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metronome
12-13-2010, 03:04 PM
Did my first Rib Roast in my Smokin Tex. I did not use wood.
It was a Cosco USDA choice boneless about 5.5 lbs. I "dry aged" it for six days in the fridge.
Sat out hour and a half, then brushed with peanut oil and liberally coated with Lawreys Season Salt, kosher salt, herbs de provence and cracked black pepper.
Placed a roasting pan full of rock salt on the bottom rack and the roast on the second rack above. I ran the temp probe down thru the smoke hole. Cooked it at 225 till the thermometer read 118. We like our beef rare. It was then brought in and rested under a heat lamp on the warming shelf over the oven, loosely tented with foil. It rested probably 40-45 minutes. Did not make a note of the internal temp. when we carved it but it was perfect.
It was certainly in the top 5 of rib roasts I've ever cooked. There was just a hint of smoke that really complimented the beef instead of overpowering it.
P.S. We prefer bone-in. That is what i'll try next time.:D