(Prime) prime rib roast advice

[Schlitzy]

I got a USDA Prime grade rib roast at my local Sam's Club. I am planning to put it on my RT700 tomorrow for Easter dinner. I watched videos by Malcom Reed and RecTec Chef Greg, who both cooked their roasts at 275-300F. Since pellets don't make as much smoke at these temps, I was thinking of adding my smoke tube with some hickory pellets to enhance the smokey flavor. Any feedback on doing this? I just bought the tube, so I don't have any experience with it yet. Thanks.

 

[Motodad1776]

You will get plenty of clean smoke at 275/300, last thing I would want is too much smoke flavor which can happen from a smoke tube or such. Could always do at 250, that's the temp I smoke most meat at and the smoke flavor is right on par IMHO.

 

[Waterboy]

If you want a nice smoke flavor without overpowering the Prime Rib you can start at 180-200 for 30-60 minutes then crank it to 400-450 to quasi sear it until it reaches the temp you want.

 

[Pacman]

I do the same thing as @Waterboy and have been happy with the results. I usually cook prime rib on a rack in a pan to capture the drippings, separate the fat, and add to au jus.

 

[Roaniecowpony]

If you buy it with the bones on, think about cutting off the slab of ribs in the kitchen after cooking the roast, and leave 1/2" of meat on them. Put some rub on the side that separated from the eye and put it on your smoker til it gets good bark, wrap and cook to tender.