Wood-Fired Prime Rib with Aldergrills

Prep Time: 10 minutes
Cook Time: 1 hour
Resting Time: 10 minutes
Total Time: 1 hour 20 minutes

Course: Main Course
Cuisine: Australian
Servings: 4

Equipment:

• Hark Chubby Smoker
• Heat Resistant Gloves
• FireBoard 2 Drive
• Long Tongs
• Rib Rack
• Roasting Tray
• Lump Charcoal (Hardwood Lump Charcoal)
• Ironbark Firewood
• Red Devil Blow Torch

Ingredients:

Protein

• 2 kg Prime rib/rib of beef

Honey Mustard Rub

• 2 tbsp coarse salt
• 2 tbsp black pepper
• 3 cloves garlic, minced
• 4-5 sprigs fresh rosemary
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 2 tbsp olive oil

Instructions:

1. Preparation:

   • Take the prime rib out of the fridge.

2. Mix the Rub:

   • In a small bowl, mix together the minced garlic, chopped rosemary, coarse salt, black pepper, Dijon mustard, honey, and olive oil.
   • Massage this mixture all over the prime rib.
   • Let the seasoned meat sit at room temperature for about 45 minutes to an hour to ensure an even cook.

3. Prepare the Smoker:

   • Load the offset smoker with lump charcoal.
   • Light the charcoal in the firebox and allow it to burn until you have a bed of glowing embers.
   • Keep the intake and exhaust vents open to maintain good airflow.

4. Cooking:

   • Once the smoker reaches approximately 230°C (450°F), place the prime rib on a rib rack and tray, fat side up.
   • Insert a thermometer into the meat and place the tray in the centre of the smoker.
   • Smoke the prime rib for about 25 minutes, then reduce the temperature to 180°C (350°F) and add any additional vegetables, like Dutch carrots.

5. Monitor and Adjust:

   • Let the meat continue to smoke for another 40 minutes or so, adjusting the time based on the size of the beef. Refer to a timing chart for accuracy.
   • When the internal temperature of the meat reaches 55°C (130°F) for medium-rare, remove the prime rib from the smoker.

6. Rest:

   • Tent the prime rib loosely with aluminium foil and let it rest for 30 minutes to retain its juices and enhance flavour.

7. Serve:

   • Carve the prime rib and serve, impressing your guests with a perfectly smoked, juicy, and flavourful dish.

Enjoy!