A good friend invited my wife and I for prime rib. They requested I use my salt crust technique and prepare it rare and smoked. Thought I would share.
4.5 Lb. bone in rib roast resting on a bed of rock and Kosher salt.
Applying 1/2 inch salt crust, a mixture of per 4 cups Kosher salt, 1/2 cup flour, 1 egg white. 2.5 boxes of kosher salt was used preparing this roast.
Salt crust applied and ready for 200° preheated oven. Internal temperature 59°.
After two hours, out of oven at 112° salt crust removed. Rest for 20 minutes. Internal temperature 117°.
Rare steak ready for plate, further cooking or smoke.
Steak pan seared to medium rare then smoked, served with crispy skin baked potato.
Two rare steaks ready for the plate after resting in smoke for two minutes.
Used Todd's Pit Master pellets in my Smoking Gun for the smoke.
This provides a mild smoke flavor with every bite by providing smoke to
the entire surface of the steak not just the outer edges.
Edited by Mr T 59874 - 1/11/15 at 1:08pm