Prime Rib On The Lone Star Grillz Pellet Smoker.

all right we're back again with lone star grills and today we're getting ready for we're going to prep for a meal we're going to cook tomorrow on the lone star grills pellet smoker this is prime rib tomorrow is mother's day mama loves prime rib i think it's her favorite meal of all time so that's what we're making tomorrow prime rib uh if you don't know does not refer to the the grade of meat like select choice prime prime rib refers to the whole rib roast so what this is if you don't know if you look from the side you'll see what looks like a rib eye steak before they've been sliced so this is a bone in this is a four bone rib roast if it was a whole one it would be about this long again bone in if you look again like this and you had the bone that continued out you'd see a tomahawk steak um and then you come this way and if you were gonna cut your own steaks you'd basically cut thin thick thick or thick or whatever you want so this is the whole ribeye or half roughly of a eye roast we're going to go ahead and sprinkle this on get a nice even another thing i'll um kind of show you here or explain to you like i said this is a bone-in if it was not if it was boneless then i would uh tie it up we would take the tail here we would fold it in and then we would wrap it up with some butcher twine but because of the bone we're not able to do that and it's not that bone in or boneless is better one versus the other i've done them both ways i like them both ways i also went ahead i didn't really trim much but i did trim some silver skin off the top here before i uh got this ready to season it we're going to season all six sides coat it evenly looks like a lot of salt but like i said this is going to dissolve it's going to dissolve pull the moisture out of the meat and then pull back in it'll also pull back a little bit of the flavor probably not so much the pepper but a little bit of the garlic once that moisture comes out it's going to form a slurry and then that salt will pull it back into the meat so we're going to go ahead this is pretty much it for now we're going to pull this out put it in a clean fresh pan so we're not sitting with all this seasoning we're going to let this set uncovered overnight and then we'll come back tomorrow when we got the smoker ready to show you how we put it on the smoker all right we're back it's been about 20 hours since we dry brined this you can see that that's done its job all that's really left on the outside is just the coarse pepper you can see on the fat right here that the salt won't absorb through that area but the rest of it you can see that's really done its job so that's going on the pit right now we're going to make a side dish and we're going to do this at the same time we're going to cook it at the same time so i basically got a baby potato medley here a cast iron skillet we're going to take a little bit of olive oil here a little bit of kosher coarse salt some fresh ground black pepper also coarse and then we have chopped up some fresh rosemary so we're basically going to make a roasted smoked uh roasted smoked rosemary potato dish for the side and we're going to cook this basically the same time and for pretty much the same time that we cooked the prime rib we're cooking the prime rib at 225 degrees we're going to do the same thing we did on the chicken we're going to cook it till it's almost done and then that last little bit we're going to crank it up to put a little bit more crust on the outside and so we're going to cook the potatoes longer than we normally would because we are cooking them at a lower temperature we're going to use a meat probe on this we're going to want to get the finished temperature of this for medium rare between 127 and 130. it is absolutely imperative that you use the meat probe on this couple of degrees either direction is way under done or way overdone and depending on your liking it's too much or too little also keep in mind because every family is going to have somebody that wants a rarer piece of meat and then more well done so on these rib roasts whether you have the full one or a smaller version it's always going to be more done towards the sides than it is the middle so you can usually take this one roast and feed several people that have different tastes we've got the pellet smoker going we're at 225. we're going to go ahead put this rib roast on so we're going to set that down on this bottom rack here meat pro right in the center we're going to get it all the way in that's going to tell us the temperature in the middle the outsides are going to be just a little bit more done then our potatoes we'll slide this top rack in potatoes will go on top the cast iron skillet we're going to let that go we're going to monitor our temperature on average this is going to be two and a half to a four hour cook depending on the temperature depending on how thick the roast is um bone in versus bone out bone in uh we'll cook a little bit longer or take a little bit longer to cook than the boneless will so we're gonna plan on having about this is gonna be about three three and a half hour cook the way this is set up in this temperature we're running but we're also going to monitor this temperature again 127 is going to be medium rare once it gets to about 115 we're going to crank that temperature up to probably 350 375 just to crisp up the outside just a little bit and give it a little bit of crust but we'll come back and check on a little bit and see how it's going all right so we got the prime rib in we've let it rest for about 20 minutes or so very important to let it rest once you pull it off you start cutting into it right away all the juices will run off so you want to let it redistribute all those juices this ended up being about a 3 hour and 45 minute cook so we got to that 127 mark you can see we got a nice crust on the outside we cooked it at 225 once this got to 115 we raised the temperature to 350 to kind of help crisp up the outside just a little bit make that crust you can see the potatoes look really nice we have the two traditional sides we've got creamy horseradish we've got a juice sauce and on this bonion prime rib there's really only one way to do it well there's two ways to do it we can slice off the bones so we can pick this up we could carve the bones off and you could literally eat those like ribs but if you don't do that really the only thing that we can do is cut it in between each of the bones so this is a four bone ribeye so we're going to end up slicing this into four pieces so we're going to basically just slice in between each of these bones so that's the first piece now this one's going to be just a little more done than what we have when we start cutting into the center here cut between these last two bones here so as you can see these are literally like two inch hunks of meat here these are massive if you don't want to be so thick then i suggest slicing off the bone and then you can trim it to whatever size you want but as i mentioned this outside is going to be a little bit more done than what these inside pieces will be so again prime rib on the lone star grills pellet smoker for more information on our products please check out our website at lonestargrills.com for more videos subscribe to our youtube channel and to give us a call 936 344 6151 thank you

Channel: lonestargrillz

Views: 14,815

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Id: 4IZMH9kkYjQ

Length: 9min 44sec (584 seconds)

Published: Thu May 13 2021