Chef Paul Kirk,
Thanks for a great class on Friday! I have several pages of notes to go over and picked up several great ideas. The first thing I will implement is moving up to 250 deg. from 225 deg. Next will be creating my own rub.
I want to also thank you for signing my book. You mentioned that it is a first edition which makes it even more special to me. When you were signing it, I mentioned that the recipe I get the most complements on is the horseradish paste when I smoke a prime rib. But, right away you started telling me about one you now use that is great. Could you send it to me? I’d love to cook both and have a prime rib contest with my family.
Thanks again for a great class!
Thank you for the kind words, the more I think about the horseradish paste I may go back to it. Here is the recipe.
– Chef Paul
Barbecued Prime Rib
1 lip-on Rib-Eye (9 to 12 pounds)
1/2 cup Balsamic Vinegar
1 to 2 tablespoons kosher salt
1 tablespoon dried chopped garlic
1 tablespoon coarse or cracked black pepper
1 tablespoon dried rosemary, crushed
Rub the roast all over with the balsamic vinegar and season with each of the seasonings to taste. Smoke at 230º degrees F to 250º degrees F for about 4 hours or until it reaches an internal temperature of 140º degrees F for medium rare or longer if desired.