SMOKED PRIME RIB, PRIME RIB RUB BUTTER, & ACCORDION POTATOES WITH GARLIC AIOLI #primerib

PRIME RIB!!! What carnivore doesn’t love a delicious, tender, juicy, perfectly cooked prime rib? We ALL love it!

But it’s so overpriced at a restaurant. And it’s usually under seasoned and over cooked. So why not make it at home?

Sounds scary, doesn’t it? It’s not! There’s dozens of ways to make prime rib at home and dozens of store bought premade spice rubs that I’m sure are all delicious.

But have you ever turned a spice rub into a compound butter? Well that’s what I did with this prime rib, and let me tell you… better yet, let me show you! Watch the video to see how it’s made!

This prime rib went onto my offset smoker at around 225F, and I kept the temp of the smoker between 225F and 250F for the duration of the smoke. I used a combination of hickory and maple wood for this smoke, but started the fire with Fogo charcoal.

When the internal temp of the rib roast was 129F, I broke out the torch to give the roast a nice crust. Unfortunately, it was getting dark outside at this point, so I was unable to capture good footage of this portion of the cook. But not to worry, my little pyromaniacs… plenty of torch videos will be coming in the near future.

Also not filmed was the roasted garlic aioli I used to drizzle on the accordion potato cakes. I made it before I began filming, and the intent was to use it to have on a sandwich earlier, but then I decided it would be a perfect pairing with these potatoes, and I was right! It is extremely simple to make, and as promised, here’s the recipe…

ROASTED GARLIC AIOLI

1/4C sour cream
1/4C mayonnaise (I use Kewpie)
1 TBSP roasted garlic (the store bought paste in a tube is fine, or roast your own)
1 tsp lemon juice
Kosher salt & FGBP to taste

Combine all the ingredients in a small bowl and mix thoroughly. Transfer to a squeeze bottle to make a nicer presentation. Will keep in the refrigerator for up to 2 weeks, but it won’t last that long, so don’t worry about it.

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