Shelly's Recipe

SMOKED PRIME RIB ROAST ON A WEBER KETTLE

Category: Beef I - Roasts, Tenderloins, Misc

The night before you intend to cook the roast, rub it down with Worcestershire sauce, the sprinkle it heavily with McCormicks Montreal Steak Seasoning. Wrap the roast tightly in Saran wrap and place in refrigerator overnight.

In the morning, remove the roast from the refrigerator and pack both ends with finely ground rock salt. Leave roast on the counter for about 3 hours to bring it to room temperature.

Get the fire going and bring the temperature to 250 degrees (indirect method, using rails to separate the coals. Place a drip pan between the rails to catch the drippings). When the fire is ready, insert a meat thermometer in the roast and place on the grill and cover.

When the internal temperature of the roast reaches 130 degrees, immediately remove the roast from the cooker. (I guarantee that if you leave the roast on the grill over that temperature, you and your guests will be very unhappy with the overdone results). After you remove the roast from the cooker, immediately wrap it in heavy-duty foil to preserve the heat and capture the au jus. Let the roast sit for 20-30 minutes before carving.

(I use 2 chunks of oak and 2 chunks of apple, soaked in water for 2 hours, for smoke).