If you’re a fan of prime rib roast, then you’re in for a treat with the majestic Beef Crown Rib Roast. This culinary masterpiece is a prime rib roast that has been expertly tied up in a circle, resembling a regal crown. As the bone ends face upwards, it becomes an impressive centerpiece that will dazzle your guests.
Key Takeaways
Mastering the Preparation and Smoking Process
When it comes to preparing and smoking the Beef Crown Rib Roast, there are a few key steps to keep in mind. First, you’ll want to ensure that your Bradley smoker rack is deep enough to handle the full roast tied up in a circle. If your rack allows, shape the roast into a circle that fits perfectly without touching the sides of the box.
To infuse delightful flavors into the roast, it’s essential to make precise cuts. Slice between the bones and the roast and gently rub Lipton onion soup mix into the cuts. For an extra punch of flavor, roll the roast in a mixture of Lipton onion soup mix, black pepper, and garlic powder. To keep everything in place, tie the bones to the roast using a plastic supermarket bag and let it rest in the fridge for two days.
Before you start smoking, allow the roast to come to room temperature outside of the fridge for at least 2 to 3 hours. Now, fire up your puck burner and heat element, setting them to the highest temperature possible, typically around 300°F (149°C). This hot and fast approach is crucial for achieving exceptional results with the Beef Crown Rib Roast.
Embracing the Hot and Fast Method
While low and slow is often the preferred method for smoking, the Beef Crown Rib Roast demands a different approach. It craves hot and fast! Once your smoker is preheated, slide a puck onto the burner and swiftly place the roast on the bottom shelf, ensuring the rib bones face downwards. This quick maneuver prevents any heat loss. Keep the vent partially open, around 1/3, as the temperature inside the smoker may fluctuate initially but will eventually rise as the roast absorbs the heat.
For a tantalizing smoky flavor, you can use either Hickory or Oak bisquettes. Smoke the roast until the internal temperature reaches 135°F (57°C), which typically takes around 4 to 5 hours. The hot and fast method yields mouthwateringly tender meat with incredible flavors. It’s an alternative to the traditional low and slow approach, as it delivers exceptional tenderness throughout the entire roast.
Discover the FTC Method
Now that you’ve mastered the hot and fast technique, let’s explore another excellent method: the FTC (Foil, Towel, Cooler) method. This technique is especially useful once your smoked meat reaches its target temperature and you take it out of the smoker.
For this recipe, you don’t have to perform the FTC method. Instead, simply pull the Beef Crown Rib Roast out at 130°F (54°C) and place it directly on a scorching hot grill for a few minutes. This final step adds a gorgeous sear to the exterior, resulting in a jaw-dropping presentation. Afterward, let the roast rest under a foil tent for a few minutes before serving. For a burst of tangy flavor, whip up a delightful horseradish and sour cream sauce served on the side.
If you’re curious to learn more about the FTC method and other fantastic food smoking techniques, check out our expert guide on the Bradley Smoker Food Smoking Blog. You’ll discover a treasure trove of tips, tricks, and creative ideas to make the most of your Bradley smoker.
So, gather your loved ones, fire up the smoker, and prepare to indulge in the extravagant flavors of the Beef Crown Rib Roast. With its remarkable appearance and succulent taste, it’s sure to be a feast fit for royalty. To embark on your smoky culinary adventure, visit Rowdy Hog Smokin BBQ for all your BBQ needs.
