One of the Two Smoked Prime Rib Roasts

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.

Prep Time: 10 minutes

Cook Time: 3 hours @ 225 (105c) until an internal temp of 123 degrees (50c)

Grill: Memphis Elite Wood Fire Pellet Grill/Smoker

Pellets: Natures Way Oak and Mesquite (our mix)

Ingredients:

Prime Rib roast (we did 2 bone in @ 7 and 8 pounds)

Pete’s Firehouse BBQ Sweet & Spicy Rub

Garlic, dried and crushed

Coarse ground black pepper

In the Smoke on the Memphis Elite

Directions:

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. I used the Memphis meat probe today and set it for 123 degrees (50c). The Memphis probe is nice and easy to work.  But, if you don’t have one any good meat thermometer will work. Smoke the roast about 3 ½ 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 “Gourmet” 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.

Cooking Directions: Memphis Wood Fire Pellet Grill/Smoker

To prepare the grill for cooking, check your pellet supply – 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 “Smoking” or “Hot 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).

See the crust on top

Time to Slice them

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Smoked Spinach Stuffed Tomatoes were Off the Chart

Lookin’ Good

Is It Time To Eat

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.

Let’s Eat

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.

Take it and run with it….

Live your Passion,

Ken & Patti

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Pete’s Firehouse BBQ

Sweet & Spicy Rub

951 848 9764

www.petesfirehousehousebbq.com