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Smoked Prime Rib

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    Smoked Prime Rib

    My wifes boss has me cook these for him several times a month. He sells beef sandwiches in the cafe he runs and also slices it thin for his Neopolitan Pizzas.
    Adapted from Harry Soo's Prime Rib recipe. I cut off all the surface and hard fat, tie it up tight and let it sit over night uncovered with a kosher salt pepper dry brine. I try to keep the temp around 200 or so for about 3 1/2 hours to bring it to 135 IT. When done I let it rest for about 30 minutes or so then blast it in the oven on broil to give it a hard crust.
    Sadly, I never get to see the results because I vacuum seal it so my wife can take it to work the next day.
    Attached Files

    #2
    Then is about time you made yourself one.

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      #3
      Before "Oven Broil Sear" and after. Click image for larger version

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        #4
        Looks great! Now you need to do one for yourself so you will know the results.

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        • EdF
          EdF commented
          Editing a comment
          That's right - quality control is important! And ingestion - whoops, I meant inspection - is its essence!

        #5
        Prime rib is so divine

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          #6
          And you don’t "just happen to ruin one" by mistake of course. πŸ˜ŽπŸ€”πŸ‘

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            #7
            Cook one of those babies and not even take a bite out of it??? No way!!!

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              #8
              SWMBO loves prime rib and I do it a few times a year just for her. Yours looks pretty good.

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              • CRO
                CRO commented
                Editing a comment
                Thanks
                I have adapted my recipe from Harry Soo and Kenji at Serious Eats.

              #9
              Northern Illinois isn't to far of a drive for a sandwich.

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                #10
                Looks great, they will never miss a 1 inch slice off the end.

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