I love me some prime rib, but I've never eaten one smoked and I've never made one myself...'til now.
Started with a 4.77 lbs rib roast (bone in) and diamond scored the top.
I hit it with a layer of my fine grain SPOG and wrapped it up in saran wrap for an overnight spa treatment.
The next morning I mixed up a butter paste to spread on top of the roast while it's smoking:
1/2 c (1 stick) Softened Butter
2 Tbsp Worcestershire
1 Tbsp Fine grain SPOG
1 Tbsp Course Black Pepper
A Spoonful of Horseradish
Get a fork and mix that all together
Meanwhile (as the above flavors melded) I took out the rib roast and massacred it with course black pepper all over. Really push the pepper into the meat to get the grains to stick in it.
Carefully spread the butter paste on top of the roast. You don't want to wipe off the pepper crust you just made. I found that a fork did a really good job of getting it on there.
Put it on a smoker at 225º. I used a AMNZPS Tube filled with mesquite.
(That's a pastrami next to it.)
Smoke until your desired doneness. I took it to 130º IT which took around 4.5 hours.
After a 30 minute rest, I took off the ribs and sliced into it. (Que angelic chorus)
Here was supper.
And the ribs for desert.
Started with a 4.77 lbs rib roast (bone in) and diamond scored the top.
I hit it with a layer of my fine grain SPOG and wrapped it up in saran wrap for an overnight spa treatment.
The next morning I mixed up a butter paste to spread on top of the roast while it's smoking:
1/2 c (1 stick) Softened Butter
2 Tbsp Worcestershire
1 Tbsp Fine grain SPOG
1 Tbsp Course Black Pepper
A Spoonful of Horseradish
Get a fork and mix that all together
Meanwhile (as the above flavors melded) I took out the rib roast and massacred it with course black pepper all over. Really push the pepper into the meat to get the grains to stick in it.
Carefully spread the butter paste on top of the roast. You don't want to wipe off the pepper crust you just made. I found that a fork did a really good job of getting it on there.
Put it on a smoker at 225º. I used a AMNZPS Tube filled with mesquite.
(That's a pastrami next to it.)
Smoke until your desired doneness. I took it to 130º IT which took around 4.5 hours.
After a 30 minute rest, I took off the ribs and sliced into it. (Que angelic chorus)
Here was supper.
And the ribs for desert.
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