This year I decided to roll the dice. I've been "cooking on a Lang" for about a year now, and pretty much have it down to an art. There was limited info on prime rib smoking, so either I figured people didn't know how to do it, never tried it, or don't want to risk a $250 cut of meat if something goes wrong.
My gamble paid off. In trimming the meat before the cook, I also frenched the bones. I cooked this 12 pound prime rib @ 250F to an internal temperature of 133F (~ 5 hours). My Lang is a stick burner, and I cooked over oak wood. I let the prime rib rest for 15 minutes then started carving it up. The meat turned out medium to medium rare.
The rub I used was stored purchased - Uncle Chris' Gourmet Steak Seasoning from Academy Sports. Although smoke doesn't penetrate fat, the trimming I did allowed the smoke to come into contact with the meat. The smoke was subtle and not over powering.
In all, everyone thought this would turn out bad - no one ever does this apparently. However, everyone raved about it and 7 adults and 2 children put away 12 pounds of prime rib! :-)
~ Chris
My gamble paid off. In trimming the meat before the cook, I also frenched the bones. I cooked this 12 pound prime rib @ 250F to an internal temperature of 133F (~ 5 hours). My Lang is a stick burner, and I cooked over oak wood. I let the prime rib rest for 15 minutes then started carving it up. The meat turned out medium to medium rare.
The rub I used was stored purchased - Uncle Chris' Gourmet Steak Seasoning from Academy Sports. Although smoke doesn't penetrate fat, the trimming I did allowed the smoke to come into contact with the meat. The smoke was subtle and not over powering.
In all, everyone thought this would turn out bad - no one ever does this apparently. However, everyone raved about it and 7 adults and 2 children put away 12 pounds of prime rib! :-)
~ Chris
Comment