Recipe provided by Beef Loving Texans
Preparation time: 4 hours
Yield: 30 servings
Ingredients:
6-8 pounds of prime rib
2 tablespoons kosher salt
2 tablespoons coarse ground black pepper
Vegetable oil spray
Begin by seasoning the prime rib liberally with salt and black pepper.
Gently apply vegetable oil spray to the grill grates. Close the lid of the cooking chamber.
In the firebox, place 3-5 pounds of charcoal at the center. Adjust the firebox air vent to be open by 1-2 inches and set the smokestack damper to halfway. With the firebox lid open, carefully ignite the charcoal and allow it to burn until a light ash forms, which should take about 20 minutes.
After the coals have ash on them, incorporate wood chunks. Do not close the firebox lid until you observe clean smoke, often referred to as “blue smoke.”
Then, close the firebox lid. Fine-tune the firebox air vent and smokestack damper to achieve a cooking temperature that stays within the optimal smoking range of 325-350°F.
Position the prime rib on the cooking grate within the cooking chamber. To maintain a steady cooking temperature, continue to add wood chunks as required. It is important to monitor the internal temperature of the prime rib throughout the cooking duration. Smoke it for approximately 3-4 hours, making sure to rotate and flip it every hour.
When the meat thermometer indicates 135°F for medium-rare or 145°F for medium, remove the roast. Transfer it to a carving board and loosely cover it with aluminum foil. Allow it to rest for 15-20 minutes. The temperature will naturally rise by another 10-15°F, reaching 145°F for medium-rare or 160°F for medium.
Tip from the Author: Keep these essential points in mind when cooking prime rib: Smoke or grill until the temperature reaches 10-15°F below your target (145°F for medium-rare or 160°F for medium), as the meat will continue to cook during the resting period.
Discover additional seasonal recipes at BeefLovingTexans.com.
