Chef's Snack
Featured in the December Grill Masters Club Recipe Booklet - Tis the Seasoning
1
5 minutes
3 hours
Grill Masters Club
Wondering what to do with the left-over ribs from the bone-in prime rib? We are going to make the “Chef’s Snack” and finish those bad boys out just in time for a second feeding.
Directions
- Once removed from the rib roast, season again with Miners Mix Roast & Prime Rib Rub.
Place back onto your smoker bone side down at 275°F. Take these to an internal temp of 170° then wrap in pink butcher paper (preferred choice) or tightly in foil and put back on while still running at 275°F.
You are looking for a “probe tender” to know these are done. When you probe in-between the ribs,it should feel like a knife going through warm butter. This is typically achieved with an internal temp of 203°F - 205°F.
- Pull, let rest for 15 minutes, and slice up to make 3 separate ribs. You can share with others or “shut down” the cooker and enjoy that hard earned snack yourself.
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