Prime rib roast with coffee rub
I love to mix and match, and today is no different. I smoked a fantastic Black Angus rib roast to perfection with the help of an unusual dry rub.A rib roast is a giant ribeye with a bone. It’s the best steak I could find, and I will make it even better with something else that I really love. I use a rub made with coffee and coffee made with a rub.
- 1 piece prime rib roast
- 1 tbsp olive oil
- 500 ml water hot
- 2 tbsp coffee beans
- ¼ part ground black pepper
- ¼ part fine sea salt
- ⅛ part garlic powder
- ⅛ part onion powder
Grind down the coffee beans until it resembles the ground black pepper. Mix that with the ground pepper, salt, onion and garlic powder. Divide the rub into 2 parts.
Put some olive oil on the meat and sprinkle an even layer of the rub on all sides of the rib roast.
Mix the other half of the rub with the hot coffee or use my coffee machine method, as seen in the video. Pour the rub coffee into a spray bottle. Start up your smoker to a temperature of 135°C/275°F and put the rubbed rib roast on the grates. Stick a thermometer in the meat and close the lid.
When the surface of the roast drys out, I start spraying the meat. I repeat this every time the surface dries out. This way I build up an extra layer of flavour.
When the meat reaches a core temperature of 52°C/126°F, I take it out of the smoker and let it rest for at least 20 minutes. While resting, the temperature rises till the meat is perfectly medium-rare.
After resting, I slice the meat in thick cuts.
Calories: 33kcalCarbohydrates: 1gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 31mgPotassium: 2mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 4mgIron: 1mg