Prime+ Bone-In Ribeye
Source (Butcher Block, Franklin, Tn) Thanks, Bruce...
unWine'd with a pour
(wines notes pending)
Slow smoked with a little cherry wood. I seared the rib in a 450 degree oven for 25 minutes and then transferred the rib to the smok'r. Smoking time will vary, internal temp is the key regardless of time but low and slow is good. I pulled this rib from the smoker @ 125 - 128 degrees internal. Afterwards, I wrapped it in aluminum foil for 30 minutes before slicing & serving. A couple of the end pieces are a little closer to medium doneness but the remainder is as you see it in the top photo. This Prime+ Ribeye was the best I've ever had. The tenderness and fat marbling was excellent. Rib below - 16 lbs.
Miscellaneous prep photos...
Prim Rib / Smoky-Spicy Dry Rub for 14 - 16 lbs
1 1/2 cubs cacao nibs, slightly ground w/ mortar & pestle (thanks to my sister for the expedited delivery of the nibs)
6 teaspoons hot red pepper flakes
8 teaspoons cumin seed, grond finely w/ mortar & pestle
4 teaspoons ground mustard
4 tablespoons chipotle chili powder or chili powder
4 teaspoons smoked paprika
4 teaspoons ground allspice
6 tablespoons light brown sugar, packed (Use less or more according to your taste.)
6 tablespoons kosher salt or fine ground sea salt
Apply a generous coat of EVOO to the entire Prime Rib and then apply a generous coat of the dry rub. You may have some left over if you choose not to use all of the dry rub mixture.