Smokedprimerib Recipes

SMOKED PRIME RIB WITH RED WINE STEAK SAUCE

Steps:

• For the prime rib: Rub the prime rib with the spice rub, put in the refrigerate on a rack set over a baking sheet (uncovered) and let marinate for at least 4 hours and up to 8 hours.
• For the red wine steak sauce: Heat the oil in a medium saucepan over medium heat. Add the garlic and shallots and cook until soft, about 2 minutes. Add the tomatoes, increase the heat to high and cook until softened, about 5 minutes. Add the wine, ketchup, 1/2 cup water, raisins, molasses, brown sugar, horseradish, Dijon mustard, Worcestershire, cayenne, allspice and salt and pepper to taste and cook for 10 minutes longer. Add a splash of red wine vinegar, and taste for salt and pepper. Transfer to a blender and blend until smooth. Let cool to room temperature.
• Prepare your grill using a kamada-style grill, kettle grill, bullet smoker or gas grill method for smoking. Remove the prime rib from the refrigerator 30 minutes before cooking and let sit at room temperature. Sprinkle well with salt and put the prime rib, fat-side up, on the grill grate. Maintaining a temperature of about 250 degrees F (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see manufacturer's instructions), cook until an instant-read thermometer inserted in the center reads 130 degrees F, between 3 1/2 to 4 hours. During the last hour of cooking (at about 110 degrees F), begin brushing with some of the red wine steak sauce and stop adding chips to the smoker. Remove the prime rib from the grill, brush with more of the red wine steak sauce and let rest, loosely covered with foil, for 20 minutes before slicing.
• Combine all ingredients in a small bowl.

SMOKED PRIME RIB

Steps:

• 1. Lay the prime rib on the cutting board. You want a good cap of fat left on the meat, 1/4 to 1/2 inch, can trim off excess.
• 2. Rub the entire surface with cooking oil.
• 3. Sprinkle generously with salt and pepper.
• 4. If you have the time, it is ideal to place it uncovered in the fridge for 24 hours. This allows the salt to penetrate and is called a dry brine.
• 5. Take it out of the fridge about an hour before cooking to take the chill off.
• 6. Prepare you smoker and set the temperature at 225 degrees.
• 7. Place the rib roast directly on the cooking rack bones down.
• 8. Insert a meat thermometer so you can determine when to take it out.
• 9. Add your chips or pellets for the smoke. Cherry, apple or any lighter flavored wood is good. Smoke it for at least the first 2 to 3 hours.
• 10. Continue cooking in the smoker until the internal temperature is 135 to 140 for medium rare.
• 11. Total cooking time can take from 5 to 7 hours depending on the size of roast/number of bones.
• 12. Remove to a platter and immediately tent with foil and let rest for 30 minutes. Longer if it's a really big one.
• 13. While it's resting, mix everything for the horseradish sauce. Taste and adjust. Some people like a squeeze of lemon juice or dash of Worcestershire. Make it yours.
• 14. Slice between the bones and serve. Sometimes I cut the meat from the bones in one piece so that I can slice it thinner. Then I slice the bones apart and put them on the platter and the family fights over them!

SMOKED PRIME RIB ROAST

Steps:

• Sprinkle salt over entire roast and wrap with plastic wrap. Refrigerate, 4 hours to 24 hours.
• Combine olive oil, black pepper, garlic powder, rosemary, thyme, onion powder, paprika, and cayenne pepper together in a bowl. Set aside for flavors to blend, at least 1 hour.
• Pour most of the oil mixture over the roast and massage into the top and sides of meat. Flip the roast and pour remaining oil mixture over roast and massage. Place roast on a plate and refrigerate, 1 hour to 12 hours.
• Preheat smoker to 225 degrees F (110 degrees C) to 230 degrees F (107 degrees C). Add hickory or pecan wood chips to smoker.
• Insert an oven-safe meat thermometer into the thickest part of roast. Place roast into the smoker and roast until internal temperature reaches 145 degrees F (63 degrees C), 3 to 3 1/2 hours.
• Preheat an oven to 500 degrees F (260 degrees C) to 550 degrees F (288 degrees C).
• Bake the roast in the preheated oven until crust is crunchy, produced a reverse sear, 15 to 20 minutes. Allow roast to rest 10 to 15 minutes before slicing.