cookingjnj
Well-known member
Hi all,
I hope everyone had a great Mother's Day, and all our mothers out there were spoiled on this day as they should be.
Picked up a USDA Prime Rib Roast from the butcher for the meal tonight. It was a two bone roast and came in at 4.97#. Butcher trimmed the roast then tied the bones (two) back on the roast when I picked it up. Forgot to tell him I was going to smoke this roast, so it had more fat cap than I really wanted. Therefore the roast had a little more fat cap then I wanted. I cut the strings off the ribs, trimmed more of the fat cap, rubbed (first layer Oakridge BBQ Santa Maria, then some Montreal Steak Seasoning) and cooked them both separate. Put them on the pit at 225 for about 2 hours. At the 2 hour mark the roast was at 92 IT (started at 41 IT since I had the roast out of fridge about 45 minutes). Bumped the temp up to 250 for about 30 minutes and then to 275 until the roast hit 130 IT. Pulled onto a cutting board and covered both the roast and rib portions with foil for about 20 minutes. IT went from 130 to 136 IT. Sliced and this roast was VERY good. I might have over seasoned just a tad (I am thinking because I was at the end of the Montreal Seasoning bottle so more salt), but not too bad. Great smoke flavor, and boy spending for Prime beef does make a difference sometimes. I also grilled zucchini as one of the sides.....sorry due to the cook times, the zuch was done on my gasser.
I hope everyone had a great Mother's Day, and all our mothers out there were spoiled on this day as they should be.
Picked up a USDA Prime Rib Roast from the butcher for the meal tonight. It was a two bone roast and came in at 4.97#. Butcher trimmed the roast then tied the bones (two) back on the roast when I picked it up. Forgot to tell him I was going to smoke this roast, so it had more fat cap than I really wanted. Therefore the roast had a little more fat cap then I wanted. I cut the strings off the ribs, trimmed more of the fat cap, rubbed (first layer Oakridge BBQ Santa Maria, then some Montreal Steak Seasoning) and cooked them both separate. Put them on the pit at 225 for about 2 hours. At the 2 hour mark the roast was at 92 IT (started at 41 IT since I had the roast out of fridge about 45 minutes). Bumped the temp up to 250 for about 30 minutes and then to 275 until the roast hit 130 IT. Pulled onto a cutting board and covered both the roast and rib portions with foil for about 20 minutes. IT went from 130 to 136 IT. Sliced and this roast was VERY good. I might have over seasoned just a tad (I am thinking because I was at the end of the Montreal Seasoning bottle so more salt), but not too bad. Great smoke flavor, and boy spending for Prime beef does make a difference sometimes. I also grilled zucchini as one of the sides.....sorry due to the cook times, the zuch was done on my gasser.
