Jim Minion
TVWBB Emerald Member
Prime Rib or Boneless Rib Eye
A 5 to 6 pound Prime Rib or Boneless Rib Eye
Rub
1/2 Cup Cracked Black Pepper
1/2 to 1 tsp ground Cardamom seeds
Marinade
1 Tbsp tomato paste
1 tsp Paprika
1/2 tsp granulated garlic (I use 1 tsp)
1 Cup Soy Sauce
3/4 Cup Vinegar
Trim some of the outer fat. Combine cracked black pepper and ground cardamom seeds,
rub the roast and press in with hands.
Mix all the remaining ingredients and pour over roast (those 2 gal zip lock bags work real well for this part of the technique). Refrigerate and rotate the roast a couple of times, overnight is a good time for this marinade.
Smoke or roast at temps of 250 till the internal reaches 125 to 127 internal for med rare through out.You can roast at higher pit temps (350 to 450 degrees) to get a range of med well on the outer portion of the roast to a rare center.
I like to use Fruitwoods and little oak when smoking, a light smoke is great on a cut like this, you would not want to take from the great flavor of the beef just add that touch smoke.
Here is a Horseradish Sauce to go with Beef or Ham
1/2 cup sour cream
1/2 cup mayonnaise
Horseradish to taste (fresh is best but prepared works)
2 Tbsp drained capers
1 tsp sugar
1 tsp of the liquid from capers
Mix and chill
Jim
A 5 to 6 pound Prime Rib or Boneless Rib Eye
Rub
1/2 Cup Cracked Black Pepper
1/2 to 1 tsp ground Cardamom seeds
Marinade
1 Tbsp tomato paste
1 tsp Paprika
1/2 tsp granulated garlic (I use 1 tsp)
1 Cup Soy Sauce
3/4 Cup Vinegar
Trim some of the outer fat. Combine cracked black pepper and ground cardamom seeds,
rub the roast and press in with hands.
Mix all the remaining ingredients and pour over roast (those 2 gal zip lock bags work real well for this part of the technique). Refrigerate and rotate the roast a couple of times, overnight is a good time for this marinade.
Smoke or roast at temps of 250 till the internal reaches 125 to 127 internal for med rare through out.You can roast at higher pit temps (350 to 450 degrees) to get a range of med well on the outer portion of the roast to a rare center.
I like to use Fruitwoods and little oak when smoking, a light smoke is great on a cut like this, you would not want to take from the great flavor of the beef just add that touch smoke.
Here is a Horseradish Sauce to go with Beef or Ham
1/2 cup sour cream
1/2 cup mayonnaise
Horseradish to taste (fresh is best but prepared works)
2 Tbsp drained capers
1 tsp sugar
1 tsp of the liquid from capers
Mix and chill
Jim