So I decided to try my first prime rib as it's one of my favorite cuts of beef and I've never had the opportunity to smoke one before. I picked up a small 5.7lb at Publix this past weekend and got to work!
The night before I cut squares into the fat and mixed worcestershire sauce with a little A1 to thicken it up a bit. I coated the entire outside of the rib roast with the sauce and added a little extra worcestershire sauce in the middle. Once the meat was marinated, I took some rub and rubbed it all around the rib roast. The rub has onion and garlic powder, along with some cayenne pepper and other things that my wife won't tell me
Once the rub was rubbed in, I wrapped the roast in seran wrap and let it sit overnight in the fridge.
Saturday at around 11:30am I went ahead and fired up the smoker. It's a starter weber-grill off set but it does the job.
I used Apple wood chunks over hard wood lump charcoal. I wrap the chunks in aluminum foil to help keep flair ups to a minimum. After about half an hour I got the temp to about 200 so I put on the prime rib:
I used apple juice to help glaze over the prime rib and keep it moist. This was usually applied every half hour to an hour.
While that was smoking I got to work on the Au Jus and Horseradish sauce. The horse radish sauce was pretty standard but the Au Jus was came out pretty good. I used beef broth, salt, and some red cooking wine along with 1/4 cup of fat from the top of the prime rib. (this was taken off after it was done smoking)
(Horse Radish Sauce)
(Homemade Au Jus)
This is about 4 hours in. Nice TBS and a temp around 190.
The whole cooking process took about 6.5 hours. When I pulled it off the internal temp was at 120. I like it rare but I went ahead and wrapped it in aluminum foil to help preserve the heat and finish cooking.
This is the final product. It was a bit rare and I don't own a carving knife so I apologize for the messy cut. (Time to get a Carving Knife!)
If I could do it all again, I would've procured a carving knife in advance. All in all though it came really great! The meat was very tender and juicy and the rub gave it a little kick which paired together very well with horseradish sauce and the Au Jus. Thanks for checking out my first Prime Rib (and first post on SMF!)
-Silver
The night before I cut squares into the fat and mixed worcestershire sauce with a little A1 to thicken it up a bit. I coated the entire outside of the rib roast with the sauce and added a little extra worcestershire sauce in the middle. Once the meat was marinated, I took some rub and rubbed it all around the rib roast. The rub has onion and garlic powder, along with some cayenne pepper and other things that my wife won't tell me
Once the rub was rubbed in, I wrapped the roast in seran wrap and let it sit overnight in the fridge.
Saturday at around 11:30am I went ahead and fired up the smoker. It's a starter weber-grill off set but it does the job.
I used Apple wood chunks over hard wood lump charcoal. I wrap the chunks in aluminum foil to help keep flair ups to a minimum. After about half an hour I got the temp to about 200 so I put on the prime rib:
I used apple juice to help glaze over the prime rib and keep it moist. This was usually applied every half hour to an hour.
While that was smoking I got to work on the Au Jus and Horseradish sauce. The horse radish sauce was pretty standard but the Au Jus was came out pretty good. I used beef broth, salt, and some red cooking wine along with 1/4 cup of fat from the top of the prime rib. (this was taken off after it was done smoking)
(Horse Radish Sauce)
(Homemade Au Jus)
This is about 4 hours in. Nice TBS and a temp around 190.
The whole cooking process took about 6.5 hours. When I pulled it off the internal temp was at 120. I like it rare but I went ahead and wrapped it in aluminum foil to help preserve the heat and finish cooking.
This is the final product. It was a bit rare and I don't own a carving knife so I apologize for the messy cut. (Time to get a Carving Knife!)
If I could do it all again, I would've procured a carving knife in advance. All in all though it came really great! The meat was very tender and juicy and the rub gave it a little kick which paired together very well with horseradish sauce and the Au Jus. Thanks for checking out my first Prime Rib (and first post on SMF!)
-Silver
