One of the Two Smoked Prime Rib Roasts
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
For our 2012 Christmas dinner, we enjoyed 2 Prime Rib Roasts with sweet potato fries, stuffing, broccoli, and smoked spinach stuffed tomatoes. We live in a senior’s community and we were able to have a few of the folks over to share dinner with us. They left smiling and happy and full. That makes us happy and thankful that we could add a little family and fellowship to their lives.
We do our recipes on our patio where we have a lineup of grills, including Memphis Elite Wood Fire Pellet Grill/Smoker, Royall, Traeger, Char Griller side box smoker, Charmglow, Char-Broil, The Big Easy, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pellet heads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone.
Don’t be afraid to make changes to suit your taste.
- Prime Rib roast (we did 2 bone in @ 7 and 8 pounds)
- Peteâs Firehouse BBQ Sweet & Spicy Rub
- Garlic, dried and crushed
- Coarse ground black pepper
- Rub your roast down with your rub working it into the meat. I like to add a thick garlic pepper crust so I shake a good coat of the dried garlic and coarse pepper on it, also. Smoke the roast about 3 Â½ hours until you have an internal temp of 123 degrees (50c) for rare. Keep in mind the meat will continue to rise another 5-10 degrees as it rests. This temperature is what they refer to as âGourmetâ and USAD calls for 145 degrees (63c).
- When you reach your temperature pull the meat, cover and let rest for 10 minute before cutting it. This time allows it to reabsorb the juices.
- Pellet Grill/Smoker
- To prepare the grill for cooking, check your pellet supply â top off or change flavors as needed. Scrape grill grates off, scrape flavorizer off and sweep any ash out of the burn pot. Check the grease pans and change them if needed. Set ITC to 350 degrees and give the grill about 10 minutes to reach temperature.
- I like to add a little smoke flavor to everything so I turn the ITC down to 225 degrees (105c) After a good fire is established.
- Place your rib roast directly onto the grill and just let it hang out in the smoke and get happy for 3 1/2 hours or so. This is referred to as âSmokingâ or âHot Smoking.
- About half way through your cook you can add any sides you like. (We did spinach stuffed tomatoes) Now you can cook your sides and pick up all of the wood fired flavor from the grill. I did an hour here at 225 (105c) then pulled my sides.
- When the meat reaches an internal temp around 123 degrees (50c) pull it off, cover it and let it rest for 10 minutes before serving. This will be rare. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. So for medium pull it at 140 (60c) and overdone 160 (72c).
- For your gas grill directions, please check out our website: www.datenightdoins.com
|Amount Per Serving||%DV|
|Serving Size 0g|
|Recipe makes 8 servings|
|Calories from Fat 0||0%|
|Total Fat 0.0g||0%|
|Saturated Fat 0.0g||0%|
|Trans Fat 0.0g|
|Total Carbs 0.11g||0%|
|Dietary Fiber 0.0g||0%|