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Merrimack Valley Radio in the Morning Blog

5/27/2010 - Cookin' on a Matchstick - BBQ
By: 980 WCAP

Catch up with Steve Brogan of Cookin' on a Matchstick - www.reelniceproductions.com

Slow Roasted BBQ Prime Rib

 

1 5lb prime rib, trimmed of surface fat

1 cup coca cola

1/4 cup tomato paste

½ cup cider vinegar

1 tbsp Dijon mustard

3 tbsp brown sugar x2

½ tsp cumin x2

½ tsp paprika x2

½ tsp chili powder x2

½ tsp cayenne pepper x2

1 tbsp fresh parsley

1 tbsp fresh basil

2 tsp fresh rosmary

salt & pepper to taste

¼-1/2 cup water

 

Start this recipe by preheating your grill for 10 minutes on a medium low heat and making sure one side of your grill has indirect heat only ( no flame underneath).

 

Trim the prime rib of any surface fat but don’t try to remove all the fat. Just remove the thick stuff on top.

 

In a blender combine the coke, tomato paste, cider vinegar, mustard, parsley, basil, oregano, salt & pepper and half the spices and puree until well combined. Check the sauce for seasoning and thickness. The sauce should be in between ketchup and water in thickness. Use the extra water to adjust the thickness.

 

Take the other half of the spices ( brown sugar, cumin, paprika, chili powder and cayenne pepper and mix them together and rub the prime rib with the spices.

 

Place the Rib on the indirect heat side of the grill and allow it to cook for 10 minutes before mopping it with the sauce. After the ten minutes begin mopping the rib every 10 minutes with the sauce for 2 hours. Use a BBQ brush or BBQ mop to apply the sauce.

 

After the rib has cooked for 2 hours remove it from the heat and allow it to rest for 15 minutes before cutting and serving.

Serve the rib with additional sauce for extra dipping.

Also serve the roast with rosemary and garlic roasted bliss potatoes and grilled corn.

 

Enjoy!






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