Smoked Prime Rib Roast On A Weber Kettle

Smoked Prime Rib Roast On A Weber Kettle

Ready in 45 minutes

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.

Top-ranked recipe named "Smoked Prime Rib Roast On A Weber Kettle"

5 avg, 2 review(s) 100% would make again

Ingredients

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1 12 lb Prime rib roast

Original recipe makes 6

Servings  

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).

Notes

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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Superb! We tried this recipe this past Labor Day and it was absolutely magnificent. I wanted to infuse our standing rib roast with a smoky flavor, but I still wanted a nice caramelized, crusty exterior. To create a crusty exterior, I finished off the smoked rib roast in the oven at a high temperature. I pulled the roast off the cooker when its internal temperature reached 110 degrees F. I set it on a rack in a roasting pan and placed it in a preheated 450 degree F oven. I then turned off the heat and let the roast set, undisturbed, until browned, crusty and the internal temperature reached 125 degrees F, about 15 to 20 minutes. I removed the roast from the oven and let it rest, loosely covered with foil, for about 20 minutes to allow the juices to seep back into place and to continue cooking from residual heat. The roast finished at about 135 degrees F for a perfect medium rare -- it was tender, but also most flavorful with a wonderfully light smokiness...
sgrishka 5 years ago
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. [I posted this recipe.]
OUSooner 6 years ago
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