Another day, another cook. We're prepping for a cross-country move late this month (I should probably post about that), and I've got a chest freezer full of meat to use up. Prime rib today!
The rub was a paste I made using a Memphis rib dry rub as the base, with a lot of minced garlic, minced fresh rosemary, a bit of dried thyme all mixed with EVOO. This went on a 6.7 lb (choice) prime rib, and an hour later I put it on the smoker at 225F, using hickory wood with a touch of mesquite. It took a little under three hours to get to an internal temp of 130, at which point I moved it to a preheated grill for a quick reverse sear. I pulled it to rest at about 138F.
It turned out great...rare to medium rare, thin layer of bark which was wonderful. We made garlic mashed potatoes and caprese salad as sides. We'll have leftovers for the next two days.
The rub was a paste I made using a Memphis rib dry rub as the base, with a lot of minced garlic, minced fresh rosemary, a bit of dried thyme all mixed with EVOO. This went on a 6.7 lb (choice) prime rib, and an hour later I put it on the smoker at 225F, using hickory wood with a touch of mesquite. It took a little under three hours to get to an internal temp of 130, at which point I moved it to a preheated grill for a quick reverse sear. I pulled it to rest at about 138F.
It turned out great...rare to medium rare, thin layer of bark which was wonderful. We made garlic mashed potatoes and caprese salad as sides. We'll have leftovers for the next two days.
