Difficulty: Advanced
Beef
Burnt End Stuffed Prime Rib
Chef Greg
Prep Time: 15 min
Cook Time: 6 hrs
Difficulty: Advanced
What could be more delicious than this Burnt End Stuffed Prime Rib with our favorite Rubs, Beef au Jus, and savory French Onion Soup?
Instructions
- Step 1: Preheat the recteq to 250ºF. Season the brisket point with Chef Greg's 4 Letter Rub and Ben's Heffer Dust. Allow the seasonings to melt on the meat for about 20-30 minutes.
- Step 2: Add the brisket to the smoker and cook for 4 hours until the internal temp is around 160ºF and the bark is dark.
- Step 3: Add the brisket to a foil pan with warm beef au jus and French onion soup, wrap tightly with foil and keep cooking until the brisket probes tender about 90-120 minutes.
- Step 4: Allow the brisket to cool. This can be done the day ahead if needed.
- Step 5: Using a sharp knife, cut along the fat seam that separates the ribeye cap (spinalis) from the rib loin. Carefully trim away any excess fat and silver skin from the meat being careful to not fully separate the spinalis and the rib loin.
- Step 6: Season the interior of the ribeye with the Chef Greg's 4 Letter Rub and Ben's Heffer Dust, add the cooked brisket point to the middle, then roll the spinalis cap over the top of the brisket point. Secure the rolled roast tightly with butcher's twine.
- Step 7: Season the exterior of the prime rib with the Chef Greg's 4 Letter Rub and Ben's Heffer Dust.
- Step 8: Smoke the Burnt End Stuffed Prime Rib for about 3 hours until the internal temperature is 128ºF in the thickest part of the rib loin, glazing with the sauce for the last 5 minutes of the cook.
- Step 9: Remove the prime rib from the recteq and allow the meat to rest for 20 minutes before slicing.
Ingredients
Serving Sizes
Ingredients
- 2 2/3 pound(s) Brisket, Point
- 1 1/14 tablespoon(s) Chef Greg's 4 Letter Rub
- 1 11/18 tablespoon(s) Ben's Heffer Dust
- 3 4/19 ounce(s) Canned French Onion Soup
- 8 6/11 ounce(s) Beef au Jus
- 5 1/3 pound(s) Prime Rib
- 1 1/14 tablespoon(s) Chef Greg's 4 Letter Rub
- 1 11/18 tablespoon(s) Ben's Heffer Dust
- 3/11 cup(s) Harry's Secret Sweet Sauce
- Step 1: Preheat the recteq to 250ºF. Season the brisket point with Chef Greg's 4 Letter Rub and Ben's Heffer Dust. Allow the seasonings to melt on the meat for about 20-30 minutes.
- Step 2: Add the brisket to the smoker and cook for 4 hours until the internal temp is around 160ºF and the bark is dark.
- Step 3: Add the brisket to a foil pan with warm beef au jus and French onion soup, wrap tightly with foil and keep cooking until the brisket probes tender about 90-120 minutes.
- Step 4: Allow the brisket to cool. This can be done the day ahead if needed.
- Step 5: Using a sharp knife, cut along the fat seam that separates the ribeye cap (spinalis) from the rib loin. Carefully trim away any excess fat and silver skin from the meat being careful to not fully separate the spinalis and the rib loin.
- Step 6: Season the interior of the ribeye with the Chef Greg's 4 Letter Rub and Ben's Heffer Dust, add the cooked brisket point to the middle, then roll the spinalis cap over the top of the brisket point. Secure the rolled roast tightly with butcher's twine.
- Step 7: Season the exterior of the prime rib with the Chef Greg's 4 Letter Rub and Ben's Heffer Dust.
- Step 8: Smoke the Burnt End Stuffed Prime Rib for about 3 hours until the internal temperature is 128ºF in the thickest part of the rib loin, glazing with the sauce for the last 5 minutes of the cook.
- Step 9: Remove the prime rib from the recteq and allow the meat to rest for 20 minutes before slicing.
Chef Pairings
We're going with Grilled Elote Salad and Smoked Green Bean Casserole to complement this incredible Burnt End Stuffed Prime Rib.