I made a prime rib in the offset smoker for Christmas, and I cooked it with some oak from a tree that had a large branch break off last winter. I dried the wood for the past year and had it cut up and stored to dry.
There’s something so primal and satisfying cooking with real hardwood. I used my @centex_smokers offset grill and kept it at a steady 250 degrees until it hit 120 degrees internal temperature, and then I pulled it and wrapped it in foil for 20 minutes. It was sensational. The smoke from the wood was amazing, and I used my favorite rub for that cut of meat, the @traegergrills prime rib rub. It’s the perfect blend of spicy, salty and just a little sweet. #carnivore
@joerogan ...read more