Cold Smoked Piggy Prime Rib
Cold Smoked Piggy Prime Rib was tender, juicy, and sweet with a “Kiss of Maple Smoke” all through it. This is “Part Two” of our 3 part recipe on Cold Smoking Pork on the Sawtooth Grill. We’ve all seen smoked pork chops in the grocery store. They bring me to tears, cut so small, priced like gold and full of chemicals. My thought, why not make your own? And we’ll show you how to do that one step better on the Sawtooth grill.
Today we did a 5 hour cook on our “Piggy Prime Rib”. For those of you wondering just what “Piggy Prime Rib” is, it’s the same cut as beef prime rib, but from pork.
Last week showed how to cold smoke some pork chops and Piggy Prime Rib; we did not even fire up our Sawtooth grill because cold smoking is done less than 100 degrees (38c). We seasoned 5 pounds of 2 inch boneless pork loin chops and a 6 pound bone in pork loin with our own “Date Night Butt Rub” and cold smoked them for around 3 hours. Most things don’t pick up any more flavor after 2 hours.
We went down to see Juan Carlos at the El Toro Market and told him what I wanted to do and he showed a nice bone in pork loin. He cut the chime bone off and cut between the bones so I could cut it easily for serving.
Cold Smoked Piggy Prime Rib
A Wood Pellet Grill Recipe
Prep Time: 5 minutes
Cook Time: 5 hours @225 degrees (52c)
Grill: Sawtooth Wood Pellet Grill/Smoker
Pellets: Pacific Pellet Gourmet BBQ Pellet Mountain Maple
See Video: http://datenightdoins.com/video-cold-smoked-piggy-prime-rib/
How To Cold Smoke Pork: See Recipe: http://datenightdoins.com/how-to-cold-smoke-pork/
How To Cold Smoke Pork: See Video: http://datenightdoins.com/video-cold-smokin-sawtooth/
Cold Smoking our Pork See Recipe and Video
Ingredients: Cold Smoked Piggy Prime Rib
- 1 bone in pork loin
- Grandville’s Pineapple BBQ Jam
- Our “Date Night Butt Rub”
Cold Smoked Piggy Prime Rib
A Wood Pellet Grill Recipe
Our Ingredients
Cooking Directions: Cold Smoked Piggy Prime Rib
We had already “Cold Smoked” our Piggy Prime Rib, but if you haven’t done that you can still smoke/cook it this way. Preheat the Sawtooth grill to 225* (52c). Do a nice coating with the Grandville’s Pineapple BBQ Jam. We have already done a nice coating of Our “Date Night Butt Rub” when we cold smoked it. We wrapped it and let everything blend and get happy for a week; it smelled so good as we were saucing it for this cook.
Just place it bone side down on the grill and insert the Maverick meat probe. We smoked this for 5 hours until we reached an internal temperature of 140* (60c). Pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 145* (62c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much, if any, smoke so it does not matter what kind of pellet you are using.
Cold Smoked Piggy Prime Rib
A Wood Pellet Grill Recipe
Sauce and Insert Your Meat Probe
In The Smoke @225* (52c)
Sauce Every Hour or So
Cold Smoked Piggy Prime Rib
A Wood Pellet Grill Recipe
Love Our Mavericks
Time to Bring it In
Let it Rest
Cold Smoked Piggy Prime Rib
A Wood Pellet Grill Recipe
Sweet, Tender, Juicy and with a “Kiss of Maple Smoke”
Let’s Eat!!!
Cold Smoked Piggy Prime Rib
A Wood Pellet Grill Recipe
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Green Mountain,
Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion and Do What you Love,
Ken & Patti
http://datenightdoins.com
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And Checking Out Our New Date Night Seasoning
“Date Night Butt Rub“
“Date Night Heat”, Add a Little Heat To Your Meat“
“Date Night Gourmet Steak Seasoning“.
Our Thanks To:
Our new “Date Night Doins Seasoning”
http://datenightdoins.com/date-night-rub/
Country Bob’s All Purpose Sauce
www.countrybobs.com
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
Grill Grates
http://www.grillgrate.com/
Grandville’s Gourmet BBQ Sauces
Steve 360 943 2861
www.grandvillesbbqsauces.com
Sawtooth Wood Pellet Grill
www.sawtoothpelletgrills.com/
Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/
A-MAZE-N-PRODUCTS
http://www.amazenproducts.com/
Our Cutlery Provided By:
- 1 bone in pork loin
- Grandville’s Pineapple BBQ Jam
- Our “Date Night Butt Rub”
- We had already “Cold Smoked” our Piggy Prime Rib, but if you haven’t done that you can still smoke/cook it this way. Preheat the Sawtooth grill to 225* (52c). Do a nice coating with the Grandville’s Pineapple BBQ Jam. We have already done a nice coating of Our “Date Night Butt Rub” when we cold smoked it. We wrapped it and let everything blend and get happy for a week; it smelled so good as we were saucing it for this cook.
- Just place it bone side down on the grill and insert the Maverick meat probe. We smoked this for 5 hours until we reached an internal temperature of 140* (60c). Pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 145* (62c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
