PORK PRIME RIB RECIPE
Provided by HowToBBQRight
Number Of Ingredients 8
Steps:
- Prepare charcoal smoker for indirect smoking 275-300⁰ add Hickory wood chunks to the fire for smoke flavor.
- Season outside of Pork Prime Rib with 1 Tablespoon of Sea Salt and 1 Tablespoon Cracked Black Pepper. Reserve the left over salt and pepper for the wet rub.
- In a small bowl whisk the Dijon mustard with the remaining ingredients.
- Brush the wet rub on the outside of the prime rib giving it an even coat.
- Smoke bone side down until internal temperature reaches 140⁰.
- Remove from smoker and rest for 15 minutes before serving.
PORK PRIME RIB
I used a pork prime rib, but added the option of a pork tenderloin as the pork prime rib is not always available. The pork is so tender, it falls apart!
Provided by Mrsharborfox
Categories Meat and Poultry Recipes Pork Pork Rib Recipes
Time 8h18m
Yield 6
Number Of Ingredients 10
Steps:
- Combine seasoned salt and black pepper in a bowl; rub over entire prime rib.
- Heat oil in a large skillet over medium heat. Place prime rib in hot oil and cook until browned, about 2 minutes per side.
- Spread 1/2 of the sauerkraut into the bottom of a slow cooker; top with potatoes, carrots, apples. Add pork and top with remaining sauerkraut, brown sugar, and caraway seeds.
- Cook on Low for 8 to 9 hours.
Nutrition Facts : Calories 430.2 calories, Carbohydrate 51.3 g, Cholesterol 54.1 mg, Fat 15.6 g, Fiber 10.6 g, Protein 23.4 g, SaturatedFat 4.7 g, Sodium 1440.7 mg, Sugar 17.7 g
HERB-BRINED PORK PRIME RIB ROAST
The pork is prepared for roasting like a prime rib of beef; you can follow the method here or have your butcher do it for you. For best results, start brining the pork five days before you plan to roast it. Times do not reflect this.
Provided by lazyme
Categories Pork
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- For brine:.
- Combine 1 quart water and all remaining ingredients in medium saucepan.
- Bring to boil, stirring until sugar and salt dissolve.
- Pour brine into wide pot or container large enough to hold pork (3- to 4-gallon capacity).
- Add remaining 5 quarts cold water; stir to blend.
- Let stand until brine is cool to touch, about 1 hour.
- For pork:.
- Place pork on work surface.
- Trim off all but 1/4-inch layer of fat from roast.
- Turn roast over so that rib bones point up.
- Using boning knife and starting where meat meets rib bones, gradually cut loin away from rack of bones, leaving 2 inches of meat attached to bones (do not cut meat off bones completely).
- Tie meat back onto bones with kitchen string at 2-inch intervals.
- Place roast in brine, submerging pork completely and weighing down with heavy pot if necessary.
- Cover and refrigerate 5 days.
- Remove pork from brine; discard brine.
- Rinse pork under cold running water for 5 minutes to reduce saltiness; pat dry with paper towels.
- Place pork on rack set over sheet of foil; let stand at room temperature 2 hours.
- Position rack in center of oven and preheat to 400°F
- Place pork on rack in large roasting pan.
- Mix thyme and crushed peppercorns in small bowl; sprinkle mixture over pork.
- Roast until instant-read thermometer inserted into center of pork registers 140F, about 1 hour.
- Remove from oven.
- Let roast rest 30 minutes (internal temperature of roast will increase 5 to 10 degrees).
- Remove kitchen string from roast.
- Cut meat into slices and serve.
Nutrition Facts : Calories 346.7, Fat 11.9, SaturatedFat 2.6, Cholesterol 62.7, Sodium 10703.9, Carbohydrate 37.6, Fiber 0.1, Sugar 37.4, Protein 21.9
HERB-BRINED PORK PRIME RIB ROAST
Categories Herb Pork Roast Christmas New Year's Eve Brine Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- For brine:
- Combine 1 quart water and all remaining ingredients in medium saucepan. Bring to boil, stirring until sugar and salt dissolve. Pour brine into wide pot or container large enough to hold pork (3- to 4-gallon capacity). Add remaining 5 quarts cold water; stir to blend. Let stand until brine is cool to touch, about 1 hour.
- For pork:
- Place pork on work surface. Trim off all but 1/4-inch layer of fat from roast. Turn roast over so that rib bones point up. Using boning knife and starting where meat meets rib bones, gradually cut loin away from rack of bones, leaving 2 inches of meat attached to bones (do not cut meat off bones completely). Tie meat back onto bones with kitchen string at 2-inch intervals. Place roast in brine, submerging pork completely and weighing down with heavy pot if necessary. Cover and refrigerate 5 days.
- Remove pork from brine; discard brine. Rinse pork under cold running water for 5 minutes to reduce saltiness; pat dry with paper towels. Place pork on rack set over sheet of foil; let stand at room temperature 2 hours.
- Position rack in center of oven and preheat to 400°F. Place pork on rack in large roasting pan. Mix thyme and crushed peppercorns in small bowl; sprinkle mixture over pork. Roast until instant-read thermometer inserted into center of pork registers 140°F, about 1 hour. Remove from oven. Let roast rest 30 minutes (internal temperature of roast will increase 5 to 10 degrees).
- Remove kitchen string from roast. Cut meat into slices and serve.
- *Available in the spice section of most supermarkets.
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