Art of Manliness: Prime Rib Roast

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.

The photos in this thread just added 5 lbs to my middle. Oh the humanity!! :c

Great job Dave! It is scary how similar our meals are and Oh So Delicious!

:B

DC,
Not too far off from your plan. This process will be repeated next weekend.



Fresh green beans and twice baked potatoes will round out the main meal.
Working on the taters while the PR is doing its thing.







Baked, mashed and smoked


Meat:



Separate rib plate from roast

Can't figure out how to post pics on an android device using Chrome sooo just ignore the technodope sitting in the corner oh right and this post too:o

Xmas Eve Tradition.
I cook up to 14lbs of prime rib roast for the family.

Start the Weber Smokey Joe Smoker using the chimmney starter, (no petroleum products) using the minion method.

Fill watertray with apples water and good lager beer

Stabilize to 250

RUb prime rib with golden brown mustard which helps dry rub stick. Onion, garlic, sugar, salt, pepper, smoked paprika, paprika, cayanne pepper parsley, coat prime rib with rub.

Leave out while smoker gets to temp.

Place on smoker and add a couple chunks of cherry wood on top of the coals.

Walk away for 3-4 hours. Stick with temp and take off when no greater than 130. Tent with aluminum foil and let rest for at least 15 minutes. Carve and enjoy. You get a nice smoke ring, juicy tasting roast every time.

If you dont have a smoker you can gas grill it at the same temp and use a smoker box or can with wood chips. Adds a whole other dimension.

Happy Holidays!

Desert Captain wrote:
Prime Rib done my way...

Step one: get the best quality meat you can find

Step two: prepare a dry rub of garlic powder, ground black pepper, sea salt, dried oregano and Au jus gravy mix {but save half of the package for your sauce}

Step three rub it all in

Step four: make it a muddy rub by placing the roast in a large bag and adding olive oil, Worcestershire sauce, red wine and a splash of Soy sauce

Step five: stick it in the frig, preferably overnight and turn every few hours {or whenever you happen to remember} - Remove from frig an hour or two before cooking to allow the meat to reach room temperature

Step 6: in your largest pan heat Olive oil, black pepper, and garlic and using high heat sear all 6 sides of the roast for about 2 minutes a side. This will lead to the crispy crunchy blackened outer crust you seek

Step7: place the roast {it helps if you just use the same pan}, into a {preheated}, 475 degree oven... yes I said "475 degrees". Close the door {do not open}, and roast for 12 to 15 minutes for a 3# to 5# roast.

Step 8: Open the oven door and allow the heat to bleed off. Reset the oven to 300 degrees and roast until the meat thermometer shows 130 degrees. Remove from the oven and double wrap with aluminum foil and couple of dish towels. Let it rest for 15 to 20 minutes... this is vital, do not cheat and shorten the resting period! Carve and enjoy!

The outside will be and crispy and blackened, the center cuts will be rare to medium rare as you carve out to the end cuts which will be medium. IMHO: Prime Rib cooked more than that is a waste of good meat.





This was a 4.5#, two bone standing Prime Rib roast. Don't forget to make a small batch of Au Jus gravy to drizzle over the meat and of course Horseradish {full strength or sauce}. I like to serve twice baked/restuffed baked potatoes with the Prime and a nice red wine.

Works for me {every time}.

:C

Luverly looking "manliness" even if women and children like it too :D ;).

DC, nicely done. We are all going to be hungry way too early.

Prime Rib done my way...

Step one: get the best quality meat you can find

Step two: prepare a dry rub of garlic powder, ground black pepper, sea salt, dried oregano and Au jus gravy mix {but save half of the package for your sauce}

Step three rub it all in

Step four: make it a muddy rub by placing the roast in a large bag and adding olive oil, Worcestershire sauce, red wine and a splash of Soy sauce

Step five: stick it in the frig, preferably overnight and turn every few hours {or whenever you happen to remember} - Remove from frig an hour or two before cooking to allow the meat to reach room temperature

Step 6: in your largest pan heat Olive oil, black pepper, and garlic and using high heat sear all 6 sides of the roast for about 2 minutes a side. This will lead to the crispy crunchy blackened outer crust you seek

Step7: place the roast {it helps if you just use the same pan}, into a {preheated}, 475 degree oven... yes I said "475 degrees". Close the door {do not open}, and roast for 12 to 15 minutes for a 3# to 5# roast.

Step 8: Open the oven door and allow the heat to bleed off. Reset the oven to 300 degrees and roast until the meat thermometer shows 130 degrees. Remove from the oven and double wrap with aluminum foil and couple of dish towels. Let it rest for 15 to 20 minutes... this is vital, do not cheat and shorten the resting period! Carve and enjoy!

The outside will be and crispy and blackened, the center cuts will be rare to medium rare as you carve out to the end cuts which will be medium. IMHO: Prime Rib cooked more than that is a waste of good meat.





This was a 4.5#, two bone standing Prime Rib roast. Don't forget to make a small batch of Au Jus gravy to drizzle over the meat and of course Horseradish {full strength or sauce}. I like to serve twice baked/restuffed baked potatoes with the Prime and a nice red wine.

Works for me {every time}.

:C

Garmp1, this will be the easiest thing you ever smoke. The most important part of the smoke will be the meat thermometer. I believe the RecTec has one integral to the grill? Rub the roast with some olive oil and coat with kosher salt, black pepper and garlic powder. Smoke between 230 and 250. Read the link in the original post that describes appropriate internal temp to achieve your desired level of doness.