Standing Rib Roast | Bone In Prime Rib Roast Smoked on UDS Smoker

hey welcome back to how to barbecue right I'm Malcolm Reed today I'm going to show you how I do a bone-in rib roast on the smoker we're gonna get this roast seasoned up we're gonna get it in some good pecans smoke and we're gonna cook it just right but it's a perfect medium-rare that's the way I like to serve it with those holidays coming up this is a real special meal that you can put together for your guests they're gonna love this bone-in rib roast let's get to cooking so what we had today is a four bone rib roast and all this is is a bone-in rib eye same things prime rib I went to my local butcher and told him I wanted a four bone piece this will weigh just over nine pounds it does have a little fat on the outside when you get it just use your knife break it down a little bit and it kind of peels off real easy I went ahead and had the butcher French the bones and all I had to do is clean them up a little bit I don't get real crazy with it just scrape down the excess you want to some presentation you want to have them cleaned up some I also used a few pieces of butcher twine just to tie it up and to give it some shape it's gonna hold while we get it on the smoker and that's all there is to this roast just think of a prime rib it's the same thing bone in and we French the bones it's that easy now we're ready to get some seasoning on the outside of our bone-in roast I'm starting with some of my AP rub and my steak rub I really like that salt pepper garlic flavor and the coarseness of that steak rub but I've got some fresh herbs here I've got some thyme some rosemary and some sage that I've just chopped up real fine and I'm just gonna mix these with that AP and steak rub along with about six seven cloves of garlic that I've chopped up this is gonna be a really great outside crust on this prime rib roast let's just use our hands kind of gently mix all this together that looks perfect to me it's kind of course and you can see all the herbs and they're mixed with the garlic and those fresh seasonings from the steak ground the AP so we've got our rib roast tied up it's ready to go we've got a few sprigs of sage and rosemary there but the first thing I'm gonna do is get a little olive oil all over the outside of this rib roast I'm just gonna use my hands kind of rub it in this is gonna be a binder it's gonna make all that seasoning stick to the outside you want to put it on the bottom side too now we're gonna come in we're just gonna sprinkle a rub right on this roast we're going to create kind of a bark on the outside with these fresh herbs and garlic now let's get to the top Sun and you notice I'm going on kind of heavy it's okay this is a big dense piece of meat and it needs a lot of seasoning we're just gonna patting it in so that it sticks to the outside of this rib roast you want to make sure you get your edges you can turn it up and what I like to do is just take some of that butcher twine just put a put a few sprigs underneath that twine alright we've got all that seasoning on the outside those herbs or smelling great this this rib roast is looking beautiful it's ready for some smoke we're gonna go ahead and get our smoker fired up and you could use any kind of pit today I'm using my gateway drum we're gonna run it at 275 degrees starting out with some good royal oak lump charcoal and a couple of wax cubes it's that easy to get that fire going give it about twenty minutes and then you want to go ahead and throw your wood on and whatever kind of wood you want that's great I like pecan for beef it really gives it something special it's a nice mild smoke get your cooking grate in place and then we go ahead and check our vents back then we're ready to cook all right we've got the drum up to temps running at 275 got that pecan smoke rollin ready to get this rib roast right on the grate we've just got it centered on the grate here it's gonna get the lid on we're gonna let it smoke we're just going to let this rib roast hang out in this pecan smoke get real happy we're gonna start watching it in turtle temps on this we don't want to take it too far when you spend that much money on a good quality piece of meat you don't want to overcook it we're looking for about 125 internal and then we're gonna let it rest that's where I like to serve it y'all stick around we'll show you how it cooks we've had it rolled about an hour I want to go ahead and start watching the internal temperature and I'm just going straight through and we're really worried about the internal temperature in the center of the roast we don't want to overcook it you could put your probe in at the beginning I usually just give it an hour it's looking great we're getting that crust to develop colors good we just want to keep letting it smoke I've got a probe right in the center and I've got it set for a 125 we'll verify that with our thermal pin here in a little while just to make sure but I'm just monitoring the internal temperature letting it stay in the smoke alright our alarm sounding on our cyber cues telling me we've hit 125 internal I'm just gonna verify it real quick as I do not want to overshoot this rib roast you can see thumb repents tell me 1:26 that's where I want it I mean that's perfect for me we're gonna be to that rare to mid rare and I've just got some gloves on now check that out that is a beautiful for bone rib roast and prime rib crust looks awesome on it ooh smells so good you could smell it pecan smoked we're gonna get it over here and let it rest because all important to roast like this needs to rest 15-20 minutes is not going to hurt it at all we're gonna cover it loosely with foil and get it on the cutting board okay I've had this standing rib roast resting for about 20 minutes here on the cutting board I just covered it loosely with fall and just let it hang out you want to wait let those juices soak back into the meat it's gonna stop that cooking process it's still gonna carry over a little bit of big bones like this and a big piece of meat you're gonna get another 5 degrees that carry over it's gonna put us right where we want to be before I show you how I'm gonna carve it up and before I try it let's talk real quick what we did we started with about a nine pound for bone standing rib roast think prime rib bone-in rib eye it's exactly what this cut of beef is we seasoned it with that AP rub salt pepper garlic some that coarse steak rub and we mixed herbs sage thyme fresh rosemary and then about six cloves of garlic we just kind of made a real coarse seasoning to go on the outside I wanted this roast French so the bones would look good we also tied it up to hold its shape and then we just stuck a couple of twigs of rosemary in there just for looks cooked it at 275 until it hit right at 125 internal it took about just right over two hours which is about normal use some pecan wood for smoke you got to have an instant-read thermometer to verify those temperatures you know we put the probe in after about an hour watched it the whole time and then we double-checked it at the end with that mk4 thermapen and hey we're ready to go now it's done it's been rested so I'm going to cut these strings loose from the backside we'll go ahead and pull them off just put them to the side there and you can go ahead and take that rosemary office not going hard if there's a little of it on there and what I like to do for serving is we're gonna actually take this roast off the bone so what you want to do is just get your knife and follow the bone you want to go right down and come right underneath it there cut it right off and then we're gonna set the bones to the side there's just some good meat on those if somebody wants to tackle those later on but we'll just leave that lay in there for some presentation now we've got an easy roast it just goes cut side down on the board and you can cut it into the desired serving size as you like I like to just slice it up and you know if somebody likes it thinner they like it thick towards the edges it's going to be a little more done but it's in the middle where we really want to see it medium-rare and as I get into it you'll see that this roast was cooked perfect still a lot of juice running out got a light pink color to it that's perfect and as it sits here it's gonna oxidize a little bit I'm just cutting it into slices I'm gonna keep going and what I like about cooking a rib roast like this is you can cut it into whatever size pieces you want if you have somebody that wants a real thick serving haen't cut it off thick I'm gonna get a piece out here I mean just look at that that's beautiful perfect medium-rare so much juice left in it I'm gonna get a bite right out of the center some of that spinalis on the front end that fats rendered on the inside so soft so the outside bark probably that just melts in your mouth prime rib a rib roast like this it is excellent and if you really want to blow somebody away for the holidays make one of these they're easy to do and you're not gonna beat the flavor that when you add the smoke get those good herbs on the outside a good coarse rub cut of beef like rib eyes is awesome anyway I mean it's the best cut on the cow and then when you put some smoke to it a couple hours is all it takes it's super simple and you get something fabulous like this oh man don't throw those bones away you know you can work on those later on but how good does that look we'll turn some of these slices around so you can see I mean that is beautiful there's a thing of beauty right there I guarantee you the standing rib roast is gonna be a winner at your holiday get-togethers it's perfect for Christmas New Year's whatever you got coming up go to the butcher tell them you want a for bone rack French this is that easy thanks for checking us out here at how to barbecue right if you like what we're doing subscribe to our channel you can find out we're putting out new videos we try to do them all the time if you got comments and questions you can also send them to our Facebook and Twitter feeds we try to answer all of them you guys have a happy holidays and we'll see you next time I don't know what Santa Claus was having for Christmas over

Channel: HowToBBQRight

Views: 580,393

Rating: 4.927711 out of 5

Keywords: Malcom Reed, HowToBBQRight, How To BBQ Right, prime rib, rib roast, prime rib roast, how to cook prime rib, bone in prime rib, beef rib roast, standing prime rib roast, ribeye roast, smoked prime rib, smoked prime rib roast, smoking a prime rib bone in, smoked prime rib recipe, smoked rib roast. bbq prime rib roast

Id: O1w7y2BZ69o

Length: 9min 43sec (583 seconds)

Published: Thu Nov 30 2017