Supreme Pork Prime Rib

Ingredient List:

  • 1 — Prairie Fresh Rack of Pork “Prime Rib”
  • 1 tub — Butcher’s Pork Injection
  • 1 jug — Martinelli’s Apple Juice
  • 3 Tbsp — Butcher’s Competition Private Seasoning
  • 1 bag — Cherry wood
  • 1 ea — Injector and Roast Rack
  • Items available at Smoke N’ Fire

Trim excess fat and skin from prime rib.  Follow the directions and mix the Pork Injection substituting Apple Juice, for half of the water.  Follow the directions and inject mixture into the prime rib. Dust the prime rib fully with the Butcher’s Competition Private Seasoning, wrap in saran wrap and marinate in the fridge for four hours.

Smoker Directions:

Fire up smoker and add cherry wood when ready to start smoking. Remove saran wrap and place prime rib in cook chamber. Set the smoker at 170 to 250 degrees. Stop smoking at internal meat temperature of 120 degrees then roast at 300 to 350 degrees. Baste meat with remaining Apple Juice. Finish cooking to internal temperature of 145 to 150 degrees. Baste again, pull the meat and let it rest five minutes before serving.

Slice and Serve immediately.

Rotisserie Directions:

Prepare and marinate as above. Remove saran wrap and skewer the prime rib and balance it on the spit rod, using a direct heat method with lower or back burner, watch for flare ups. Spritz the meat often with the remaining Apple Juice. Check internal temperature, continue cooking until it reaches the internal temperature of 145 to 150 degrees.

Baste again, pull the meat and let it rest five minutes before serving.

Slice and Serve immediately.

Oven or Grill Roasting Directions:

Prepare and marinate as above. Preheat your oven or grill. Remove saran wrap and cook at 350 degrees. Baste meat with some of the remaining Apple Juice, finish cooking to internal temperature of 145 to 150 degrees.

Baste again, pull the meat and let it rest five minutes before serving.

Slice and Serve immediately.

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