Real BBQ by Rockridge Press

Author:Rockridge Press
Language: eng
Format: epub, mobi
Publisher: Rockridge Press
Published: 2015-05-10T16:00:00+00:00

COOK TIME: 5 HOURS

RECOMMENDED WOOD: OAK OR HICKORY

If you’re fortunate enough to live in an area where outdoor cooking is still an option during the winter months, then you may want to try something different with the holiday roast. Prime rib (also called standing rib roast) takes on a beautiful crust as it cooks in the smoker, while the interior turns a perfect rosy pink, yielding flesh that is juicy and flavorful.

1 (5-pound) prime rib

Vegetable oil, for brushing the grates

¾ cup “Good on Everything” Dry Rub (here)

1. Soak 7½ cups of wood chips in water for 15 to 30 minutes.

2. Bring the prime rib to room temperature.

3. Preheat the smoker to 225°F to 240°F and add the wood chips, following the manufacturer’s instructions.

4. If the grates haven’t been oiled: Roll up a clean, lint-free kitchen towel and dip it into some vegetable oil. Using tongs, grab the towel and rub it across the grates.

5. Using strips of butcher’s twine and going in the same direction as the bones, tie up the prime rib in 1-inch intervals.

6. Coat the prime rib thoroughly in the dry rub and place it on the grates.

7. Close the cooking compartment and smoke for about 5 hours, or until an instant-read thermometer inserted into the flesh without touching the bone reads 130°F. Soak additional wood chips and replenish as needed; if you no longer see smoke exiting the chimneys or vents, add more wood.

8. Let the prime rib rest for 30 to 45 minutes before serving. Slice in between the bones or carve off the bones entirely, and slice against the grain.

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