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Smoked Prime Rib- Can I serve it the next day?

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I bought an electric smoker and I've been planning on doing a smoked prime rib for Easter. The weather forcast has changed and it may be raining on Sunday, but dry Saturday. I do not have any type of prorch or anything, so the smoker has to be on our backyard patio which is completely exposed. Can I smoke the prime rib on Sat and serve on Sun? If so, how should I go about it? Undercook in the smoker and the next day reheat in oven until the desired temp is reached? Or would it be better to just cook in the oven and forget the smoker if I can't do it the day of? Thanks!

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  1. I don't have the recipe handy, but I have a recipe in a book at home for smoked prime rib from a restaurant well known for the dish. It's more of a "Smoked Ribeye Steak" rather than how we think of prime rib as cooking an entire roast.

    They actually smoke the entire prime rib for only an hour or so in order to get the smoke flavor into the meat, and then they carve the steaks and grill each steak to order over a regular grill before serving.

    This is obviously a different approach, but makes a decent amount of sense. The general school of thought on smoking a large piece of meat is that after the first 2 hours or so, no more smoke flavor is getting into the meat.

    Just a thought.