YIELD:
10
PREP TIME:
20 Minutes
COOK TIME: cook until internal
COOKING METHOD: Smoking
INGREDIENTS
5 lb rib roast roast
1 Tbsp garlic powder
1 Tbsp Sea Salt
1 Tbsp Onion powder
1 Tbsp brown sugar
2 tsp cayenne pepper
DIRECTIONS
Prime Rib, or standing rib roast, is an expensive cut of meat. When smoking or slow roasting using indirect heat in the traditional barbecue method the meat will remain pink even when cooked to proper temperatures. Most guests enjoy it medium-rare to medium but if someone must have medium-well or well done, I recommend you finish it on the grill or in the oven, after cooking the entire roast. You can always add heat to something that isn't done enough, but can't take it away! - CB
Preparation
Season the surface of the roast with spices, salt and pepper – then rest for about 30 – 45 minutes to allow them to meld into surface of the meat.
Method
Preheat the barbecue or smoker to 225F - 250F degrees. Note: You'll want to maintain a fairly constant temperature during cooking of between 225F - 250F degrees.
Place roast on the grates towards the middle of the smoke chamber - bone side down - insert meat thermometer and close hood.
Cook to an internal temp of 135F degrees for Rare & 145F degrees for Medium-Rare. Note: To monitor the internal temperature I recommend a remote digital thermometer with the probe inserted into the roast so that it avoids fat and bone. You won't need to open the hood but once every hour to adjust the location and position of the roast to ensure it's getting even heat and smoke.
When internal temp is approximately 5-10 degrees below the target you desire, remove and place on plate or tray, cover with aluminum foil and a kitchen towel - allow to rest about 20 minutes while the internal temperature continues cooking the roast to the target temp - before slicing.
Smoking and Barbecue Tip: By maintaining the temperature of the indirect heat of either a charcoal smoker, barbecue or gas grill at a constant 225F - 250F degrees you will truly be barbecuing this roast. As your favorite blend of wood chips or chunks to the cooker, as appropriate to your equipment. I prefer a mild blend of hard wood charcoal, cherry, apple and a small amount of either hickory or mesquite chips to flavor the meat. When finished you should have a good "crust" or "bark" on the meat as well as a defined smoke ring showing where the smoke and heat have penetrated the surface of the roast.