Prime Rib on the Barbie

Discussion in 'Beef' started by mossymo, Aug 25, 2013.

  1. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Started out with a 11 lb. Prime Rib Roast.


    Since the prime rib roast was just for the in-laws, my wife and I, for this meal we cut the prime rib roast in half (froze the other half for another day) and injected it with Curley's Prime Rib Pump, rubbed it down with Tatonka Dust seasoning, wrapped it in Saran Wrap and put in the refrigerator overnight.



    Next day I got the Weber kettle set up with the rotisserie, tube pellet smoker and a tray of fixings to have under the prime rib roast to catch drippings to make an au jus (see recipe below) doing my best to keep the kettle temp in the 150º to 170º area for a low 'n slow smoke of apple and oak.


    After a few hours of smoke added a liquid mixture to the fixings for the au jus.


    I raised the heat of the kettle to the 225º, as the prime rib roast was getting closer to temp and fired up the Yoder YS640 with both the hopper and the tube smoker loaded with oak/hickory/cherry and smoked a potato casserole and lobster tails seasoned with Seafood Splash. When the casserole was about done I bumped up the Yoder to higher temps to finish grilling the lobster on the GrillGrates while the prime rib roast rested.


    Slicing up the prime rib roast after cooked to medium.


    Here is the plated meal with the Tatonka Dusted prime rib, au jus, lobster tails and potato casserole.

    Thanks for looking!

    ChefJimmyJ’s Au Jus

    1- Lg Onion,
    4-5 Carrots,
    3-4 Ribs Celery
    3-4 Peeled Cloves of Garlic
    Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,
    THEN add 4-6 Cups Beef Broth,
    2 Tbs Tomato Paste,
    1/2tsp Dry Thyme (4-5 sprigs Fresh)
    1-2 ea Bayleaf

    Finish the smoking process to the internal meat temperature you want.
    While the roast is resting, dump the pan juices veggies and all into a 2-3Qt sauce pot and add 1 cup red rine, something you like to drink, and bring the au jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the au jus rest a minute or so for the fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the au jus then quickly removed, take off the last little bit of fat.
    The purpose of smoking the vegetables for 1 hour before adding the broth and herbs is...the smoked vegetables roast in the dry heat concentrating their flavors and sweetness giving the finished au jus a richer, deeper, full flavor.
    Serve with sliced beef or thicken the au jus to make gravy.

    1 bag (cubed) frozen hash browns

    1/2 cup chopped onion (more or less to taste)

    1/2 cup melted butter

    1tsp salt

    dash of black pepper, or to taste

    1 can cream of chicken soup

    10 oz sour cream (I used a little more because it looked a little dry – suppose depending on how big your bag of potatoes are you will have to use more or less)

    3 cups shredded cheddar cheese

    Mix all ingredients together. Place in glass 9X13 cake pan.


    4 cups corn flakes (Didn’t have corn flakes but had cornflake crumbs, I used 1 1/c cups but next time I will cut that in ½ and only use ¾ of a cup)

    1/2 cup melted butter

    Mix this together and spread evenly over potato mixture. Bake 1 hour at 350 degrees. (We smoked it and baked in the grill in a disposable aluminum pan)

  2. ats32

    ats32 Smoking Fanatic

  3. Beautiful!
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    MMMMMMmmmmmm........... Bears Love Surf & Turf !!![​IMG]

    Be right over!!

  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Fantastic!!! Super tasty looking meal!
  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I would pay a fortune for that meal in a restaurant and it wouldn't be as good.


  7. stickyfingers

    stickyfingers Smoking Fanatic

    Great post...great food!! Thanks for the recipes!!
  8. rbranstner

    rbranstner Smoking Guru OTBS Member

    Man that is an awesome meal. I've done quite a few prime ribs for my inlaws the past few years but I am really excited to make one for them over Labor Day and I'm going to use Tatonka Dust now what I have some on hand. If the Tatonka Dust tastes as good on prime rib as it does on steaks (why wouldn't it??) then they are going to go nuts. I made some ribeyes for my father in law last week with Tdust and he loved it.

    Great job! You can't beat a good surf and turf like that.

    P.S. I've been thinking about using my tube smoker in my kettle but wasn't sure if that was a good idea. I'm going to give it a shot now that I've seen you do it and everything turned out good.
    Last edited: Aug 26, 2013
  9. Kinda-sorta paying a fortune in the local grocery, too. It does look great, though!
  10. That's some fine lookin' grub!!  I think my next cook will be a rib roast. Just curious, how long did you cook it at the lower temps, and also, as I just got a Yoder last week, What do you do as far as cleaning?  The grates are beautifully made, but a total PITA to fit in the sink & scrub. Do you just give them a good brushing B4 use? 


  11. I brush my grates with a wire brush shortly after I remove the food - while they are still warm.  Usually, the next day I clean my unit - brush the grates once more - both sides and get any encrusted stuff off.  Wipe the grates down with a paper towel with a food grade vegetable oil, then a dry paper towel.
  12. Looks great. I've been thining about trying a prime rib when I see the prices dipping at the meat market. You said you cut it in half from the original 11 lbs? About how long did it take? I see you started at a low temp. I'm using a WSM and I don't know if I can trust getting it that low without help from a blower, which is still on my wish list. I would probably be doing it at 225 for the entire cook.
  13. I don't know about all grates, but on most of my grills/smokers, I've been having pretty good luck using a piece of used alluminum foil to clean the grates. I just ball it up and use the tongs after the grates get hot and after the food comes off. I got the tip from a family member who was telling me about horror stories they heard on the news about a piece of grill brush that got into some food and a kid got his stomach messed up from eating it.
  14. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Fantastic looking Prime Rib!

    Great job on the Q-view as well.

    Nicely done,

  15. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    That's some good q-view Mossymo. Thanks for sharing. Never heard of Tatonka dust but will be on the look out for it!
  16. jnewcomb

    jnewcomb Newbie

    Wow, the only thing missing is me sitting there eating....hehehehe
  17. suie

    suie Meat Mopper


  18. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    My wife made a prime rib omelet for breakfast with also using the left over potato casserole as a side... Oh man was that good!

  19. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Kept the prime rib at the lower temps for about 3 1/2 hours approximately for a good smoke time and then turned it up to bring to internal desired meat temperature.

    Congrats on the new Yoder, you will love it! With ours we just get the racks hot a scrub them good with a wire brush, keeping them new and shiny just removes good seasoning.
  20. This is going to read horrible but it is not meant to. I never freeze meat before smoking it. I would rather cook the entire roast, portion it for future meals, vacuum seal the portioned meat, then freeze.

    Just my druther ;)

    Indirect Heat

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