Deep Fried Prime Rib
98,974I’ve learned that there are multiple benefits to smoking something before deep frying. Of course, there is the flavor element, providing smokiness that an otherwise non-smoked & deep fried piece of meat wouldn’t have. However, possibly the greatest benefit is the impact on the crust.
We know that dry brining dries out the exterior which leads to a significantly better crust. But what I’ve found is that smoking for a couple hours first can compound this effect. The smoking step significantly dried the exterior of this prime rib which helped to create the perfect crust.
Also, I tried two processes when it came to prime rib. In one case I smoked it to 100F internal then deep fried until it reached 115F internal. There was a huge grey band this way…
The much better option was to smoke the prime rib all the way to 123F, let it rest for a full hour, then quickly deep fry for about 8 minutes right before carving. This was significantly better.
One final note, always be careful when deep frying large cuts like this. Always follow the deep fryer directions closely and make sure the flame is off when you add the meat!
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#ribeye #primeribdinner #holidayrecipe #primerib
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