Whenever my family celebrates an occasion or feels like a fancy dinner, we always decide on Garlic Stuffed Prime Rib. It's a supreme tender piece of meat that takes it to a whole new level when using my smoked prime rib roast recipe. Smoking then searing this roast gives it that fantastic color, great smokey taste, and then those charred crispy pieces. Follow along as I show you exactly how to smoke a prime rib roast.
For this garlic-stuffed prime rib, we will be doing a reverse sear method. WHAT IS REVERSE SEAR? Reverse sear is when you first smoke a piece of meat low and slow on your pellet grill until your desired temperature is almost reached. Then seared hot and fast to seal in all the flavours. This gets you those amazing charred pieces and grill marks that everyone loves so much. Doing this to a smoked prime rib roast recipe is the way to go.
How to smoke a prime rib roast: First, we will prepare our prime rib roast by stuffing it with garlic by making slits with a sharp knife and stuffing it with slices of garlic into the roast. This smoked prime rib roast recipe does not lack any flavour. We then smoke it low and slow to infuse it with that delicious smoke flavour and colour. Finally searing it for the fire taste.
IS PRIME RIB AND RIBEYE THE SAME THING?
Yes! They are both from the same part of the primal cut. The only difference is the way they are cut and prepared. Ribeyes are typically cut into steaks and seared. Prime rib roasts are usually seared and slowly cooked, making them more tender. Both are absolutely delicious. I'll show you how garlic stuffed prime rib adds a whole new level of flavour to your smoked prime rib roast recipe.
IS A PRIME RIB / RIBEYE THE SAME AS A TOMAHAWK STEAK?
Yes! It is usually cut with the long bone still attached and into 2-3" steaks. The extra long bone trimmed is called "Frenching"
WHAT INTERNAL TEMPERATURE DO YOU WANT?
MEDIUM RARE: Aim for 115-120 degrees. After resting 125-130 degrees.
MEDIUM: Aim for 125-130 degrees. After resting 135-140 degrees.
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WHAT YOU'LL NEED
A PELLET GRILL
For this cook, I used my Pit Boss Grills KC Combo
PELLETS
I used the Competition Blend by Pit Boss Grills
THERMOMETER I used by Thermopro handheld TP-17H Insta-read Meat Thermometer
Ingredients:
Prime Rib (2-3 Bone On
Garlic (2-3 cloves, sliced)
Mayo (2-3 Tbsp, Binder)
Beef Rub (3-4 Tbsp)
Directions:
Preheat your Pit Boss Grill to 225 degrees. Prepare your prime rib by making little slits and shoving garlic slices down into your meat. Do this on all sides of your roast. Next, use your mayo binder of choice and beef rub and cover the prime rib evenly.
Place your prime rib directly on your grill grates and smoke for approximately 2 hours or until an internal temperature of 120 degrees.
Next, You're going to use their sear plate technology to directly sear over the fire to crisp up the exterior. Turn your grill to a maximum heat of 500 or more. Open the sear plate and sear on both sides for a couple of minutes. You should have an internal temperature of 135 degrees or the temperature you prefer for your steak. Rest for a couple of minutes before slicing. Enjoy.
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