Smoked Prime Rib

[Mama Mangia]

SMOKED PRIME RIB


Make a rub of finely minced fresh garlic, cracked black pepper, paprika and red pepper. Careful with the salt - too much and it will draw out the juices - you can always add more salt when it is done. Rub meat with mixture (use about equal amounts of spices/herbs - but as with anything - adjust for personal taste!)

Smoke with oak and cherry, some lump charcoal to keep the heat up and a few pieces of Mesquite at 225* F. (placing meat fat-side up). Turn half way through smoking process.

At an internal temperature of 150* F. it should be very pink; at an internal temperature of 160* F. it should be barely pink.

Since I prefer my meat well done I smoke it longer.

[aeiou]

Thanks for sharing your smoked prime rib recipe. Is the red pepper powder or crushed? The combination of wood types sounds like it produces a sweet and smokey flavor.

I never considered cooking prime rib on the grill. I always slowed cooked it in the oven. I will have to give this a try the next time we decide to splurge for prime rib.

[Mama Mangia]

aeiou - You could use the red pepper flakes or the ground red pepper - it's just a matter of taste. I have had it both ways and with a combination of both. I love it smoked - it has such a great flavor and it tenderizes just right.