Happy Holidays from the McIntosh Crew!
If there is one thing we love more than pallets, it’s food. If the family dinner menu is the first thing comes to mind for you, you’re in the right spot. This holiday season we wanted to share one of our favorite prime rib recipes with you using Oak Wood, and if you have been paying attention to these posts (and we’re sure you have!), a smoker.
Smoking the prime rib roast at a low temperature will ensure an even cook throughout the meat. The entire roast will be uniform in temperature and will not be well done on the ends. Smoking the prime rib roast will deliver unmatched smoke and grill flavor that will leave your guests asking for more.
All of McIntosh Box & Pallet’s plants are located in the Northeast which means the winter presents new challenges to cooking outside and smoking meat. Some tips for maintaining smoker temperature:
- Use lump charcoal, this burns hotter but, faster
- Wrap your smoker in hot water heater insulation
- If temperature drops rapidly, start more charcoal and add it to the smoker
Okay, let’s get cooking!
The Prime Rib
The prime rib itself comes in various sizes, depending on how many people you want to feed. A good rule of thumb is one bone per two people. Your local butcher will cut the prime rib to your order. Having a good relationship with your butcher is a must for us carnivores!
Step 1: Rub the prime rub roast on all sides with olive oil
Step 2: Coat the roast on all sides liberally with salt, pepper, garlic powder
Step 3 (Optional): Omit the garlic powder and insert whole cloves of garlic into the meat
- Charcoal Briquettes (If it’s cold out, try out suggestion of lump charcoal)
- Oak Wood Chunks
- Charcoal Starter
- Meat Thermometer
Depending on what type of smoker or maybe even a modified weber grill, the fuel source and amounts will vary. We recommend using the “minion” method for the long controlled cook. The “minion” method is a technique where you light roughly 20 charcoal briquettes, and then add lit coals to unlit coals to start a slow burn. Once coals are lit, add Oak chunks and allow smoker to raise up to temperature of 250 to 275 degrees.
Depending on your smoker, temperature control will vary. The use of dampers will better control the temperature in the smoker. FYI – Open dampers allow more air flow and will increase the temp and closed dampers limit air flow which will decrease the temp.
Cooking at 250 to 275 degrees will cook the brisket at approximately an hour per pound. The temperature of the roast is personal preference; remove the roast from the smoker when temperature reads at the desired “doneness” based on temperature. (See Temperature Chart below!)
The last step is to rest the prime rib roast for a minimum of 15 minutes of rest before slicing. It works great to use the bones as a guide and slice between the bones!
Optional: pull the roast about 5 degrees lower than desired, cut into large steaks between the bones. Re-Season the meat with salt and pepper, and grill on high heat. Grill each side for about a minute per side. This will add a richer flavor and give a nice grilled appearance for serving.
- Rare: 115◦
- Medium Rare: 120-130◦
- Medium: 140◦
- Medium Well: 155-160◦
- Well: 160◦