Cooking a perfect smoked prime rib requires specific techniques. Chef Pierre Albaladejo emphasizes the importance of brining or applying a dry rub overnight to enhance seasoning and moisture retention. A dry rub consists of spices that flavor the meat, while brining involves soaking the prime rib in a saltwater solution to ensure tenderness. Retaining the fat cap on the rib is also advised, as it self-bastes during smoking, resulting in a juicier morsel. With proper smoking times, dramatic effects are achieved.
Make sure to brine it or dry rub it overnight to ensure the seasoning will be sufficient and that you're capturing the most moisture throughout the cooking cycle.
Applying a rub overnight gives the spices plenty of time to permeate into the meat. Brining helps the prime rib stay tender and succulent during smoking.
For example, a medium prime rib needs to sit in the smoker for 25 minutes per pound, which, for a 12 pound cut, equates to five hours.
The coat of fat will naturally baste your roast as it melts through the cooking cycle, integrating flavor and moisture into your prime rib.
Collection
[
|
...
]