It’s finally time to get outdoors! If you’re like me, you’re firing up the grill every chance you get. Preparing great food while enjoying the great outdoors is a one-two punch of happiness for me.

How about mixing it up with this Grilled, Smoked Prime Rib Roast recipe that takes a traditionally inside meal – outside!

Ingredients:
1 (5 lb.) Prime Rib Roast
2 cloves of garlic minced
2 tbsp. ancho chile powder
1 tbsp. ground cumin
1 tbsp. paprika
1 tbsp. oregano
1 tbsp. sage
salt and pepper
wood chips for smoking, such as hickory, apple or cherry

Directions: Combine the spices and garlic in a bowl with the garlic, salt and pepper and mix to combine. Coat the Prime Rib Roast heavily and evenly and set aside until the coals are ready. Get coals ready for grilling and soak wood chips in water, wine or apple juice for smoking. When the coals are extremely hot, sear the roast over the hottest part of the grill evenly on all sides. Add the wood chips and move to the coolest part of the grill. In a flat smoker, this is farther from the firebox. In a column smoker, this is higher up from the coals. The ideal smoker heat and time is 300 degrees for two hours.

If you don’t have a thermometer on your smoker, continue checking the coals and wood chips. Use a meat thermometer until your roast has an internal temperature of 130 degrees. Remove from the smoker and let rest thirty minutes before slicing.

Servings: 6 to 8

Source: The Kansas City Steak Company

Want more ideas on how to incorporate a rib roast or bone-in prime rib into your springtime cooking? Check out these prime rib roast recipe ideas and cook up something great!

I love, love finding new ways to cook a steak.

This one is quite ingenious.

Like tea? Ever thought of using it to flavor your steak?

Ms. Mabel Menard gives us her recipe for a SMOKIN’ steak. Check it out!

Tea-Smoked Steak Recipe

This was borne out of experimentation and improvisation. I wanted to make tea-smoked duck but didn’t have all the ingredients, so I improvised with what I could find in my pantry. It worked so well I decided to try smoking steak instead. You’ll need a heavy pan that can accommodate a steamer rack.

Ingredients

4 flat iron steaks (about 6 ounces each)

seasoned salt or Vulcan’s fire salt

1/3 cup loose dark tea leaves

1/3 cup raw rice

3 tablespoons raw sugar

1 tablespoon five spice powder

OR 1 tablespoon pumpkin spice

Serves / Yields

4

Preparation Instructions

Liberally sprinkle salt on both sides of the steaks. In the meantime, line a heavy pan with heavy duty foil. Cover the bottom of the foil with a thin layer of tea leaves, followed by rice, sugar, and spice. Cover and heat until very hot. Pat the steaks dry and place in a steamer rack. Put the steamer rack on the pan. Cover tightly. Heat on high for at least 1/2 hour, depending on desired doneness. Remove and let sit for about 10 minutes before slicing thinly.

Helpful Hints

It’s great as part of an appetizer platter. You can also use it with salads.

Credit

This recipe was provided by Mabel Menard from Chicago.

Recipe courtesy of TheSpiceHouse.com.

This recipe is for a fancy-Dan prime rib that is to-die-for. It’s gently smoked and garlicky. YUM.

I have an outdoor smoker that I love. You can check out the one I have here. I have the model 1400 and I really dig it.

One thing about the recipe below and my smoker is that I don’t have to soak the wood chips in water for use in mine. You just put the wood chips directly in the wood box — sparingly. So keep that in mind depending on what kind of smoker you’re using.

And check out the selection of prime rib here. Oh, sweet juicy goodness.

Grilled, Smoked Prime Rib
(serves six to eight)

1 5 lb. Prime Rib Roast
2 Clove Garlic minced
2 Tbsp. Ancho Chile Powder
1 Tbsp. Ground Cumin
1 Tbsp. Paprika
1 Tbsp. Oregano
1 Tbsp. Sage
Salt and Pepper
Wood chips for smoking, such as hickory, apple or cherry

Combine the spices and garlic in a bowl with the garlic, salt and pepper and mix to combine.  Coat the Prime Rib heavily and evenly and set aside until the coals are ready.  Get coals ready for grilling and soak wood chips in water, wine or apple juice for smoking.  When the coals are extremely hot, sear the roast over the hottest part of the grill evenly on all sides.  Add the wood chips to the smoker and move meat to the coolest part of the grill.  In a flat smoker, this is farther from the firebox.  In a column smoker, this is higher up from the coals.  In a separate outdoor smoker, this is at the very bottom. The ideal smoker heat and time is 300 degrees for two hours.  If you don’t have a thermometer on your smoker, continue checking the coals and/or wood chips.  Use a meat thermometer until your roast has an internal temperature of 130 degrees.  Remove from the smoker and let rest thirty minutes before slicing.