Prime+ Ribeye, Bone-In
Ordered this cut of beef from "The Butcher Block" in Franklin, Tn. This cut is graded Prime+ and well worth the money. Extremely tender with nice marbling. Give it a try for your next family gathering or holiday meal. Cheers...
- 1 1/2 c
- cocao nibs, slightly ground with mortar & pestle
- 3 tsp
- red pepper flakes (more or less to your taste)
- 6 tsp
- cumin seed, slightly ground with mortar & pestle
- 4 tsp
- mustard, ground
- 2 Tbsp
- chipotle chili powder
- 4 tsp
- paprika, smoked
- 2 tsp
- allspice, ground
- 3 Tbsp
- brown sugar, light
- 3 Tbsp
- kosher salt (or ground sea salt)
How to Make Prime+ Ribeye, Bone-In
- 1Apply a generous coat of EVOO over entire prime rib.
- 4Remove rib from refrigerator and allow the rib to come back to room temp. A cut this size will take a few hours. I allowed 4 hours.
- 5Pre-heat the oven to 450 degrees. Place the prime rib, in your baking pan, in the oven for 25 minutes to seal the outside.
- 7During the smoking process, I keep a water pan in the chamber for moisture. As for the wood smoke, I used cherry. I didn't use but a few pieces throughout the smoking process so as to not overdo the smoke.
- 8Cooking times will vary based on smoker temp but I usually estimate 30 minutes per pound, give or take. However, when the prime rib reaches your preferred temp/doneness, remove it from the smoker.
- 9After your preferred internal temp has been reached, remove the rib from the smoker and double wrap it in aluminum foil for at least 30 minutes. During this time remember that the internal meat temp may rise another 5 to 7 degrees.
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