I have had a few messages and phone calls about prime rib.... At the risk of bragging let me tell you how to make my signature dish...prime rib. If I am not known for anything else in these parts I am known for excellent prime rib. Whether you cook it in the oven or smoke it, the steps are essentially the same except for the inability to smoke it in the oven. Pickin Porkers Prime Rib 1) Get your smoker started and get it prepared to cook at 200 degrees...NO HIGHER. If using the oven, preheat to 200...NO HIGHER. Low and slow is absolutely necessary for evenly cooked prime rib. DO NOT use the method of cooking at a much higher temperature and then reducing the temps. The meat doneness will vary too much from the outside to the center. 2) Buy top quality standing rib roasts (bone in) allowing 1 lb of raw meat per person. Choice or higher. Some butchers will cut the ribs off and tie them back onto the roast but I prefer to leave the ribs intact. Look for a roast with a modest fat cap but no more than 1/4. 3) Prepare an injection of Aus Jus using a base commercially available at restaurant supply stores (Chefsmart and the like). If you buy the packaged Aus Jus mix at the grocery store, buy one that does not make a gravy consistency. Mix according to directions. You may wish to add salt or any other additives according to your taste. I find that adding a touch of Moores Marinade makes it more flavorful. Inject the roast at one inch intervals ensuring even distribution throughout the roast. After cooking the roast, add pan juices to the Au Jus. 4) SEAR the outside of the roast to your preference. I like it rather brown but do not cook to the extent that I do more than sear. Do this BEFORE you add the seasonings. Burned seasonings are horrible. 5) Everyone has a favorite rub or spices to coat the meat, but for just plain good prime rib, I coat the roast fat cap and ribs with garlic salt to the extent that it is hard to see the meat. I coat the sides with a lighter amount so that the people eating the end cuts do not get overwhelmed with salt and garlic. I follow this with a heavy coat of fresh ground black pepper. I additionally sprinkle rosemary and thyme all over. An excellent recipe follows for a decent rub. As an alternative, and one that is actually my preference is a purchased rub from Spice of Life. Excellent stuff. 2121 S Imboden Ct, Decatur, IL (217) 423-4372, spices1234 on the net. You have to call them to place an order but be prepared to leave a message. Apparently they are a mom and pop shop, but the rub is worth the effort to place an order. No, I do not get any kickbacks…it is just a proven prime rib seasoning. 6) Put the roast on a rack over a shallow pan. If I am smoking it, insert the roast into the smoker with apple or cherry wood. Smoke for two hours with a light amount of smoke and then wrap in foil. Do not keep adding large amounts of chips with the idea that more smoke is better....2 hours is just enough. If using the oven, just foil it and put it in! Plan on about 3/4 hour per pound of cooking time if you have maintained a 200 degree temperature. Low and slow is the way to go to get an even coloring throughout the roast!!! 7) Cook until the internal temperature reaches 115 degrees for rare prime rib. If they want it done more than that…. give them directions to the nearest McDonalds and make them feel guilty for abusing a fine piece of meat. Remove from the smoker or oven and let it sit a minimum of 20 minutes lightly covered with aluminum foil before slicing. Set the roast up on the fat cap and cut the ribs from the roast...or....for a better presentation, leave the ribs on and slice between the ribs. This makes for some rather large servings so make sure they are hungry. 8) Use any leftover Aus Jus as a side dish or spoon some over each serving. 9) Send me a message and tell me how this worked for you!!! ENJOY! One rub recipe I like to use when I do not use Spice Of Life is: • 1 tablespoon chopped garlic • 2 tablespoons chopped fresh basil • 2 tablespoons chopped fresh oregano • 2 tablespoons chopped fresh parsley • 2 tablespoons chopped fresh rosemary • 4 tablespoons olive oil • 1-1/2 tablespoons Lawrys Seasoned Salt
Posted on: Sat, 20 Dec 2014 19:14:53 +0000
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