Smoked Prime Rib


 
ChrisMoorer

ChrisMoorer

New member
Really been wanting to smoke a rib roast for quite some time and finally had a special enough occasion to pull the trigger on the purchase. This turned out absolutely amazing and I highly recommend it.

Rub:
Salt
Pepper
EVOO
Several cloves of garlic inserted into fat cap
Minced rosemary and thyme

Used 6 chunks of cherry. Smoked at 225-250 for 2.5 hrs until we reached 120. Hit it with a very quick reverse sear on my piping hot performer for about 2 minutes (30 seconds all the way around). I have the cast iron insert on my performer and that thing gets hot! Love it for my steaks; gives you grill marks from hell - you can barely see the corner of a rib eye that I also grilled for additional meat because the rib roast was only a 4.5 pounder.

Major take away: hickory wood would have also been fine. I used cherry to ensure that didn't overpower the meat and it was delicious. Just FYI hickory or your other favorite wood will be fine. This meat can take some smoke.














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Heaven on a plate!

Tim
 
Gotta try that. We do 2-1'2" thick cowboy ribeyes and a Performer in similar fashion: 1 hr indirect at around 275 until 115 internal, post oak smoke wood, then remove and rest while rebuilding fire to afterburner level, the 1-1/2 to 2 minute sear on each side.

That looks delicious and the presentation is great. What wine?
 
Oh, man. That's done just the way I like it! Your sous chef doesn't look impressed, but that'll change! ;)

Rich
 
Prime Rib looks perfect. Also really like the Good People IPA, although it's the only beer I've had from them that I like.
 
Chris that looks great. Nice job. I cooked a rib roast on mothers day and pulled at 125 and it was a tad overdone. Looks like 120 was perfect.
 
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