Comments on: Time to Demystify Prime Rib. It May Be Expensive But it’s Also Very Easy

By: Scott

Scott — Thu, 03 Jun 2010 20:29:03 +0000

Becky,

Do not soak the chips. Place a couple handfuls on a sheet of aluminum foil and then wad the foil up in ball around the chips. Then poke holes in the foil with a sharp knife. Make up a few of these. Now go to the gas grill, turn the burners on just on one side of the grill and take the grill grates off on that side and put your meat on the other side. Now put the foil balls right on the burners on the side with the heat. I usually go with two or three balls at a time. When I see the smoke diminish on from the grill, I open her up, pulle the spent foil balls and replace with new.

Good luck and let us know how it goes…

…….Scott

By: Becky

Becky — Tue, 01 Jun 2010 23:26:31 +0000

This looks delicious and amazingly easy! I was wondering though what suggestions you might give for grilling with gas? I would be using smoke chips of course but should I soak them first?
Thanks!

By: Scott

Scott — Mon, 04 Jan 2010 16:54:45 +0000

Santiago,

I’ll have to try the grape seed oil trick. Thanks for that…

…….Scott

By: Santiago

Santiago — Sat, 02 Jan 2010 22:19:09 +0000

*I brush on grape seed oil on nearly every meat I cook. This was a tip I received from a chef I met casually several years ago. Grape seed oil is inexpensive, readily available at most grocery stores, and most importantly, has the highest cooking temperature of any of the traditional cooking oils – and it’s nearly flavorless, so you get the moisture without covering up the meat’s flavor. It doesn’t burn until 800 degrees, so unless doing some serious searing, you’ll keep the moisture it provides.

A coat of grape seed oil is great when grilling/smoking pork tenderloin, chicken, steaks, etc.

By: Santiago

Santiago — Sat, 02 Jan 2010 22:12:53 +0000

I made this for NYE, with some modifications.

I brushed on a mix of 1 part grape seed oil* and 1 part Worcestershire. I then coated with the rub, substituting garlic powder for garlic salt; added paprika; and doubled the rosemary I didn’t have any smoked sea salt, but used course crystals, un-ground. I wrapped in saran wrap and refrigerated for approx 5 hours, removing just before placing on the smoker.

Smoked a 5.5 lb rib roast for 1 3/4 hours at 325-350 degrees, with a mix of soaked apple, sassafras, hickory and cherry chips (a blend purchased at LeGrand’s Tomboy in South City). I removed when the internal temp hit 130, and let sit for 30 minutes in a foil tent.

My 5 dinner guests all raved – a true foodie friend said it was the best prime rib he ever had. Thanks, grillin fools for providing the inspiration to try this one!

By: Grillin' in NJ

Grillin' in NJ — Sun, 27 Dec 2009 18:15:43 +0000

I see the internal temp to get to is 145 degrees. What is the cooking temp…guessing 225-250, but don’t want to be guessing with this cut:)

Thanks again!

By: Scott

Scott — Sat, 26 Dec 2009 18:49:00 +0000

You will need to cook it a little longer with the bigger cut but not all that much depending on the desired doneness. Keep the same temp. Good luck…

…….Scott

By: Grillin' in NJ

Grillin' in NJ — Sat, 26 Dec 2009 16:10:35 +0000

Curious what the grilling temperature is for this?

Also, I am assuming the instructions would be the same as far as time/temp for a larger roast? I am looking at making an 8 rib roast, so just want to sure there are not changes beyond expanding the seasoning amounts?

Thanks in advance!

By: Steak4Me

Steak4Me — Mon, 07 Dec 2009 22:56:34 +0000

I’ve done this the last two Christmases in a row and now the family won’t accept anything but Prime Rib for Christmas dinner. It’s fabulous and incredibly easy. I know this is a popular holiday dish, and that’s why it’s so pricey this time of year. If you do it in June, you can pick up a standing rib roast for about one half to two thirds the price.

By: Tangled Noodle

Tangled Noodle — Sun, 26 Apr 2009 01:56:00 +0000

This is amazing! Now that it’s warming up here in MN, we’re ready to grill. Prime rib is pricey but what a spectacular dinner it would make! That last photo would convince me to scrounge for every penny to buy a standing rib roast.