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Prime Rib on GMG

Discussion in 'Beef' started by Deeds87, Dec 22, 2017.

  1. Deeds87

    Deeds87 Newbie

    Hey all! I’ve been coming here for tips on and off for awhile but finally registered so I can comment. I recently purchased a Green Mountain Grill and upgraded from my chest type. I’m picking up my Prime cut bone in Prime Rib tomorrow-7lb cut and tied and injected. This will be my first prime rib and I was curious if I should put a pan under the grates to collect the juices or not? Any other tips would be greatly appreciated. Thanks!
     
  2. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Absolutely, you want to catch all the juices you can for Au Jus.
    Here is Chef JimmyJ's Au Jus recipe, it's a good one!

    ChefJimmy’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 IT you want.

    While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the 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 Jus then quickly removed, take off the last little bit of fat.

    The purpose of Smoking the Vegetable 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 Jus a Richer, Deeper, Full Flavor.

    Serve the sliced Beef Au Jus or thicken the Jus to make Gravy

    Al
     
  3. mowin

    mowin Master of the Pit

    What cook temp are you planning on?
    I cook my PR on a GMG DB several times a yr. I cook at 225* . My experience is when cooking at that temp there will be little if any drippings. The higher the cook temp, the more drippings you will get.

    Have you checked the temps on your GMG? My controller set temp is 30* lower than actual temps. Check your pit temps with a aftermarket therm like a Maverick 732 which has a meat and ambient probes. My right side is also higher than the left by around 20*. I just rotate my food to even things out.
     
  4. Deeds87

    Deeds87 Newbie

    Thanks for the tips. I’ve checked mine with an aftermarket therm, not a maverick, but it’s been within 5-8 degrees. Good to hear that I won’t lose a ton of juice. I’d rather not put it in a pan because I don’t think it cooks as evenly then.