Been searching around and the most recent threads on here are a couple years old so I thought I'd see if anyone else has advice/tips/etc/experiences

Lots of folks say smoking a prime rib is delicious, and it also has the upshot of freeing up the oven and letting me be outside instead of in the kitchen with everyone else.

Looks like some folks on here wrap in foil with butter?

What have y'all done? What works well?

Looking at about a 13 pound (!!) prime rib, I use a pit barrel cooker and it usually runs between 250 and 275.

I just picked one up myself.

What's your plan?

I've seen a lot of people like coat theirs in an herb butter, but since I'm using a pit barrel and have no way to catch the drippings I'm not sure that's worth it.

Yes I'll coat it with some butter and seasonings. Probably just throw it in a 475* oven for a little bit to crust up, then toss on my grill mid 200* until it's done. I don't have a smoker

Do you want smoke flavor or are you just doing it to free up oven space?

I've cooked mine on a Primo for the last 5 years or so. I searched along time for a method to get the whole roast cooked to the temperature I wanted - medium rare all the way through. No grey band around the outside.

Cook it at 225-250 until it gets to an internal of 120-125. Take it off the grill and let it rest for 20-30 minutes. Get a a good direct fire going on your grill and after the roast has rested sear it on all sides for 2-3 minutes. Reverse sear method.

You can control how much smoke flavor you get by how you cook it. Salt, pepper, olive oil and some herbs will be all the seasoning you need.

For a smaller roast I tried a new (to me) method last week. Brush the roast with dijon mustard, then salt and pepper. Heat your oven to 500. Put your roast in for a certain amount of time - about 10 minutes for a 3-3.5# roast. Turn the oven off after 10 minutes - never open the door - and leave it in the oven for 2 hours. Turned out perfectly done.

It's a little of both. I'd like a little smoke flavor but not trying to overpower everything with smoke. But the oven space thing is a huge upshot.

I was thinking about maybe wrapping it about halfway through and at that point maybe slathering some butter around it and having some butter in the foil. Someone on a previous thread said they liked the HEB garlic and herb finishing butter and I thought might throw some of that in/on there.

bobinator said:

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It's a little of both. I'd like a little smoke flavor but not trying to overpower everything with smoke. But the oven space thing is a huge upshot.

I was thinking about maybe wrapping it about halfway through and at that point maybe slathering some butter around it and having some butter in the foil. Someone on a previous thread said they liked the HEB garlic and herb finishing butter and I thought might throw some of that in/on there.

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I don't think I would wrap it. A little smoke is good flavor. No need to put the butter on until after you sear.

I do a smoked prime rib for Thanksgiving and Christmas most years. I usually start by dry aging it for 45ish days but it's too late for that.

I cook as follows:
Coat with olive oil and a healthy layer of salt 2 days before cooking.
I don't use pepper or anything that will get bitter when it burns.
I take it straight from the fridge to the smoker (big green egg) and smoke at 225 with a light smoke using mesquite
Cook to an internal temp of 110 and remove cover with foil.
When I am close to serving I sear it using one of 2 methodologies:
Crank the egg to 700 remove the heat deflector and sear over the fire for about 1 minute per side.
Cook in 500 degree convection oven for about 5 minutes.

The reason I don't add any seasoning other than salt is that most will burn during the searing step and will turn bitter.

I do the serious eats reverse sear but in smoker instead of oven. As low as possible for about 5-6 hours then sear at 600+.

Go easy on the smoke. You don't want to overpower the flavor of the beef.

Nice price

If searing after, Key is not going over 110 internal
Sear first and can then smoke or oven to 115.

Rest for 30 before you cut.

the age old debate on resting

No grey...that's my favorite part

This is almost exactly what I did.

Cooked at 175 first 3 hrs then bumped to 190 in the oven. Used smoked pepper, thyme, rosemary, salt.

Pulled at 117 and watched it rise to 124 in 40 minutes or so, popped in oven at 500F for 8-10 minutes carved at 126F.

I do the amazing ribs methods as such cut those bones out it will cook more evenly and you won't lose any flavor

Beautiful work

Thank you sir. It turned out delicious.

Merry Christmas everyone!

Looks great Diggity, just put mine on for 3 pm lunch

Anyone do a horseradish sauce or gravy?

I did the gravy recipe suggested by Amazing Ribs last time. It's honestly more work than the meat, and I don't think it's 100% necessary, so if skipped it this time.

Yeah agree with that I just use the fatty water from the smoker in a packet mix

Looks amazing! About how long to get to 110 smoking at 225?