Thursday, October 3, 2013

Smoked Prime Rib Recipe Your Daddy Will Love

Just in case you can't tell.  I love meat.  All kinds. Pork, beef, chicken, fish, buffalo, alligator, bird, or snake. It makes zero difference to me. I don't know how to cook alligator, but I'm fairly certain the longer it cooks, on a low heat...the better it is. Slow cooking is good because as a general rule you don't have to worry about it burning to a crisp on a grill, skillet, or oven.  My tool of choice though, is an offset smoker. Try this one, and I promise you won't be disappointed. It's easy to follow. It's also best served hot, and with people who are on diets. The more dieters, the more the cook can have.  That's the way I see it.

Ingredients For Your Smoked Prime Rib Masterpiece

  • Prime Rib - Any size - cook by the pound
  • Salt, Pepper, Garlic, Rosemary, Thyme,
  • An offset smoker
  • A good cook

Directions To A Perfect Prime Rib Meal:

  1. Unwrap the meat, wash it, pat it dry and put it in a roasting pan deep enough and wide enough to hold it without letting the meat touch the sides. Make sure the pan is one that will handle constant heat for long periods of time as well. I cook my prime rib in the same pan that I smoke the meat in.
  2. In my opinion, prime rib has a top and a bottom. The top part is where the fat is and the bottom part is where most of the meat is. In this step… turn the mean on it's top and sprinkle your ingredients on the bottom and both sides of the rib. Then turn it over and sprinkle it on the top. By doing this, you will get the entire rib seasoned, without any of it getting rubbed off by touch. Cover the whole thing with tin foil.
  3. Let the meat stand for an hour or two on the counter. This will allow the seasoning to soak in the flavors, and allow the meat to get to room temperature.
  4. Calculate when you want the rib to be ready, figuring 1 hour per lb if you're smoking it at 225. Start the charcoal about 45 minutes before you plan on putting it in the smoker so you can give it a chance to heat up the smoker.
  5. Remove the tin foil and put the prime rib, still in the roasting pan, on the top level of the smoker and close the lid. Throw some waterlogged mesquite, applewood, whatever you like… on top of the coals.
  6. Depending on how comfortable you are with the constant heat of your smoker…set your timer to remind you to check the heat. I'm pretty comfortable with mine, so once an hour is plenty. In my case, I'm checking to make sure the heat hasn't dropped. If it has… I add more charcoal/wood/whatever I'm smoking with. If it gets too hot… I close off some of the vents.
  7. About an hour and a half before the whole thing is done… you can add vegetables to the roasting pan. Just throw them in on the pan. It'll be ok. While you're at it, throw some more wood chunks on the fire.
  8. When your prime rib has been cooking for an hour per pound, and you feel like it's ready… remove roasting pan from smoker. Place prime rib roast on carving board to rest for about 10 minutes. Place vegetables on serving dish and keep warm.
  9. Place roasting pan on on stove over a medium heat. Add red wine and water to deglaze pan. Stir well and loosen any pieces of meat and vegetables. Add Worcestershire sauce, salt and pepper. Heat for about 2 to 3 minutes. Carve prime rib roast and serve with vegetables and au jus.
  10. Enjoy

About Potato Chip Sandwich

According to some people, men can't tell time, can't follow directions and can't cook. That's simply not true. The owner and author of the site, me..  can cook. This site is simply a way for me to keep up with my recipes without putting it into my other 10 or so blogs. Everything is Google-ized, so it's connected to all my other stuff. I suggests you try the BBQ. This site gets it's name from road trips when I was in my 20's. By the time we would head home...all we could afford was a loaf of bread and some potato chips.

No comments:

Post a Comment