prime rib

[moosehunter]

I am cooking a 16lb prime rib in my smoker for a picnic Friday.
Care to share a favorite recipe with me?

mh

[jdtuttle]

I cook mine on the grill with a rotiser (sp). I put a shallow foil drip pan under it and add lipton soup mix with beer. Lots of basting and add more beer as needed. You can cook with one hand and have a beer in the other. I take it off when rare. If anyone wants it cooked more I slice it & they can finish it on the grill.
jim

[scgargoyle]

I rub mine with a very heavy coating of herbs, spices, and salt. We like fennel seed on beef, but ya better try it on a cheaper piece of meat first!  :D We usually use salt, black pepper, red pepper, garlic powder, and mustard powder, plus whatever comes out of the herb garden. I slow smoke the meat @ 225 degrees until it hits about 125 internal. I take it off, wrap it in foil for at least 1/2 hour, and prepare a hot fire. Then I sear it for about 10 minutes on a hot, direct fire. I built my smoker (a vertical drum, or UDS) so I can move my fire basket up right under the cooking grate for grilling. This technique results in a very even doneness throughout the piece of meat. We like ours rare, but if someone wants theirs ruined cooked more, I cut off a piece and throw it back on the grill. You can sometimes catch drippings off of the meat while it cooks, and use it to make a nice smoky gravy, but they don't drip much when slow smoked.

[Tom]

How do you keep the stuff in the shallow pan from burning and how does the heat reach the meat.


I bought a grill, back in the 80's, a Ducane, that had a gas burner behind the rotisserie and the meat was cooked from the side.  The juices that dripped into the basting pan didn't have fire beneath them.   It worked good for a gas grill.

[Raider Bill]

Tom,

I'm on my 3rd Ducane in 25 years. The indirect heat is great for rotissing!

[ErikC]

 My gas grill has the rotisserie burner at the back as well. Helps a lot with flare-ups when cooking chicken. Just have to remember to clean out the bottom a little or next time you fire up the grill it will turn into a major grease fire.    I don't have a Ducane though.

[Corley5]

I like my prime rib cut into steaks and fried  ;D

[Tom]

FRIED !?!?!?!

well, OK.  :-\

:D

[moosehunter]

Corley5,- that just ain't right

I'll let you all know how it comes out.

[Corley5]

Just a matter of preference  ;D

[Tom]

I've eaten some mighty good fried steaks in my life, but I sure like steak over an open wood stove best.

[Corley5]

Fried in cast iron with black pepper and a bit of Lawry's is my favorite  ;D   I loved the steak you did over wood Tom  8) 8)

[moosehunter]

I used salt, peper and a bottle of stuff my wife had called " garlic garlic".
About three hours in the smoker and it was done. It came out wonderfull!

[texbob]

My idea of a good steak, onion powder or salt, garlic powder or salt and fried on a well seasoned grill.

[pappy19]

I love a good prime rib, but my crowd loves my Asian marinade better on ribeye steaks. You should try this one:

Pappy's Asian Steak Marinade



½ cup brown sugar

½ cup Worcestershire Sauce

½ cup Soy Sauce

½ cup red wine

2 – 3 Tablespoons Rooster Brand Vietnam Chili Garlic Sauce


This recipe is for 2-4 well-marbled 16-20 ounce steaks; rib eyes, strips, filets or sirloin. Mix the above well(may be micro'd to heat a little so the sugar will incorporate) and place steaks and marinade in zip lock bag(s) and marinade for at least 1 hour at room temperature.  Grill over hot mesquite charcoal for 6-7 minutes per side for medium rare steaks (assuming 1-1/2" thick steaks).

You may have to look hard to find the Vietnam Chili Garlic sauce but I found it at both Safeway and Albertsons in the Asian section. It's usually in a small plastic jar that looks red but is actually clear, but the sauce is red with seeds. It has a picture of a rooster on the front and says Chili Garlic Sauce.

Once you try this one on your steaks, you'll never go back to a plain old steak.