Thought I'd give Prime Rib a try on my Lang for the first time.
Went for the hot and fast method.
I started out by liberally rubbing Kosher Salt all over a 4lb boneless roast.
I let it soak in for a couple hours than then used a wet rub of Cow Crust (see amazingribs.com for recipe which is saltless because of the salt added earlier)
I let it refrigerate for 24 hours uncovered.
I took it out 2 hours before cooking and let it warm to room temperature.
I got the lang cranked up to about 450 degrees and set the roast on a grate over a roasting pan.
I let the temperature start dropping on the lang slowly until it hit 350 for the last hour and a half or so.
(I got the smoker up to temp with Oak and switched to Cherry once the meat was on. 1st time with Cherry. Pleased with the mild flavor)
I pulled it off the cooker when interior temp hit 123. Covered with foil I let it rest for 25 minutes.
After I pulled the prime rib off the cooker it was time to throw on the Bacon Wrapped Jumbo Shrimp.
Bacon
1 lb Jumbo Shrimp (15-20ct/lb)
5 Tbsp Olive Oil
1 Tbsp lemon juice
Sea Salt and Pepper (course ground)
Paprika for a little color.
garlic powder (rough ground) pinch
Peel and de-vein the shrimp (I always leave the tail segment on for looks)
Place all ingredients in a sealed bowl and shake.
Marinate in the refrigerator for 3 hours so prep this ahead of time.
Cut bacon strips in half and microwave partially cook (3 minutes) (If you wrap the bacon raw, your shrimp will be rubber by the time the bacon is crisp)WW
I used skewers after I wrapped each shrimp to hold the bacon, but you can use individual toothpicks if you want.
I cooked at 325 for about 25 minutes or until bacon was golden brown and crisp
After I pulled the shrimp off the Lang, it was time to slice the prime rib:
(picture didn't do it justice not sure if it was the flash or what....it was rare...very pink. It was perfect. )
No Christmas Dinner is complete without homemade Glogg which I made up last week.
Merry Christmas!
Went for the hot and fast method.
I started out by liberally rubbing Kosher Salt all over a 4lb boneless roast.
I let it soak in for a couple hours than then used a wet rub of Cow Crust (see amazingribs.com for recipe which is saltless because of the salt added earlier)
I let it refrigerate for 24 hours uncovered.
I took it out 2 hours before cooking and let it warm to room temperature.
I got the lang cranked up to about 450 degrees and set the roast on a grate over a roasting pan.
I let the temperature start dropping on the lang slowly until it hit 350 for the last hour and a half or so.
(I got the smoker up to temp with Oak and switched to Cherry once the meat was on. 1st time with Cherry. Pleased with the mild flavor)
I pulled it off the cooker when interior temp hit 123. Covered with foil I let it rest for 25 minutes.
After I pulled the prime rib off the cooker it was time to throw on the Bacon Wrapped Jumbo Shrimp.
Bacon
1 lb Jumbo Shrimp (15-20ct/lb)
5 Tbsp Olive Oil
1 Tbsp lemon juice
Sea Salt and Pepper (course ground)
Paprika for a little color.
garlic powder (rough ground) pinch
Peel and de-vein the shrimp (I always leave the tail segment on for looks)
Place all ingredients in a sealed bowl and shake.
Marinate in the refrigerator for 3 hours so prep this ahead of time.
Cut bacon strips in half and microwave partially cook (3 minutes) (If you wrap the bacon raw, your shrimp will be rubber by the time the bacon is crisp)WW
I used skewers after I wrapped each shrimp to hold the bacon, but you can use individual toothpicks if you want.
I cooked at 325 for about 25 minutes or until bacon was golden brown and crisp
After I pulled the shrimp off the Lang, it was time to slice the prime rib:
(picture didn't do it justice not sure if it was the flash or what....it was rare...very pink. It was perfect. )
No Christmas Dinner is complete without homemade Glogg which I made up last week.
Merry Christmas!
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