Michael's Smoked Prime Rib(Slow Hickory Smoked boneless prime rib of beef)

Preparation Time: 30 minutes
Number of Servings: 10 -20 King Cuts
Calories Per Servings: You won't care!!!
Nutrition Info: What can I say, it's Prime Rib at it's finest. I recommend either a Merlot or Pinot Noir be served with this exceptional cut.

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10 to 20 # Boneless lip on Rib Roast
Nature's Seasoning by Morton
Minced Garlic
Coarse ground Black Pepper

Directions:  Prepare grill by starting mesquite charcoal either in the fire box or if using a regular grill in the far left side. While the coals are getting ready, soak hickory chunks or chips in water. Cover the roast with all of the seasonings and don't be shy!! Place the roast as far away from the fire as possible (Remember this is indirect slow smoking). Cover and smoke at 250 to 300 degrees while adding charcoal and wood chunks or chips as needed to maintain the proper heat. Cook until the inside temp at the center of the roast reaches medium rare which is 126 degrees. If a cut is too rare you can always sear it up on a hot grill to the desired temp, but you can't uncook it.

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Submitted By: Michael Bass of Leesburg Georgia
Email/Web Site: mbass_nms@yahoo.com
Original Source of Recipe: Michael Bass
Date Submitted: 12/27/2006 12:22:41 PM