2 Rib Roasts and cooking these in different ways. What are you to do when you love Prime Rib rare to medium rare but your family likes them well done? I didn’t want to spend the extra time searing these and cooking them after I’d already cooked them and rested them so I sliced off some steaks and cooked them while the others rested.
This is how I did it:
1st Rib Roast frenched and then slathered (rub the mayo all over it) in some Duke’s Mayonnaise (find Duke’s at HEB, Dollar General, or your local Wal-Mart. Don’t worry you won’t taste the mayo. Your roast should be as close to room temp as possible.
Seasoned with my own Brisket Rub of 2 Parts 16 Mesh Black Pepper, 1 Part Kosher Salt (Morton’s if possible) and a TBSP of Garlic Powder. Liberally season all over.
Start up your smoker while the rub is adhering to your meat. Get it up to 275 degrees and that’s where the cook should stay throughout. Let cook until internal temp of 130 degrees and then pull and rest for 30 to 45 minutes and then serve.
2nd cut steaks out of your other rib roast (how thick you cut them is up to you) and then put a little olive oil on each of the steaks and then season with your favorites steak rub. My family likes Uncle Chris’s Steak Seasoning. I was out of my favorite West Texas Rub Mesquite Flavored so I used what I had. You can get either of those seasonings at your local HEB if you are in Central or South Texas and you may also find them here:
Your grill should be set up so that you have heat and fire directly under the steaks. I used Grill Grates and a cast iron grill. Your grill should be at about 400 to 500 degrees OR as hot as you can get it for a good sear. Cook these to your level of doneness. For the purposes of this video I got mine up as high as I could and got the steaks to well done per my family’s needs. That basically meant cooking each steak for a good 10 to 12 minutes.
Loved the cook and the results.
Made with Film Maker
music by audionautix.com