The trick is to smoke the meat and not make the meat smoke
SMOKED PRIME RIB
Date: October 29, 2006 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The thermometer slid in like a knife through butter
The herb paste ready to be applied
The fresh herb paste is applied
The prime rib is ready to on the smoker for 4 hours
2 hours in to the 5 hour smoke.
Ready to seer for 10 minutes in a 500 degree oven
After emerging from the oven & a 30 minute rest under foil
The juices from the meat have helped sear the crust
The meat was 135 degrees & a juicy medium rare
Cutting off the bones allows slices of any thickness
The 5 bones on the left and the sliced meat on the right
The meat was very moist & the garlic crust was amazing
The prime rib, smoked potatoes, green beans & corn
The finished product ready to eat.
The meat was a juicy medium rare & cut with a fork
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This recipe is a combination of several recipes from the Virtual Weber Bullet website-the rub from one, the cooking technique from another. This beautiful piece of meat was a 5 bone, 10.5 pound bone-in rib roast from Whole Foods. It was rubbed with a spice paste made with fresh herbs and olive oil. Then it was cooked low and slow for 4 hours on the Smoker using Hickory wood. It gets a 10 minute sear in a 500 degree oven to finish up. Then a thirty minute rest before carving. The butcher had already cut the bones off and tied them back to make the carving fast and easy. Good thing too, this roast was longer than the blade of my electric knife. This Prime Rib was the most tender any of our guests have ever tried.