Smoked Prime Rib With Dry Rub Food

SMOKED RIBS WITH DRY RUB

Steps:

• Soak apple wood smoking chips in water, about 15 minutes. Set up a grill for indirect cooking over medium heat (leave one side with no heat source). Drain the wood chips. If using a gas grill, put the chips in a smoker box and place over the heat source; if using a charcoal grill, place the wet chips directly on top of the coals.
• Make the rub: Combine 1/4 cup salt, 2 tablespoons pepper, the garlic powder, oregano, celery seeds, paprika, chili powder and ancho chile powder in a bowl. Set aside about one-third of the mixture for sprinkling on the ribs when finished.
• Make the ribs: Combine the vinegar, lemon juice and 1/4 cup water in a spritzer bottle. This will be used for basting, which will keep the ribs moist and tender and help the rub stick.
• Rub the ribs all over with the remaining dry rub, then put them on the cooler side of the grill (not over direct heat; you want the ribs to cook low and slow). Cover and cook 2 hours and 30 minutes, spraying the ribs with the vinegar mixture two or three times throughout the cooking. When the ribs are just about done, give them a final spray and sprinkle liberally with the reserved dry rub so the finished ribs are coated with all that delicious flavor.

SMOKED PRIME RIB WITH DRY RUB

Steps:

• Trim the excess fat from the roast. You should have no more than 1/4 inch of fat covering the meat.
• Apply the kosher salt liberally all over the Prime Rib and wrap it loosely with plastic wrap then place it in the fridge for 24 hours. (Or leave the plastic wrap off to get maximum exposure to the air.)
• Set the Prime Rib out at room temperature. Combine the ingredients for the dry rub and coat the meat with the mixture. Loosely cover the Prime Rib and let it sit at room temperature for 2 hours prior to smoking it.
• About 40 minutes before you are ready to cook the Prime Rib, preheat your smoker to 225°F.
• To help the roast cook more evenly, use kitchen twine to tie between each pair of ribs.
• Place the Prime Rib directly on the grill grate, fat cap up and close the lid. Smoke until the internal temperature reaches the desired doneness. 120°F for rare, 130° to 135 for medium-rare, 140 to 145° for medium.
• Remove the roast from the smoker, cover it loosely with foil and let it rest for at least 30 minutes before slicing into it.

PRIME RIB WITH TEXAS DRY RUB

Steps:

• To make the rub: In a large saute pan over med-high heat, toast the cumin seeds, chili powder, paprika, mustard seeds, and coriander seeds, shaking the pan occasionally, until the spices start to smoke, about 2-3 minutes.
• Transfer mixture to a mortar or coffee grinder; add in salt, brown sugar, garlic salt, and cayenne; grind the mixture coarsely.
• Trim nearly all of the fat from the prime rib.
• Evenly spread the rub all over the prime rib.
• Cover with plastic wrap and refrigerate for at least 3 hours and as long as 12 hours.
• Grill the prime rib, fat side up, INDIRECTLY over medium heat for about 2 ½ hours.
• Remove the prime rib when it reaches the desired doneness (use an internal thermometer, if desired).
• Loosely cover the prime rib with foil and allow it to rest for 30 minutes before slicing (internal temperature will rise 5-10 degrees).
• Cut into slices ½ to 1 inch thick; serve warm.

SPICY SMOKED PRIME RIB

Steps:

• Rub entire rib roast with rub mix.
• Smoke roast over indirect heat for 3-4 hours at 200-250 degrees or until meat thermometer reads 140 degrees (for medium rare) or longer if you prefer your meat more done.
• 3/4 way thru cooking you can sprinkle meat with crushed rosemary leaves if desired.

SMOKED PRIME RIB

Steps:

• Soak wood chips in a container of water for 1 hour.
• In a small bowl, add the garlic, salt, pepper, rosemary, and thyme; stir to combine.
• Rub this mixture evenly over the beef roast.
• In a bowl, add the red wine, red wine vinegar, and olive oil; stir to mix and set aside.
• Prepare a charcoal fire in a smoker; let burn for 15-20 minutes.
• Drain the hickory wood chips.
• Place the chips on the coals.
• Place the water pan in the smoker; add water to just below the fill line.
• Put the beef roast in the center of the lower food rack.
• Slowly pour the wine mixture over the beef roast.
• Cook the roast, covered, for 6 hours or until meat thermometer registers 145 degrees (medium-rare).
• Add more water to depth of fill line if necessary.
• Remove roast from smoker and let rest for 15 minutes before slicing.