Hickory Smoked Rib Roast

Preparation

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Directions: Roast
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Rub the roast with olive oil and season to taste, rubbing your seasoning well into the meat. Secure the roast on the rotisserie and put it on the grill. Then grill for about 3 hours, keeping the heat around 300 or until an internal temperature of 140 is reached. Use a probe for this. At 140 the meat will be around medium- rare. I like it a little more on the rare side so I try for around 125- 130.
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Remember that the meat will continue to cook for about 10 minutes after you remove it from the heat and let it rest. Don’t cut the meat until it has rested about 10 minutes. As the meat cools it absorbs the juices back into itself. If you cut it too soon all the juices will run out and the meat will be dry.
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Preparing Grill:
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Low Indirect Heat
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Preheat your grill to low heat (250-300) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets. (Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)
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Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)
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Directions: Garlic and onions
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Not having any big bulbs for the grill I thought I would try to build a birds nest of rosemary and fill it with garlic like eggs. Cut the onions into ¾ inch or so slices and put on the grill with the garlic.
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I sprayed a little olive oil on them and a shot of steak seasoning. Then, put it on a “cool spot” on the grill. I smoked them the last hour. I had the roast on at around 300 for about an hour. I gave it a shot of my Worcestershire sauce spray every now and then to keep things moist.

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About

Hickory smoked prime rib roast, garlic, onions and cold slaw, great stuff is all I can say…

Yield:

1 servings

Added:

Thursday, December 10, 2009 - 3:29pm

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