Prime Time for Prime Rib: Dub Shack BBQ Presents Prime Rib

There is a time to really step up outdoor cooking from the usual ribs, hamburgers, brats, and even brisket: This is one of them. In today's recipe, your friendly pitmaster marks the steps to ridiculously easy (and insert whichever superlative of choice) prime rib. 

But first, what is prime rib? And why did I cook a rib roast first? 

A rib roast is a tender, flavorful cut of meat from the side of a cow, from the region between the short loin and chuck. Popular for holidays and special occasions thanks to its high price tag, prime rib roast, or standing rib roast, consists of an uncut portion of the ribs, which contains anywhere from three to seven individual ribeye steaks (or rib eye steaks or rib steaks).

The rib roast has a large fat cap that gives the meat flavor and covers almost an entire side of the cut of beef. Cut off the excess fat if the fat cap is too thick, then season the rib roast with kosher salt and fresh black pepper.

Prime rib is a cut from the primal ribs of the cow, just like a rib roast, but it differs in its butchery and preparation. The term ”prime rib” refers to the cut of meat and not the grade. In stores namely Costco and most butcher shops, USDA Prime is the highest grade and has the most marbling.[Of course, one can spend stupid money and get a waygu but barbecue is supposed to be accessible to the masses. -A.Ced.A] Choice is the second-highest grade and refers to beef with moderate marbling. You can purchase prime-grade prime rib or choice-grade prime rib.

Both rib roast and prime are primal cuts of beef; however, prime rib recipes call for the cut to remain whole, whereas a butcher typically divides a rib roast into individual ribeye steaks. The rib roast is generally a boneless cut of meat, while prime rib comes with the bone still in it.

You know you want this

That is the explanation for what a prime rib is and how it differs from the rib roast. The real reason why I cooked a rib roast is twofold: 1)To test my own methods and processes for Christmas dinner shall the family go in that direction; and 2)If I messed it up, I only paid $8 for three pounds of meat versus the unmentionable amount for the actual prime rib. Of course, it is easier to ask for forgiveness than permission and I don't want to overplay my hand before I get my new-to-me pickup 🛻 next year. 

Now for the business end of great barbecue.

INGREDIENTS

Prime rib or beef rib roast

Worcestershire sauce

Heath Riles BBQ's Garlic Butter rub



STEP ONE. Most of you missed my dry brine turkey recipe from Thanksgiving because I forgot to post it in a timely fashion, and letting it dry overnight in the refrigerator with a liberal dousing of kosher salt is a great way to impart flavor. However, rib roasts such as this one can also get the love in a whole lot less time by patting down the meat as soon as the packaging is opened. Set it on a wired rack and as a binder, use Worcestershire sauce on all sides before applying Heath Riles's Garlic Butter rub all over the meat. Feel free to be heavy-handed; this hunk can take it. 

STEP TWO. As the prime rib (yes, I'm interchanging the term with the rib roast. Tell ya mama) finds its way to room temperature, get your grills at least 350-400 degrees. Since I know and love my PK grill, it is the weapon of choice for today's cook. The charcoals from my chimney are banked off to one side, and since I had half a split of pecan wood from the last time I cooked, I nestled it into the coals. On the opposite end of the two-zone grill, place the prime rib away from the charcoals and leave it alone until its internal temperature reaches 120 degrees.

STEP THREE. Once the rib roast reaches 120 degrees, move it across to the coals and sear off all sides to achieve a crust that will make you dap the pitmaster. Because there is no way I was going to screw up this protein for you, I seared each side for 1.5 minutes before bringing it back into the house to rest tented in aluminum foil. Certainly some of you may get the initial sear in the beginning but I also like getting it on the back end similar to a tri-tip. 

STEP FOUR. After letting it rest for fifteen minutes - prime rib is really a damn fancy ribeye steak with a presentation out of this world, slice into it to your guests' satisfaction. Enjoy it and take pride in providing the best bite of the week!

This may very well be the final DSB recipe for 2022, and if it is, Happy Holidays from my family to yours. Thanks for reading all of the barbecue posts, supporting the movement, participating in the Black History Month sauce contest, and for being you! Y'all be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!