Official CCS Grillmasters thread

[Ares]

It won't work. And I know first hand because I tried. the fat layer protects the meat from getting smoked. It cooks no different than in the oven unfortunately.

This doesn't seem accurate.... the cut has a fat cap similar to pork butt.

It is not encased in a thick fat cap.

I've seen it smoked on TV shows... how long/what temp did you smoke your prime rib cut at?

 

[brett05]

This doesn't seem accurate.... the cut has a fat cap similar to pork butt.

It is not encased in a thick fat cap.

I've seen it smoked on TV shows... how long/what temp did you smoke your prime rib cut at?

The cap is it, it's what keeps the meat ...dang not sure on the term...basted? If you cook with the cap down, the meat dries out I would imagine.

I smoked it at roughly 275 for what I recall was either 3 or 6 hours. It was a fine piece, but was in no way smoked like other meats.

 

[Ares]

The cap is it, it's what keeps the meat ...dang not sure on the term...basted? If you cook with the cap down, the meat dries out I would imagine.

I smoked it at roughly 275 for what I recall was either 3 or 6 hours. It was a fine piece, but was in no way smoked like other meats.

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/science-cooking-prime-rib-tenderloin-and-other-beef-roasts

6) Final prep. Set up your grill or smoker for 2-zone cooking and preheat the indirect zone to 225°F. It is very important that you not cook hotter than 250°F or so. I don't care what the cookbooks or the TV chefs say. You don't want to cook so hot that the meat gets dark on the outside before it is done on the inside. Watch the computer simulations above.

8) Smoke. If you want a smoke flavor in the background add just a little bit of hardwood or fruitwood to the hot part of the cooker, about 2 to 4 ounces max right at the start of the cook. Don't overdo the smoke. A little bit is nice, but too much can ruin it. I cannot overemphasize this. This cut of meat does not benefit from a lot of smoke. Keep it in the background. What kind of wood? I don't think it makes a huge difference since you are using so little. Pick your favorite. I usually grab a fruitwood like apple.

This is my go-to for BBQ stuff.... check it out.

 

[brett05]

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/science-cooking-prime-rib-tenderloin-and-other-beef-roasts





This is my go-to for BBQ stuff.... check it out.

Good stuff.

So at 275 I want char on the outside and purple on the inside which is why it's hotter than their suggestion.

Smoke just can't penetrate it, so adding more wood defeats the purpose since only the very outside will get any smoke. That is how I see what they wrote.
I know folks that only use a little smoke when doing it for meats that are meant to be smoked like ribs. Not me or several others that I love. The more smoke the better.

Ever seen Steve Raichlen? Grill meat specialist!

 

[Burque]

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/science-cooking-prime-rib-tenderloin-and-other-beef-roasts





This is my go-to for BBQ stuff.... check it out.

If you are smoking, You need to be around around 225. At 275 you are just cooking, might as well throw it in the oven at that point.

 

[Burque]

I made Ribs on the smoker last night.

1 rack of spare
1 rack of St louis.

With mustard, apple juice, worchesterereretershire wet rub and a dry rub the wife put together. the usual suspects in the dry rub.


Ran 180 for 2.5 hours straight on the grate.

Wrapped wet sauced and ran 3 hours wrapped at 225.

Opened the wrapping and cooked the sauce in for about 45 minutes, Re applied a few times during the sauce cook in.

Came out awesome!

 

[Burque]

Poke them? Why?

Because it works and the steaks taste awesome when I do it that way.

I started doing it with cheap cuts of meat back in the day cause it would help make them more tender. Now I just do it with everything because it works.

 

[brett05]

If you are smoking, You need to be around around 225. At 275 you are just cooking, might as well throw it in the oven at that point.

I disagree, but I get it, you want 6 hour ribs

 

[brett05]

I made Ribs on the smoker last night.

1 rack of spare
1 rack of St louis.

With mustard, apple juice, worchesterereretershire wet rub and a dry rub the wife put together. the usual suspects in the dry rub.


Ran 180 for 2.5 hours straight on the grate.

Wrapped wet sauced and ran 3 hours wrapped at 225.

Opened the wrapping and cooked the sauce in for about 45 minutes, Re applied a few times during the sauce cook in.

Came out awesome!

And for me wrapping is on the level of par boiling which is what it really does to the ribs. Many folks do it though.

 

[brett05]

Because it works and the steaks taste awesome when I do it that way.

I started doing it with cheap cuts of meat back in the day cause it would help make them more tender. Now I just do it with everything because it works.

Works? what do you mean by that? You get what by poking?

 

[Burque]

Works? what do you mean by that? You get what by poking?

I mean it helps to tenderize the meat.

I am not in the "Don't poke it with a fork" camp when it comes to steak. I am way over in the fork the shit out of it, rub it with some good oil, salt, pepper, etc. let it sit on the counter for awhile and cook it over open flame screaming hot. Usually for less than ten minutes.

 

[Burque]

And for me wrapping is on the level of par boiling which is what it really does to the ribs. Many folks do it though.

Yes, but you are attempting to smoke at 275, so I am not so sure I want to take your advice on what to do with my smoker.

I mean if you want to cook at oven temps, why not go really low for an hour or two say 165 180 on the smoker then take it off and throw it in the oven to finish? Save the wood/pellets/whichever you use.

 

[Burque]

And ftr the fat cap doesn't render down into the meat.

Sent from my XT1254 using Tapatalk

 

[brett05]

Yes, but you are attempting to smoke at 275, so I am not so sure I want to take your advice on what to do with my smoker.

I mean if you want to cook at oven temps, why not go really low for an hour or two say 165 180 on the smoker then take it off and throw it in the oven to finish? Save the wood/pellets/whichever you use.

Not sure what kind of cooking you do in an oven, but the lowest temperature I use is 350 and it's on average 425 for most things in an oven.

I go about 3 hours on my ribs, they allow teeth marks but are fall of the bone juicy. If ribs can basically debone themselves, I eat them of course, but they are like at best 7/10 star ribs

 

[brett05]

I mean it helps to tenderize the meat.

I am not in the "Don't poke it with a fork" camp when it comes to steak. I am way over in the fork the shit out of it, rub it with some good oil, salt, pepper, etc. let it sit on the counter for awhile and cook it over open flame screaming hot. Usually for less than ten minutes.

bad cuts like skirt steak, I get the tenderizing. A good cut and you lose so much of the juices by making holes in it.

Time wise, I am with you. I like my steak rare or less in the mid section of the steak

 

[Ares]

Not sure what kind of cooking you do in an oven, but the lowest temperature I use is 350 and it's on average 425 for most things in an oven.

I go about 3 hours on my ribs, they allow teeth marks but are fall of the bone juicy. If ribs can basically debone themselves, I eat them of course, but they are like at best 7/10 star ribs

Don't ever do a smoked brisket.... good lord.

Low and slow.... 225..... yeah it takes a while, but that is the point.... low and SLOW.

It takes time for smoke to penetrate meat and for bark to form on something like a brisket or pork butt or ribs.

No wonder you got no smoke in your prime rib.... you were trying to knock it out fast.

 

[brett05]

Don't ever do a smoked brisket.... good lord.

Low and slow.... 225..... yeah it takes a while, but that is the point.... low and SLOW.

It takes time for smoke to penetrate meat and for bark to form on something like a brisket or pork butt or ribs.

No wonder you got no smoke in your prime rib.... you were trying to knock it out fast.

Why would I not do a brisket? Did you miss where I was speaking about oven temperatures? I think you did.

I get plenty of bark when I smoke. Appreciate you, but you are wrong here. Did you not see the picks before photbucket changed for links to be shared?

 

[Ares]

Why would I not do a brisket? Did you miss where I was speaking about oven temperatures? I think you did.

I get plenty of bark when I smoke. Appreciate you, but you are wrong here. Did you not see the picks before photbucket changed for links to be shared?

If you did brisket at 275 you would dry it out like cray.

So far I've heard you do 275 in smoker and 350-425 in oven.

Those are all high temps.

For me.... pork butt, brisket, ribs... 225-250 in smoker then once crutched it goes into the oven at 225 until done.

If you are doing a brisket at 275 and then crutching in a 350-425 degree oven that seems nuts to me.

Maybe you don't do smoke and then crutch?

 

[brett05]

If you did brisket at 275 you would dry it out like cray.

So far I've heard you do 275 in smoker and 350-425 in oven.

Those are all high temps.

For me.... pork butt, brisket, ribs... 225-250 in smoker then once crutched it goes into the oven at 225 until done.

If you are doing a brisket at 275 and then crutching in a 350-425 degree oven that seems nuts to me.

Maybe you don't do smoke and then crutch?

I do ribs at 275, I've not done a butt via smoking. I've done one "brisket" and it failed, but it was a lot to do with the cut of the meat that I had and the work I did to cut in pockets with onions and bacon.

Trust me, you have my ribs and you'll be begging me for a Kleenex to wipe away your tears of joy

 

[Ares]

I do ribs at 275, I've not done a butt via smoking. I've done one "brisket" and it failed, but it was a lot to do with the cut of the meat that I had and the work I did to cut in pockets with onions and bacon.

Trust me, you have my ribs and you'll be begging me for a Kleenex to wipe away your tears of joy

The quality of brisket you buy is very important.... brisket is very unforgiving.... it is the anti-Jesus of BBQ meats.

Do you crutch your ribs at all?