“Well done”, JaySker.
But for anyone doing prime rib with high heat first, the reverse sear was a game changer for the consistent temp throughout.
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Smoked Prime Rib
- Thread starter bmguy88
- Start date
But for anyone doing prime rib with high heat first, the reverse sear was a game changer for the consistent temp throughout.
I do a reverse sear on my steaks. Smoke them on my Traegers smoke setting for 45min or so and then throw them on my Weber for the last few min per side
Here's a post I made for Prime Rib Roast to a couple of BBQ sites. This is for a charcoal kamado but you can adapt it to work on a pellet grill.
Well I was finally able to get in a cook this weekend. Every year I host our family Christmas get together. My 2 brothers that live out here in California, come down from the L.A. area with my niece and nephew. We like to vary the meal menu each year. One year we will cook Tamales. (A So. Cal. Christmas staple) The next we’ll do Turkey and last year we did a nice Honey Baked Ham. Well this year we decided to try a Ribeye Roast. My preparations started the night before when I made up some Horseradish Sauce.
Horseradish Sauce Recipe: (Tweaked from Chef John on Food Wishes)
1/2 cup sour cream or crème fraiche
1/4 to 1/2 teaspoon fresh lemon juice
pinch of cayenne
2 teaspoon thinly sliced chives. (I like to use Dill)
2 tablespoons extra hot (Atomic) pure horseradish (not horseradish sauce)
I had this nice boneless Ribeye Roast in my freezer that I started thawing last Sunday.
Early Saturday I made up a Rosemary and Garlic rub / paste to use on it.
Rub Recipe: (From Larry of BEER-N-BBQ by Larry)
1/2 cup chopped fresh rosemary
3+ Tbsp crushed garlic
2 Tbsp salt
1 Tbsp black pepper
OO
I unwrapped the roast and trimmed off most of the hard fat.
I applied the rub (paste)
and then covered it with plastic wrap and let it set on the counter for the next 4 hours to come up to room temperature.
Around noon I placed my veggies in the drip pan with 1/2 cup of water. (For the gravy)
Set up my kamado for direct / indirect cooking. I let it come up to 250 degrees before I put on the roast.
Here it is 2 hours into the cook.
While it was cooking we set the table from our guests.
After it reached an internal temperature of 127 L I pulled it off and covered it while the kamado got up to searing temps. (Note: many of my guests wanted it well done so the best I could talk them into was cooking to medium)
Once the CI grate was nice and hot I put on the roast for 2 minutes per side.
And here it is resting on my kitchen counter.
Here is a pic of me slicing it.
Most everyone at the table waiting to dig in.
And here it is plated with a Stone Brewing “Farking Wheaton Woot Stout” on the side. Both are waiting to be devoured.
Even though this was cooked to medium it was delicious. The rub / paste developed into a nice crust that was absolutely delicious.
I will be doing this again real soon. (Hopefully to Medium Rare)
I logged in to say thanks for posting this and it looks bad ass and will be trying the recipe soon.
I know I am late to the party but this is what I did for yesterday. I cooked two tri tip roasts using the rotisserie on my Weber gas grill. Two days before I put them in individual gallon size zip lock bags. In the bags I poured in some olive oil, several smashed garlic gloves, 2-3 larges stems of fresh rosemary from our garden and kosher salt and pepper. I just added a little more seasoning before putting them on the grill. I am a big believer in using the rotisserie. I cook chicken, both whole and pieces, beef and even small whole turkeys. The day before I roasted meaty beef bones in the oven to get drippings and separately made my own beef stock. With that I made gravy..(It was great having the gravy already made and ready to go) My wife and I entertained 8 guests and everything tasted great.
After years of searing first, I moved on to the sear last school of cooking. Makes a world of difference. Only difference is I start my searing at 110, let it sit for 15 minutes, and have a perfect medium rare middle, medium ends which makes everyone happy. Smoked a turkey breast also this year, after marinating in apple cider brine for 15 hours. Spectacular was the common consensus.
Yep. That's the same basic rules I use too. I tried my oven on convection once. Can't do it for as long. I wouldn't recommend that.
I concur with this approach, searing first doesn't seem to allow for the max amount of smoke penetration into the meat. Key is to be willing to let the searing process bring the meat to the correct internal temp. This takes some patience but the results are top notch.
