SMOKED PRIME RIB
Ingredients:
Olive Oil
Simon & Garfunkel Rub
Kosher Salt To Taste
Dried Minced Garlic To Taste
Meat:
4-6 Pound Prime Rib/Rib Roast, bone-in, trimmed & tied
Cooking Method - INDIRECT
Place the roast in a pan. Mix the above seasonings in a bowl with some olive oil to it to help it stick on the meat. Apply the rub onto the surface of the meat fairly thick (you’re wanting to create a crust here), and set the roast aside for 20-30 minutes while you get your Egg set for indirect cooking at 250 degrees (that lets the roast get up to room temp before smoking, which is what you want). Put a drip pan with some water or beer in it underneath the cooking grate on the Egg. NOTE: I always put some wood chips/chunks onto the burning charcoal once I get the Egg up to temp, and just before getting everything in place to put the meat on. It adds that smoky flavor we’re all wanting! Place the roast on the cooking grate with the thicker part of the meat towards the rear of the Egg. At 250 degrees, you should plan on 15-20 minutes per pound for medium rare (130-135 degrees internal temp). When the roast reaches the desired internal temp, take the roast off the Egg. Cover with heavy duty aluminum foil, and place it in a cooler wrapped up with beach towels for at least 15 minutes to rest. The internal temp will rise another 5-7 degrees, so keep that in mind. After it’s rested at least 15 minutes, take it out, carve it, and enjoy!
Ingredients:
Olive Oil
Simon & Garfunkel Rub
Kosher Salt To Taste
Dried Minced Garlic To Taste
Meat:
4-6 Pound Prime Rib/Rib Roast, bone-in, trimmed & tied
Cooking Method - INDIRECT
Place the roast in a pan. Mix the above seasonings in a bowl with some olive oil to it to help it stick on the meat. Apply the rub onto the surface of the meat fairly thick (you’re wanting to create a crust here), and set the roast aside for 20-30 minutes while you get your Egg set for indirect cooking at 250 degrees (that lets the roast get up to room temp before smoking, which is what you want). Put a drip pan with some water or beer in it underneath the cooking grate on the Egg. NOTE: I always put some wood chips/chunks onto the burning charcoal once I get the Egg up to temp, and just before getting everything in place to put the meat on. It adds that smoky flavor we’re all wanting! Place the roast on the cooking grate with the thicker part of the meat towards the rear of the Egg. At 250 degrees, you should plan on 15-20 minutes per pound for medium rare (130-135 degrees internal temp). When the roast reaches the desired internal temp, take the roast off the Egg. Cover with heavy duty aluminum foil, and place it in a cooler wrapped up with beach towels for at least 15 minutes to rest. The internal temp will rise another 5-7 degrees, so keep that in mind. After it’s rested at least 15 minutes, take it out, carve it, and enjoy!