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

SMOKED PRIME RIB

  Date: October 29, 2006
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Info
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.
Related Photo Entries:
Recipe Source:
Alt image
Meathead

Virtual Weber Bullet website

HERB CRUST RECIPE

COOKING METHOD
I did NOT dry age the meat
Grill:
Alt image
CG Smokin Pro

Smoked:

Using CG Smokin' Pro
Gear:
  • SR 19" Locking Tongs