- Dec 18, 2023
- 5
- 4
Thank you. Relatively new to smoking. Got lucky and got a free Char Broil Keg grill from a neighbor who was moving. Have done Turkey (terrible, used the grill outside thermometer and it was about 100F too low, Smoked a 10 lb turkey at 160-170F. Brother got sick. I now use a internal thermometer for grill temperature), decent pork shoulder and good prime rib. Doing prime rib again at Christmas. I have a problem. Son in Law liked the Prime Rib I made several years ago in a salt dome in the oven. Said it was the best he ever had. However I want the prime rib to have a smoked flavor so want to do it in the keg grill. I am concerned if I put the prime rib in the salt dome, the meat will not get the smoked flavor. If I smoke the prime rib something like to 110F and then cover it with a salt dome, the meat will cool and maybe develop an unhealthy level of bacteria. I guess I could forgo the salt dome if I had some method just as good. Thank goodness my Brother and Sister In Law are not coming. They like their prime rib well done. I was considering a dry rub overnight and smoking in butcher paper. Don't care that much for the crispy crust as much as the juicy meat but would be nice. I was also thinking of heating up the salt mixture with the meat and then cover the meat sometime in the cooking cycle (not sure of what temperature to use). Anyway, any easy idiot proof ideas on how to get a smoked melt in your mouth prime rib. I am buying a modest quality prime rib at Publix so no help there. Thank you in advance for any replies.