Smoked Scotch Ale Prime Rib

Prime rib, the king of beef roasts, that is what we’re cooking tonight. This roast is slathered with a moist rub that features the Loch & Lode Scotch Ale from Harvest Moon Brewing of Belt, Montana. This rub forms a sweet and spicy crust by the time you pull the prime rib from the Big Green Egg or other smoker. The keys are the rub, the slow smoke, and pulling the roast at 125°F internal temperature.

Wee Heavy Smoked Prime Rib

Prep Time: 30 minutes

Cook Time: 6 hours

Total Time: 6 hours, 30 minutes

Wee Heavy Smoked Prime Rib

Ingredients

  • 5-bone Prime Rib Roast (about 10 lbs.)
    For Wee Heavy Moist Rub
  • 6 oz. Old Gus Rye Wee Heavy
  • 2 TBSP Creole seasoning
  • 1 TBSP kosher salt
  • 2 tsp hot chili powder
  • 1 TBSP coriander
  • 1 TBSP garlic powder
  • 1 tsp dry mustard
  • ½ cup light brown sugar
    For the plate
  • Prepared Russian horseradish (optional)

Instructions

  1. In a small bowl, whisk together the moist rub ingredients
  2. Slather the outside of the roast with the moist rub
  3. Refrigerate, uncovered, for 24 hours
  4. When ready to cook, heat the Big Green Egg or other grill to 225°F
  5. Put the prime rib on the upper grate, fat-side up and over a water pan
  6. Smoke for roughly 6 hours, until the internal temperature of the meat reaches 125°F for rare
  7. Do not overcook
  8. Transfer the prime rib to a cutting board and cover with aluminum foil
  9. Allow it to rest for 20 minutes
  10. Snip the strings.
  11. Carve the meat across the grain into 1 inch-thick slices
  12. Serve with Russian horseradish, if you dare

Prime Rib after 24 hours in the refrigerator
Prime Rib after 24 hours in the refrigerator
Smoked Scotch Ale Prime Rib with smoked asparagus and Apricot Ale grilled cantaloupe
Smoked Scotch Ale Prime Rib with smoked asparagus and Apricot Ale grilled cantaloupe
Smoked Scotch Ale Prime Rib on the fork, next stop my mouth
Smoked Scotch Ale Prime Rib on the fork, next stop my mouth

Thoughts?