Smoked Prime Rib

Directions

• Prep Your Outdoor Electric Grill
• For Smoked Prime Rib, put ¼ cup wood pellets in the smoker tube. Evenly distribute the pellets so that they are mostly in a single layer in the tube.
• Uncover grill. Plug into the outlet and press Reset, Test, and Reset again on the cord’s safety device.
• Place the smoker tube toward the back of the grill, close the lid, and preheat for 30 minutes on High.
• Prep the Smoked Prime Rib
• Remove the standing rib roast from the refrigerator and packaging and set it on a sheet pan 2 hours before grilling.
• Combine Prime Rib Dry Rub ingredients in a small bowl.
• About 30 minutes prior to putting the standing rib roast on the grill, coat it with Prime Rib Dry Rub on the top and all sides.
• Insert a leave-in probe thermometer into the center of the standing rib roast.
• Grill the Smoked Prime Rib
• After your outdoor electric grill has preheated, place the standing rib roast on the grill. Keep the lid closed until it is done.
• Grill on High Heat for 10 minutes.
• Turn the grill to Low Heat (230F, for the Weber Q1400 the line between sections 2 and 3 – see Outdoor Electric Grill Cooking).
• Prime Rib is often served at a medium rare temperature. For medium rare, grill for about 23 minutes per pound until the center reaches an internal temperature of 125F.
• For other meat temperatures, see Outdoor Electric Grill Cooking for the temperature chart. Grill to an internal temperature about 10 degrees below the desired final temperature.
• Remove the smoked prime rib roast with a long grill turner and wrap it in heavy-duty aluminum foil on a cutting board without removing the thermometer probe. Cover the roast and cutting board with a folded bath or beach towel. Let the smoked prime rib roast rest for 40 minutes or until it reaches an internal temperature of 135F for medium rare. For other temperatures, see Outdoor Electric Grill Cooking for the temperature chart.
• If the smoked prime rib roast is finished on the grill more than an hour before you are ready to serve it, wrap the foil-wrapped roast in two layers of bath or beach towels and place it in a cooler. Fill any empty space in the cooler with towels or a blanket. In a closed cooler, the internal temperature will rise 5-10 degrees and stay there for a couple of hours.
• Unwrap the standing rib roast, cut off the bones, and slice.
• Place the slices on a platter and serve your smoked prime rib!
• Clean Your Outdoor Electric Grill
• After removing the Smoked Prime RIb roast, close your outdoor electric grill lid and set it on High for 10 minutes.
• Turn the grill off. Leave the lid closed for at least 10 minutes or until you are ready to clean the grill.
• While the grill is still warm, brush the grill grate with a stainless steel grill brush.
• Leave the lid open to let the grill cool down and wood pellets burn out.
• Lift the grates and use a plastic putty knife to lightly scrape debris from the bottom of them and the lower bowl through the hole into the drip pan.
• Wipe the grates and the inside of the lid with a dry paper towel to remove any remaining loose debris.
• Remove the aluminum foil drip pan liner.
• Careful to make sure the smoker tube is cool, empty ash from the smoker tube into the drip pan liner. Place a small amount of water on the ash in the pan to ensure the ash is wet and cold.
• Wipe the drip pan liner out with a paper towel into a trash can and wash it with hot water and soap. Dry and return to grill.
• Unplug the grill and replace the cover.