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In Reply to: Smoked prime rib posted by Gary on February 12, 2014 at 19:27:55:
I have done several of these using different methods. My favorite is to slit the fat cap in several places and insert slivers of garlic. Then sear , or brown fat cap on a large hot plate. rub with a mixture of fresh ground black pepper, salt gran. garlic and onion, and cumin, to your taste. If you are using a pellet cooker, smoke on the lowest setting for about 1 1/2 hours. With a stick burner, smoke at the lowest temp you can maintain, for about an hour. Increase temp to 225-250* and cook to an internal temp of 122* for rare, 130* for medium rare, etc.
Depending on the meat grade, you will have the most tender, flavorful prime rib roast you have ever had. Regardless of your finish temp, let the roast rest covered with foil and a towel. then carve, and serve.
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