Smoked Prime Rib | Prime Rib on a Pit Boss

#primerib #SmokedPrimeRib #pitbossnation
In this weeks video we are talking Prime Rib aka Standing Rib Roast! This is one of my favorite things to cook, and it is what I serve at Christmas every year. The cook on a prime rib is not a difficult one, and the prep is very easy as well. The key thing on a prime rib is internal temp, and you want that internal temp you are shooting for to be in the center of the meat. I like my Prime Rib to be cooked to a medium rare finish, which provides the best flavor and juiciness. If you wanted a more done piece of meat then simply just take the inter temperature of the meat to a higher temp.

Cook Temp: 300° and 450° (300 until the internal temp hits 110°, Then 450° until internal temp hits 126°-128°)
Cook Time: about 3 hours
Rest Time: 20 Minutes

Prep:
I start with removing the fat from the top of the meat, this is optional, but allow the salt to penetrate better during the dry brine process. Once I have the fat trimmed off I coat all sides liberally with kosher salt, and place the meat in the fridge uncovered for 12-24 hours. This allows the salt to penetrate the meat and add a depth of flavor to the inside of the meat, and also gives the meat a deep red color. After the meat has dry brined for 12-24 hours I remove the meat from the fridge and let it come to room temperature on the kitchen counter for 2 hours before seasoning and putting on the grill. Allowing the meat to come to room temperature is important to allow for an even cook all the way through. Without allowing the meat to come to room temp can cause your outside to get done before the inside is done.
Seasoning:
After the meat has come to room temp it is time to get it seasoned up and ready for the smoker. I seasoned with a pretty heavy coat of 16 mesh black pepper on all sides then a heavy coat of Neil's Sarap Gourmet Beef. Seasoning on this cut of meat is really what ever you enjoy or whatever flavor profile you are trying to build.
Cook:
Fire up your grill to 300°, once the grill comes up to temp place the meat on the grill. I try and position my bones so that they are facing the heat source, this helps to kind of protect the meat during the cooking process. Cook at 300° until the internal temp hits 110° then spray the meat with some cooking spray and turn the temps up to 450°. Cook until the internal temp hits 128°.
Rest:
Once the meat hits the internal temp pull it off the grill and allow it to rest on your kitchen counter for 20 minutes before slicing. Enjoy.

SESONINGS FOR THIS COOK:
Gourmet Beef
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16 Mesh Black Pepper:
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