Smoked Prime Rib Food

SMOKED PRIME RIB BY MATT PITTMAN RECIPE - TRAEGER GRILLS

Steps:

• Truss the prime rib by tying butcher's twine around the outside in 1-inch intervals. This will help the roast hold its shape and cook evenly.
• Generously season the rub all over with salt. Let sit for 1 hour.
• Wash the salt off and pat the roast dry. Generously season on all sides with Meat Church Holy Cow BBQ Rub, then with Meat Church Gourmet Garlic and Herb Seasoning. Let sit for 15-20 minutes.
• When ready to cook, set the Traeger temperature to 275°F and preheat with the lid closed for 15 minutes.
• Insert the probe into the thickest part of the roast, avoiding any large pockets of fat. Place the rib roast directly on the grill grates, close the lid, and cook until the internal temperature reaches 125°F for medium-rare, or your preferred temperature. If desired, baste the roast with Worcestershire sauce, beef stock, or water every 45 minutes.
• Remove the roast from the grill and transfer to a cutting board with a well. Place the butter on top of the roast, tent with aluminum foil, and let rest for 10-15 minutes. As the roast rests, the butter will melt over the meat and the internal temperature will continue to rise to a final temperature of 130-135°F.
• Slice the roast and serve. Enjoy!

SMOKED PRIME RIB WITH RED WINE STEAK SAUCE

Steps:

• For the prime rib: Rub the prime rib with the spice rub, put in the refrigerate on a rack set over a baking sheet (uncovered) and let marinate for at least 4 hours and up to 8 hours.
• For the red wine steak sauce: Heat the oil in a medium saucepan over medium heat. Add the garlic and shallots and cook until soft, about 2 minutes. Add the tomatoes, increase the heat to high and cook until softened, about 5 minutes. Add the wine, ketchup, 1/2 cup water, raisins, molasses, brown sugar, horseradish, Dijon mustard, Worcestershire, cayenne, allspice and salt and pepper to taste and cook for 10 minutes longer. Add a splash of red wine vinegar, and taste for salt and pepper. Transfer to a blender and blend until smooth. Let cool to room temperature.
• Prepare your grill using a kamada-style grill, kettle grill, bullet smoker or gas grill method for smoking. Remove the prime rib from the refrigerator 30 minutes before cooking and let sit at room temperature. Sprinkle well with salt and put the prime rib, fat-side up, on the grill grate. Maintaining a temperature of about 250 degrees F (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see manufacturer's instructions), cook until an instant-read thermometer inserted in the center reads 130 degrees F, between 3 1/2 to 4 hours. During the last hour of cooking (at about 110 degrees F), begin brushing with some of the red wine steak sauce and stop adding chips to the smoker. Remove the prime rib from the grill, brush with more of the red wine steak sauce and let rest, loosely covered with foil, for 20 minutes before slicing.
• Combine all ingredients in a small bowl.

SMOKED PRIME RIB

Steps:

• Soak wood chips in a container of water for 1 hour.
• In a small bowl, add the garlic, salt, pepper, rosemary, and thyme; stir to combine.
• Rub this mixture evenly over the beef roast.
• In a bowl, add the red wine, red wine vinegar, and olive oil; stir to mix and set aside.
• Prepare a charcoal fire in a smoker; let burn for 15-20 minutes.
• Drain the hickory wood chips.
• Place the chips on the coals.
• Place the water pan in the smoker; add water to just below the fill line.
• Put the beef roast in the center of the lower food rack.
• Slowly pour the wine mixture over the beef roast.
• Cook the roast, covered, for 6 hours or until meat thermometer registers 145 degrees (medium-rare).
• Add more water to depth of fill line if necessary.
• Remove roast from smoker and let rest for 15 minutes before slicing.

SPICY SMOKED PRIME RIB

Steps:

• Rub entire rib roast with rub mix.
• Smoke roast over indirect heat for 3-4 hours at 200-250 degrees or until meat thermometer reads 140 degrees (for medium rare) or longer if you prefer your meat more done.
• 3/4 way thru cooking you can sprinkle meat with crushed rosemary leaves if desired.

SMOKED PRIME RIB ROAST

Steps:

• Sprinkle salt over entire roast and wrap with plastic wrap. Refrigerate, 4 hours to 24 hours.
• Combine olive oil, black pepper, garlic powder, rosemary, thyme, onion powder, paprika, and cayenne pepper together in a bowl. Set aside for flavors to blend, at least 1 hour.
• Pour most of the oil mixture over the roast and massage into the top and sides of meat. Flip the roast and pour remaining oil mixture over roast and massage. Place roast on a plate and refrigerate, 1 hour to 12 hours.
• Preheat smoker to 225 degrees F (110 degrees C) to 230 degrees F (107 degrees C). Add hickory or pecan wood chips to smoker.
• Insert an oven-safe meat thermometer into the thickest part of roast. Place roast into the smoker and roast until internal temperature reaches 145 degrees F (63 degrees C), 3 to 3 1/2 hours.
• Preheat an oven to 500 degrees F (260 degrees C) to 550 degrees F (288 degrees C).
• Bake the roast in the preheated oven until crust is crunchy, produced a reverse sear, 15 to 20 minutes. Allow roast to rest 10 to 15 minutes before slicing.