SMOKED PRIME RIB ROAST
The best rib roast you'll ever have, perfectly pink from edge to edge. It takes some time, but well worth the effort.
Provided by AndyJ
Categories Main Dish Recipes Roast Recipes
Time 9h40m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 357.6 calories, Carbohydrate 1.9 g, Cholesterol 80.4 mg, Fat 26.2 g, Fiber 0.7 g, Protein 27.3 g, SaturatedFat 9.2 g, Sodium 554.7 mg, Sugar 0.3 g
SPICY SMOKED PRIME RIB
Make and share this Spicy Smoked Prime Rib recipe from Food.com.
Provided by Anita Harris
Categories Meat
Time 4h10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Rub entire rib roast with rub mix.
- Smoke roast over indirect heat for 3-4 hours at 200-250 degrees or until meat thermometer reads 140 degrees (for medium rare) or longer if you prefer your meat more done.
- 3/4 way thru cooking you can sprinkle meat with crushed rosemary leaves if desired.
Nutrition Facts : Calories 187.4, Fat 15.5, SaturatedFat 6.4, Cholesterol 38.6, Sodium 495.7, Carbohydrate 1.3, Fiber 0.6, Sugar 0.1, Protein 10.5
SPICY SMOKED RIBS WITH PINEAPPLE RUM GLAZE
Just loaded with wonderful flavor, even without using the dipping sauce, that really compliments the pork. These ribs are a real departure from the usual approach! In fact, this is our preferred way to have ribs most of the time now. I've adapted this recipe from the "License to Grill" show to the '3-2-1 method' of cooking ribs that I always use now. You can easily re-adapt this to your way of cooking ribs if you want, but the 3-2-1 method does yield great results every time. Don't let the list of ingredients and instructions intimidate you, it's really not that difficult or labor intensive to make. If you happen to have a pineapple on hand, you could add some rind from it along with the wood chips for an extra complimentary layer of flavor in the smoke.
Provided by Whipper
Categories Pork
Time 6h30m
Yield 6-8 serving(s)
Number Of Ingredients 31
Steps:
- Remove the membrane from the back of the ribs. This is easy to do by using a paper towel to get a good grip on the membrane at one end of rack with your fingers, and then simply peel it off. It seems to go easier by starting at the more narrow end.
- Combine all the dry rub ingredients in a bowl and mix, then rub generously all over the ribs. Place the ribs in large ziplock bag and place in the fridge for 4 hours to marinate.
- Place the wood chips in water to soak for an hour. If using a gas grill, only soak half of the chips, otherwise soak all of them for use on a charcoal grill.
- Prepare the barbecue for indirect grilling by preheating to 225-240°F with only the burner on one side on and the grate above it removed.
- For a gas grill you will make two smoke pouches. Divide the soaked wood chips onto two separate sheets of aluminum foil at one end of each one after squeezing out the excess water from the chips. Divide the dry chips and add them to each pile. Mix the dry and wet chips up a bit and fold over the other end of the foil to meet the end the chips are near, crimp along the edges to seal all around and poke holes into both sides with a fork. Repeat to create the other pouch. Place one of the smoke pouches directly over the hot burner. Close the lid and wait for smoke to start.
- For a charcoal gill, simply squeeze out the excess water and add half of them directly onto the coals after they have turned ash white.
- When the smoke starts to billow, place the ribs on the "cool" side of the grill and then close the lid. Cook for 3 hours. Replace the smoke pouch (or add the rest of the wood chips onto the fire bed for a charcoal grill) after it stops smoking, about an hour.
- After the ribs have cooked for 1 hour, spray both sides with the pineapple juice in a spray bottle. Spray them again after two hours have passed, then a third time after 3 hours.
- After they've cooked for 3 hours and the third spraying of pineapple juice has had some time to set in a bit, completely wrap up the ribs tightly in foil wrap and return them to the grill and close the lid to continue cooking this way for 2 hours. This is where the real cooking takes place.
- In the meantime, combine the pineapple rum glaze ingredients in a sauce pan and bring to a boil. Reduce the heat and simmer until sauce has reduced to about half and has thickened, then set aside.
- In another pot, start the rib sauce by bringing the pineapple juice, hot sauce and cilantro to a boil, and then reduce to medium heat. Add the remaining sauce ingredients and cook for 13 minutes. Reduce to low and simmer for 10 minutes, or until slightly thickened and then set aside.
- After the ribs have cooked for 2 hours wrapped in foil, remove them from the foil wrap and return them carefully to the grill. At this point, the ribs are extremely tender and can easily fall apart, so you may want to slid them onto the grill from the foil, rather than lift them on.
- Continue to cook for 1 hour, hence the term '3-2-1' (hours). Baste the ribs frequently with the rum glaze during this last hour.
- Remove the ribs from the grill (they will have firmed up after this last hour of cooking in the open again, and will be much easier to handle) and let them rest for 10 minutes. Serve with the rib dipping sauce.
Nutrition Facts : Calories 1575.4, Fat 92.4, SaturatedFat 33.6, Cholesterol 379.7, Sodium 2273.3, Carbohydrate 67.9, Fiber 4.2, Sugar 51.1, Protein 105.2
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- Remove the membrane from the back of the ribs be sliding a dinner knife under the membrane and over the bone. Left and loosen the membrane until it tears. Grab the edge of the membrane with a paper towel and pull it off. It might come off in one big piece of you will have to remove it in smaller pieces. This is ESSENTIAL so make sure you take it off.
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- Set the prime rib roast on a large rimmed baking sheet. If the top has a thick fat cap, or tougher silver skin you can trim it off, but it is not necessary. If you decide to trim the fat, leave at least ¼ inch around the roast.
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