4th of July Smoked Prime Rib

This Recipe Series is brought to you by community news service COLlive.com and Kettle & Cord, the home essentials store in Crown Heights. This recipe is the third in the summer series with chef Sruli Eidelman from Izzy’s Smokehouse, hailed as NYC’s 2017 “Brisket King.”

Today we’re upping the ante a few notches with something a little more gourmet: Smoked & Seared Prime Rib.

Prime rib isn’t an everyday cut of meat – it’s a little pricey and takes some time to prepare. But for that special occasion where you’re looking to impress, prime rib is a guaranteed crowd pleaser.

This recipe keeps the seasonings to a minimum – only garlic, salt and black pepper – and leaves the magic to the power of the smoker. Slice and serve on a wooden cutting board for a delightful looking centerpiece to your BBQ table.

Watch below as Izzy demonstrates his Prime Rib recipe:

You will need:

3 bone prime rib

Olive oil

Coarse black pepper

Salt

1 whole garlic clove

Apple juice

Directions:

Rub olive oil on the prime rib.

Cut into the rib, placing slices of garlic cloves into each cut.

Rub over with salt and pepper.

Place prime rib on the indirect (noncharcoal) side of the grill. After about an

hour spray on some moisture.

Monitor the internal temperature: rare 120-125°F, medium-rare 130-135°F,

medium 135-140°F, well-done 145°F+.

Move smoked rib to the direct side and sear.

Let the rib rest for 20-30 minutes before slicing.

Slice and serve!