Charred And Rendered Beef Fat Prime Rib
  1. Peel back the cap muscle but leave it attached, carefully remove the fat for a significantly better prime rib experience.

  2. Reintroduce fat with blue cheese and candied beef bacon.

  3. Season the prime rib.

  4. Smoke the prime rib at 250F for about 3.5 hours and pull it at 120F internal temperature.

  5. Expect around 13 degrees F of carryover when cooked at this temperature.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🥩Beef

Cuisine🇺🇸American

Occasions🎉Celebration🎉Holiday🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 2h

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