Prime Rib Roast

[Jeffery Jachna]

I just ordered a 9LB boneless rib roast to do for the holidays. I have never cooked one of these bad boys before. I have some recipes that I have saved over the years, on how to cook one on a smoker, namely a WSM. None of them gives me any idea or ball park estimation on time. I am debating if I want to put it on the WSM or just do it in the oven. Any suggestions on how I should cook this up would be appreciated.
Thanks
Jeff

[Robert King]

Do it on the WSM and follow Gary Wiviott’s recipe. VERY good! 

Robert King

Standing Rib Roast

Recipe By: Gary Wiviott

Ingredients:

Directions:

Standing Rib Roast, now you're humming my tune, it's my favorite vegetable.

Dead simple in either the WSM or Weber Kettle, with the edge to the

WSM as cooking distance (20-inches) is farther so less rotating and no

restoking of the fire.

First up for the 7-bone beauty, I'm assuming you are doing a full

bone-in standing rib roast, is my (no longer secret) rub. A wet rub of

olive oil, worcestershire sauce, garlic powder, onion powder, kosher

salt, fresh cracked pepper and Mexican pepper,

ancho/chipotle/Guajillo. The peppers provide both color and a light

backnote of heat.

Lightly score/crosshatch the fat cap and rub paste over entire roast,

let sit for at least 15-minutes, this can be done in advance.

Weber Smokey Mountain:

- No waterpan, no lower cooking grate

- 3/4 fire (Lump charcoal, fill ring 3/4 full)

- Top with fully engaged Weber charcoal chimney

- When charcoal has stopped billowing white smoke add 3-fist size dry

wood chunks

- Place standing rib roast on top cooking grate.

- Rotate roast every 25-minutes.

Weber Kettle Grill:

- Place empty aluminum loaf pan in the middle of charcoal grate

- Build a smallish pile lump charcoal on both sides of aluminum loaf pan.

- Light Weber Chimney starter 2/3-full with lump charcoal

- Top unlit charcoal evenly with fully engaged charcoal.

- Fill aluminum loaf pan 3/4 full of water

- When charcoal has stopped billowing white smoke add 2-fist size dry

wood chunks

- Replace cooking grate, position roast directly over aluminum loaf pan

- Rotate roast every 10-15 minutes (Especially important as meat is

close to the fire and will cook unevenly if not rotated)

- When coals start to diminish add (preferably) lit lump charcoal to

both sides. (I use a     garden type hand trowel)

Roast is done when an instant read thermometer hits 125-degrees in the

center of the roast. This yields a dead rare middle with the meat

becoming progressively more well done toward the edges. Rare for you,

med-well for Uncle Morty, well done end cut for Aunt Hildred.

Be sure to let the roast sit for 20-minutes, this is important so the

juices redistribute throughout the meat, cut too soon and all the

juice ends up on the platter.

The combination of direct over lump charcoal with wood chunks and my

wet rub give the meat a crunchy, spicy, caramelized, juicy, fatty,

rich, smoky, fat in the fire meaty riot of flavors I really love.

I am not of the Low and Slow school of thought for Standing Rib Roast,

preferring the Hot Smoke/Roast method outlined above. Already tender

meat derives no benefit from long slow cooking times, and tends to be

somewhat homogeneous in texture and flavor.

Note: No change in method for a smaller standing rib roast, you just

won't have as many leftovers.

Gary Wiviott

 

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[Rick Mortimer]

Jeff, I have never done one on the WSM but my daughter wants to try one.

Pick an 8lb boneless up tomorrow. Trying to decide low and slow then sear or just go hot the whole time..  Still time to ponder a bit...

--

[Gerry Curry]

I’ve done lots of prime ribs on my WSM using Gary Wiviott’s method as well as the one on the Virtual Bullet website, but I’ve never done a boneless one. I always get the bone because it adds so much more flavour.

Gerry

ge...@currysystems.com

[Sherman Watkins]

The hardest time on a WSM is the first.  There's a lot of money sitting on that rack.  Once you give it a shot you'll wonder why it took you so long.  Nothing will go wrong because you'll fuss over it like an old woman.  One of these roasts won't be the subject of a story that begins, "Remember when dad...," until you've done a few and grown complacent.

Sherm
Smoking in Montana's Banana Belt

[1934will .]

Regardless of what the Great One says you may want to read what Meathead has to say about bone-in roasts vs boneless.

http://amazingribs.com/recipes/beef/prime_rib_roast.html

http://amazingribs.com/tips_and_technique/mythbusting_bone-in_meat_is_better.html

--

[John Douglas]

Will,

Thanks, Long, but good read, Kenji also does an experiment to disprove the value of leaving the bone in and explains why you can think it improves the taste.....................kind of like the outdated thought that searing meat "seals" the juices in the meat.

Best,

John

On Dec 22, 2014, at 12:10 AM, "1934will ." <wsy...@gmail.com> wrote:

Regardless of what the Great One says you may want to read what Meathead has to say about bone-in roasts vs boneless.

http://amazingribs.com/recipes/beef/prime_rib_roast.html

http://amazingribs.com/tips_and_technique/mythbusting_bone-in_meat_is_better.html

On Mon, Dec 22, 2014 at 10:13 AM, Jeffery Jachna <jja...@hotmail.com> wrote:

--

[Gerry Curry]

When I cook a prime rib I give everybody else slices of meat. I keep the bones (and the meat around them) for me. It’s the best part in my view. Can’t do that with a boneless roast. ;)

Gerry

ge...@currysystems.com

[Kurt Lucas]

I was thinking the same thing, Gerry.

[Kurt Lucas]

Speaking of prime rib. I’m headed up to Portland in a bit to pick up my “prime”, prime rib.

 

Kurt

 

From: smoker...@googlegroups.com [mailto:smoker...@googlegroups.com] On Behalf Of Gerry Curry
Sent: Monday, December 22, 2014 6:54 AM
To: BBQ List List
Subject: Re: [BBQ] Prime Rib Roast

 

When I cook a prime rib I give everybody else slices of meat. I keep the bones (and the meat around them) for me. It’s the best part in my view. Can’t do that with a boneless roast. ;)

 

Gerry

ge...@currysystems.com

 

[Jon Stine]

We use the bones (which are cut off, and tied back on) for the au jus for French dips the next day.

Jon

--

[Jon Stine]

Where are you getting it Kurt?

Jon

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[John Douglas]

Merry Christmas Gerry,

Makes sense..........Even though I know in theory the bone is not necessary in meat, I STILL like bone in thick pork shops and t=Bones! :) Not to mention ham, the beans and bone made later is too good to pass up

Best,

John

On Dec 22, 2014, at 8:54 AM, Gerry Curry <ge...@currysystems.com> wrote:

When I cook a prime rib I give everybody else slices of meat. I keep the bones (and the meat around them) for me. It’s the best part in my view. Can’t do that with a boneless roast. ;)

Gerry

ge...@currysystems.com

On 22 Dec 2014, at 10:13 AM, John Douglas <JohnD...@cox.net> wrote:

Thanks, Long, but good read, Kenji also does an experiment to disprove the value of leaving the bone in and explains why you can think it improves the taste.....................kind of like the outdated thought that searing meat "seals" the juices in the meat.

[Kurt Lucas]

A place called S & P. They are a meat distributor that my son deals with at his restaurant. Since I work for the State of Oregon, I’m not allowed to use my usual vendor.

 

Kurt