Posted by Jim Minion in the Recipe Requests forum on 10/28/2003
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Here is one we use quite often:
1 (5 to 6) pound prime rib
1/2 cup coarsely cracked pepper
1/2 tsp ground cardamom seeds
1 Tbsp tomato paste
1 tsp paprika
1/2 tsp granulated garlic
1 cup soy sauce
3/4 cup vinegar
Trim prime rib as needed, combine pepper and cardamom and rub into the beef. Place in a shallow dish. Mix remaining ingredients and pour over beef. Place in refrigerator for 12 hours or more, rotating every few hours. Remove from marinade and smoke.
Pit temp of 300*F will give you a med rare to med product. A higher pit temp will give you a crusted exterior with rare center product.
Jim
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Here is one we use quite often:
1 (5 to 6) pound prime rib
1/2 cup coarsely cracked pepper
1/2 tsp ground cardamom seeds
1 Tbsp tomato paste
1 tsp paprika
1/2 tsp granulated garlic
1 cup soy sauce
3/4 cup vinegar
Trim prime rib as needed, combine pepper and cardamom and rub into the beef. Place in a shallow dish. Mix remaining ingredients and pour over beef. Place in refrigerator for 12 hours or more, rotating every few hours. Remove from marinade and smoke.
Pit temp of 300*F will give you a med rare to med product. A higher pit temp will give you a crusted exterior with rare center product.
Jim
