It's the last game of the year and time for the ultimate "Harbaugh Vitamin". Most stores have their leftover holiday prime rib roasts on sale and we should take advantage. Let's go out in style and make something our guests will talk about until kickoff next season. Who doesn't like a smokey prime rib served with a little horseradish?
Ingredients:
Bone-In Prime Rib Roast (1 bone for 2 people)
Kosher Salt and pepper
Stubbs Moppin' Sauce
Fresh Horseradish
[After THE JUMP: salt and pepper]
Directions:
Set your grill up for indirect heat and shoot for 250 degrees. While the grill is heating up, remove the prime rib roast from the refrigerator and allow it to come to room temp. The larger the roast, the longer it will take. This 4.5 lb roast sat out for approximately 1 hour before reaching room temp.
Season the prime rib with salt and pepper. Always use more than you think you need as some will fall off during the cooking process. This roast needed 1/2 cup of salt and 1/2 cup pepper. I also added a little Stubbs BBQ seasoning, but this is not necessary as the salt and pepper combo works great. The seasoning helps form a great crusty bark. Notice the cut separating the meat from the bones. You can request that the butcher do this for you as it makes things easier once the prime rib is done. Once the roast is done, we will cook these ribs for another hour or so to get some of the best beef ribs you will ever taste.
Once the prime rib roast is seasoned and the grill reaches 250 degrees, add a few oak or hickory wood chunks to the fire and place your meat on the grates. (Bone side down) Insert your favorite temperature probe into the middle of the roast and let cook for several hours.
Once the roast hits 100 degrees internally, start basting with your Stubbs Moppin' Sauce. This adds a nice flavor to the salt and pepper bark that has formed during the smoking process. Baste every 15 minutes until the roast reaches 120 degrees internally.
If you like your prime rib RARE, remove from the heat at 120 degrees and loosely tent with foil. The internal temperature will continue to rise another 5-7 degrees during the resting process. This is our prime rib at 120. Coach would be proud of this VITAMIN. MMMMmmmmmmm............Dat Crust!!! This prime rib took approx 5 hours to reach 120 degrees.
If you like a medium roast, remove at 130 degrees. Allow the prime rib to rest for at least 15 minutes so the juices redistribute. If you cut into the roast too early, those flavorful juices will run out and you will have a dry prime rib. The crust that had formed on the exterior was my favorite part. Great flavor and a nice crunch.
Once rested, cut along the bones to separate the meat from the "soon to be beef ribs". Season the bones and place back on the smoker for another 90 mins. Sorry, no pics of these. They didn't last long enough to get pics. Now, back to the roast. Slice into 1 inch thick slices and serve on warm plates along with some horseradish. Instead of warm plates, I heated up my new Michigan Wilton Armetale football grilling platter. This thing is my new plate during game day meals. So cool and fun to grill on.
I hope that everyone had a great holiday season and enjoyed the warm weather. It's been a great season and I'm already looking forward to next year. Feel free to send to me your grilling pics or recipe ideas to joe@mmmgoblubbq.com. GO BLUE!!!