The trick is to smoke the meat and not make the meat smoke

MONTREAL STEAK PRIME RIB

  Date: December 25, 2009
  Favorite: Beef
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Info
This recipe is one I have been looking forward to trying for a while, it was simple to prep and looked like it would be tasty. It is actually a combination of several recipes from the VIRTUAL WEBER BULLET website-the rub & marinade from one, and the cooking technique from another. The meat was a 5 bone, 10 pound bone-in rib roast from Whole Foods. The night before it was coated with Worcestershire sauce and then rubbed with a spice paste made with fresh herbs and olive oil. Then it was cooked low and slow for 4 hours on the Smoker using Hickory wood. When the roast came off the smoker it gets an 8 minute sear in a 500 degree oven to finish up. Then a thirty minute rest before carving. After the rest the bones were cut off and cut up into little “ribs”. This allows you to cut slices of the remaining meat at any thickness you’d like. The roast was very moist, extremely tender and the rub & the sear in the oven made the skin crisp & tasty. This recipe is very easy to make and gives you a tasty piece of meat.
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Recipe Source:
Alt image
Meathead

Virtual Weber Bullet website:

MONTREAL STEAK PRIME RIB COOKING METHOD
I did NOT dry age the meat
Grill:
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CG Smokin Pro

Smoked:

Using CG Smokin' Pro
Gear:
  • FoodSaver
  • Kenmore Cast Iron Roast Pan
  • Kenmore S-S Roast Rack
  • Maverick ET-73 Remote Read Thermometer