Almost every year I make a Prime Rib for my wife for her birthday. This year was no exception just decided to smoke it instead. The wife found a rub recipe that I decided to give a go but I tweaked things for my needs.
The rub is a half cup, 2 sticks, of softened butter, 5 cloves of garlic, 1 tablespoon each of thyme, oregano, rosemary, & salt and a teaspoon of pepper. Fine chop the herbs and mix everything together then rub down the PR.
I decided to start with my cast iron skillet and sear the edges of the PR then put it in the smoker skillet and all. I flipped the PR after a few minutes then a few minutes more and pulled the skillet out putting the PR directly on the rack. Threw a couple potatoes in at the fire end and let them get some smoke for a little bit then rubbed them with the same herb rub as the PR and wrapped in foil. Cooked the PR for 2 hours at 250 until I hit an internal temp of 130 then put the grate over the fire in the fire box and threw the PR on there and flipped just to get grill marks. Wrapped in foil and let rest for 20 minutes while I finished cooking brussel sprouts and bacon coated in balsamic vinegar. The results were outstanding.
I used mesquite charwood and hickory wood chips for smoke.
The rub is a half cup, 2 sticks, of softened butter, 5 cloves of garlic, 1 tablespoon each of thyme, oregano, rosemary, & salt and a teaspoon of pepper. Fine chop the herbs and mix everything together then rub down the PR.
I decided to start with my cast iron skillet and sear the edges of the PR then put it in the smoker skillet and all. I flipped the PR after a few minutes then a few minutes more and pulled the skillet out putting the PR directly on the rack. Threw a couple potatoes in at the fire end and let them get some smoke for a little bit then rubbed them with the same herb rub as the PR and wrapped in foil. Cooked the PR for 2 hours at 250 until I hit an internal temp of 130 then put the grate over the fire in the fire box and threw the PR on there and flipped just to get grill marks. Wrapped in foil and let rest for 20 minutes while I finished cooking brussel sprouts and bacon coated in balsamic vinegar. The results were outstanding.
I used mesquite charwood and hickory wood chips for smoke.
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