Rob,

Dying to smoke a Prime Rib. Was thinking as hot as I can get the smoker about 350 just to start and sear, lots of smoke, then 225 rest of the way. What do you think?

Warren: What you see above was done at ~230F start to finish on my Weber Smokey Mountain. IMO if you want a sear, do it to individual steaks after you've smoked the roast to medium rare. This was done for a few of mine, as you can see in the last pic.

The WSM won't get above ~270F without taking out the water tray.

My kamado grill will easily get up into the 800s and with a little coaxing I can peg the gauge way beyond 900.



... oh and this gauge reads _low_. I ruined a few pizzas before I figured that out.

I tried a few "run it at higher temp and then cool it down" with the Kamado Joe, it takes several hours to come down from 600F to 300F. Not practical for cooking the same item at both temps.

Lori: These guys have it down to a science -- https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts

Rob,

I usually start the smoker hot with pork shoulder and brisket to get the chips going but dial it down soon after to 225-250. I'm going to try it. I like to do bone in and thinking about 5 hours would be about right for 120 internal for a 6-7# roast.

I don't know about smoking a rib roast....I've not done that....while I'm sure it's nice, I think that it would impart a different flavor to the meat....like I say...I don't really know for sure...I cook my rib roasts in an oven, then finish/brown on a grill....interesting
:-)Rocky

If ya got the Meats
Show the metal
Make it a Randall
Sharpi

Not necessarily. Up till now only a few had a look. Last look you're going to get

A 3 prong fork!!!! Tooth tips!!! You are a very bad influence Warren!!

Pap

Pap,

I wanted the 3 prong fork and James said yes after a little barking which he eventually agreed. Yup it's a forged 3 prong fork. Could be the only one?

In other fork news.

Both sets look outstanding.