Home Sweet Home: Smoked Prime Rib of Beef

The past two weeks were spent on a very special mother-daughter adventure, setting sail from Florida, cruising through the Panama Canal and reaching our final destination in Lima Peru.  We were treated to many wonderful meals at sea and on land, and we hope to bring to you some of the exciting South American flavours in future posts.  

 

Arriving home the first order of business was restocking a very empty pantry,   and preparing a family dinner on the Broil King Keg.  Nothing says “home” like a roast beef dinner, and this evening’s smoked prime rib was one of the best we’ve ever tasted.  The low and slow temperature results in an evenly cooked, tender and delicious roast.

Smoked Prime Rib of Beef

1  5-pound Prime Rib Roast

¼ cup Dijon mustard

1 tablespoon grainy mustard

1 tablespoon worchestershire sauce

3 cloves garlic, minced

1 tablespoon coarsely ground black pepper

1 tablespoon kosher salt

1 tablespoon paprika

1 teaspoon dried thyme

2 teaspoons dried oregano

1 ½ teaspoons dried rosemary

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon chipotle chilli powder

Pat the meat dry with paper towels. 

Mix the mustards, Worcestershire sauce, and garlic in a small bowl, and brush generously all over the meat.  Combine all the dried herbs and spices in a small bowl and sprinkle generously over the mustard.  Allow to sit at room temperature while you light the coals in the Broil King Keg.

Set the temperature to 350°F, with the top control dialled to 3 and the bottom to 2.  Place the prime rib on the smoker without a drip pan and let smoke for 4 hours.  During this time, the temperature of the smoker should gradually fall to about 250°F.  Test the internal temperature of the meat with a meat thermometer:  it should reach 135°F.

Slice thickly.

Acorn Squash on the Smoker

1 acorn squash, halved and seeds removed

2 tablespoons butter

½  cup maple syrup

½ teaspoon nutmeg

Pinch salt

Combine the butter and maple syrup in a small bowl and microwave 45 seconds.  Stir until butter melted, microwaving again if necessary.  Add the nutmeg and salt, and divide between the two halves of squash.  Brush the mixture around the edges as well. 

Place  on the prepared smoker for 3-4 hours. 

And finally, a big happy birthday wish to Abby. She is lots of fun, and an extremely accomplished baker.  We will be sure to feature some of her pie recipes in future blogs.

Jordan, Charu and Abby enjoy some grilled salmon with asparagus and lentil salad