Tuesday, April 25, 2017

Smoked Prime Rib

It was a nice sunny day with no plans in sight. My husband and I went to the grocery store and came across prime rib roasts for 50% off. Well now our Sunday was booked. 


Dry Rub:
2 Tbsp. garlic powder
2 Tbsp. coarse sea salt
2 Tbsp. black pepper
1 Tbsp. paprika
1.5 Tbsp. ground mustard
1 Tbsp. dried oregano
1 Tbsp. dried thyme
1 Tbsp. fresh rosemary, chopped
Olive Oil (I used garlic rosemary infused)

Brown Butter Garlic Sauce:
1 stick unsalted butter
1/4 c. garlic, minced
1 tsp. thyme
1. tsp. rosemary
1/4 c. Worcestershire sauce
1 c. low sodium beef broth

1. Fill a chimney with charcoal and stuff the bottom with paper. Light and wait for the coals on the top to start to turn white.


2. In the mean time, combine all of the spices in a small bowl.


3. Cover the prime rib with olive oil and then rub generously with the dry rub. Set aside. (Leave the strings on...if not the fat layer on the top will fall off in the smoker).



4. Once the coals are fully lit, place them into the smoker and let heat up to about 220F.


5. Once up to temp, place wood on top of the coals (I did 50% apple, 50% hickory).


6. Place the prime rib in the smoker and cook until the internal temperature is about 130 to 135F. For my 9 pound roast, it cooked for about 4 hours.


(2 hours)

(4 hours)

7. Once the prime rib is cooked, remove from the smoker and let sit for about 30 minutes.


8. While the prime rib is resting, in a large pan melt the tick of butter with the garlic, thyme, and rosemary.


9. Cook the butter until it begins to foam, about 5 minutes. Add Worcestershire and beef broth.



10. Cook until the sauce has reduced by 1/3.


11. Slice prime rib and drizzle with the sauce.
12. Stuff face.


Original Recipe: Guy Fieri

Might also enjoy:
Blue Cheese Coleslaw
Grilled Pork Loin Chops
Smoked Ribs

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