Cold smoked prime rib

[_Bear_]

Merry Christmas all. I thought I would share this. I cold smoked a 6.5 lb prime rib with apple for 3 hrs. I then let it rest unrefrigerated for 6 hrs. Slathered it in butter infused with Rosemary, thyme and pepper and then salted it all with kosher salt. baked in oven at 500* for 34 min (5 min/lb), then shut the oven off and let it rest in the oven for 2 hrs. It was perfect. Best prime rib I have ever eaten. Made Au Jus and it was also great. Best Christmas leftover French dip sandwiches ever.

[cathouse willy]

Nice work! That looks GOOD.

[Orion]

Thanks for sharing! Beleive it or not ours is sitting on the counter right now warming to room temp and we are cooking it exactly as you described. It's a little smaller at 5.2 lbs but our ingredients are identical to yours.  Hopefully it turns out like yours did.

[watchdog56]

I have read other recipes that did that also. Was just kind of leary about trying it. Looks perfect.

[Ka Honu]

Nothing wrong with the cold smoke but I don't think I'd leave it at room temp for that long between the smoke and the cook. General guidelines are no longer than four hours from fridge to oven. Just sayin'...

[_Bear_]

I like turkey leftovers..........but prime rib on a bun with creamed horseradish spread on it and au jus is phenomenal. And when I say cold smoked, it was below freezing when I smoked it in the morning, box temp never got above freezing point. I found several recipes on line that say to leave it sit out at least 6 hrs to bring it to room temp before cooking, and it works like a damn. I will use this method from now on.