Smoke Roasted Prime Rib on the Rotisserie! Prime rib on Christmas has been on the repeat list for my family the last several years. My Dad used to make roast beef for Christmas and then he bought a prime rib, and that was the end of roast beef. My Mom now makes it. Last year we did Christmas at my sister’s house and my brother-in-law BJ made prime rib. They all do it in the oven, which is great, I do it a little different. 1. This is one of the most expensive cuts of meat people will ever buy. But, cooking it can be super easy. 2. Plan one rib per 2 people on average. If you are feeding a hungry group, you may need more. and even heating of the charcoals. 8. Once the charcoals are gray, add them to the grill. I add the soaked wood chips to the coals to create smoke. Once the smoke is a light color, almost a light blue it is time to cook. 9. Prime rib on rotisserie and start the motor. The temp on the grill was between 375 and 400 while it cooked. Resist the urge to keep opening the grill to look at the food.
3.The prime rib in the picture is 5 bones (ribs) and it was about 10-11 pounds. Average cooking time for a prime rib is 15 minutes per pound. 4. I left a layer of fat over the prime rib since it will melt and baste the meat as it cooks. I trimmed some of the larger pieces of fat off. 5. Some butchers will “French” the roast. Meaning they cut back the meat between the ribs. It is just for looks. I didn’t, since you can eat the meat between the bones. 6. To season the prime rib: I cut small holes in the meat with a paring knife and stuck small cloves of garlic and rosemary in the holes. I then rubbed the outside of the prime rib with olive oil for flavor and it allows the seasoning rub to stick the meat. Then I applied kosher salt, cracked black pepper, and chopped rosemary. 7. The grill was prepared for indirect grilling and then I attached the rotisserie. I start the charcoal in a chimney starter. It allows for faster
10. After about 45-60 minutes’ start basting the meat with the drippings or spray with red wine. (Red wine in a spray bottle is how I keep the meat moist as it cooks). 11. Check the temperature with an instant read thermometer. 12. Cook to an internal temperature 130-135 for medium rare. Make sure you let the meat rest when you remove it from the grill or the oven for 10-15 minutes. Letting the meat rest allows the juice to re- absorb back into the meat. The temperature can also rise another 10 degrees while it rests. 13. Carve off the bones, and then slice the prime rib. I like to serve the bone/ribs for any of the carnivores in the group. Enjoy! BONUS ITEM: I make a horseradish cream to go with the prime rib. It is made with fresh horseradish and it adds a nice kick.
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