For a hearty, decadent holiday meal, youâll want to try this recipe for smoked prime rib. With a SmokePro pellet grill from Camp Chef, cooking an expensive cut like prime rib is simple, and youâre almost guaranteed incredible results. Just imagine that tender, juicy meat waiting for you on Christmas. Ready to get started?
10 lb. prime rib (bone out) Ground pepper Kosher salt Garlic powder
Pat the meat dry with a paper towel, and wrap it with butcherâs twine if it isnât already. You can usually ask your local butcher to do this for you as well.
Season all sides of the prime rib with salt, pepper, and garlic powder. Wrap in foil or plastic wrap and let sit in refrigerator for 10-12 hours or overnight.
Set out the meat when youâre ready to cook, and let it come to room temperature for 1-2 hours. For the last 15 minutes of that time, preheat your pellet grill or smoker (or oven) to Hi-Smoke or 225Â° F.
Unwrap the prime rib. Then insert the temperature probe into the thickest part of the meat, so you can get an accurate internal temp reading.
Let meat cook in the grill until the internal temperature gets to 110Â° F, then turn the grill up to 400Â° F and finish cooking up to the internal temp of 125Â° F.
Once the prime rib reaches this temperature, remove it from heat and wrap it in foil to rest 15-20 minutes. Be sure that the bottom strip of foil forms a container around the bottom of the prime rib to catch all the renderings.
After resting, pour the juices from the foil into a bowl or cup. Use them for au jus or just drizzle them back over each slice of meat. Serve and enjoy!
When Thanksgiving week rolls around, oven space becomes a precious commodity. Thereâs never enough room, it seems, for that one last side dish or a tray of dinner rolls. Getting everything roasted and baked on time for the feast is like coordinating a complicated dance routineâif one dish gets out of step, it holds up everything else.
So if youâre worried about fitting all the food in your oven this holiday, we have some good news: You donât have to. We have three ways for you to save on oven space this Thanksgiving. Read on to find out more.
1. Cooler A more accurate word for a cooler might be an insulator. Whether youâre trying to keep things cold or hot, a cooler will maintain that temperature for a long time. A large cooler could be the perfect place to store your turkey after youâre finished smoking it, or even your pies as you wait for dessert. Either way, you wonât need to use your oven to keep things warm, and youâll have plenty of more space to cook that last-minute green bean casserole.
2. Smoke Vault Thatâs rightâa Camp Chef Smoke Vault can do more than just smoke meat or cook jerky. It actually works quite well as an outdoor oven. The design of the vault is such that the hot air inside of it will circulate, cooking your food convection-style rather than with direct heat. Thatâs just like your oven at home. Depending on the outside weather, you could use your Smoke Vault to keep your side dishes warm or even bake a pie.
But you donât want your pies and breads to taste smoky. If you take some time to clean out any drippings on the bottom or sides of the vault, and If you remove the water tray and pellet tray, there wonât be any smoke during the cooking process. 3. SmokePro Pellet Grill If youâre looking for the best way to save oven space this holiday season, a SmokePro Pellet Grill is your answer. Camp Chefâs digital temperature control system makes it so you can set your heat and let it be, just like your kitchen oven. Thereâs no babysitting or adjusting requiredâjust baking.
When you set your pellet grill to a higher temperature for baking, such as 350Â° F, your grill wonât produce very much smoke. Additionally, if you use Premium Hardwood Pellet flavors like Apple and Cherry, you wonât taste a harsh, smoky flavor either. In fact, the burning wood will complement your baked goods.
Are you ready to celebrate Thanksgiving instead of stress about it? Try out one of our three space-saving plans above, and let us know how it goes.