Smoked Prime Rib Roast for Christmas
Prime rib of beef is what I call a special-occasion treat. It's pricey, it's impressive and it feeds a crowd. But there's a reason most folks rarely splurge on this super-deluxe roast. To make the most of the prime rib's superior marbling, the roast must be cooked a long time at low temperatures, with the downside being a gray-brown exterior that is neither appealing nor flavorful. One way the problem can be solved is by using my method of cooking a high quality steak [see How To Cook A Steak] to get a delicious charred crust without ruining the interior of the roast. Unfortunately that method can be pretty messy (sputtering grease), cumbersome (flipping an 7-pound roast with tongs) and a challenge to anything less than a state-of-the-art ventilation system such as you might find at a major Las Vegas casino (billowing smoke).
Several years ago, I decided to take the project outside to my Weber kettle.
Here's the recipe and procedure for a 7-lb Prime rib roast:
Have your butcher remove the bones and trim excess fat from the roast (make sure the bones are packed up along with the roast; you will need them to protect the roast from over-browning). Let the roast stand at room temperature for 2 hours prior to grilling to help it cook evenly.
1 first-cut (3- or 4- rib) beef standing rib roast, meat removed from bones, bones reserved, exterior fat trimmed to 1/8-inch
1 tablespoon vegetable oil
Ground black pepper
1/4 cup kosher salt
Twine for tying roast, cut into for or six 2-1/2 foot lengths (depending on number of bones
4 fist-sized wood chunks (I use 2 of oak and 2 of apple) for smoke
1 disposable aluminum roasting pan
Rub the roast with oil and season liberally with black pepper. Spread salt on rimmed baking sheet; press roast into salt to coat evenly on cut sides. Tie meat back on bones exactly from where it was cut, passing two lengths of twine between each set of bones and knotting securely. Refrigerate roast for 1 hour, then remove from refrigerator and let stand at room temperature additional 2 hours.
Meanwhile, soak wood chunks in water for 1 hour; drain. About 20 minutes before grilling, open top and bottom grill vents. Using a chimney starter, ignite 5 quarts of charcoal briquettes (about 75 briquettes) and burn until partially covered in thin gray ash, about 20 minutes. Empty coals into grill and build a modified two-level fire by arranging coals to cover one-half of the grill. Place aluminum roasting pan on empty side of the grill. Position cooking grate over coals, cover grill and let heat until grate is very hot, about 5 minutes. Scrape grate clean with a grill brush.
Place roast on grate over hot side of grill and sear on fat-covered sides until well browned, turning as needed, about 8 to 10 minutes total. (If flare-ups occur, move roast to cooler side of the grill until flames die down). When thoroughly browned, transfer roast to cooler side of grill, bone-side down, with tips of bones pointed away from the fire. Place soaked wood chunks on coals. Cover grill, positioning top vent over roast to draw smoke through grill. Grill roast (don't remove lid for at least 1-1/2 hours) and remove roast immediately when internal temperature reaches 130 degrees, (I promise you that if you leave the roast on over that temperature you and your guests will be very unhappy with the overdone results).
Transfer the roast to a cutting board and let rest for 20 to 30 minutes, tented with foil. Remove strings and bones, slice into 1/2-inch thick slices and serve.
Several years ago, I decided to take the project outside to my Weber kettle.
Here's the recipe and procedure for a 7-lb Prime rib roast:
Have your butcher remove the bones and trim excess fat from the roast (make sure the bones are packed up along with the roast; you will need them to protect the roast from over-browning). Let the roast stand at room temperature for 2 hours prior to grilling to help it cook evenly.
1 first-cut (3- or 4- rib) beef standing rib roast, meat removed from bones, bones reserved, exterior fat trimmed to 1/8-inch
1 tablespoon vegetable oil
Ground black pepper
1/4 cup kosher salt
Twine for tying roast, cut into for or six 2-1/2 foot lengths (depending on number of bones
4 fist-sized wood chunks (I use 2 of oak and 2 of apple) for smoke
1 disposable aluminum roasting pan
Rub the roast with oil and season liberally with black pepper. Spread salt on rimmed baking sheet; press roast into salt to coat evenly on cut sides. Tie meat back on bones exactly from where it was cut, passing two lengths of twine between each set of bones and knotting securely. Refrigerate roast for 1 hour, then remove from refrigerator and let stand at room temperature additional 2 hours.
Meanwhile, soak wood chunks in water for 1 hour; drain. About 20 minutes before grilling, open top and bottom grill vents. Using a chimney starter, ignite 5 quarts of charcoal briquettes (about 75 briquettes) and burn until partially covered in thin gray ash, about 20 minutes. Empty coals into grill and build a modified two-level fire by arranging coals to cover one-half of the grill. Place aluminum roasting pan on empty side of the grill. Position cooking grate over coals, cover grill and let heat until grate is very hot, about 5 minutes. Scrape grate clean with a grill brush.
Place roast on grate over hot side of grill and sear on fat-covered sides until well browned, turning as needed, about 8 to 10 minutes total. (If flare-ups occur, move roast to cooler side of the grill until flames die down). When thoroughly browned, transfer roast to cooler side of grill, bone-side down, with tips of bones pointed away from the fire. Place soaked wood chunks on coals. Cover grill, positioning top vent over roast to draw smoke through grill. Grill roast (don't remove lid for at least 1-1/2 hours) and remove roast immediately when internal temperature reaches 130 degrees, (I promise you that if you leave the roast on over that temperature you and your guests will be very unhappy with the overdone results).
Transfer the roast to a cutting board and let rest for 20 to 30 minutes, tented with foil. Remove strings and bones, slice into 1/2-inch thick slices and serve.
