Sous Vide & Smoked Prime Rib

Ingredients for 10

• Prime Rib 7 lb

• Kosher Salt

• Unsalted Sweet BBQ Dry Rub

• Sous Vide

• Food Saver

• Smoker

Directions

• 

  Step 1

  Coat all sides of meat with kosher salt. Use 1 tsp per pound. Place on rack uncovered in refrigerator to dry age for 24 hours.

• 

  Step 2

  Place prime rib in sous vide bag

• 

  Step 3

  Sous vide for 1 and 1/2 hours per pound at 133 degrees F.

• Step 4

  Chill prime rib (while still in bag) in an ice bath. Place whole bag in fridge to chill for 4 hours

• 

  Step 5

  Remove prime rib from bag. Save liquid for au jous. Add dry bbq rub (unsalted) to wet prime rib. Smoke on low <200 degrees for 2 hours. Increase heat to to 225 degrees and cook until internal temperature reaches 125 degrees.

• Step 6

  Toast the outside of the roast with a butane torch. Cover with a foil tent and let rest 15 minutes

• 

  Step 7

  Slice and serve

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