Wednesday, December 26, 2012
Standing Rib Roast Smoked on the Grill
A standing rib roast is similar to prime rib, although prime rib refers to a specific cut that’s available mostly to restaurants and high-end butchers. They don’t have it at most grocery stores, and they certainly didn’t have it for half-price last week at Harris Teeter. So, rib roast it is.
I started with a Dijon, garlic and herb rub, and then smoked it over indirect heat, using hickory wood chips. You don’t want to go too heavy on the rub or the smoke, because you don’t want to overpower the flavor of the meat.
Ingredients (serves 4):
1 standing rib roast, approximately 4 pounds
Dijon rub ingredients:
4 tablespoons Dijon mustard
5 cloves garlic, crushed
1 tablespoon each: sea salt, black pepper, dried rosemary, dried thyme
Total time: About 2.5 hours
1. Mix all rub ingredients, coat rib roast with mixture. Let sit for 30 minutes to reach room temperature.
2. Soak wood chips in water.
3. Heat about 15 charcoal briquettes in a chimney starter. Prepare grill for indirect cooking. Place hot charcoals on one side of grill and top with pre-soaked wood chips. Put drip pan on other side of grill. The grill should be at a temperature of about 250 degrees. Add hot coals as needed to maintain that temperature.
4. Place rib roast over drip pan. Cover grill with lid, with air holes above roast.
5. Grill for about 2 hours, until the middle of the roast reaches an internal temperature of 125 degrees. Let rest for about 10 minutes. During the resting time, the internal temperature will reach 135 degrees, which is a perfect medium rare. For rare, remove from grill at 115 degrees. For medium, remove at 135. If you want it cooked more than that, then you don’t like rib roast and should eat something else. #Fact
6. After letting the meat rest, carve into thick slices and serve.
We ate this with grilled winter vegetables – sweet potatoes, butternut squash and carrots.
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