Looks great!
My favorite roast and outdoor cooking device!
We smoked a side of salmon for XMAS at my daughters on the Weber XMAS Eve.
I pick up bags of hickory chunks at Berger Bros along with Nature Glo lump charcoal.
Since we usually spend XMAS at my daughters, so I can't control the main course.
But my grand daughters make up for the lack of control!-Dick

That's a great looking roast G Wiv! Thanks for sharing that technique with us. I did mine a little differently, starting in the WSM with a lid temperature about 225 and then seared in a hot kettle when the internal temp was where I wanted it (125°F.) Your technique is a pretty good argument that the low 'n slow followed by high heat is not necessary.

I think the difference between low 'n slow vs. the hot smoke method you employed is the gradient of doneness from outer edge to center. With low 'n slow the roast tends to be less well done near the surface by the time the middle reaches the desired temperature.

I also went with less seasoning. My rub consisted of coarse ground black pepper, kosher salt and coarse ground coriander.

Standing Rib Roast, my favorite Christmas vegetable!

Standing Rib Roast on Big Green Egg in Chesterton, Indiana



Standing Rib Roast

May I ask a maybe stupid question...what is the different between prime rib and standing rib roast? Is it the same?

I have a real stupid question.

How come everywhere Gary goes there just happens to be a Big Green Egg setup and ready to go?

toria wrote:May I ask a maybe stupid question...what is the different between prime rib and standing rib roast? Is it the same?

The two terms refer to the same cut of beef -- a cut of two or more bones from the rib section. The term "standing" refers to a way of cooking the roast, i.e., ribs down, the roast "standing" on the bones so that the curved ends of the bones are in contact with the cooking surface rather than the meat itself.

kenji wrote:I have a real stupid question.

How come everywhere Gary goes there just happens to be a Big Green Egg setup and ready to go?

Maybe he only goes to your place if you have a BGE.

Thanks!!

I did a 9lb Standing rip roast from Caputo's on my Masterbuilt smoker on Sunday. The roast was $5.99lb, and was very good.

I have done many a prime rib, and did a fair amount of research on cooking methods. There is a good write up on Seriouseats.com that covers the cooking method.

My way is to prep the roast how you like... Olive oil, salt pepper, a little garlic, etc. Roast at 200 degrees F. I used Apple wood chips with just a hint of mesquite. When the probe hit 123F, I pulled the roast from the smoker, and blasted it at 475F in the convection oven for about 10 minutes to crisp the top. Rest for about 30 minutes, the temp will be about 130, for a perfect Medium Rare throughout the roast. Smoker time was about 5 hours at 200F.

I had tried the blast heat at the beginning, but the serious eats write up had the science behind the reason to use high heat at the end vs. the beginning. It really does produce awesome results.

The roast very tasty with just a enough of the smoke for some extra flavor. We made shave prime rib sandwiches with Horseradish Whipped cream spread. Yum!