re: Rib Roast Prep Advice

I didn’t take any pics because my life is a mess, but I just did a prime rib for my in-laws Xmas dinner and it came out rock solid!! I will do this again next year and maybe even sooner.

I got a 3 bone prime rib from Kroger. It was from the chuck end of the loin and had a great rib cap. I frenched the ribs, and then separated the ribs from the roast. I then trimmed fat and silver skin from the roast and then heavily seasoned the roast AND the rib section with hardcore carnivore black. No binder necessary. I then trussed the rib section back to the roast using butchers twine. I then put the roast into a foil pan in the fridge, and left it open to air for 48 hours.

I then prepared a Compound butter with rosemary, garlic mince, salt, white pepper, and worsteshire sauce. I also prepared a Horseradish sauce and let both of them sit in the fridge for 48 hours with the roast.

On the big day (yesterday), I set the butter out to soften up and I got the smoker rolling at 225 with hickory. When I got the smoke I liked, I put the prime rib on the smoker and left it the F alone until it hit 135 (don’t judge, the in-laws make a scene when red juice comes out of meat). At 135, I pulled it to rest while I brought the Kamado up to 500f. I then spritzed the roast with pig stand basting oil and seared the roast for 15 minutes. I brought the roast in, rested it for about 30 minutes, sliced it and served it with the horseradish sauce on the side.

Magic.

I wish I had taken pictures. It was perfect. There was absolutely no gray. It was a perfect rosy pink from edge to edge with an edible jet black crust from the hardcore carnivore and the smoke. I stillll had to sear the in-laws slices to make the pink go away.