Ryan’s Prime Rib

1) Turn grill to smoke heat (180-250 F)
2) Season 15-pound bone-in prime rib the night before with Smokin Brothers Butt the Kitchen Sink and fresh ground pepper
3) Coat meat very generously with seasoning
4) Put prime rib in sealable container or wrap in foil and refrigerate over night
5) When ready to cook let stand at room temperature for 30 minutes
6) Remove from packaging and place on grill bone side down
7) Baste with an apple and blue cheese baste four times during cooking process
8) Ingredients for each basting:
a) 3 tbsp butter
b) 1 cup apple juice
c) 1 cup blue cheese crumbles
d) 2 tsp coarse ground black pepper
e) 2 tsp Smokin Brothers Butt the Kitchen Sink Seasoning with Cracked Sea Salt and Cracked Pepper Seasoning
f) Heat in sauce pan to boiling until most blue cheese is melted. Repeat this four times. If you want sweetness add 1/4 cup brown sugar to basting mixture.
9) Smoke for 2 hours or until temperature reaches 145 medium rare in the center, the temperature will work its way out to the ends, medium well to well done
10) The last basting should be done 30 minutes before roast is removed from grill when internal temperature is 142
11) Caramelize the mixture on the roast by turning up temperature 325 for few minutes
12) Remove roast from grill, double wrap in foil and let stand
13) Slice, serve and enjoy!

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