I'm kicking off the Holiday month with Pork Prime Rib. If you're looking for something a little different for your Christmas dinner, this one might be for you...
The one thing I love about cooking this Pork Prime Rib for my main course it that it's super easy. Once you acquire the meat, all you need are a few ingredients and a hot smoker.
Author:Malcom Reed
Ingredients
3/4 cup Dijon Mustard
2 tablespoons Worcestershire
2 tablespoons Soy Sauce
4-5 cloves Fresh Garlic
1 tablespoon Fresh Rosemary finely chopped
2 tablespoon Sea Salt
2 tablespoon Cracked Black Pepper
1 teaspoon Red Pepper Flakes
Directions
Prepare charcoal smoker for indirect smoking 275-300 degrees add Hickory wood chunks to the fire for smoke flavor.
Season outside of Pork Prime Rib with 1 tablespoon for sea salt and 1 tablespoon cracked black pepper. Reserve the left over salt and pepper for the wet rub.
In a small bowl whisk the Dijon mustard with the remaining ingredients.
Brush the wet rub on the outside of the prime rib and give it an even coat.
Smoke bone side down until internal temperature reaches 140 degrees.
Remove from smoker and rest for 15 minutes before serving.
