RoadRunner18
Active member
- Joined
- Aug 1, 2020
- Messages
- 208
- Reaction score
- 158
- Location
- New Jerey
- Grill
- Lone Star Grillz 20 x 42; Pitts and Spitts Maverick 2000; Camp Chef FTG-600
SLOW SMOKED BONELESS RIBEYE ROAST
HARDWOOD: Mesquite, Hickory, Cherry or Lumber Jack Supreme
COOK TIME: Approximately 4-5 hours
EQUIPMENT:
* Heavy Duty Aluminum Foil
* Appropriate-sized aluminum pan
* Large meat rack
* Meat Injector
INGREDIENTS:
* Boneless Rib Eye Roast
* Olive Oil
* Traeger Prime Rib Rub (Montreal Steak Seasoning is another option)
* 15 – OZ of Beef Broth for the Injection
* 3 – Tablespoons of Minor’s Au Jus Concentrate injection
PREPARATION:
* Place the Prime Rib on a meat rack (cooling rack) and both place in an aluminum plan.
* Inject the Prime rib with the Beef Broth and Au Jus Concentrate marinade
* Refrigerate overnight.
MORNING OF YOUR COOK: Super Bowl Sunday!
* Rub the Roast with Olive Oil.
* Cover the entire roast with Prime Rib Rub or Montreal Steak Seasoning (or both)
* Lay Springs of fresh Thyme on top of the Roast
YOUR COOK:
1. Set and pre-heat the grill temp to 500.
2. Place the Roast directly on the grill grate and cook at 500 for 20- minutes until a good bark is formed.
3. After 20 minutes, pull the roast off the grill, and re-set the grill temp to 225 (Super Smoke if you have it).
4. Once the grill temp reaches 225, place the roast back on the grill grate and roast until internal meat temp reaches 135 degrees.
5. Once internal meat temp reaches 135 degrees, remove the roast from the grill, tent with aluminum foil and rest for 20 minutes.
NOTES: Goes great with butter injected baked potatoes.
* Cook potatoes until they are soft
* Inject the potatoes with melted garlic herb butter
* Apply a light coat of avocado oil or olive oil to the potato and dust with Kosher salt.
* Place back on the grill until the Prime Rib is done.
HARDWOOD: Mesquite, Hickory, Cherry or Lumber Jack Supreme
COOK TIME: Approximately 4-5 hours
EQUIPMENT:
* Heavy Duty Aluminum Foil
* Appropriate-sized aluminum pan
* Large meat rack
* Meat Injector
INGREDIENTS:
* Boneless Rib Eye Roast
* Olive Oil
* Traeger Prime Rib Rub (Montreal Steak Seasoning is another option)
* 15 – OZ of Beef Broth for the Injection
* 3 – Tablespoons of Minor’s Au Jus Concentrate injection
PREPARATION:
* Place the Prime Rib on a meat rack (cooling rack) and both place in an aluminum plan.
* Inject the Prime rib with the Beef Broth and Au Jus Concentrate marinade
* Refrigerate overnight.
MORNING OF YOUR COOK: Super Bowl Sunday!
* Rub the Roast with Olive Oil.
* Cover the entire roast with Prime Rib Rub or Montreal Steak Seasoning (or both)
* Lay Springs of fresh Thyme on top of the Roast
YOUR COOK:
1. Set and pre-heat the grill temp to 500.
2. Place the Roast directly on the grill grate and cook at 500 for 20- minutes until a good bark is formed.
3. After 20 minutes, pull the roast off the grill, and re-set the grill temp to 225 (Super Smoke if you have it).
4. Once the grill temp reaches 225, place the roast back on the grill grate and roast until internal meat temp reaches 135 degrees.
5. Once internal meat temp reaches 135 degrees, remove the roast from the grill, tent with aluminum foil and rest for 20 minutes.
NOTES: Goes great with butter injected baked potatoes.
* Cook potatoes until they are soft
* Inject the potatoes with melted garlic herb butter
* Apply a light coat of avocado oil or olive oil to the potato and dust with Kosher salt.
* Place back on the grill until the Prime Rib is done.
