{"id":19493,"date":"2020-05-08T00:01:55","date_gmt":"2020-05-08T07:01:55","guid":{"rendered":"https:\/\/edelalon.com\/blog\/?p=19493"},"modified":"2024-09-28T18:26:49","modified_gmt":"2024-09-29T01:26:49","slug":"smoked-prime-rib-recipe","status":"publish","type":"post","link":"https:\/\/www.edelalon.com\/blog\/2020\/05\/smoked-prime-rib-recipe\/","title":{"rendered":"Smoked Prime Rib Recipe"},"content":{"rendered":"

For some reason, I\u2019m only able to buy big chunks of meat at the market. The early birds, early shoppers, might be getting all the smaller packs. Today we have a 12-pound prime rib roast. This roast is about 4 bones. When you speak to your butcher, they will ask you if you want 2, 4, or 8 bone rib. The 4 bones are about 12 pounds. The 8 bones can be in the 20-pound range.<\/p>\n

I decided to smoke the prime rib today. When at home, I will smoke meats for an hour and then transfer them to the oven to finish cooking. This saves on wood\/fuel. The oven will also give a more consistent temperature. I have smoked roasts with the bone and without the bone. I have not had a successful cook with the bone-in version. The meat near the bone was more on the rare side while the outer sides of the roast were close to well done. They were tasty but well done. Another note, I generally buy bone-in because it is a little bit cheaper and I have family members that enjoy the meat closer to the bone.<\/p>\n

If you decide to go boneless, I would truss the roast. This will keep an even cook throughout and makes for a great presentation. After I removed the bone from the roast, I started to tie it up. I also think the truss helps keep in some of the seasonings. I have also kept some rosemary sprigs tied up in the mix.<\/p>\n

Oh, make sure you season before trussing. Then place the roast in a bag or wrap it up tight in plastic wrap for 24 hours. At some point, you should weigh it. I was left with 10 pounds of meat after removing the bones.<\/p>\n

Calculate how long the roast will take you. In general, the roast will take about 19 minutes a pound. Take the time you want to eat, minus 10 minutes of meat resting, minus, the cooking time, minus taking the meat out of the fridge to help reduce the temperature (about 1 hour).<\/p>\n

Beef Temperatures<\/h2>\n\n\n\n\n\n\n
Rare <\/strong><\/td>\n120 to 125 degrees F<\/td>\n49 to 51 degrees C<\/td>\n<\/tr>\n
Medium Rare<\/strong><\/td>\n130 to 135 degrees F<\/td>\n55 to 57 degrees C<\/td>\n<\/tr>\n
Medium<\/strong><\/td>\n140 to 145 degrees F<\/td>\n60 to 63 degrees C<\/td>\n<\/tr>\n
Medium Well<\/strong><\/td>\n150 to 155 degrees F<\/td>\n65 to 69 degrees C<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Let\u2019s just jump to the recipe.<\/p>\n

\"\"<\/p>\n

Ingredients<\/h2>\n

10 pounds prime rib roast \u2013 boneless<\/p>\n

\u00bd cup salt<\/p>\n

\u00bc cup pepper<\/p>\n

\u00bc cup garlic powder<\/p>\n

\u00bc cup paprika<\/p>\n

\u00bc cup sugar<\/p>\n

A dash of cumin<\/p>\n

 <\/p>\n

Method<\/h2>\n
    \n
  • Season the meat.<\/li>\n
  • Truss it.<\/li>\n
  • Refrigerate it for 24 hours.<\/li>\n
  • Take out the meat at least 1 hour before cooking.<\/li>\n
  • Set your grill to 500 degrees and make sure it\u2019s running for about 15 minutes.\"\"<\/li>\n
  • Put our roast on the grill, fat side up, and close the lid.<\/li>\n
  • Cook at 500 degrees for 30 minutes.<\/li>\n
  • Drop the temperature to 275 degrees.<\/li>\n
  • Now every hour, visit the roast and temp it. Baste it if you want but I don\u2019t think that\u2019s necessary.<\/li>\n
  • Take it out at 10 degrees lower than where you want your roast. For example, if you want a medium-rare cook, take it out at 120 degrees. After pulling it out, place a foil tent on top of it.<\/li>\n<\/ul>\n\r\n