- Jul 18, 2005
- 270
- 13
Hi Guys
I use this as a mop on Boneless Prime Rib. I personally don't marinade prime rib as I have never found it necessary for such a tender cut of meat; However, you certainly can use it as a marinade for lesser cuts of beef as I find the Cola is a fast tenderizer. :)
The night before I use a rub made of:
1 tablespoon rosemary leaves
1 tablesoon garlic powder
1 tablespoon kosher salt
1/2 tablespoon black pepper
Make enough multiples of this to rub your 10-12 pound roast. 8)
Cuba Libre Mop
1can Cola
1jigger dark rum
2 scallions finely chopped
2 tablespoons Corn Oil
juice of one lime
I don't start mopping the rib roast until its been in the smoker for 2 hours and then I mop once every hour until internal temp of beef is 120 degrees
I then Mop every 30 minutes until beef temperature is 135 degrees.
Then I rest the beef in foil for 1/2 hour and it comes out on the lesser side of medium rare in the middle but there is a nice sweet crust and browning
on the outside for those who like it a bit more done!
Also I normally like to use oak for my smoking wood and If I can get some seasones wild Grape vines I soak them in water for a couple hours before adding them to the mix with the oak...very nice finish!
ranger72 :)
I use this as a mop on Boneless Prime Rib. I personally don't marinade prime rib as I have never found it necessary for such a tender cut of meat; However, you certainly can use it as a marinade for lesser cuts of beef as I find the Cola is a fast tenderizer. :)
The night before I use a rub made of:
1 tablespoon rosemary leaves
1 tablesoon garlic powder
1 tablespoon kosher salt
1/2 tablespoon black pepper
Make enough multiples of this to rub your 10-12 pound roast. 8)
Cuba Libre Mop
1can Cola
1jigger dark rum
2 scallions finely chopped
2 tablespoons Corn Oil
juice of one lime
I don't start mopping the rib roast until its been in the smoker for 2 hours and then I mop once every hour until internal temp of beef is 120 degrees
I then Mop every 30 minutes until beef temperature is 135 degrees.
Then I rest the beef in foil for 1/2 hour and it comes out on the lesser side of medium rare in the middle but there is a nice sweet crust and browning
on the outside for those who like it a bit more done!
Also I normally like to use oak for my smoking wood and If I can get some seasones wild Grape vines I soak them in water for a couple hours before adding them to the mix with the oak...very nice finish!
ranger72 :)