au jus.
Yes. Pan under the meat. Just use the liquid like you do au jus. You'll need to add beef broth to the pan to start.
 

LarstheRed

Travel Squad
5 Year Member
I am way late to this party, and you've likely emptied the leftovers weeks ago, but I'm wondering if you had any challenges creating some type of crust on the outside? That would be my one need to truly love a prime rib smoked. A couple of places I've tried it didn't have that, but one did, and I assumed they did a finish via rotisserie under a broiler of some kind.
 

NU_Alum

Heisman
5 Year Member
I am way late to this party, and you've likely emptied the leftovers weeks ago, but I'm wondering if you had any challenges creating some type of crust on the outside? That would be my one need to truly love a prime rib smoked. A couple of places I've tried it didn't have that, but one did, and I assumed they did a finish via rotisserie under a broiler of some kind.
You could pull it off of the smoker 10 degrees or so under what you want it to finish at and sear it.

I do it with steaks all the time. I reverse sear my steaks and they come out perfect (unless I've been drinking a lot...). I'll crank up the grill to 500 and sear them mothers for a minute'ish each side. Barely cooks the inside at all. The brown between the crust and the inside is razor thin.
 

beans

Scout Team
20 Year Member
I've sliced a few brisket points that I thought came close to smoked prime rib. Heck of lot more economical. Poor man's prime rib.
 

RedStones

Self Quarantined b4 it was Cool
5 Year Member
I am way late to this party, and you've likely emptied the leftovers weeks ago, but I'm wondering if you had any challenges creating some type of crust on the outside? That would be my one need to truly love a prime rib smoked. A couple of places I've tried it didn't have that, but one did, and I assumed they did a finish via rotisserie under a broiler of some kind.
I didn't see this until just now. My grill doesn't get hot enough to put a sear crust on it without over cooking. I've been thinking about getting a sear torch like this.

Sear Torch
 
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