Spinach Stuffed Rib Roast

Spinach Stuffed Rib Roast Pellet Grill RecipeSpinach Stuffed Rib Roast
The Beautiful Red Color comes from the Cherry Wood Pellets

Spinach Stuffed Rib Roast is another of our “First Recipes” This one is only four cameras ago!!!

Spinach Stuffed Rib Roast, We have a New Year’s Eve tradition of rib roast on our Louisiana Wood Pellet Grill Smoker. Rich beef flavor and meat that’s juicy, rare and very tender. Our butcher knows it must have three bones one for each of our three dogs, so the roast is always a big one. We have lots of leftovers for stroganoff, stir fries or Patti’s special Philly cheese steak sandwiches. This time we added another kick of flavor and stuffed it with our spinach and bacon mixture. Low carb, gluten free and simply delicious.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Louisiana Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Spinach Stuffed Rib Roast
A Pellet Grill Recipe

Prep Time: 15 minutes
Cook Time: 2.5 hours at 225 degrees (107c)
Grill: Louisiana Wood Pellet Grill
Pellets: Pacific Pellet Gourmet BBQ Pellets, hickory and cherry (we mixed 50/50)

Ingredients: Spinach Stuffed Rib Roast

  • 1 5 ½ lb. rib roast, bones still attached
  • 1 ½ lbs. fresh spinach lightly steamed, stems trimmed
  • ½ lb. apple wood smoked bacon, chopped and cooked crisp (reserve two tablespoons of the drippings)
  • 3 Tablespoons fresh garlic, minced
  • 1 teaspoon freshly ground black pepper
  • Country Bob’s Seasoned Salt, to taste
  • Pete’s Firehouse BBQ rub, to taste
    Spinach Stuffed Rib Roast

Spinach Stuffed Rib Roast
A Pellet Grill Recipe

Directions: Spinach Stuffed Rib Roast

In large saucepot cook bacon until crisp. With slotted spoon remove bacon to paper towels leaving about two tablespoons drippings in pot. Sauté spinach until soft. Add bacon, garlic, salt and pepper.

With a sharp boning knife make two deep pockets in roast. Pack with spinach stuffing. Coat meat all over with seasoning rub to taste. Place with stuffing side up in roasting pan, ready for the Louisiana Grill/Smoker.

Spinach Stuffed Rib Roast

Spinach Stuffed Rib Roast
A Pellet Grill Recipe

Cooking Directions: Louisiana Wood Pellet Grill

To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.

Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick cleaning burn.

So after the grill comes up to temp and burns clean turn it down to 225 degrees (107c). Place your prime rib directly onto the grill and just let it hang out in the smoke and get happy for 2 ½ hours or so. This one was a bit smaller and was ready to pull after 2 ½ hours.

I like to pull it around 125 degrees (52c), keeping in mind that the meat will continue cooking for another 5 to 10 degrees as it rests. I am looking for a finish temp of 130 “Rare” for our roast.When the meat reaches an internal temp around 225 degrees (107c) pull it off, cover it and let it rest for 10 minutes before serving. This will rare.

Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. So for medium pull it at 140 (60c) and overdone 160 (72c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Spinach Stuffed Rib Roast
A Pellet Grill Recipe

Directions: Gas Grill
Prep Time: 15 minutes
Cook Time: 2.5 hours at 225 degrees (107c)
Grill: Any

Preparing Grill:  Low Indirect Heat

Preheat your grill to low heat 2.5 hours at 225 degrees (107c) and turn off one side so you will be cooking with indirect heat. Place your prime rib directly onto the grill and just let it hang out in the smoke and get happy for 2 ½ hours or so. This one was a bit smaller and was ready to pull after 2 ½ hours. I like to pull it around 125 degrees (52c), keeping in mind that the meat will continue cooking for another 5 to 10 degrees as it rests. I am looking for a finish temp of 130 “Rare” for our roast.

When the meat reaches an internal temp around 225 degrees (107c) pull it off, cover it and let it rest for 10 minutes before serving. This will rare. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. So for medium pull it at 140 (60c) and overdone 160 (72c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

(Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Spinach Stuffed Rib Roast
A Pellet Grill Recipe

Preparing Charcoal Smoker

Get the smoker ready, you will want your temperature of around 225 degrees (107c). Remember, you are going low and slow here.

Cooking In the Oven:

We have been getting requests for recipe conversions for the oven. I tell folks all the time that cooking on a Louisiana Fire Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.

It is the same thing, time and temperature is what it is all about. The Louisiana Grill is just like your oven except it uses wood pellets and has wheels.

Spinach Stuffed Rib Roast

Spinach Stuffed Rib Roast
A Pellet Grill Recipe

Spinach Stuffed Rib Roast Pellet Grill RecipeLet’s Eat!!!

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love
Ken & Patti

https://datenightdoins.com
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Add a Little Heat To Your Meat
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Our Thanks To:

Our new “Date Night Doins Seasoning”
https://datenightdoins.com/date-night-rub/

Country Bob’s All Purpose Sauce
www.countrybobs.com

Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/ 

Grill Grates
http://www.grillgrate.com/

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