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Smoker | |
| Prime Rib salt pepper 20 cloves garlic Worcestershire sauce (good amount 1/8-1/4 cup) Rosemary | |
| Prime Rib, trim the fat cap and set aside in a food processor, add the cloves and finely mince Add Salt/Pepper and Worcestershire Rub the meat with the mixture thoroughly covering. Save any extra paste. Wrap in plastic and refrigerate over night Get your smoker ready and heat to 200 with a sweet wood (apple/cherry) Using a smoking rack lay some sprigs of fresh rosemary, place the prime rib on top of it, bone down, and rub any remaining paste over the top take the fat cap if you have it, score in a diamond pattern and place on top (if you dont have the cap, thick cut bacon can be used). If using the cap sprinkel with salt Put in the smoker, and set your thermometer for 125 rare, 135 medium rare. When the temperature hits around 85, remove the fat cap/bacon. If using bacon finish cooking it in a pan. Removing the cap will allow the meat to brown evenly. When done remove from the smoker and let set for 10-15 minutes, cut and serve. | |
Unrated | |
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