3 Bone Prime Rib
Featured in the December Grill Masters Club Recipe Booklet - Tis the Seasoning
3 Bone Prime Rib Feat. Roast and Prime Rib Rub by Miners Mix and Lane's Smoked Finishing Salt
Rated 5.0 stars by 1 users
Category
Holiday
Cuisine
American
Servings
4-6
Prep Time
15 minutes
Cook Time
3 hours
Grill Masters Club
Pitmaster Jason
Ingredients
- Miners Mix Roast and Prime Rib Rub
- Lane’s Original Smoked Finishing Salt
- Terrapin Ridge Farms Horseradish Sauce
- 3 Bone Prime Rib
- Butcher’s Twine
- Hardwood Chunks or Pellets
- Meat Thermometer
Tools
Directions
- Separate the bones from the roll. To do this, you’ll want to find where the top of the bone is connected to the rest of the primal. Take your knife and run length wise on the top of the bones following the natural curvature and separate from the cut. You should have a whole 3 bone rack of beef ribs now.
- Season heavily with Miners Mix Roast & Prime Rib Rub. Make sure you don’t forget to season the ribs as well. Place the ribeye roll back on top of the ribs.
- Pull two good lengths of butcher’s twine and run under and in between the ribs. Tie up a butcher’s knot and cinch down tightly. This will secure the ribs to the roll and truss the prime rib. It will help keep the shape and cook evenly.
- Wrap tightly in saran wrap and place in the refrigerator overnight. You will want to pull this out the next day about an hour before starting the cook. It will help the protein start coming up to room temp before going on the smoker. The closer to room temp you are at before cooking any protein, the more success you will have at a nice even cook.
While the roast is warming, prep your smoker. I like to use post oak, pecan, or hickory wood/pellet for this cook. Get it rolling at 275°F. Once you are up to temp, place the rib roast directly on the grate, bone side down. I like to place a leave-in thermometer probe into the middle of the roast for monitoring.
You will want to smoke the protein until you reach an internal temp of 125°F. Once you hit 125°F, pull, place a few pads of butter on top (European cream butter is a nice extra touch), loosely tent the whole roast with tin foil, and let rest for 30 minutes. The carry-over cook will bring your final temp up 5-10 degrees.
Time to eat! Cut your butcher’s twine and remove the roll from the ribs (do not discard the ribs).
Slice up to the thickness you are wanting to serve your family and friends (if guests prefer a little more done, serve them off the ends),
Pprinkle on some Lane’s Original Smoked Finishing Salt, and pair with a side of the Terrapin Ridge Farms Horseradish Sauce for dipping. ENJOY!
Recipe Note
Served with Horseradish Sauce by Terrapin Ridge Farms
