This Prime Rib Recipe comes from the man, the MAK Daddy, the legend himself, Bob Tucker. It’s the perfect centerpiece of an unforgettable Christmas dinner.
Bob’s Prime Rib Recipe
It’s all about the rib roast. You’ll want to try and get a boneless rib roast, or, if bone-in is cheaper, have a butcher “cut and tie” then remove the bone in the roast before smoking. If you want to cook the bones, smoke them separately at a later date. There are different grades of roasts, so even though everyone calls them “prime rib,” these cuts may not necessarily be prime graded. In fact, most are “Choice” graded. It’s fine to use a Choice graded rib roast, but stay away from “select” grade as it most likely will not have as much marbling and won’t be as tender. Remember, you are effectively heating up this cut of meat, not fully rendering fats like you would a brisket, so don’t stress about the smoking process. It has nothing to do with the tenderness and you have no control over that. What smoking does is impart an amazing smoke flavor. Tenderness is all about the cut and grade of the meat. Some you can cut with a fork, others you may have to use a steak knife. The better the grade, the more tender it will be.
- 1 Prime or Choice grade Rib Roast
- 1/2 Cup “Better than Bouillon” Beef Base
- 2 Tablespoons of Worcestershire Sauce
- Classic S & P (cracked sea salt and coarse ground pepper)
Preparation & Cooking
- Coat the entire rib roast in wet rub on all sides
- Liberally coat the entire rib roast in dry rub, patting it down with your hands. A cut of meat this large will be difficult to over season.
- Let the meat rest on the counter for approximately 30 minutes. Tent loosely in foil if you wish, but don’t wrap as air needs to be able to reach it.
- With Flame Zone™ cover in place, start the grill and set the temperature to 250 degrees.
- Allow the grill to come to temp
- Insert the meat probe length-wise into roast from the side, plug into Pellet Boss™ controller.
- Set probe temperature alarm for 130 degrees.
- Place roast on the grill, bone side down.
- Close lid and let smoke approximately two and a half to three hours until internal meat temperature reaches 130º F.
- During this time you can begin preparing your sides and when the roast reaches 120º F, you can begin cooking those sides so that everything may finish at approximately the same time.
- If you like it rare, pull it at 130º F and allow it to rest for a minimum of 15 minutes.
- If some guests like it well done, prepare and pour hot au jus on the slice after serving. It will instantly begin to cook and make it more palatable for those particular guests.
- Cook to temperature, give your guests a rough estimate plus or minus an hour of when dinner can expect to be served, but let them know that you can’t rush perfection and that cook time can vary from roast to roast. For example, start the party at one, with dinner to be served between 130 and 230.
- Slice to your desired thickness. Bob likes 3/4 inch slices, that can be halved for people who don’t eat much.