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PRIME RIB

posted Dec 7, 2011, 3:02 PM by Unknown user   [ updated Apr 7, 2018, 6:10 PM by briana davis ]
Jimmy L. Babin
Creative Cajun Cooking
THE MOST SUCCULENT CUT OF BEEF YOU'LL
EVER HAVE ON A PLATE
Servings: 15
Yield: 16 ounces
1 rack WHOLE RIBEYE
RACK
1/2 cup MAGIC SWAMP
DUST SEASONING
1/4 cup Worcestershire sauce
1/2 cup barbecue sauce
12 ounces coke a cola
  • Place rack in a pan it will fit in snuggly and be able to cover without touching meat.
  • Mix MAGIC SWAMP DUST, Worcestershire sauce, barbecue sauce, and coke and pour over rack evenly.
  • Cover with heavy aluminum foil and place in oven at 350 degrees until internal temp reaches 95 degrees.
  • Uncover and place in smoker with your favorite wood flavor until the internal temp reaches 133 degrees.
  • Remove from smoker and let rest until the internal temp reaches 135 degrees and dip gravy from bottom of pan and pour over rack.
  • Slice to your desired thickness, drizzle gravy over top of steak, and enjoy.

Per Serving (excluding unknown
items): 9 Calories; trace Fat (14.3% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 107mg Sodium. Exchanges: 0 Other Carbohydrates.


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