Smoked Prime Rib of Beef with Three-Chile Rub

Dave DeWitt Recipes Leave a Comment

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Smoked Prime Rib of Beef with Three-Chile Rub
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Serve the prime rib slices with the Creamy Horseradish Sauce in the sandwich recipe, below. I also recommend garlic mashed potatoes, sauteed mushrooms, and steamed asparagus in a lemon aioli sauce.




Ingredients


 

  • The Three-Chile Rub
  • 3 tablespoons ground ancho chile
  • 2 teaspoons ground chile de arbol
  • 2 teaspoons ground chipotle chile
  • 2 teaspoons dried oregano, Mexican preferred
  • 2 teaspoons onion salt
  • 1 teaspoon ground cumin
  • 1 teaspoon powdered garlic

 

 



Instructions


The Roast:

1 (8-10 pound) prime rib of beef, tied

To make the rub, combine all the ingredients in a bowl and mix well. Store any unused rub in a sealed container in the freezer. (The yield is approximately 2/3 cup.)

Follow the directions for rubbing and smoking as described in the text, above.

Servings
4 plus leftovers
Servings
4 plus leftovers
Smoked Prime Rib of Beef with Three-Chile Rub
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe

Serve the prime rib slices with the Creamy Horseradish Sauce in the sandwich recipe, below. I also recommend garlic mashed potatoes, sauteed mushrooms, and steamed asparagus in a lemon aioli sauce.




Ingredients


 

  • The Three-Chile Rub
  • 3 tablespoons ground ancho chile
  • 2 teaspoons ground chile de arbol
  • 2 teaspoons ground chipotle chile
  • 2 teaspoons dried oregano, Mexican preferred
  • 2 teaspoons onion salt
  • 1 teaspoon ground cumin
  • 1 teaspoon powdered garlic

 

 



Instructions


The Roast:

1 (8-10 pound) prime rib of beef, tied

To make the rub, combine all the ingredients in a bowl and mix well. Store any unused rub in a sealed container in the freezer. (The yield is approximately 2/3 cup.)

Follow the directions for rubbing and smoking as described in the text, above.

Servings
4 plus leftovers
Servings
4 plus leftovers
Share this Recipe