Blue Ridge Smoke

Prime Rib is a personal favorite. Wait, all beef is a personal favorite. But Prime Rib is one of my favorite cuts. It isn’t as bold as a grilled rib-eye, and often served just a bit cooler than a traditional steak, the standing rib roast has a different flavor than a pure rib-eye.

Today my parent came to visit, and we decided to make this our big Christmas/New Year’s meal. And it was a hit. Of course, anything on the Egg works, but this was especially fine.

Picked up a nice prime rib roast from Sams. I’ve got enough beef to last a while now…

For a 6-7 lb standing Prime Rib (boneless). For a bone-in, compensate — I wish I had found a bone in one!!!!

Blue Ridge Prime Rib

Meat:

• 6-7 lb prime rib (with bones, better. prime quality, better) – I plan on 1 pound per person, but we are heavy eaters. This 6 pounder fed 4 adults and one child, with enough left over for another sensible meal. We were stuffed!
  

Rub:

• 1/2 c fresh cracked peppercorn
• 1 T fresh ground cardamom

Mix these two items together well; and rub it deeply into the meat on all sides.

Marinade:

• 1 c soy sauce
• 1 c red wine vinegar
• 2 T ketchup
• 1 t paprika
• 1 t garlic powder

Mix all ingredients. Place rubbed Prime Rib in a stock pot, pour marinade over meat. Turn every 2-3 hours so all sides are soaked well, allowing the most time to sit on a broad side of the meat. I let mine marinate for 15 hours or so.

Cooking:

1. Heat the Egg to 220, using indirect heat. Add several chunks of hickory wood for added flavor.
2. Place drip pan on foil balls under the wire rack (prevents the liquid from completely boiling off). Add about 1/2 cup of marinade to the foil pan.
3. Place beef in a roast rack (the bones would have been better!) and place on Egg until it reaches 115-120 (2.5 hours for me today).
4. Take off the Egg and wrap in foil for 30 minutes or so. (This is an excellent time to put your 2x Taters on the Egg to heat up at 300!)
5. Remove taters and platesetter. Raise temp to 350-400.
6. Grill the Prime Rib on all sides for a few minutes each time, mildly searing each side.
7. Wrap in foil again for 5-10 minutes
8. Slice and Enjoy!

Pat Big Green Egg, Equipment, Recipes, Smoking