bigfoot21075
New member
I remember reading somewhere on this forum that a member here did not think the smokin it would be that great for a beef roast. I can tell you for sure, he is dead wrong! I started with a 3 bone bone-in Choice Standing Rib Roast from Costco. I got it home, cut the bones off, slathered it in a garlic olive oil and added a liberal dose of Stub's Steak Seasoning, then tied the bones back on. I put it in the fridge for 24 hours.
Two hours before smoke time, I took it out and left it on the counter. When it was time, I put the roast in my cold #3 with three blocks of Cherry Chunks. I set it for 200 degrees. about 5 1/2 hours later it reached 120. I pulled it out and let it sit on the counter under foil while I made the Yorkshire Puddings (FANTASTIC and easy). When the puddings went in the oven, I fired up my natural gas Weber to its highest setting.
10 minutes before the puddings were done, I put a double layer of foil down on the Weber grate and put the Prime Rib in it and closed the lid. I left it shut for 8 minutes at 550 degrees, when I pulled it off the crust was beautiful! I put it on the board and carved it right away (no need to rest it - it already reseted on the board before the sear).
One of the pics is blurry, sorry. I have made Prime Ribs dozens of times usually on my Big Green Egg using this same tried and true method. I always get yummy, juicy tender as can be Prime Rib - this one was right up there with the absolute best ones even though it was Choice cut. It was a total rain out of a day, and that made it that much better as I keep the smokin it in my nice dry screen room.
Two hours before smoke time, I took it out and left it on the counter. When it was time, I put the roast in my cold #3 with three blocks of Cherry Chunks. I set it for 200 degrees. about 5 1/2 hours later it reached 120. I pulled it out and let it sit on the counter under foil while I made the Yorkshire Puddings (FANTASTIC and easy). When the puddings went in the oven, I fired up my natural gas Weber to its highest setting.
10 minutes before the puddings were done, I put a double layer of foil down on the Weber grate and put the Prime Rib in it and closed the lid. I left it shut for 8 minutes at 550 degrees, when I pulled it off the crust was beautiful! I put it on the board and carved it right away (no need to rest it - it already reseted on the board before the sear).
One of the pics is blurry, sorry. I have made Prime Ribs dozens of times usually on my Big Green Egg using this same tried and true method. I always get yummy, juicy tender as can be Prime Rib - this one was right up there with the absolute best ones even though it was Choice cut. It was a total rain out of a day, and that made it that much better as I keep the smokin it in my nice dry screen room.
Don't get me wrong - cherry gives beef a great flavor, I just prefer a little "bolder" flavor profile with beef.
