help

Discussion in 'General Discussion' started by inkslinger, Jul 7, 2014.

  1. My mother in law wants me to smoke a prime rib roast on my wsm. Never heard of it being done and how to season it. Any help would be greatly appreciated.
     
  2. chestnutbloom

    chestnutbloom Smoking Fanatic

    Use the searchbar! All your questions will be answered!    [​IMG]
     
  3. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Bearcarvers system is great. Here is a couple Recipes of mine you may enjoy...JJ

    Bubba Beef Rub

    Good on anything Beef. Burgers and Steaks too!

    2T Turbinado Sugar

    2T Kosher Salt

    2T Black Peppercorns

    1T Coriander Seed

    1T Dill Seed

    1T Dry Minced Onion

    1T Dry Minced Garlic

    1T Dry Lemon Peel (optional)

    1tsp Allspice Berries

    1tsp Dry Thyme Leaves

    3 Bay Leaves, crumbled

    1-2ea Whole Dry Chipotle Chiles, stems and seeds removed or 1tsp Chipotle Powder.

    Add Cayenne if more heat is desired.

    All Spices are Whole and are toasted in a dry pan over Medium heat until fragrant, 1-2 minutes. The Garlic and Onion do not need to be toasted.

    Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse. Mix with the Salt and Sugar. Store in an air tight container. Makes about a Half cup...

    Many folks enjoy dipping their Beef in Au Jus for flavor and moisture. This recipe is made in the Smoker while a Beef Roast or Brisket is being cooked.

    Smokey Au Jus

    1- Lg Onion,

    4-5 Carrots,

    3-4 Ribs Celery

    3-4 Peeled Cloves of Garlic

    Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

    THEN add 4-6 Cups Beef Broth,

    2 Tbs Tomato Paste,

    1/2tsp Dry Thyme (4-5 sprigs Fresh)

    1-2 ea Bayleaf

    Finish the Smoking process to the IT you want. 

    While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus, drag quickly across to take off the last little bit of fat.

    The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

    Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

    NOTE: If you are using this recipe with Brisket or a long smoke, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..
     
  5. Thanks guys, it's greatly appreciated.
     
    rgautheir20420 likes this.
  6. tallcoolone

    tallcoolone Newbie

    I am a virgin smoker with a Brinkmann wood/charcoal little smoker. I google tips, tricks, temps etc and alwAys end up on this site. Question is; what is the 3-2-1 or 2-2-1 method??
     
  7. Apparently you googled everything but your actual questions:

    Very first result when copy and pasting your question:

    http://bbq.about.com/od/ribs/a/aa122306a.htm

    Don't forget, this forum has an amazing search function also!
     
  8. tropics

    tropics Smoking Guru SMF Premier Member

    Use the search feature at the top of the page, 3-2-1 you will get plenty of great info. Welcome to SMF

    Edit your profile let everyone know what kind of smoker, things you like to smoke etc.

    Enjoy Richie
     

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