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Smoking
Smoked Prime Rib of Beef
Serves: 12
Preparation Time: 0:05
Ingredients:
- 5-10 lbs prime rib of beef, rolled and tied
- 5 cloves garlic, slivered
- 6 tbls Dijon mustard
- 2 tbls fresh thyme, chopped
- 1 tbls freshly ground black pepper
- 2 cups Mesquite or alder wood chips
Steps:
- Cut garlic cloves into slivers and insert into the roast. Combine the Dijon mustard, thyme and pepper and spread mixture over the roast
- Soak wood chips in water for a minimum of one hour, before starting the smoker. Place an even layer of soaked chips in the smoker box, and place the box on the supports. Fill water bowl half way with desired flavoring liquid. This recipe works very well with red wine and water mixed 50/50. Ensure that fluid level is maintained throughout cooking. Light smoker set heat control to low, and close door
- When the smoker has reached 220°F-250°F (105°C-120°C) place the roast on a rack in the middle of the cabinet. Cook roast for 3.5hrs – 5.5hrs or approximately 1/2hr per pound.
- The roast should be checked for doneness with a meat thermometer to ensure internal temperature of 140°F (60°C) (medium rare).
- To adjust the level of smoke flavor in the meat, vary the amount of wood chips used throughout the cooking time
- Let stand 20 minutes before carving
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