Art of Manliness: Prime Rib Roast
A new, New Year tradition :c
Forum Discussion
Grmp1,
Sorry to be slow to see this post again. You'll see good details in some of the smoking meat forums, but I do my Prime Rib very simple, and let the cut of the meat speak for itself so to speak.
For prep, I use a very simple rub of kosher salt, fresh ground black pepper and a little course ground garlic powder. Not sure if it works as good with other salts or not as I haven't really experimented past the simple recipe I initially used other than to try commercial prime rib rubs a couple times. Simple seems to work best for me when it comes to a rib roast. Brush meat with olive oil, rub with your rub, stick meat thermometer in it and put it on the smoker. I generally use a temp of 225, although on my grill 185 for the first hour or two will give you a stronger smoke flavor if you prefer. The internal temperature you pull the meat at is determined by your personal tastes. I then pull the roast, rest tented with foil for 15 to 20 minutes while the gas grill is heating up to 500+ or so. I then stick the roast on the grill and close the lid for approximately 5 minutes to sear the outside. You have to monitor grill the whole time as prime rib tends to be fatty and could catch fire, and you don't want it scorched.
Using the reverse sear I generally get a slightly more evenly cooked roast with every bit as much moisture as I get by searing at the start. Looking at the photos others have posted though, lots of folks are getting excellent results and I'm jealous as our roast won't be cooked for another week.
Sorry to be slow to see this post again. You'll see good details in some of the smoking meat forums, but I do my Prime Rib very simple, and let the cut of the meat speak for itself so to speak.
For prep, I use a very simple rub of kosher salt, fresh ground black pepper and a little course ground garlic powder. Not sure if it works as good with other salts or not as I haven't really experimented past the simple recipe I initially used other than to try commercial prime rib rubs a couple times. Simple seems to work best for me when it comes to a rib roast. Brush meat with olive oil, rub with your rub, stick meat thermometer in it and put it on the smoker. I generally use a temp of 225, although on my grill 185 for the first hour or two will give you a stronger smoke flavor if you prefer. The internal temperature you pull the meat at is determined by your personal tastes. I then pull the roast, rest tented with foil for 15 to 20 minutes while the gas grill is heating up to 500+ or so. I then stick the roast on the grill and close the lid for approximately 5 minutes to sear the outside. You have to monitor grill the whole time as prime rib tends to be fatty and could catch fire, and you don't want it scorched.
Using the reverse sear I generally get a slightly more evenly cooked roast with every bit as much moisture as I get by searing at the start. Looking at the photos others have posted though, lots of folks are getting excellent results and I'm jealous as our roast won't be cooked for another week.
