Everyone has their favorite holiday meals and traditions. You have the Holiday Hams, Roasted Turkeys, Roasted Goose, and etc. But if you ask me what my favorite one is, I will always pick a standing rib roast.
This is one of those dishes that both looks amazing and taste amazing. And when you add in the smoke when you BBQ it on the smoker you take it to a whole new level.
The history of the Standing Rib Roast is a little unclear, but most historians accredit it’s rise in popularity during the Industrial Revolution era. This cut has become so famous and sought after that it has been given it’s own special day, National Prime Rib Day – April 27.
The Prime rib is one of the largest cuts of beef that is normally sold in the grocery stores. You can purchase these roast in 3 to 7 bone racks. They encompass the most sought after part of the beef because this is also when you get the Ribeye steaks, Tomahawk Steaks and Spinalis or Cap of Ribeye.
But today, we are going to be showing you how we Prepped, Salt Brined and smoked this amazing Standing Rib roast for our family for our Christmas Meal.
We hope that you watch these videos and that it helps you. Please know that if you have any questions, please feel free to reach out to me and I will be happy to help. Good luck and hope to see you at a BBQ competition somewhere.
Standing Rib Roast
Equipment
- Grill / Smoker
Ingredients
- 3-4 bone standing rib roast
- Stone Ground Mustard
- Kosher salt 2-3 tsp / lbs.
- Elite BBQ Smokers SPG Seasoning
- 3 sprigs rosemary
- 3 sprigs Thyme
- 1 ea. Garlic Clove
- 0.25 cups Beef Broth
Instructions
- Remove the Roast from the plastic wrap or butchers paper.
- If there are twine tied around the roast to hold the bones to the roast. Remove them and set aside to reinstate or replace with new twine.
- Damp dry with a paper towel and Generously season with the Kosher Salt, wrap in plastic wrap and return to the Refrigerator for 3 to 12 hrs. to salt brine. (Preferable 8-12 hours)
- Re-tie the Butchers Twine
- After it has Salt Brined, Remove from the refrigerator and allow it to come up to room temperature for at least 2-hrs.
- Apply a light coat of the Stone Ground Mustard evenly over the roast and Season with your SPG Seasoning
- Preheat the Recteq 380 Pellet Smoker to 225° - For my other smokers I set them at 250° because the meat is a little farther from the heat source
- Place the Thermowork Signals probe in the center of the Standing Beef Rib Roast and set the Alarm for 118°
- Place the Standing Beef Rib Roast in the smoker on a rack in a baking pan. Cook until you reach an internal temperature of 118°. (for a 3-bone roast roughly 3 hours & a 4-bone roast roughly 4 hours) But go by the temperature of the probe instead of the time.
- When the Roast reaches the internal temperature of 118° remove and place in cooler and let it rest for 20-minutes.
- Turn up the heat on the Recteq Pellet smoker to 450°.
- After 20-minutes and when the Smoker is up to temperature. Place the Standing Rib Roast directly on the grates of the smoker and smoke for 5 minutes depending on the color. (flip over half-way through if needed)
- When the bark of the roast is a nice and golden brown remove and return to the cutting board.
- Allow it to rest for about 10-minutes
- As soon as you can safely handle the Standing Beef Rib Roast. Slice, Serve and Enjoy
- Let us know how they turned out and Tag #EliteBBQSmokers in your social media post.