Prime Rib Whisky Rub

Name: Prime Rib Whisky-Rub
Total time: 10 h
Ingredients: 18 g Grobes Meersalz; 12 g Schwarzer Pfeffer, grob gemahlen; 8 g Geräuchertes Paprikapulver; 5 g Knoblauchpulver; 6 g Brauner Zucker; 4 g Zwiebelpulver; 15 ml Whisky (zum Einreiben)

SmokingBeefHot SmokingMedium10-14 hrs54-57 °C107-120 °COak + Cherry

A bold rub with smoky whisky notes for an impressive prime rib from the smoker. The combination of coarse sea salt, black pepper and whisky essence creates a dark, aromatic crust. Ideal for long, slow cooking at low temperatures.

Ingredients(for 1 kg)

Coarse sea salt18 g

Black pepper, coarsely ground12 g

Smoked paprika8 g

Garlic powder5 g

Brown sugar6 g

Onion powder4 g

Whisky (for rubbing)15 ml

Instructions

Preparation

30 min + 24 hours resting

Mix all dry ingredients thoroughly. Moisten the prime rib all over with whisky, then apply the rub evenly on all sides and press firmly. Cover and marinate in the refrigerator for 24 hours.

Preheating

45 min

Regulate the smoker to 107-120 °C. Use oak wood chunks and cherry wood chunks in a 2:1 ratio. Place a water pan inside to increase humidity.

Smoking

10-14 hours

Place the prime rib fat side up on the smoker. Spritz every 90 minutes with whisky-apple juice mixture. Check core temperature regularly.

Resting

45-60 min

Remove the prime rib from the smoker when the core temperature reaches 54-57 °C, wrap in butcher paper and let rest for at least 45 minutes before slicing.

Pro Tip

Spritz the prime rib every 90 minutes with a mixture of whisky and apple juice to keep the crust moist and shiny.

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