Big Show's Big Eats

Big Show’s Big Eats: Prime rib

Editor’s Note: Elite Series pro Terry Scroggins has long been known as a great cook. In this column, he shares instructions on how to cook some of his favorite foods. See his other recipes for Pork tenderloinTequila chickenVenison kabobs, Mustard fried venisonBeer can chickenPeanut butter cup pieSmoked ribs with red pepper jellyShrimp-stuffed jalapeñosCrab-topped grouperTeriyaki injected tenderloinGrilled spaghettiFried ribs, Sausage dip, Grilled half shell redfish, Taco salad, Grilled quackers.

Prime Rib

Prime rib on the grill is one of my go-to recipes if I am really trying to “wow” my guests. It’s delicious and relatively simple, so I figured prime rib would make a great recipe for this round of “Big Eats.”

One thing you’ll notice is I am cooking on a pellet grill (or pellet smoker). I got my hands on a pellet grill a few months back, and I have gotten obsessed with cooking on it! Best way I can describe it is a pellet grill is kinda like a smoker, a gas grill and a kitchen oven all wrapped into one. All you do is add wood pellets to the hopper, set the temperature dial to your preferred temperature and throw your grub on.

The pellet grill has no direct flame and instead regulates the heat through your wood pellets and an internal fan system. These pellet grills make smoking or grilling food about as easy as possible and the taste is great.

Ingredients: Whole ribeye (bone in or bone out) – worcestershire sauce – Dale’s Steak Seasoning Sauce – McCormick’s Grill Mates Montreal Seasoning – side(s) of your choice.

Tools: Grill – grill stones (pellets or charcoal) – marinating pan – cooking utensils (tongs/forks).

Prep time: 30 minutes to marinade your prime rib.

Cook time: Depends on the size of your prime rib…  I sear the outside first by cooking at 500 degrees for 20 minutes. From here, I crank my pellet grill down to 300 degrees and cook for 12 minutes a pound for a rare cook or 14 minutes a pound for a medium cook. Around 2 1/2 hours on average.

All you need for a top-shelf prime rib is a whole ribeye, a couple sauces and some seasoning. 

I start by slowly pouring Dale’s Steak Seasoning sauce over the entire ribeye to let it soak. 

I follow the Dale’s with Worcestershire Sauce. Employing the same slow pour to soak into the meat.

Lastly I add some McCormick’s Montreal Steak Seasoning for some flavor. 

After I’ve added the sauces and seasoning, I let the meat soak for about 30 minutes. (You can marinade your meat for much longer if you have more time.) 

After 30 minutes of marinating I am ready to throw my ribeye on the grill. 

I start with my pellet grill set to 500 degrees when I throw my meat on. I only cook the meat at that high of temperature for about 20 minutes.

The 20 minutes at 500 degrees sears the outside of the meat – trapping all the juices and flavor within the meat for the rest of the grilling process. 

After 20 minutes, I crank my grill down to 300 degrees and will cook the prime rib for about 12 minutes a pound at this temperature. 12 minutes a pound gives the meat a medium rare cook. 

If you like your meat cooked to medium, cook for 14 minutes per pound. 

I threw on some potatoes to complement my prime rib. (Potato, butter and salt wrapped in foil).

Followed by some asparagus. (Asparagus, olive oil and Goya Adobe Seasoning topped with a tin foil lid).

Lastly, I threw on some corn, halved squash, and halved zucchini to bring the feast together.

With my grill full, I let everything cook at 300 degrees. Remember, I’m going by 12 minutes a pound for my 14-pound prime rib. 

After cooking for 12 minutes a pound at 300 degrees it’s time to get the meat off the fire.

Let your prime rib cool down for a few minutes before slicing into it. 

Beware of over-cooking your prime rib. Rare to medium is about as much as you want to cook one of these jewels. Over-cooking will kill a lot of your flavor. 

Don’t forget to grab your veggies off the grill. 

Last but not least, I grabbed the asparagus and the baked potatoes. 

When it’s all said and done you’ll have yourself a feast fit for a king – or at the very least a meal to impress your guests with. Enjoy!