Smoked Prime Rib Roast on a Weber Kettle
The holidays will be here before you know it. Here's a great way to cook a prime rib roast for Thanksgiving, Christmas or New Year's Eve - or for any occasion, for that matter.
I’ve used this simple but delicious recipe for the past five years to cook a prime rib roast for our New Year’s Eve dinner party. It has turned out perfectly each year. Just be VERY careful not to let the internal temperature exceed 130 deg F.
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12 lb prime rib roast
Instructions
Rub roast down the night before cooking with Worcestershire sauce, then sprinkle liberally with McCormick’s Montreal Steak Seasoning. Wrap the roast tightly in Saran wrap and put in refrigerator overnight.
In the morning, remove roast from the frige and pack both ends with finely ground rock salt. Leave roast on the counter for about 3 hours to bring it to room temperature.
Get the fire going at 250 deg F (indirect method), using rails to separate coals. Place a drip pan between the rails to catch drippings. When the fire is ready, insert a meat thermometer in the roast and place roast on grill and cover.
When the internal temperature of the roast reaches 130 deg F, immediately remove roast from the grill. (I promise you that if you leave the roast on over that temperature (130 deg), you and you guests will be very unhappy with the overdone results!). After you remove the roast from the cooker, immediately wrap it in heavy-duty foil to preserve the heat and capture the au jus. Let it sit for 20-30 minutes before carving.
(I use 2 chunks of oak and 2 of apple, soaked in water for 2 hours, for smoke).
I’ve used this simple but delicious recipe for the past five years to cook a prime rib roast for our New Year’s Eve dinner party. It has turned out perfectly each year. Just be VERY careful not to let the internal temperature exceed 130 deg F.
________________________________________
12 lb prime rib roast
Instructions
Rub roast down the night before cooking with Worcestershire sauce, then sprinkle liberally with McCormick’s Montreal Steak Seasoning. Wrap the roast tightly in Saran wrap and put in refrigerator overnight.
In the morning, remove roast from the frige and pack both ends with finely ground rock salt. Leave roast on the counter for about 3 hours to bring it to room temperature.
Get the fire going at 250 deg F (indirect method), using rails to separate coals. Place a drip pan between the rails to catch drippings. When the fire is ready, insert a meat thermometer in the roast and place roast on grill and cover.
When the internal temperature of the roast reaches 130 deg F, immediately remove roast from the grill. (I promise you that if you leave the roast on over that temperature (130 deg), you and you guests will be very unhappy with the overdone results!). After you remove the roast from the cooker, immediately wrap it in heavy-duty foil to preserve the heat and capture the au jus. Let it sit for 20-30 minutes before carving.
(I use 2 chunks of oak and 2 of apple, soaked in water for 2 hours, for smoke).
