The trick is to smoke the meat and not make the meat smoke

SMOKED DIJON PRIME RIB

  Date: December 25, 2010
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I was looking for a new and different recipe for this year’s Christmas prime rib. This one from about.com fit the bill nicely, it used a dijon mustard based marinade / mop sauce as well as a dijon flavored sauce. The marinade was applied the night before and then reserved and boiled to be used as a mop sauce during the first half of the cook. I just smoked the meat at 225 instead of grilling it at 250. The meat was a prime grade, 5-bone, 10.5 pound beauty that took 5 hours to smoke. Once it came off the smoker it rested for 30 minutes, loosely tented in foil. The meat was served with smoked potatoes, & creamed corn with bacon. The half-inch thick slices could be cut with a fork, no knife needed. My guests all felt this was the best prime rib I have made to date, both in terms of flavor and the quality of the meat. They also added it was the best they’d ever had. That was a nice Christmas present for me.
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Recipe Source:
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about.com

about.com-Grilling & BBQ Website

GRILLED DIJON PRIME RIB
All I changed was to do it on my smoker at 225 degrees instead of on the grill..
Grill:
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Big Green Egg

Salt Block Grilled:

Using the Big Green Egg Kamado Cooker
Gear:
  • FoodSaver
  • Kenmore Cast Iron Roast Pan
  • Kenmore S-S Roast Rack
  • Maverick ET-73 Remote Read Thermometer