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View Category "TIPS AND SECRETS" for complete competition cooking methods used by the pros.
  Recipe Home » BEEF » Smoked Prime Rub
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  Smoked Prime Rub
  Category: BEEF
  Author: Pitmaster
  Date: 12/19/2014
  Hits: 1467
1 tablespoon chopped garlic
1.5 tablespoons kosher salt
2 tablespoons chopped fresh basil
1 tablespoon freshly ground pepper
2 tablespoons chopped fresh rosemary
1 3-bone beef standing rib roast
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh parsley Cheesecloth
4 tablespoons olive oil

Hickory chunks, chips or logs ...
Chips or chunks should be soaked in water for 30 minutes prior to use.

In a small bowl, combine the garlic, herbs, oil, salt and pepper to make a paste.
Rub the roast with the herb mixture, pressing it into the meat and coating the surface evenly.
Wrap the roast with a single layer of cheesecloth.

Prepare the grill or smoker for smoke cooking.
For charcoal grills, shake the excess water from the hickory chunks, then place them directly onto the coals.
For gas grills, a smoke box and wood chips should be used.

Grill the roast over Indirect Medium heat until a meat thermometer inserted into the center of the roast (not touching bone) registers 140 degrees Fahrenheit for medium rare.

Remove the roast from the grill, loosely cover it with aluminum foil, and allow it to rest for 15 to 20 minutes before carving, during which time the internal temperature will rise 5 to 10 degrees.

Makes 6 servings.
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