Barbeque Prime Rib
Barbeque Prime Rib Roast is one of those special occasion meat dishes that people usually plan for the XMAS holidays. You don’t really have to wait for the holidays for this cut because it good to have anytime during the year.
Barbeque Prime Rib is a favorite of just about anyone that enjoys beef. Because the meat is special you don’t want to hide it under any heavy or spicy rubs. You can bring out the succulent taste of the meat with a simple rub of cracked pepper and coarse salt. The really cool thing about this cut is that the goodness of the meat stands alone.
Putting one of these roasts on the smoker makes this treat even more tasty. The key to success is that you don’t want to over smoke the meat and you don’t want to use wood that is too strong or over powering. That rules out woods like mesquite and hickory. I would stick with pecan, cherry, or apple.
It is a special cut of meat that demands some precision while cooking. To have it cooked to medium rare perfection you should not let the internal temperature go over 128 degrees. By all means use a temperature probe to monitor the temperature.
Better yet is to use a remote temperature monitor like the Redichek, Weber, or Nutone. It makes your job a lot easier.
Here are the steps to a perfect smoked Prime Rib Roast:
Things You Will Need:
- 4-7 lbs Prime Rib Roast (bone in)
- Fresh cracked black pepper
- Coarse Sea Salt
- Worcestershire sauce
Directions
- Wash and rub the roast with Worcestershire sauce
- Rub in the fresh cracked black pepper and sea salt. Cover completely.
- Put the roast in a smoker with a temperature range of 225-235 degrees
- Add a handful of water soaked wood chips or chunks to the hot coals. Don’t keep under heavy smoke for more than 30-40 minutes.
- Cook for 2-3 1/2 hours while monitoring the temperature
- When the internal temperature of the roast reaches approximately 128 degrees remove from the smoker and wrap in foil.
- Let the meat rest for about 20 minutes before slicing and serving
Enjoy!
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