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Smoked Prime Rib for Christmas

Christmas time and we're having Prime Rib on the smoker!  Certainly falls into the category of favorite meats when dry aged and slow smoked in my Fast Eddy's FEC 100.

This particular Rib Roast is a choice cut from Sams and not truly a Prime cut.  However, we are going to dry age this one for a week, rub down with a good rub and smoke to perfection.  You and your guests won't know it's choice by the time it's on the table.

First on the list is to take your roast and trim off the fat cap along the thinner edge, leaving about 1/4 inch of fat for flavor and moisture.  Next, wrap the roast in parchment paper and tie with butchers string.  Pierce the parchment about every few inches with the tip of a paring knife.  You may ask why parchment?  We don't want to use a coated paper like wax paper or freezer paper because they are a coated paper and don't breathe.  We need the paper to breath so the roast can age by losing moisture over the next week.

Now that the roast is thoroughly wrapped, tied and pierced, we'll place it in the refrigerator for one week, turning daily.  After one week, remove the roast from the refrigerator, untie, unwrap and remove any parchment that might be sticking to the roast.  You'll find that your roast will have lost about 10% of its weight during it's week in the refrigerator.  Brush the entire roast with olive oil and then cover the entire roast with your dry rub. 

My dry rub:

  • 1 Tablespoon coarse tellicherry black pepper
  • 1 Tablespoon coarse coriander seed
  • 1 teaspoon thyme
  • 1 Tablespoon dry rubbed sage
  • 1 teaspoon rosemary
  • 1 teaspoon garlic powder
  • 1 teasppon onion powder

Gorgeous, huh?

If you're going to be using an electric smoker with wood chunks, you'll need about 3 ounces of small cut chunks.  I like to use a mix of 2/3 pecan and 1/3 cherry if I'm cooking only the prime rib roast.  However, this Christmas I'm also cooking two chickens and an apricot glazed pork loin, so I'll be using 1/3 pecan and 2/3 apple.  If you're cooking on the FEC 100 like I am, then premix your pellets.

Cook time will be about 6 hours @ 225 with a 1/2 hour rest after removal from the smoker.  I'll be cooking the roast to an internal temp of 140 degrees and planning on a 5 degree rise during the 1/2 hour rest.  If you want your roast to be more well done, plan accordingly.  The chickens take 7 hours and the pork loin takes 3 1/2 hours.  

Worth every bit of time and effort!

Dave


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User Comments

Add Comment
Comment Tracy <Tracyhardin985@yahoo.com>
10-6-2012 at 8:19pm

Beginner to smoking
Trying your recipe ,putting in the smoker in morning ,will let you know how it turned out
Comment D. H. <zeusmiester@gmail.com>
1-9-2011 at 6:12am

missing subject
After reading all of the articles here I noticed that was no advice for seafood. Salmon, bass, haddock, shrimp, or whatever kind of seafood would be smokable.



Just thought this information would round this site out.





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