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i'd do the same recipe i found here years ago


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Posted by redc1c4 on August 27, 2012 at 01:23:36:

In Reply to: special whole bbq rib eye recipe for 50th anniver posted by woody on August 19, 2012 at 20:27:18:

i think it was posted by "Cpt. Ed", but the search is fubar, so i can't link it. his tag line was "Smoking In the Desert", iirc.

/break

i lied. i found a hand written note on the frig in the kitchen, with the ingredients, and it scales up just fine. i haven't used salt in a rub since before the turn of the century, but your mileage may vary.

3/4 cup fresh horseradish (prepared w*rks just fine, but i put it in a strainer and knock out the extra moisture prior to using it.)
2 Tblspns cumin
1/4 cup garlic
1/2 cup oil
1/8 cup salt (kosher or rock, iirc)
1/4 cup ground black pepper
1 Tblspn brownsugar
1 Tsp Dijon Mustard (it didn't specify, so i've always used Coleman's powdered. i guess you could go either way)
1 Tsp Paprika.

mix it all together and make a paste. apply liberally to the outside of the roast and let is sit in the frig, even overnight. for long periods, wrap it in saran wrap.(personal experience)

pull out, allow to warm and smoke as usual, shooting for an internal of 124*

the paste will crack off, leaving the meat. the first time i cooked this back in the 90's for a holiday dinner with my better half's family, there was much trepidation... which lasted until they got a taste.

then they fought over everything, to include the bones and, no matter what else i brought for dinners after that, prime rib was mandatory.

as i said, i leave the salt out these days, as i do will all rubs, but that's your call. i also have been known to use Lee & Perrin's in the mix, and i always use good quality olive oil for the oil. chipotle power w*rks, and, like all good ideas here on the forum, this is simply a launching point for your imagination and personal tastes to take it from here.

coriander is a good addition to the original list, imho, and using a high quality dark brown suger like Boddington's can't hurt either.

the 124* internal, coupled with a solid rest under foil ensures that you have a properly and safely cooked roast without turning that expensive piece of meat into a large boot.

ymmv.

red


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