Rib roast is one of my favorite cuts of beef, and this prime version was not cheap. So smoking it actually scared me a little. It wasn’t even about the cost, really. I just didn’t want to ruin such a perfect cut of beef that I’d usually treat pretty simply.
Spoiler alert: It wasn’t ruined, it was absolutely fantastic. That touch of smokiness didn’t overpower the meat at all.
Because you start this the day before, it may seem cumbersome to make but it’s not. A little panzanella on the side, and dinner is done.
INGREDIENTS
• ½ cup kosher salt plus more for serving
• 6 tablespoons freshly ground black pepper
• 1 bone-in, 3 rib roast (about 7-8 pounds) trimmed (preferably frenched and tied) (see top of top photo)*
• 1 to 1½ cups molasses (preferably Grandma’s Original Unsulphured Molasses)
METHOD
*I got my prime roast from D’artagnan and this was already done for me.
The night before serving, mix the salt and pepper and put half of it all over the roast. Put it in the fridge uncovered so it dry-brines overnight.
One hour prior to cooking, remove it from the fridge and let it come to room temperature while you prepare your grill:
(If you have a smoker, skip this paragraph).Mix together a mound of wood chips with charcoal — you’ll want to cover about half of your grill with the mixture; 4 pounds of charcoal and 2 pounds of wood chips should suffice for a standard charcoal grill — and offset the coal mixture to one half of your grill. Light the charcoal with the grill vents barely open and gradually adjust the vents to allow for more airflow until the thermometer reaches 225 degrees.
Or, if you have a smoker like I do, set it to 225.
Twenty minutes prior to placing the rib roast on the grill, slather the meat all over with a thick coat of molasses then sprinkle all over with the remaining salt mixture.
Place the rib roast with the fat side up on the area of the grill with no coals underneath, allowing the meat to slowly cook until the internal temperature reaches 120 degrees, ranging from 4-5 hours.
If you have a charcoal grill, bring the flames up high and sear each side of the meat until the molasses coating has caramelized into a dark shade of mahogany, about 1 minute per side. If you used a smoker, broil it in your oven to achieve this.
Allow the meat to rest under foil for at least 30 minutes. If your roast hasn’t been frenched and tied, use a very sharp knife to cut the rack of bones away from the roast.
You should get at least 5 great steaks out of this.
To be honest, I made a horseradish sauce for the steak, but it was too tasty on its own to gild the lily.
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