{"id":6270,"date":"2021-12-24T16:27:16","date_gmt":"2021-12-24T23:27:16","guid":{"rendered":"https:\/\/poormansgourmetkitchen.com\/?p=6270"},"modified":"2021-12-24T16:27:23","modified_gmt":"2021-12-24T23:27:23","slug":"smoked-boneless-prime-rib-roast","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/smoked-boneless-prime-rib-roast\/","title":{"rendered":"Smoked Boneless Prime Rib Roast"},"content":{"rendered":"\n
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3\/4″ Prime Rib Steak with Au Jus, Mashed Potatoes and Creamy Horseradish on a red plate.<\/figcaption><\/figure>\n\n\n\n

The Best Prime Rib Roast<\/h2>\n\n\n\n

Prime Rib Steak, in my opinion, is by far the king of steaks. Sure there’s the glorious Tomahawk Steak<\/a> and Tri Tip<\/a>, both are amazing, but nothing beats how tender and juicy a prime rib roast gets from hours of slow and low cooking. Those enzymes break down and make every bite a celebration. Adding smoke to the equation makes it even better because you get that genuine barbecue flavor and texture for each steak as well.<\/p>\n\n\n\n

I smoked this Prime Rib Roast on a gas grill, believe it or not, and I say that proudly because the results are incredible. So amazing, in fact, this is the first time I even tried it this way and I can honestly say that I’ve never had better. I’ve dialed in a fool proof method of smoking on a gas grill that will please any true fan of barbecue, once they’ve tried the finished product.<\/p>\n\n\n\n

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5.35 lbs Choice Beef Ribeye Roast, $12.99 per lbs.<\/figcaption><\/figure>\n\n\n\n

Boneless Beef<\/h3>\n\n\n\n

As you know, this cut can be purchased with or without the rib bones intact. Personally, I prefer it without because the meat cooks more evenly, all around the roast; leaving each cut steak portion perfectly cooked. It also gets an even layer of seasoning all around each steak and, if you cut 3\/4 to 1″ inch steaks, you can season and sear each steak, too.<\/p>\n\n\n\n

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Boneless Ribeye Roast Seasoned with dried Rosemary and Kosher Salt and Black Pepper.<\/figcaption><\/figure>\n\n\n\n

Seasoning the Roast<\/h2>\n\n\n\n

There are many different ways to dry rub a Smoked Boneless Prime Rib Roast. I prefer the simplest method; Kosher Salt and Pepper. I mix these two ingredients, 50\/50 and I add a third ingredient, dried Rosemary. This gives the steak an aromatic smell and flavor, perfect for the holidays.<\/p>\n\n\n\n

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Smoked Prime Rib Roast on a wire rack and cake pan inside a gas grill.<\/figcaption><\/figure>\n\n\n\n

Smoking on a Gas Grill<\/h4>\n\n\n\n

There are 2 basic principles for smoking meat; “Slow and low”, constant indirect heat and smoke. That’s why smoking on a gas grill is possible. Most grills today provide at least 3 controls for heat. This means there are 3 burners in the grill. All I do is turn off the 2 closest to each other then regulate the internal temperature of the grill with the one that’s left.<\/p>\n\n\n\n

Most grills also have a thermometer on the lid to make this possible. First, I barely crack the propane open and second, once the grill is lit, I turn the dial down to it’s lowest setting, with the lid down and weight until the temperature rises. I roast and smoke a Prime rib, like this one, at 225\u00b0 F. and I just turn the burner dial until I maintain that steady temperature. In many ways, it’s even easier than trying to control a constant temp in an actual smoker. But, a Gas grill doesn’t have any smoke so I add it in with pellets stuffed into a cheap smoke tube<\/a> I bought from amazon.<\/p>\n\n\n\n

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Fully smoked Boneless Beef Prime Rib Roast with the Heel sliced into a 3\/4″ inch steak, on a cutting board.<\/figcaption><\/figure>\n\n\n\n
Smoking Results<\/h5>\n\n\n\n

As you can see in the photo above, the results I got from smoking on my gas grill, are tremendous. It only took 4 hours to smoke and fully cook. The only thing I did that I haven’t yet mentioned is that I added a reverse sear and, I show you how to do that in the video tutorial.<\/p>\n\n\n\n

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