Smoked and rubbed prime rib roast`

8 servings

Ingredients

Quantity Ingredient
1 (6 lb) Boneless Rib Roast
3 cups Mesquite Chips *
2 tablespoons Paprika, Sweet Hungarian
1 tablespoon Garlic Salt
1 teaspoon Pepper -- freshly ground
1 teaspoon Dried Oregano
1 teaspoon Ground Cumin
½ teaspoon Onion Powder
¼ teaspoon Ground Hot Red (Cayenne) Pepper

Directions

COOKIE'S DRY RUB

* Soak mesquite chips in water for at least 30 mins and drain well.

1. Make the dry rub: In a small bowl, combine all the ingredients.

Makes about ¼ cup.

2. Using a sharp knife, cut off the fat "cap: from the roast in one piece. Cut just where the fat is attached to the meat, trimming off as little meat as possible. Reserve the fat cap. Rub the roast all over with 2 Tbs of the dry rub (reserve the remaining dry rub for another use). Replace the fat cap and tie it back onto the roast with kitchen twine. (The roast can be prepared up to 6 hrs ahead, covered, and refrigerated.)

3. Place a heatproof pan, approximately the same length and width as the roast (disposable aluminum foil pans work well), on one side of the bottom of a charcoal grill. Fill the pan with 1 inch of water.

Bank charcoal on the empty side and make a hot fire. 4. Place the roast, fat side up, on a lightly oiled grill over the pan. Sprinkle the coals with a handful of drained mesquite chips and cover the grill immediately. Cook until a meat thermometer inserted in the thickest part of the meat reads 125 F for medium-rare meat, 2 to 2½ hrs, allowing 20 mins per lb. (Allow about 25 mins for medium meat, and about 30 mins for well-done.) About every 45 mins, add more hot coals and wood chips as needed to maintain an even grill temperature. 5. Let the roast stand for 10 mins before removing the string and fat. Carve and serve immediately.

NOTE: To make on a gas grill, place a disposable aluminum foil pan on one side of the grill and fill the pan with ½ inch of water. Turn the opposite side of the grill on and heat to medium. (Do not ignite the side of the grill with the pan.) Wrap handfuls of the soaked chips in heavy-duty aluminum foil and pierce the foil all over. Place the roast over the pan and place a foil packet of chips directly onto the heating unit or lava rocks. Cook the meat until a meat thermometer reads 125 F for medium-rare meat, 2 to 2 ½ hrs, allowing about 20 mins per lb. About every 30 mins, replace the foil packet with a fresh one to maintain a smoky interior.

Makes 8 to 10 servings from National Cowboy Hall of Fame of Oklahoma City, OK.

Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-09-95 (85) Cooking

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