Thursday, July 29, 2010

Smoked Prime Rib


If you have been hanging around here awhile, you probably know we are major smokers and grillers! My husband is in love with meat; charring meat, smoking meat, rotisserizing meat, and any other method he can use. At one time we had 3 barbecues on our upper deck, luckily I am down to a Traeger smoker and a huge ass Webber Summit grill.

We have been jonsing to smoke something and hubby found a gorgeous Prime Rib (with bone, the only way to go) and decided to try to smoke it. He found a great recipe on the Traeger web page and went for it! I have to say it was the absolute BEST Prime Rib I have ever eaten!

One 5-7 bone rib roast
2 cups Kosher Salt
4 T Garlic Powder
2 T Black Pepper
2 T Traeger Prime Rib Rub
1 TSP Montreal Beef Seasoning (our add)
1 TBL Rosemary (our add)

In a bowl, combine dry ingredients, adding water to mixture - a little at a time - to make a thick paste.

Lightly mist prime, then add paste in layers to fat cap.

Paste should be approx. 1/2 inch thick.

Wrap meat in plastic and refrigerate overnight.

The next day, start your Traeger on "medium".

Put prime on grill, fat side up.

Place meat thermometer directly into center of the prime rib.

Approx. every 1/2 hour, lightly mist salt crust with water to keep it from drying out.

After 3 hours, switch to "smoke" and cook for 1 hour.

Return to "medium" to finish, or until thermometer reads 145 degrees F.

Remove from grill, tap off salt crust. Allow prime to "sit" for 15 minutes before carving.

Serves 8-12. Recommended pellets: 50/50 mixture of Maple & Hickory

1.Look for balance in fat to meat to bone.
2.Leave fat cap on meat, but trim to 1/8 inch thick.
3.Cook Prime Rib bone side down.
4.For best results, start on "medium". After meat has warmed up, switch to "smoke".
5.Place meat thermometer directly into center of the prime rib.
6.When it reaches 140 degrees, it's ready to pull of the grill.
7.Let your prime rib sit approximately 15 minutes before carving. This allows the juices to settle down.

16 comments:

Katherine Aucoin said...

You know I would run from a smoker either and this sounds fabulous Cheryl. I like your adds. If i can find prime rib at a reasonable price, I am going to five this a try!

Pam said...

You can't go wrong with prime ribe - your whole meal looks really tasty.

Lea Ann said...

This looks, sounds and smells delicious Pam...well, ok I swear I could "almost" smell it! I have threatened to get a smoker for years. One of these days.

tamilyn said...

*licking my lips* can I come over next time he serves this?

Bethie said...

OMG!!! That looks and sounds amazing.

batterie said...

I would run from a smoker either and this sounds fabulous 。

Rolex watches said...

I can find prime rib at a reasonable price……

Mary said...

What a lovely meal. Just the thought of a smoked prime rib has made my stomach start to growl. I hope you are having a great day. Blessings...Mary

Debbie said...

This looks delicious Cheryl....great meal!

sophia said...

My mom should have married a man like your husband. She's a huge meat-lover, but because my dad dislikes meat, she rarely gets to eat meat herself. The prime meat looks amazingly flavorful. I wish we had a grill, too!

Chef Dennis said...

now thats a great piece of meat...smoking just makes it even better! thanks for all those great tips, I am such a novice griller!

The Blonde Duck said...

I hope you had a good weekend!

Joycee said...

This sounded too good not to share so I reposted on Facebook today! Can't wait to try this out...

teresa said...

oh i adore prime rib! this looks wonderful!

Kevin said...

Smoked prime rib sounds so good!

grace said...

primo prime rib, cheryl. i don't love red meat (shh--don't tell any of the men in my life!), but this looks completely appealing!

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