Thread: Smoked Prime Rib and Smoke Jumpers

Made Pecan Smoked Prime Rib and smoked Frog Legs.......told my college kid's girlfriend that was here they were smoked pheasant legs......until after she ate them Been saving them since late summer for this.

Prime Rib was smoked @220F for 3.75hrs (6.5lb) over pecan. The Au Jus sauce turned out great also and we smoked sauce fixings also.

Smoke jumpers for 50 minutes in the smoker after marinating in Pineapple juice, white pepper, and lemon.

Originally Posted by Captain Dan

Looks tasty. Thanks for the temp and time. Going to give it a try. Do you check the inside beef temp to tell when it was done?

I use to but anymore I use minutes per pound method....lazy....then I just enjoy it how ever it comes out. For a 6lb prime rib I figured 37 minutes per pound.....or so for medium well......wife does not like medium rare. Pull it out and wrap it in foil for 30 minutes (resting). Rub your roast the night before and wrap. Pre-heat smoker using Cherry, Pecan, or Apple.... all work well for Prime rib and do not over power the meat. This method works with almost anything.....or at least this is how I do it.

Au Jus sauce recipe: Cut veggies and place pan under meat to catch drippings and smoke for 1 hour. Then add a qt of beef broth and 3 oz of Makers Mark bourbon to the veggie pan and continue to smoke. After meat is pulled and wrapped, pour off juices from the pan and slow boil for 10 minutes then thicken slightly with corn starch.......eat. You can use red wine instead of bourbon......I don't as i like good bourbon

I learned a lot over on a smoking forum I frequent which like this forum, has lots of true experts.... and for me ....it pays for me to pay attention to those that know.