Salt Crusted prime rib with DO in the smoker

[dirtsailor2003]

I've used this recipe several times and I have had great results. We always do prime rib for Christmas and was thinking I would go this route again, with a twist. My thinking is to leave the lid off (still fully covered in salt) and put it in the smoker using instead of using the briquettes. Everytime I've used this recipe the weather has been great. Right now the weather is less than great and don't want to be caught off guard! My thought about leaving the lid off is that I'll get some of the smoke flavor as well. Smoked Prime rib is great too!

 

[dirtsailor2003]

So last year I did based my Prime rib off of this idea:

I did the dry aging part, but I didn't use the rub, au jus, or the oven. After the aging process was done I put it the smoker @ 265 with cherry and hickory. Took it to 125 IT pulled it foiled and let it rest until it hit 135. It was melt in your mouth Fantastic!!!

On to this years plan. I am thinking about doing the dry age thing again and then putting it in the DO, encased in salt. Put the whole sha-bang in the smoker and let it roll! More to follow with Q-view!

 

[woodcutter]

That sounds interesting. The salt should draw out even more water leaving even more intense flavor?
 

 

[dirtsailor2003]

That sounds interesting. The salt should draw out even more water leaving even more intense flavor?
 

In all honesty, I don't know! 

  Last years after the dry age, then smoke was the best! We all are going to have to wait until after the New Year to  find out!!! Normally do prime rib  for Christmas, but I guess we're having Lasagne

 

[woodcutter]

I like the DO idea. I was reading a thread lately about smoking pot roast. I make a lot of pot roast in the DO at the cabin over the fire and now I'm thinking about the DO in the smoker.
 

 

[dirtsailor2003]

I'm looking forward to giving this a shot in the smoker. Right now with the low temps and high winds there is no way I could do the normal DO cook with briquettes.