or Connect
New Posts  All Forums:Forum Nav:

smoked prime rib!

post #1 of 6
Thread Starter 

Just wanted to share that over the weekend hubby and I cooked our standing rib roast outside.  It was a rather small piece just for the 2 of us and we bought it and cooked it on a whim.  After it came up to room temp I seasoned it with olive oil, salt, pepper, paprika and garlic powder.  Then OH seared it on the grill like a steak on all sides on high heat.  Then we removed it, he fiddled around with the coals and made a nice cool spot on the grill, sprinkled a handful of wet mesquite chips and we let it slow cook and smoke for about 40min.

 

The outcome was unbelievable.  I still can't get over how good it was.  It came out evenly pink on the inside, crusty on the outside and smokey throughout.  I'd say it was a bit too smokey for my taste and maybe mesquite wasn't the best smoke for it, but it was so perfect the way it was cooked and so tender!  I want to do it for a bigger crowd but our grill is a bit small and I worry that it will be too cold for our Christmas dinner party to cook it outside.  But I love the way it freed up my kitchen!

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #2 of 6

You can cook it outside in December. The fire management will be a little different as you're losing heat faster from the grill.

 

The other half of the equation is if you can stand to be out there managing the fire as needed. That's the harder part for me.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
post #3 of 6

I attend New Year's day festivities at a friends every year. On the menu: Smoked Prime Rib.

Average temp. teens and twentys with a couple feet of snow on the ground. We watch football, sip whiskey and watch Bob fiddle with the coals all day. He uses a webber kettle and cooks a whole 109 to a perfect medium rare every time.

post #4 of 6
Thread Starter 

I'll let my husband know, after all with a good sear it shouldn't take more than a couple of hours.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #5 of 6

That sounds delicious - I really ought to try it sometimes! Thanks for sharing the idea and techniques. 

post #6 of 6

Try the same technique with a tri tip or sirloin roast. Thin slice for french dips.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking