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Dave DeWitt’s mom always serve a rare standing prime rib roast for Christmas, but I’m going to change this to just the ribs, and not roasted, but smoked. Buy a large prime rib roast and cut away the center. Then slice the ribless roast into ribeye steaks to use in steak recipes throughout Fiery Foods Central. Then slice the ribs apart so that more smoke will reach them. This recipe is from our book Barbecue Inferno. Note: This recipe requires advance preparation
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| 4 servings |
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Dave DeWitt’s mom always serve a rare standing prime rib roast for Christmas, but I’m going to change this to just the ribs, and not roasted, but smoked. Buy a large prime rib roast and cut away the center. Then slice the ribless roast into ribeye steaks to use in steak recipes throughout Fiery Foods Central. Then slice the ribs apart so that more smoke will reach them. This recipe is from our book Barbecue Inferno. Note: This recipe requires advance preparation
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Ingredients
Servings: servings
Units:
Instructions
- Trim any excess fat off the ribs. Cover with the rub and massage the rub into the meat. Cover and let stand at room temperature for 1 hour.
- Build a fire in the smoker and bring the smoke to 200 to 220 degrees F. Place the ribs on the grill or on racks and smoke for 4 2 hours, turning occasionally. One half hour before you remove the ribs from the smoker, brush the ribs all over with barbecue sauce.
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