update to Prime Rib question.
I ended up going with the tried and true recipe. We had a 19.5# Prime Rib and I went at 225* and roasted for 5 1/2 hours. Cooked to 130* internal. UNBELIEVABLE. Ends were barely med rare and the cente...
Forum Discussion
I cook a minimum of a half dozen prime ribs a year, considerably more than that most years. The last few years I've been hooked on the pellet smoker slow cook/smoke, followed by a reverse sear.
First apply a rub, or marinade the night before you'll be cooking and let the rib roast sit in the refrigerator overnight.
On the day of the feast, smoke the rib roast at 185 to 225 until roast internal temp reaches around 120 to 125 degrees F depending on who you're cooking for and their preferences as to how they prefer their meat. Keep in mind that the lower cooking temp results in less temp rise while resting, so you'll probably want to cook to a slightly higher temp than you do when cooking at say 325 or 350. The benefit of the lower cooking temperature is that it gives a much more evenly cooked interior to the roast than what you can achieve when cooking at higher temperatures.
Once you've hit the internal temp you're shooting for, pull the rib roast out of the smoker and wrap in foil to rest while you have the gas grill heating up as hot as it will go. Once the roast has rested 20 to 30 minutes, pop it on the grill for 8 to 10 minutes to crisp up the outer skin (Time will vary based on your grill, and I've found best results are with a grill that gets really hot). You don't need to rest the roast after searing the outside, just slice and serve.
I'm happy to say I have a nice rib roast in the refrigerator right now that I'll be enjoying on new years day with all the fixings, and some nice dark ale.
First apply a rub, or marinade the night before you'll be cooking and let the rib roast sit in the refrigerator overnight.
On the day of the feast, smoke the rib roast at 185 to 225 until roast internal temp reaches around 120 to 125 degrees F depending on who you're cooking for and their preferences as to how they prefer their meat. Keep in mind that the lower cooking temp results in less temp rise while resting, so you'll probably want to cook to a slightly higher temp than you do when cooking at say 325 or 350. The benefit of the lower cooking temperature is that it gives a much more evenly cooked interior to the roast than what you can achieve when cooking at higher temperatures.
Once you've hit the internal temp you're shooting for, pull the rib roast out of the smoker and wrap in foil to rest while you have the gas grill heating up as hot as it will go. Once the roast has rested 20 to 30 minutes, pop it on the grill for 8 to 10 minutes to crisp up the outer skin (Time will vary based on your grill, and I've found best results are with a grill that gets really hot). You don't need to rest the roast after searing the outside, just slice and serve.
I'm happy to say I have a nice rib roast in the refrigerator right now that I'll be enjoying on new years day with all the fixings, and some nice dark ale.
