We Smoked A Prime Rib Like It Was A Brisket

This was a 3Kg (6.5 Lb) boneless rib roast ‘Ungraded’ Mexican beef. Best guess; this was at the bottom of Canada AAA grade (American Choice), but was more likely Canada AA grade (American Select).

The roast was salted and then left uncovered in the fridge for 24 hours.
Before smoking it was coated with our Montreal Steak Spice rub mix.
I cooked it on a pellet smoker set to 250ºF, using a mix of hardwood pellets. Unwrapped to 160ºF internal, then I wrapped it with some extra beef fat and continued on the smoker to 200ºF. I then let it rest on the counter for about an hour.

All told this took 9 hours.

For those who believe what I've done here is sacrilege, here's some smoked prime rib videos that may make you happy:
Slow Smoked Prime Rib With Montreal Steak Spice:    • Slow Smoked Prime Rib With Montreal S...  
Slow Smoked PRIME RIB Roast In A Wood Oven Recipe:    • Slow Smoked PRIME RIB Roast In A Wood...  



I will once again be flying in the Give Hope Wings fundraiser this year! Our June of 2024 flight will see us stop in many communities in Eastern Canada to raise awareness for this worthy cause.
Last year 2023 we raised over $27,000 towards helping our neighbours we made a positive difference in the lives of many.
Here's the link to the 2024 fundraiser page: https://support.hopeair.ca/ghw2024/gl...
To learn more about the Hope Air Charity: https://hopeair.ca/

0:00 Welcome
0:45 Salting the roast
3:01 24 hours later
5:16 Prime Rib onto the pellet grill
6:00 Wrapping the roast
7:52 Back on the smoker
9:04 The taste test
13:03 Hope Air

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