AuthorKen FisherSimple Reverse Seared Prime Rib, we love the “BIG Beef” flavor of prime rib. Patti found them on sale brought home a few nice prime rib roasts for me to smoke. We thought over all the ways you can do a prime rib roast and we decided we would do a reverse sear, love them. This means that we’ll smoke it until it comes up to an internal temp of 100° and then finish it with a hot sear.
Give your Prime rib roast a good dusting with your Country Bob's Seasoning Salt set it out to come up to room temperature. Preheat the grill to 225° insert your meat probe and place your roast directly onto the Grill Grates.
We smoked it for 1.5 hours at 225° when we had an Internal Temperature of 100°. Remove it from the grill and set it in something to keep warm as the grill comes up to 400°. I put our roast in a Dutch oven and covered it with the lid. The Internal Temperature rose to 111° as I was waiting for the GMG to come up to searing temp.
Get your Grill Grates good and hot and do a good sear on all sides of your roast until you come up to an Internal Temperature of 125°, this will be rare.
When the meat reaches an internal temp around 125° pull it off, cover it and let it rest for 10 minutes before serving. This will be rare. Keep in mind that the meat will continue cooking for another 5 -10 degrees after you pull it off the grill. So, for medium pull it at 140° and well done 160°.
Check out my other recipes at Date Night Doins
Ingredients
Directions
Give your Prime rib roast a good dusting with your Country Bob's Seasoning Salt set it out to come up to room temperature. Preheat the grill to 225° insert your meat probe and place your roast directly onto the Grill Grates.
We smoked it for 1.5 hours at 225° when we had an Internal Temperature of 100°. Remove it from the grill and set it in something to keep warm as the grill comes up to 400°. I put our roast in a Dutch oven and covered it with the lid. The Internal Temperature rose to 111° as I was waiting for the GMG to come up to searing temp.
Get your Grill Grates good and hot and do a good sear on all sides of your roast until you come up to an Internal Temperature of 125°, this will be rare.
When the meat reaches an internal temp around 125° pull it off, cover it and let it rest for 10 minutes before serving. This will be rare. Keep in mind that the meat will continue cooking for another 5 -10 degrees after you pull it off the grill. So, for medium pull it at 140° and well done 160°.
Check out my other recipes at Date Night Doins