Prime rib smoked? Tips plz

[drinkoj]

Father-n-law is wanting me to cook a prime rib for Christmas, so I'm researching it. Reading over at amazingribs.com and a few other videos and think I have decent understanding of the cook. Thinking about using a Black Angus Choice (Prime) rib cut from Walmart due to just needing about 4 to 6 pounds of meat, but my FnLaw may just go to the butcher and order Prime over Choice.

 

[Redoctapus]

Father-n-law is wanting me to cook a prime rib for Christmas, so I'm researching it. Reading over at amazingribs.com and a few other videos and think I have decent understanding of the cook. Thinking about using a Black Angus Choice (Prime) rib cut from Walmart due to just needing about 4 to 6 pounds of meat, but my FnLaw may just go to the butcher and order Prime over Choice.

Do you have access to Sam's?
Sam's has best USDA Prime pricing around my part of SC.
Montreal Seasoning really shines if you do low and slow. Also I have a Masterbuilt electric wood chip smoker that I use as low temp holding oven.
I have this Wittco Cook Hold oven. There is good info on the cook time charts that you may find interesting.
Note- when roasting beef, the longer internal temp is held below 142f enzymes within work to tenderize meat. This action stops above 142f.

https://static-pt.com/modelManual/VH-Wittco-1001-1401_iom.pdf?v=1690565816970

Also Alto Shaam has a recipe pdf which explains the protein / enzyme reactions with low and slow cooking.
Merry Christmas!

 

[sparkyv]

So at 140°F, the enzymes are deactivated but not destroyed. The Wittco document suggests that after the higher temperature cook the enzymatic tenderization continues during the 140°F hold period. Do I understand this correctly, Redoctapus?

 

[Redoctapus]

So at 140°F, the enzymes are deactivated but not destroyed. The Wittco document suggests that after the higher temperature cook the enzymatic tenderization continues during the 140°F hold period. Do I understand this correctly, Redoctapus?

During but not above. Medium steaks are relatively tender but same steak gets chewy at mid-well or above.
If you cook a beef steak beyond a certain temp it doesn't get tender again until it is "stew" temperatures, like185+f.
I hold ribeye loins at 125-128f (med) 122f (rare) because of temperature swings of oven temp between heating element cycles. Some meat thermometers like TempSpike provide a graph of cooking temperatures. On a long hold, the meat internal temperature will eventually become equal to oven temp highest swing temp.
Some Chefs cook rib loins at 350f for a couple hours, remove and tent. This process results in a roast with an outer ring of grey meat and a rare center section.
The cook temperatures times and hold temperature times on Wittco chart result in an even internal temp through entire diameter.(rib loins)
High temp cooking bursts meat cells releasing all the cells moisture (in well done). Slow cooking / long hold cooking prevents inherent weight loss of high temp cooking.
Modern ovens do not allow chef to dial down oven temps as needed for large primal cuts like a steam boat. Think about deli style roast beef, it is rare inside and tender.
Please extrapolate what you can from the pdf.
These meat cuts are expensive. I cooked many many prime ribs at Annettes Lobster and Steak House in Marathon, FL before the big hurricane hit down there. 5 lions in at 11pm for service next evening at 430pm til sold out.

 

[Redoctapus]

Do you have access to Sam's?
Sam's has best USDA Prime pricing around my part of SC.
Montreal Seasoning really shines if you do low and slow. Also I have a Masterbuilt electric wood chip smoker that I use as low temp holding oven.
I have this Wittco Cook Hold oven. There is good info on the cook time charts that you may find interesting.
Note- when roasting beef, the longer internal temp is held below 142f enzymes within work to tenderize meat. This action stops above 142f.

https://static-pt.com/modelManual/VH-Wittco-1001-1401_iom.pdf?v=1690565816970

Also Alto Shaam has a recipe pdf which explains the protein / enzyme reactions with low and slow cooking.
Merry Christmas!

Is it 5 o'clock somewhere? Sorry for rambling!

 

[drinkoj]

Do you have access to Sam's?
Sam's has best USDA Prime pricing around my part of SC.
Montreal Seasoning really shines if you do low and slow. Also I have a Masterbuilt electric wood chip smoker that I use as low temp holding oven.
I have this Wittco Cook Hold oven. There is good info on the cook time charts that you may find interesting.
Note- when roasting beef, the longer internal temp is held below 142f enzymes within work to tenderize meat. This action stops above 142f.

https://static-pt.com/modelManual/VH-Wittco-1001-1401_iom.pdf?v=1690565816970

Also Alto Shaam has a recipe pdf which explains the protein / enzyme reactions with low and slow cooking.
Merry Christmas!

Yes, we have a Sam's in Anderson and going there tonight to pick up another rack of baby back ribs so I'll look at the size and pricing of the Prime rib; only feeding 6 people. We've used the Montreal Seasoning on our steaks for years, so I have that on hand.

The 142F enzyme stall, that explains why I have read and seen most say to pull when internal temp reaches 124F to 135F. Allows the meat to maintain that 100F to 142F temp with out heat and tenderize itself for 20 to 30 minute more.

Is the I-26 bridge and road construction finished yet? Have family in Chapin and were down there in April and it looked like they were about to complete it. Just that intersection at the McDonalds seems like a mess now. Anyways, thanks for the tips.

 

[sparkyv]

Sadly, our home oven minimum setting is 170°F.

Modern ovens do not allow chef to dial down oven temps as needed for large primal cuts

 

[Redoctapus]

Yes, we have a Sam's in Anderson and going there tonight to pick up another rack of baby back ribs so I'll look at the size and pricing of the Prime rib; only feeding 6 people. We've used the Montreal Seasoning on our steaks for years, so I have that on hand.

The 142F enzyme stall, that explains why I have read and seen most say to pull when internal temp reaches 124F to 135F. Allows the meat to maintain that 100F to 142F temp with out heat and tenderize itself for 20 to 30 minute more.

Is the I-26 bridge and road construction finished yet? Have family in Chapin and were down there in April and it looked like they were about to complete it. Just that intersection at the McDonalds seems like a mess now. Anyways, thanks for the tips.

Construction is on going! The Chapin exit is nearing completion but other areas are still being upgraded.
I have cooked only a few 4-6 bone ribeyes.

 

[Redoctapus]

Father-n-law is wanting me to cook a prime rib for Christmas, so I'm researching it. Reading over at amazingribs.com and a few other videos and think I have decent understanding of the cook. Thinking about using a Black Angus Choice (Prime) rib cut from Walmart due to just needing about 4 to 6 pounds of meat, but my FnLaw may just go to the butcher and order Prime over Choice.

Have you made a choice on this cut yet?
As I haven't cooked many Prime rib roasts under 16lbs (whole lion) I was looking into some other sources for info. This recipe may apply well for your Christmas dinner.
Using butcher twine to tie the roast is important for presentation and even cooking., some loins really flatten out, looking almost like a Ney York strip loin so instead of 8" diameter your roast cooks like a piece 4" thick. I use netting.
These pics are loins I am dry aging in various stages up to 45 days. (The restaurant where I work now doesn’t want to buy netting but even though these are dry aging you can see what happens without trusting with twine.)

Note: 450f step can be done in your home oven without detriment to flavor.
Good luck! Hope this helps.

Smoked Prime Rib Using Pellets | Kingsford®

Impress your guests with Kingsford’s Pellet Grill Smoked Prime Ribs recipe. Learn expert tips on seasoning and smoking to achieve tender, juicy, and flavorful prime ribs.

www.kingsford.com

 

[drinkoj]

Have you made a choice on this cut yet?
As I haven't cooked many Prime rib roasts under 16lbs (whole lion) I was looking into some other sources for info. This recipe may apply well for your Christmas dinner.
Using butcher twine to tie the roast is important for presentation and even cooking., some loins really flatten out, looking almost like a Ney York strip loin so instead of 8" diameter your roast cooks like a piece 4" thick. I use netting.
These pics are loins I am dry aging in various stages up to 45 days. (The restaurant where I work now doesn’t want to buy netting but even though these are dry aging you can see what happens without trusting with twine.)

Note: 450f step can be done in your home oven without detriment to flavor.
Good luck! Hope this helps.

Smoked Prime Rib Using Pellets | Kingsford®

Impress your guests with Kingsford’s Pellet Grill Smoked Prime Ribs recipe. Learn expert tips on seasoning and smoking to achieve tender, juicy, and flavorful prime ribs.

www.kingsford.com

We've ordered 4 ribs for the Prime (Prime cut) rib smoking, approx 8 to 9 pounds. Going to follow Meat Church's recipe with one change (now two since you mentioned the oven hack), I'm going to partially cut the bone way from the ribs to get the seasoning on the meat and then tie the bones and meat back together with twine. Want the seasoning along with the flavor that bones seem to impart to the meat.
With your oven hack, once I get the meat to internal 115-120F, pull it out and put it in a warming bag, drive 15 minutes to my in-laws house, and stick it in the oven for it to finish. Got to find out if the Mother n law's oven will be available, as there are so many things that are getting baked in it.