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Smoked Prime Rib

none

***See Directions***

I like to hand rub the rib lightly in Shillings crushed garlic, if you don't want to mince you own, then rub with a mixture of equal parts of black pepper, paprika, red pepper, and salt. Easy on the salt, for I feel it can tend to pull out some of the moisture, but you got to have some for good flavor--add more salt after it is cooked, or let you guest do it. Smoke at about 225F(I just love that slow cooking), turn meat over after about half done--start out with fat side up. Take off between 150F for really pink, or up to 160 for just barely pink. If you are using cayenne pepper for red pepper, remember that cayenne is much hotter than red. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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