Beef Prime Rib, KC-Strip Roast and Tenderloin
Q: What are the most popular roast for smoking & grilling
A: Prime Rib Roast: This is perfect for slow smoking and then using the reverse sear method to finish. It has just the right amount of marbling to give it tenderness and flavor.
A: Beef Tenderloin: A very lean boneless single mussel roast with almost no internal fat, it is a very firm and tender cut that also works well on the smoker and finished on the grill.
A: Kansas City Strip Loin Roast: The newer primal beef cut is a lean boneless strip loin, it makes a firm tender roast that can be cut into steaks after being smoked and grilled.
Q: How Many pounds should I buy for a beef roast dinner?
A: I suggest 8oz of meat per person averaged between adults and children.
Q: How can I make sure my Beef roasts turns out well”
A: Most important do not overcook it! Smoke/Grill the roasts to the recommended internal temperature and use a good meat thermometer for accuracy. Let the roasts rest for 5 to 10 minutes outside the smoker, then server it. Don’t hold it for too long: it will dry out.
Beef Temperature Guideline
BBQ Smoking times including finishing on the grill (reverse sear) for the last 5 minute to crisp the outside bark. BBQ Smoking temperatures are maintained between 250 -275 degrees using Good-One Lump Charcoal and either peach or cherry wood to enhance flavor.
Cut Weight Total Time Remove from Smoker/Grill
Prime Rib
4-6 Lbs. (2 Ribs)
Medium Rare 3-Hours 125 Degrees
Medium 3- ½ Hours 135 Degrees
6-8 Lbs. (4 Ribs)
Medium Rare 3- ½ Hours 125 Degrees
Medium 4- Hours 135 Degrees
8-10 Lbs. (6+ Ribs)
Medium Rare 3- ½ Hours 125 Degrees
Medium 4- Hours 135 Degrees
Tenderloin
7-8 Lbs. (Whole)
Medium Rare 1- ½ Hours 125 Degrees
Medium 1- ¾ Hours 135 Degrees
4-5 Lbs. (Center)
Medium Rare 1- ½ Hours 125 Degrees
Medium 1- ¾ Hours 135 Degrees
KC Strip Roast
8 + Lbs. (Whole)
Medium Rare 4 Hours 125 Degrees
Medium 4 ½ Hours 135 Degrees
4-5 Lbs. (Center)
Medium Rare 3 Hours 125 Degrees
Medium 3 ½ Hours 135 Degrees
HOW TO REVERSE SEAR BEEF
Beef is incredible cooked on the smoker. Use the reverse sear method to create an incredible smoky flavor, then finishing it over a hot grill for that perfect sear, then you get the exterior texture of the hot grill marks to enhance the beef flavor.
What is the reverse sear method?
Smoke – Process in which the lower heat and smoke will flavor the meat. We use Cherry and Pecan wood and smoke at 250 degrees F until the internal temperature of the meat reaches 130 degrees F. The Tenderloin is not done yet, we are going to continue cooking over high heat to our desired finishing temperature of 145 degrees F.
Sear – When the beef tenderloin reaches the desired smoke internal temperature of 130 degrees, remove the meat and add it to a high heat to finish. In this case we removed the meat, then increased the temperature of the smoker’s grill, then finish it by searing it over the hot grill. Alternatively, you can finish it in a searing hot cast-iron pan.
Smoked Prime Rib
(Reverse Seared Method)
Ingredients
- Bone-In or Bone Out Prime Rib
- Three Little Pigs Texas Beef Rub
- Three Little Pigs Memphis Rub
- 1 Cup of Olive Oil
Directions:
- Preheat Smoker to 250 degrees F.
- Coat the prime rib in olive oil.
- Place the prime rib on a smoker and add 2 chunks of cherry wood. Rub Prime Rib with Three Little Pigs Texas Beef Rub and add a light coat of Three Little Pigs Memphis Rub to deepen the savory flavors.
- Insert a meat thermometer and place in the smoker until the beef registers to 125-130 degrees F for medium-rare/rare. Beef will probably cook in 1 to 1 ½ hours depending on its temp before it goes in the smoker.
- Once prime rib hits the desired temperature move over to a hot charcoal grill and sear the outside while rotating the prime rib every 2-3 minutes to crisp the complete piece of prime rib.
- Rest for 5-10 minutes than cut hot for best results.
Chris Marks -CBBQE (Chief BBQ Expert) Three Little Pig’s Rubs & Sauces
