Meat/Veggie:
5 + lb Prime Rib Roast from a side of beef from a couple great neighbors. They have had some problems overcooking the Roast on their Traeger so they asked me to cook one for them. A few hours prep and smoking for a big slice of Prime Rib, heck yes I’m in.
Rub/Injection:
3. Followed by granulated garlic and fresh ground black pepper
4. Topped with HOS Brisket Rub
Fuel for the Fire:
3. 1 chunk hickory wood
Here is the full roast before doing anything to it.
Here is a pic after I separated the ribs from the roast. I tied the roast to keep it more round for even cooking.
And one pic after applying the rub.
Smoking:
Smoker was up to temp and I placed both the ribs and the roast on the smoker at 2:00 pm. I figured it would cook low and slow until a little after 5:00. I would then pull when the internal temp hit 120 so I could bring it inside to finish. What I thought was a good plan worked great until nothing went as planned. My smoker almost always just chugs right along at 250 degrees with minimal adjustments. But, since I was trying to do this while also trying to work from home, nothing went as planned. The smoker shot to 281 degrees shortly after all the meat was on. So I shut the vents down all the way but the smoker only dropped down to 270. After only an hour and a half on the smoker the internal temp of the roast was already up to 112. Now I’m in grave danger of overcooking this very expensive cut of meat! The very cut of meat of which I promised wouldn’t get overcooked.
Finish:
Started broiling at 4:45 and pulled when the internal temp hit 130. Luckily, all was good and it cooked just about right and the flavor was excellent.
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