Deep Fried Prime Rib

I’ve learned that there are multiple benefits to smoking something before deep frying. Obviously there is the flavor element, providing smokiness that an otherwise non-smoked & deep fried piece of meat wouldn’t have. But possibly the greatest benefit is the affect on the crust.

We know that dry brining (salting hours prior to cooking) dries out the exterior leading to a significantly better crust. But what I’ve found is that smoking for a couple hours first, can compound this affect. The smoking step significantly dried the exterior of this prime rib and the turkey I did last month, and in both cases, the crust was absolutely perfect.

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 far better option was to smoke it all the way to 123F, let it rest a full hour, then quickly deep fry for about 8 minutes right before carving. This was significantly better.

The last thing to keep in mind is to 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 it in!
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#deepfried #primerib #mediumrare #ribeye #primeribdinner #holidayrecipe