You don't have to cook low and slow to add smoke. Roast your PR at 350ºF-400ºF along with smoke.
Hey, thanks. After considering everything I guess I should do it the traditional way as this is my first attempt at cooking a SRibRoast. Don't think I feel confidant enough to try putting a crust on after the cut. Not saying it can't be done but I am feeding many and don't want any undo surprises.
I agree. Testing something for guests is not smart.
Also, this is one expensive cut and should be treated as such.
I would use a tried method, like Craigs.
500F for 5 minutes. Lower oven to 200F and roast 1 hour per pound.
Mine was a small, 3-pound roast and it was done in two hours. I think it's better to go by temperature than time. I kept it warm in the oven set at 170F and it was great. I also seared it in a cast iron pan rather than in a hot oven. I just felt like I had more control that way.
The only way I will ever cook a roast (beef, pork, lamb, chicken, turkey, even meat loaf) is with a good probe thermometer (mine is the Chef Alarm from Thermoworks) in the center of the thickest part (not close to a bone). Anything else is just guessing, and that's no way to treat a good piece of meat.
I have at least 4 different methods in my Living Cookbook now for doing a rib roast, and every one is is tried and proven. No one method is better than any other, they all work well when done as instructed, but ALL of them strongly recommend using a good thermometer. Most say that the time per pound method is nothing more than a ball park estimate, and the larger the roast, the less likely it is to work. For a really large roast, it is guaranteed to fail.
Yes, definitely. The time idea only applies to a cut that is about as long as it is thick, and even then you are guessing. The cooking process will penetrate to the center by the shortest route. A 14 pound boneless rib roast like I had was quite a bit longer than it was thick, and cooking it for 15 minutes per pound would have put it at 3.5 hours, yet it hit 130° in the center in under 2 hours - another hour and a half and I'd have had a nice door stop.
The only way I will ever cook a roast (beef, pork, lamb, chicken, turkey, even meat loaf) is with a good probe thermometer (mine is the Chef Alarm from Thermoworks) in the center of the thickest part (not close to a bone). Anything else is just guessing, and that's no way to treat a good piece of meat.
My Jenn-Air gas oven came with a probe thermometer that you plug into the side of the oven; then you set the probe temp to the desired finished temp and the oven temp to what you want. I set the finished temp to 128F and set the oven temp to 170 after it was done. It held beautifully till the sides were done.
I gave DH a Weber charcoal smoker for Christmas, so we may try smoking one later this year.
Next time I get a standing rib roast, I'm going to try the technique where the roast is encased in salt an roasted. I've heard very good things about that method.
Seeeeeeeya; Chief Longwind of the North
I do mine( standing rib roast ) on the Akorn. After doing several, it is now my and my families preferred method. That said, I have never put out the coin for Prime, just choice.
Actually, prime rib doesn't have to be prime grade. If it is cut from the primal ribs (fifth to tenth rib) of the beef, then it can be called a prime rib roast, and it's such a good cut that most people can't tell if it is prime or choice. At least that is what I've read, and seen charts depicting.
Primal cuts
I do mine( standing rib roast ) on the Akorn. After doing several, it is now my and my families preferred method. That said, I have never put out the coin for Prime, just choice.
Do you route the probe cable out the bottom vent?
Looks good. Very good. A little more rare for me though.