Today’s cook was a Prime Rib Standing Roast, three rib, small end, 6.17 lbs.
Nice looking hunk of meat.
I used Chris’ Herb Crusted Prime Rib recipe and method in the Cooking Topics section here on TVWB. I made a double batch so I had plenty to cover the roast.
Prime rib was rubbed with the herb mixture and sat at room temperature for two hours.
I used the “standard” method of lighting left over’s of a chimney of Whole Foods 365 (Cowboy) and a chimney of Lazzri Oak hardwood lump for the heat and 5 oz. each of apple and cherry for smoke, place on the lit when the meat was put on.. Right after dumping the hot coals, I assembled the WSM with a dry pan and hooked up the Stoker grill probe, programmed to 420 º. At 420 º, I put the Prime Rib on, bone side down, with the meat probe programmed at 120 º and reprogrammed the grill probe down to 350 º. Sat back and watched the WSM, Stoker and StokerLog do their thing.
After two hours and 24 minutes , the meat hit 120 º, pulled it from the grill and loosely covered with foil to rest for 30 minutes. While resting, the temperature rose to 138 º. The Stoker maintained an average temp of 250, with a low of 236 and high of 260.
The ribs removed from the meat, tomorrow’s dinner!
Carved and plated. The sides were roasted red potatoes and an asparagus casserole.
Close up before it was devoured!
I tell ya, you cannot go wrong following Chris’ instructions, both with the recipes as well as the method. The herbs and smoke level were perfect, subtle, and not overpowering at all. Thank you Chris. My family thinks I am a great cook, but I told them I just followed your directions.
The Stoker and StokerLog worked exactly as advertised. Can’t wait until the next cook. The Bride suggested a brisket for next Saturday.
Chuck
Nice looking hunk of meat.
I used Chris’ Herb Crusted Prime Rib recipe and method in the Cooking Topics section here on TVWB. I made a double batch so I had plenty to cover the roast.
Prime rib was rubbed with the herb mixture and sat at room temperature for two hours.
I used the “standard” method of lighting left over’s of a chimney of Whole Foods 365 (Cowboy) and a chimney of Lazzri Oak hardwood lump for the heat and 5 oz. each of apple and cherry for smoke, place on the lit when the meat was put on.. Right after dumping the hot coals, I assembled the WSM with a dry pan and hooked up the Stoker grill probe, programmed to 420 º. At 420 º, I put the Prime Rib on, bone side down, with the meat probe programmed at 120 º and reprogrammed the grill probe down to 350 º. Sat back and watched the WSM, Stoker and StokerLog do their thing.
After two hours and 24 minutes , the meat hit 120 º, pulled it from the grill and loosely covered with foil to rest for 30 minutes. While resting, the temperature rose to 138 º. The Stoker maintained an average temp of 250, with a low of 236 and high of 260.
The ribs removed from the meat, tomorrow’s dinner!
Carved and plated. The sides were roasted red potatoes and an asparagus casserole.
Close up before it was devoured!
I tell ya, you cannot go wrong following Chris’ instructions, both with the recipes as well as the method. The herbs and smoke level were perfect, subtle, and not overpowering at all. Thank you Chris. My family thinks I am a great cook, but I told them I just followed your directions.
The Stoker and StokerLog worked exactly as advertised. Can’t wait until the next cook. The Bride suggested a brisket for next Saturday.
Chuck
