A beautiful smoked prime rib, sliced thick for the plate or thin and piled on an onion bun . . .
Elizabeth Karmel, executive chef and partner of Hill Country Barbecue Market in New York City, gave us this recipe for succulent, smoked prime rib. This recipe first appeared in our Saveur June/July 2011 BBQ issue along with our story Classic 'Cues.
1 cup light brown sugar
3⁄4 cup chunky peach preserves
1⁄2 cup ketchup
1⁄4 chili sauce, such as Heinz
1⁄4 cup apple cider vinegar
1⁄4 cup Worcestershire sauce
1⁄4 cup plus 1 tsp. kosher salt
2 tbsp. molasses
2 tbsp. rice vinegar
1⁄2 tsp. chipotle chile powder
1 (28-oz.) can whole, peeled tomatoes, crushed by hand
1⁄4 cup ground black pepper
2 tsp. cayenne
1 (7-rib) prime rib roast (about 16–18 1b.), untrimmed
Whisk together sugar, 1⁄2 cup peach preserves, ketchup, chili sauce, vinegar, Worcestershire, 1 tsp. salt, molasses, chile powder, and tomatoes in a 4-qt. saucepan and bring to a simmer over medium heat; cook, stirring, until thickened, about 30 minutes. Transfer to a blender and puree; pour into a bowl and stir in remaining preserves; chill.
Prepare your grill using the kettle grill, bullet smoker, or gas grill method, (see links for instructions) using apple wood chunks or chips (see Fuel and Flavor). Combine remaining salt with pepper and cayenne in a bowl, and rub over prime rib. Place prime rib, fat side up, on grill grate. Maintaining a temperature of 225°–275° (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see instructions), cook until a thermometer inserted in the center reads 130°, 4 to 4.5 hours for medium-rare. Remove prime rib from grill and let rest, loosely covered with foil, for 20 minutes before slicing. Serve with sauce on the side.