I made this based off a Cook’s Country show, with “prime” rib (standing rib roast) I bought at Christmas because it was on sale and froze. I thawed it in the fridge for a while, multiple days. It had three bones. They used a regular grill, but I have an “drum” grill/smoker with a device that controls the temperature. So, I can set “225F”, and it will hold it at that temp.
Here’s the recipe:
Meat
They used a specific cut of standing rib roast/prime rib. I used whatever I bought from the store, 3 bones I believe.
Cut slits into the fat cap, cutting through the fat but not into the meat. Maybe every inch or so, though I used ½ inch.
2 tablespoons of kosher salt
Pepper
Rub salt over the meat and into slits. Same with pepper (I just ground pepper onto the meat and rubbed in). Put in fridge overnight, though I did mine about 24 hours. I also put plastic wrap over the top, and they did not.
Add a probe thermometer to the meat, set for 115F. I used 120F, and my wife thought it was still too rare. I thought it was perfect.
I set my charcoal grill to 225F, added 1 large block wood. I put the bones down into a roasting rack I use for this. I put the roasting rack into an aluminum pan, and put both onto the grate of my drum smoker. I use:
I added water into the aluminum pan to the point where it was not touching the meat. It was supposed to be about 35 minutes/pound at 225F, so about 3 hours for my meat. Got the times from here:
I checked after a while and went to 250F, as it wasn’t really smoking much. About 1/2 way through, I added another large chunk of wood and some small chips, because the original large chunk was mainly not burnt. I ended up going to 275F to get about 3.5 hours.
The temperature was set for 120F. I took the meat off, put foil over it, and let it rest for 45 minutes. I cut the bones off, then sliced into ¾ inch slices, and added the sauce (below).
Sauce
½ cup mayonnaise
1/3 cup prepared horseradish
2 Tablespoons lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon pepper
1 garlic clove
¾ teaspoon kosher salt
Pinch cayenne pepper
For the sauce: mix everything in a bowl, crushing the garlic clove. Can be made 2 days in advance