{"id":3651,"date":"2022-12-16T13:00:00","date_gmt":"2022-12-16T13:00:00","guid":{"rendered":"https:\/\/www.roguechef.com\/?p=3651"},"modified":"2022-12-15T16:31:57","modified_gmt":"2022-12-15T16:31:57","slug":"smoked-prime-rib","status":"publish","type":"post","link":"https:\/\/www.roguechef.com\/?p=3651","title":{"rendered":"Smoked Prime Rib"},"content":{"rendered":"\n
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At the request of the public, I am revealing some of the secrets behind the Bad Wolf Holiday dinners. My thanks to Victor “Face” Bustillo for recording the image above.<\/p>\n\n\n\n

Always slated for the Sunday before Christmas, the feast show lighted many culinary feats, but the star was always a dry-aged, smoked prime rib.<\/p>\n\n\n\n

We will not delve into dry-aging here, nor will we size this to the usual 50+ pounds of meat; instead, we will focus on delivering a more modest and achievable entree.<\/p>\n\n\n\n

I usually purchase a full rack of ribs and cook bone-in, which helps to control the temperature rise, and the roasted bones are a prize. However, when this is not an option, try to get a 3-5 rib roast, and if you are not up to performing the autopsy to remove the bones after cooking, have the butcher remove the bones and then tie them back on. Yes, this is a bit of a process, but this is a meal we do once a year, so take the time. <\/p>\n\n\n\n

Note: A three-rib roast weighs about 8 lbs, a four-rib average 10, and a five-rib run 12. Consider that a rib can feed two people modestly or one person in a generous fashion. (Two ribs are a steak, not a roast.)<\/p>\n\n\n\n

A note on smoking times and temperatures, LOW AND SLOW are critical; I smoke at 225 and accept that this will double my cooking time. Higher temperatures will shorten the cooking time but produce a less desirable texture. (We are looking for a fork-tender slice.) The low slow cooking process will convert the collagen into gelatin and instill that lip-smacking flavor.<\/p>\n\n\n\n

A note on smoking chips or pellets; use a fruit chip (apple or cherry); the stronger chips (oak or mesquite) will overpower the meat. I also soak my chips in a mixture of half bourbon and half water, the bourbon adds a nice taste, but the water helps to keep the chips from burning all at once.<\/p>\n\n\n\n

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Cook to temperature, not time; these are GUIDELINES, not rules:<\/p>\n\n\n\n