Featured Recipe: Smoked Prime Rib

This week marks the start of a new feature here at the BBQ NW Blog.  We will be featuring the recipes from BBQ in the Northwest, an internet radio show featuring Jesse Henry, pitmaster of Movin' the Chains competition BBQ and catering.  This week, by listener request, the featured recipe was for prime rib (sometimes called standing rib roast).

First, choose a prime rib roast to fit the needs for your event.  Jesse says 1 bone for every 2 people is a good serving size.

Rub
3 Tablespoons Salt
3 Tablespoons Pepper
2 teaspoons Granulated Garlic
2 teaspoons Onion Powder
1 sprig fresh rosemary- minced

Other Ingredients
1 quart beef stock (homemade or quality purchased)
2 Tablespoons flour (rice flour if gluten free)

Rub the roast the night before you plan to cook it to give the rub time to penetrate the surface of the meat and then store in the refrigerator until you are ready to cook.

Prepare your fire.  A mixture of cherry and pecan woods for flavor will work well for this recipe.  A good smoking temperature is between 180 and 225.

Put the meat on the smoker and smoke until the roast reaches about 100 degrees on an instant read thermometer.  Then move the roast to a 375 degree oven to caramelize and finish cooking.  The roast is done when the internal temperature reaches 125 to 135.

Once you've pulled the roast from the oven, let it rest for at least 30 minutes.

Aus Jus- While the meat is resting, remove 2 tablespoons of fat from the roast pan (if you didn't use a pan you can use butter) into a saucepan over medium heat , then whisk in flour (or if you have gluten free guests rice flour) and stir for 5 minutes to form a roux.  Add the beef stock, turn heat to medium-high and cook for 10 minutes to thicken.

Serve the sliced prime rib with the aus jus on the side and some prepared or homemade horseradish cream.

Be sure to catch the BBQ in the Northwest Radio Show Wednesday nights at 9:30.  Listen live and call in with your questions or comments.  If you miss the show, you can listen to On Demand episodes here. You can also stream or download podcasts through programs like Podkicker for Android or Apple podcast apps like Podcaster.

PNWBA Hosts Holiday Dinner for Portland Homeless

On Saturday December 15, members of the Pacific Northwest BBQ Association spent time cooking and serving the homeless in Portland.  Turkeys and hams were purchased with a generous grant from Fred Meyer.  The remainder of the meal was purchased and provided by generous donations from PNWBA members, their friends and families.  The event was organized by Dale Groetsema and Jesse Henry.  In addition to food, beverages and dessert, donations of warm hats, clothing and socks were given to those in need.  Thanks to all who donated, cooked and served.

Some candid pictures of the event can be found here:
Photos