First Prime Rib
Posted: Wed May 23, 2018 11:21 pm
The wife and i have been talking about doing a prime rib since the holidays SO last weekend I Grabbed a 3 bone 4.7lb ribeye prime rib roast from HEB.
I figured the Shirley would put WAY more smoke on that beef than i am looking for, so i fired up the WSM at around 270 with a small chunk of post oak.
I have been reading about and thinking about cooking this thing for a few months now so i had a pretty decent basic plan. Having experienced the prime rib with my father in law a couple of times, i found the biggest issue are the bones. They make it harder to cook evenly and its kinda b*tch to slice nicely. SOOO i grabbed the filet knife and took the 3 bones out of the roast, rolled it and tied her up tight. I figure i now have a perfect round roast with no bones.
I salted it and let her sit for about 4 hours, then rubbed w/ a very light sheen of Brown sugar, then seasoned with my usual brisket seasoning, a little dry mustard, small amounts of dry tyme, and oregano.
smoked her for about 3 hours to 130 IT then a high heat sear on the Weber Genesis. (actually OVERLY HIGH since the hotplate went up in a massive grease fire after overheating it). I ended up w/ a decent Med Rare. Usually i prefer it a little less warm internally, but the quality of the meat really makes up for it AND the wife thought it was perfect. Served with a little horseradish sauce.
Overall i LOVED this cook and id say its top 5 pieces of meat iv run through a smoker. The wife and inlaws agreed. The brown sugar and the italian seasoning went VERY nicely with the horseradish sauce. The combination of the seasonings and light smoke really added a elegance to the meat compared to just normal smoked meat i run through the smokers. I am a FAN.
ALSO JUST GOT MY HARDCORE CARNIVORE SHIRT.. :)
I figured the Shirley would put WAY more smoke on that beef than i am looking for, so i fired up the WSM at around 270 with a small chunk of post oak.
I have been reading about and thinking about cooking this thing for a few months now so i had a pretty decent basic plan. Having experienced the prime rib with my father in law a couple of times, i found the biggest issue are the bones. They make it harder to cook evenly and its kinda b*tch to slice nicely. SOOO i grabbed the filet knife and took the 3 bones out of the roast, rolled it and tied her up tight. I figure i now have a perfect round roast with no bones.
I salted it and let her sit for about 4 hours, then rubbed w/ a very light sheen of Brown sugar, then seasoned with my usual brisket seasoning, a little dry mustard, small amounts of dry tyme, and oregano.
smoked her for about 3 hours to 130 IT then a high heat sear on the Weber Genesis. (actually OVERLY HIGH since the hotplate went up in a massive grease fire after overheating it). I ended up w/ a decent Med Rare. Usually i prefer it a little less warm internally, but the quality of the meat really makes up for it AND the wife thought it was perfect. Served with a little horseradish sauce.
Overall i LOVED this cook and id say its top 5 pieces of meat iv run through a smoker. The wife and inlaws agreed. The brown sugar and the italian seasoning went VERY nicely with the horseradish sauce. The combination of the seasonings and light smoke really added a elegance to the meat compared to just normal smoked meat i run through the smokers. I am a FAN.
ALSO JUST GOT MY HARDCORE CARNIVORE SHIRT.. :)
Like the shirt as well.
