I Can See The End Of Summer From My Back Porch

prime rib Source Secret to Hill Country’s Smoky, Succulent Prime Rib

Summers end is in sight. Schools will soon be filled with happy and sad faces as summer vacation comes to an end.

For most adults that means there is little time left for BBQ parties. Let us make this last BBQ bash one to be remember.

First and most important thing to do is, consult your bank load manager, after getting your loan approved, head out to your supermarket and select the best Prime Rib you can find.

Rack of Prime Rib

Dry Country Rub:
1 cup kosher (or sea) salt
¾ cups cracked (course ground) black pepper
1 Tbsp. cayenne pepper

OK, for you non-believers, that don’t believe a salt and pepper dry rub is enough flavor for your prime rib. Consider adding 1/4 teaspoon of onion powder and or garlic powder.

One 5 lb. (slab/rack) prime rib
2 cups Dry Country Rub
1 large package wood chips, soaked in water for at least 30 minutes. Wrap chips in heavy tin/aluminium foil. Punch a few holes in the foil to allow smoke to escape and prevent chips from burning. A smoker box will be need if you are using a gas grill.

Instructions:
Prepare the rub by combining salt, cracked pepper and just enough cayenne to give the rub a pinkish hue.

Evenly coat the meat on all sides with the Dry Country Rub. Let it sit in the rub for at least 1 1/2 hours, or up to 24 hours, in the refrigerator.

Important Before cooking, remove the meat and allow to come to room temperature.

If grilling, begin by setting up your grill for indirect grilling. Place a drip pan in the center, and brush the grates lightly with oil to prevent sticking.
If using a charcoal grill, preheat to low and place wood chips directly on the coals, cover grill once chips start smoking.
If using a gas grill, place wood chips in a smoker box, place the box on the grates over the source of the heat, and preheat to high. When smoke appears, lower the heat to low. Cover grill.
Temperature control is important. Once you’ve achieved the correct temperature of 200 degrees F, place the prime rib on the grill, fat side up. Cover, and keep a constant eye on the temperature to make sure the heat doesn’t climb over 215 degrees or fall below 200 degrees. Cook for approximately 3 hours, or until the internal temperature of the meat reaches 120 degrees. Hint: Get a good quality meat thermometer.

If cooking indoors, begin by preheating your oven to 200 degrees. Place the seasoned prime rib on a rack over a roasting tray, and place in the oven for about two hours, or until the internal temperature reaches 110 degrees. Once this temperature is achieved, crank the heat to 400 degrees and cook until the internal temperature reaches 120 degrees, about 15–20 minutes more.
Remove the prime rib to a cutting board, cover and let rest for 15–20 minutes before serving. Slice, and serve with fresh horseradish or barbecue sauce of your choice.

Complement your Prime Rib with fresh fruits and vegetables from your garden.

Not from the USA. Please leave me comment about your home town and country.

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Why is common sense so uncommon?
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3 responses to “I Can See The End Of Summer From My Back Porch

  1. OMG – you’re killing me!! Between the picture and recipe, I’m drooling here at breakfast time!!

    Liked by 1 person

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