Smoked Prime Rib Roast On A Weber Kettle
This is a terrific way to cook a prime rib roast for the holidays (or for any special occasion). The most important thing to remember in cooking this prime rib is to immediately remove it from the cooker when the internal temperature reaches 130 deg F.
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Smoked Prime Rib Roast On A Weber Kettle Preparation
The night before you intend to cook the roast, rub it down with Worcestershire sauce, the sprinkle it heavily with McCormick's Montreal Steak Seasoning. Wrap the roast tightly in Saran wrap and place in refrigerator overnight.
In the morning, remove the roast from the refrigerator and pack both ends with finely ground rock salt. Leave roast on the counter for about 3 hours to bring it to room temperature.
Get the fire going and bring the temperature to 250? F (indirect method, using rails to separate the coals. Place a drip pan between the rails to catch the drippings). When the fire is ready, insert a meat thermometer in the roast and place on the grill and cover.
When the internal temperature of the roast reaches 130? F, immediately remove the roast from the cooker. (I guarantee that if you leave the roast on the grill over that temperatrure, you and your guests will be very unhappy with the overdone results). After you remove the roast from the cooker, immediately wrap it in heavy-duty foil to preserve the heat and capture the au jus. Let the roast sit for 20-30 minutes before carving.
(I use 2 chunks of oak and 2 chunks of apple, soaked in water for 2 hours, for smoke).
This is one of the most expensive cuts of beef you can buy. The prime rib or standing rib roast is the perfect roast for any special occasion.
Choose a rib roast that has a bright color, with milky white fat. Avoid dull colored meat and yellow fat. Also, look for even fat distribution and a good layer of fat around the ends. This isn?t the time to look for the leaner cuts.
When buying this roast, don't look in the packaged meat cooler, this is when you really want an experienced butcher. The perfect prime rib needs a professional touch; the less trimming the better. You want all the bone and fat right where it is. Unless something is hanging off you don?t want to touch this roast any more than you have to. So no trimming, please.
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