Beef Prime Rib

[bigbellybbq]

I have been doing beef prime rib for years which comes out awesome. Make a paste out of minced garlic, processed or grated horseradish, minors beef base, salt, pepper, fresh rosemary, worchester, white pepper, cummin, allspice. Sorry, i just make it up, never really watched for amounts but heavy garlic and horseradish and maybe a little olive oil. Start your cooker out about 450* for 1/2 hour then bring it down to 250*...remove when internal temp is 120/125* and let it sit for an hour..Good luck on your temptation to try the bark, and then let it sit, but it will be better cause the juice sucks back in...get ready for the best beef rib ever! If you have a fire pit near by, then pull when internal temp hits 115/120 and finnish on the grill for even more flavor! Remember though do not peak! remember your meat probe before you close the door because that thing will spit and sputter like that crappy cowboy charcoal! Go with heavy smoke to start and high heat..

[bigbellybbq]

buy the roast with the bone in and cut off while leaving a nice even layer of meat on the bone while making a nice roast to carve. Spice everything up as described and put back together with string, cut the string before slicing and grab a towel to wipe your mugg off because these beff ribs are finger licking good for sure!!!
Make up a white sauce with prepared horseradish, mayonaise, sour cream, salt, pepper, garlic powder and a dash of allspice. This also can be used as a spread for the left overs for sandwiches on a Kimulweck roll!(yeh right, buy a big roast if you want leftovers)

[Vinny]

Big Belly,

How long do you figure per lb of meat? Also, to get an idea of quantities to fix how much minors do you start with?

Doing a 12-14 lb prime rib for my wifes Xmas party on Friday and I'm going to use your recipe.

Vinny

[bigbellybbq]

Hi Vinnie, I just did a 7 lb roast the other day and it was in for about 2 1/2 hours, I really just watch for the internal temperature, which this time was 120f...Then I slice and put on HOT fire pit for 1 minute or so a side. with this big of a roast take the whole rack of bone/ rib off spice up and tie it together..
Now on the amounts, I would say use about a tablespoon of Minors paste to one cup of horse radish, I heat up in a sauce pan then let it cool, for such a big roast you will need 2 cups of the horse radish mixture to start with, don't forget to add between the rib bone and meat before wrapping the string around to tie together.
The mixture likes to slide off, but a majority will hang around. I also do not use any water in the smoker pan, however put tin foil down because this will make a mess out of you cooker. Buy a jar of the minced garlic to mix into the paste, I also use my dry spices to put on with the worschester before the paste. (you can dry rub the day before) and great ready for some awesome beef bark, it will look burnt but it is awesome...please post any tips on your ideas and I will try it next time..

[bigbellybbq]

Prime rib

Thanks to the master Dave for helping me add the pics

[Vinny]

Kooks Great BB! I'm doing mine today, I'll let you know how it turns out.

Vinny

[bigbellybbq]

While downloading the pictures, I thought I could smell a roast cooking...so I am heading out to pick one up, I was going to do ribs on Saturday, but now it's beef ribs with a roast attached!

[tbonespecial]

That looks great! I usually cook them at 220 the whole time. do you still get alot of smoked flavor that way?

[tbonespecial]

what kind of wood charcoal are you using?

[bigbellybbq]

I only use Royal Oak for charcoal. However that is mixed in with chuncks of apple, hickory, cherry or oak.
One major thing I noticed about the prime rib cut was it is not like a brisket, I pour LOTS of smoke to the brisket, however rib raost seem to asborb smoke quickly and be carefull try your first one with light smoke and let let the cooker breethe , exhaust stacks wide open, get your cooker real hot before putting in the roast. You know your cooker better than anyone though, so use your experience.
Sometimes the horseraddish bark might be a little bitter, but you are making prime rib and not a brisket..I have never tried adding Turbinado or sugar to the outside...Your favorite steak seasononing recipe added to the minors and horseradish is just plain ass awesome... Please post your ideas as I am always looking to improve.
Getting back to the smoke, the last rib I did last week I used hickory chunks only and my wife said it was on the edge of too much smoke, so experiment lightly to start...let me know!

[TheBBQDude]

I cooked a 12 lb boneless prime rib about 2 months ago. A local grocery store had the economy grade on sale for $2.99/lb. I searched through the 15 or so in the meat case until I found one with decent marbling. I thought if I screwed it up, it would only set me back $35.

I used a similar method on the paste (fresh horseradish, sea salt, black pepper, cayenne, minced garlic, A1, parsley, thyme and olive oil) and let it sit for about an hour to get to room temp. Then I seared it over a cast iron grill plate over two charcoal chimeys for about 1 minute on all four sides then hit the ends. I highly reccommend searing it. It crusted up pretty nicely and I put a little more of the paste on it before I placed it on the second to top rack of my BWS Pro and let it ride at about 400 for a couple of hours. Then I shut the heat down and put it in the middle rack for another 3 hours running about 250-275. I also used a water pan. I took it out when the internal temp hit 120. Let it rest for about 30 mintues and then we got down to business.

I really don't think the economy grade made that much difference cooking it this way. I wouldn't want to slice it for steaks, but the slow cooking made it fork tender. I've had prime rib at a dozen or so different restaurants and this was as good as any I've eaten.

[SpitFire]

wow, that picture looks amazing! thanks for sharing...im hungry now