Prime Rib December 24 2015, 0 Comments
- 8 - 10 lb bone-in ribeye roast choice grade or higher (ours was 4 bone)
- Meat Church Holy Cow Rub
Heat the smoker or Big Green Egg (indirect) to 250 degrees. We used post oak for this cook. However, hickory or pecan would have also been good choices. Total cook time will around 4 hours.
For this cook we selected a gorgeous bone-in prime rib roast from Snake River Farms.
"Prime" rib doesn't mean it comes from a Prime grade meat. You can make prime rib from a Choice grade cut. In fact, it's more affordable and turns out fantastic.
Whether you choose a Choice or Prime grade cut, there are several different types of roasts to create the perfect prime rib; bone-In, boneless or standing rib roast (bones are removed prior to the cook and re-attached with butcher's twine during the cook process.) Each have their own advantages. Our friend Daniel Vaughn of Texas Monthly BBQ recently mentioned you can get more crust around a boneless cut. Some folks like the ease of post cook slicing on a standing rib roast. For this cook we are going to smoke a bone-in rib roast and remove the bones after the cook process. I prefer the taste of the beef cooked next to the bones and it's a straight-forward cook process.
Apply a very heavy coat of salt to the entire roast. Let the salt sit for 45 minutes and then wash it off and pat it dry.
Apply the Meat Church Holy Cow rub liberally on all sides of the meat. It's hard to put too much on as we want to form a great bark. Remember, this cut is so big that there will not be much crust in many bites. Place the roast in a refrigerator to soak in the rub all night.
Remove the rib roast from the refrigerator and allow it to sit at room temperature for 3 hours. It will end up around 50 degrees. This will provide for a more even cook and also a shorter cook. You don't want to let it sit over 4 hours which is unsafe.
There are many good ways to cook this prime rib; Sear, then cook to desired temp, reverse Sear or even just smoking it. While we typically love a reverse sear, we are going to sear this meat first. This will allow us to obtain our desired color and then cook it to the perfect desired final temperature. We are shooting for an end game of 130 internal temperature.
I suggest searing all sides of the meat on a cooker around 500 degrees. The ends will be easy but if your rib roast is trussed with twine, you won't be able to sear the longer side pieces as you can bust the twine. This sear should be no longer than 1 minute per side.
After your sear, place the rib roast directly on the cooker. No need for a pan or any wrap ever.
Continue to cook your rib roast until you reach an internal temperature of 120 - 125.
Remove the meat from the cooker when that temperature is obtained. Tent the meat with aluminum foil and allow it to rest at least 10 - 15 minutes. The meat will continue to rise another 5 - 10 degrees to a final product of 130. Medium rare is 130-135 and that was our goal.
Remove the bones with a large knife and slice the roast.
Don't toss those bones either. Throw them back on the pit and have the greatest snack for yourself later.
10 lb Rib roast on the smoker
The final product. OH MY!!!!!
Look at that cross section!!!!