The Complete Electric Smoker Cookbook: Over 100 Tasty Recipes and Step-by-Step Techniques to Smoke Just About Everything by West Bill

Author:West, Bill [West, Bill]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2017-09-11T16:00:00+00:00

SERVES 8 TO 10 | 225°F | OAK

MARINATING TIME: 4 hours

PREP TIME: 25 minutes

SMOKE TIME: 4 to 6 hours

1 (4-bone, about 8-pound) prime rib roast (see tip)

2 onions, thickly sliced

Smoky Teriyaki Marinade ( here )

Salt

Freshly ground black pepper

1. In a container large enough to hold the meat and marinade, combine the roast and onion slices. Pour the marinade over. Cover tightly and refrigerate to marinate for 2 hours.

2. Turn the meat over, replace the lid, and refrigerate for 2 hours more.

3. Preheat the smoker to 225°F with the oak wood.

4. Remove the roast and onions from the container and discard the marinade.

5. Skewer the onion slices to make “onion lollipops.”

6. Season the prime rib on both sides with salt and pepper. Place the meat and onions on the smoker rack.

7. Smoke the meat for 4 to 6 hours and the onions until done (about 2 hours).

8. Remove the prime rib from the smoker when the internal temperature reaches at least 135°F. Let it rest for 15 minutes. Serve with the onion lollipops.

PREPARATION TIP: Before smoking the meat, trim the thin blue muscle (tapered and larger on one side) off the top and discard.

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