PRIME RIB

Recipes‎ > ‎

posted Dec 7, 2011, 3:02 PM by Unknown user [ updated Apr 7, 2018, 6:10 PM by B ]

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.

Comments