The Crown Rib Roast is a prime rib roast that has been tied up in a circle, with the bone ends facing up, which happens to look like a crown. The Bradley rack is deep enough to handle the size of a full roast tied up in a circle. Especially if you got one, you can bend it in a circle that fits the rack, without touching the sides of the box, and you’re good to go.
How to Prepare and Smoke it
Four hours of smoking will be enough. Slider all way hot, pull at 130 F (54 C) and grill a few minutes. Don’t let the roast touch the sides of your Bradley. Make sure it will fit on a rack. You want it to go wall to wall, but not touch. If it’s too wide, you must trim to fit.
Slice between the bones and the roast, rubbing Lipton onion soup mix into the cuts. Then, roll the roast in Lipton onion soup mix with black pepper and garlic powder added. Tie the bones to the roast all up in a plastic supermarket bag and keep in the fridge for two days.
Let the roast come to room temperature out of fridge for at least 2 or 3 hours. Fire up your puck burner and heat element, slide all way hot and pre-heat to 300 F (149 C), or as hot as it would go, with the vent closed.
Hot and Fast
Now let me say right now: low and slow is the right way to go, except for the rib roast. It needs hot and fast… hot and fast… hot and fast.
Slide a puck on the burner and slide in the beast. Put it in the bottom shelf, rib bones down. Be sure to do it fast, so that you don’t lose the heat. Keep the vent 1/3 open. Anyway, the temperature will fall, but it will eventually rise as the roast absorbs heat.
You may use Hickory or Oak bisquettes and smoke until internal hits 135 F (57 C). Normally, it takes about 4-5 hours to cook. So, it goes very quick. The reason I switched from low and slow on the rib roast to hot and fast is because low and slow rendered great innards, but the outers were not great. In conclusion, hot and fast renders great innards and better outerds.
Here’s our expert guide on the FTC method of food smoking if you’d like to learn more.
The low and slow method is the secret to perfect food smoking. Another great trick is the FTC (Foil, Towel, Cooler) method. This is used once your smoked meat reaches the target temperature when you take it out of the smoker.
You don’t have to perform the FTC method on this recipe. All you have to do is to pull it out at 130F (54 C), then directly put it on very hot grill for a few minutes. Now, let it rest for a few minutes under foil tent and serve. Lastly, mix up some horseradish and some sour cream and serve on the side.
For more great ideas on how to get the most of your Bradley Smoker, check out the awesome articles on our Bradley Smoker Food Smoking Blog for more tips & tricks.