Jump to content

First Prime Rib - Did I ruin it? Help!


Recommended Posts

First time posting here and I need some help- this year the torch has been passed to me to cook Christmas dinner for my family (10 people). I purchased my KJ Classic II 3 weeks ago and thought I’d give Prime Rib a shot. I’m new to smoking/grilling but I’ve loved my KJ so far and cooked some killer dinners already. Confidence was high, did my research, purchased 11lbs of Prime Rib From a local butcher and took it home. 

First mistake: I thought I had ordered boneless PR - nope, bone-in... butcher had already cut the bones and retied to the meat. I thought I should just cut it off and proceed as planned. Well I cut the bones off and saw some thick chucks of fat (fat cap?) and took those off as well. trimmed a lot of fat off the back as well because it seemed too thick. Tied back up with butcher twine and now it’s sitting in the fridge seasoned with salt,pepper, garlic powder and wrapped in plastic. 

After watching numerous YouTube videos of people cooking with the bones attaching & properly trimming their PR - I’m terrified that I butchered (no pun intended) this meat and took out all the flavor removing the bone rack & fat cap. Im also worried that the meat will sit in the fridge seasoned too long and the meat will dry out as a result.  The cook will be tomorrow around noon which means it will sit about 36 hours seasoned. 

Any ideas to help this rookie save this cook is much appreciated!
I’d love Malcom Reed or John Setlzer to just give me a pat on the back and tell me it’s going to be ok haha

P.S. I’m planning on adding a wet rub over the PR about an hour or two before throwing it on the Joe tomorrow: cooking low&slow over indirect heat around 225-250 until internal temp hits about 120 - removing and letting rest while I crank up the Joe to 500 for a quick reverse sear. I also still have the bone rack and not sure what to do with it. 


Link to comment
Share on other sites

Unless you cook the bones with the meat (you can tie them back on) just keep them off and cook separably in a braise or make stock. They don't add any flavor to the main roast. But if you tie them back on for presentation, cover the bones with foil to prevent burning, even at low heat. 


Your plan sounds OK and is pretty much how I made my last roast, and which came out well. 


The roast has lots of interior fat so you should be fine. Just cook to your desired IT. Enjoy!



Link to comment
Share on other sites

Relax my friend, you did not ruin anything. As said above, you can tie the bones back on if you have them and they are still intact and you like the look for presentation. Your PR will cook just fine as you have it. Breathe, have a beer, listen to some music, watch the birds, enjoy the rising smoke as it changes color, all is well. your cook will be fine and your family will enjoy the PR. 2 bits, says they won't let you ever cook anything but PR on every Christmas in the future. That's what happened to me, I have been cooking PR's on Christmas Eve for the better part of the last 30 years. Family just won't accept anything else.

Link to comment
Share on other sites

One more vote for "You did Not Mess Up"!  Over cooking is about the only way to mess up a rib roast however,

it sounds like you have your plan in place for a successful meal. Actually, you set yourself up for another

great meal. Put some rub on the ribs and smoke them low and slow at a later date. Or, you could use

the ribs for some French Onion or other soup. Lots of possibilities.

Link to comment
Share on other sites

You sound like you are doing okay.  Don't worry about the bones, pay attention to the meat.  If you arrive at a final IT of 124-127 you will have perfect prime rib, IMHO.  I did a 8 lb, 3 bone rib roast 2 weeks ago finishing at 125 after resting and it was perfect. 

Link to comment
Share on other sites

13 hours ago, daninpd said:

You sound like you are doing okay.  Don't worry about the bones, pay attention to the meat.  If you arrive at a final IT of 124-127 you will have perfect prime rib, IMHO.  I did a 8 lb, 3 bone rib roast 2 weeks ago finishing at 125 after resting and it was perfect. 

Yeah, that's my target as well. I cook PR at 350 indirect and pull when the IT is between 119 and 120. I tent it, or  put it in a cooler which has been warmed with hot water and dried out, and let it rest about 20 min. The IT, in my experience, comes up about 5 to 7 degrees during the rest. Merry Christmas and Happy  Cooking.  

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


  • Similar Content

    • By KamadoJim
      What are the most popular size of Kamado? Is there any data on whether 18" / 24" / Other are best sellers?
      I am new to the site and messed up the location of my post by initially putting it in the introductions section. Below is the link to that post.
      I am looking for ideas on small cracks forming in the firebox of my New Old Kinuura Yaki #5 Kamado.
      Photo of kamado for fun

    • By Casey
      I have an opportunity to buy a Monolith classic (by size, pretty sure it isn't Le Chef) and looking for opinions on both the grill itself and whether it's a good price. About 1 year old, in good condition, with stones/grates, a CyberQ Cloud controller, and a table built by the owner. Unsure how well the control fan works (I couldn't get it to start with the CyberQ just fiddling around without lighting coals, and the owner said they never really figured it out). I've worked the seller down from $1575 to $1100 for everything, no tax, I pick it up myself. 
      1. What do you think about this brand and model? An established German company but only in the US market a few years without much penetration yet. Made in China, maybe at the KJ factory? 
      2. Is this a fair price, or should I try to work lower? I had planned to go with either the Ceramic Akorn or Grilla Kong at lower prices (without table), but is this worth spending a little extra?

    • By Jeirinlo
      Kamado Joe Classic I for sale, 4 years old, used condition, has crack on firebox (as probably all used Kamados) but that doesn’t affect the cooking. NEVER used lighter fluid always used high quality chips / charcoal

      Wheels replaced last week
      Gasket replaced last week
      Back springs replaced 2 weeks ago (now the lid won’t fall by accident!)

      Cast iron cart
      Finished Folding HDPE Side Shelves
      3 deflector plates
      2 half-moon stainless steel grate
      1 grate/grill lifter
      1 ash poker
      1 accessory rack
      1 flexible cooking rack
      1 pizza stone
      1 soapstone
      1 grilling glove

      Asking for $550 OBO.
      Pick up at North Miami Beach (33162), can deliver to Miami-Dade/Broward for a fee

    • By Donnie_Brasco_9
      Hey guys. I’m doing a Pork Shoulder on a Kamado Joe Classic tomorrow. I’m only on my third cook and they have been average at best. Can someone give me the best way to do this smoke?
  • Create New...