Beef Archives

Prime Rib is not cheap and if you are new to your smoker I’d wait till you really have your smoker dialed in. If you do it right it will be one of the best meals you have ever had and I try and do one once a year around the holidays.

Smoked Prime Rib – Keto – LCHF

Print Recipe

CourseMain Course

CuisineAmerican

Keywordprime rib

Prep Time30

Cook Time4

Total Time4 30

Servings

Calories1589kcal

Equipment

Ingredients

8 pound Prime Rib Roast
4 tsp Paprika
2 tsp Salt
2 tsp Onion Powder
2 tsp Black Pepper
1 tsp Cayenne Pepper
1 tbsp Rosemary

Instructions

Place dry rub seasonings over the entire roast surface. Preheat smoker or grill set up for indirect cooking to 250 degrees and expect the roast to take 3 to 4 hours to reach the internal temperature of 140 degrees (for Medium). I prefer hickory or oak wood for smoking. Medium Rare 130 to 135 degrees F Medium 140 to 145 degrees F Medium Well 150 to 155 degrees F
Sprinkle crushed rosemary leaves three-quarters of the way through the cooking time. To minimize opening the lid to check the temperature I would use a remote thermometer that will let you know the moment the Prime Rib is done. If you want a sear then I would use a torch or Searzall. The extra taste and texture can take a good prime rib and take it over the top.

Nutrition

Aaron Franklin’s Butcher Paper Brisket.If you have not heard of Aaron Franklin then you need to meet the King of Brisket. Aaron Franklin owns Franklin Barbecue. Franklin Barbecue is a barbecue restaurant located in Austin, Texas. In 2009, Aaron Franklin launched the restaurant in a trailer.The restaurant has sold out of brisket every day since its establishment. Franklin Barbecue moved to a brick and mortar location in 2011. The restaurant appeared on Anthony Bourdain: No Reservations in September 2012. In 2014, Texas Monthly listed the restaurant on its list of “the 50 Best BBQ Joints in the World.” That July, President Barack Obama visited the restaurant and bought lunch for those in line behind him.The restaurant is prominently featured in a scene from the 2014 Jon Favreau film Chef, with speaking cameos by owner Aaron Franklin and general manager Benji Jacob.In May 2015, Franklin Barbecue owner Aaron Franklin was awarded a James Beard Foundation Award for Best Chef: Southwest. He is the only chef who specializes in barbecue to ever be nominated, or receive, the award.Aaron Franklin does not keep his recipes a secret and he deserves all the credit for allowing us to make it like he would.

Aaron Franklin’s Butcher Paper Brisket

The restaurant has sold out of brisket every day since its establishment. Franklin Barbecue moved to a brick and mortar location in 2011. The restaurant appeared on Anthony Bourdain: No Reservations in September 2012. In 2014, Texas Monthly listed the restaurant on its list of "the 50 Best BBQ Joints in the World." That July, President Barack Obama visited the restaurant and bought lunch for those in line behind him.

The restaurant is prominently featured in a scene from the 2014 Jon Favreau film Chef, with speaking cameos by owner Aaron Franklin and general manager Benji Jacob.

In May 2015, Franklin Barbecue owner Aaron Franklin was awarded a James Beard Foundation Award for Best Chef: Southwest. He is the only chef who specializes in barbecue to ever be nominated, or receive, the award.

Aaron Franklin does not keep his recipes a secret and he deserves all the credit for allowing us to make it like he would.

4.43 from 7 votes

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Course: Main Course

Cuisine: American

Keyword: aaron franklin, brisket, texas bisket

Prep Time: 1

Cook Time: 10

Total Time: 11

Servings:

Calories: 1338kcal

Equipment

Ingredients

Instructions

Prepare Brisket for Cooking

Sprinkle the brisket on both sides with salt and pepper. Combine the Worcestershire sauce and water in a mister.Prepare a fire for indirect-heat cooking in your smoker (the coals on one side only) with a water pan. Use oak wood chips, chunks or logs and keep up a good level of smoke.
The smoker is ready when the temperature is between 275 and 300. If you have a pellet smoker then use oak pellets, a water pan and set the temperature to 250.

The Cook

Put the brisket in the smoker on the cool side of the grate and close the lid. Cook for 6 hours, adding wood as needed to keep the fire burning evenly. At this point, test the brisket with an instant-read thermometer; the internal temperature should read 165F. Remove the brisket from the smoker. Spray it with some of the Worcestershire solution (there will be a lot leftover), wrap it in butcher paper and return it to the smoker. Let it cook in the paper for 2 hours longer. Remove the wrapped brisket from the smoker and place it in an empty cooler or a 200F degree oven for 3 or 4 hours. The brisket is done when a toothpick passes effortlessly through the fat or an instant-read thermometer inserted into the center registers at least 185F but preferably as high as 203F.