Have my In-laws at the house this week. Planned on smoking a PR for dinner. I asked the butcher at my supermarket for a 8-10# roast, and to cut the bones from the roast, but to give me the bones. He did a great job cutting the bones off , and leaving a lot of meat on those ribs. This was shaping up to be a great cook.
My FIL asked me to pick him up some dried plums at the supermarket today. I picked up a container of dried plums, but it was not what he was looking for. My wife said what are we going to do with a whole container of dried plums? After thinking for about 30 seconds, I said I would wrap the plumbs with bacon and put on the smoker with the PR.
I put the plums in some warm water for a few minutes to see if they would re-constitute a little bit. Not sure if it worked too much, but oh well. I then dredged the plums in brown sugar, and wrapped them with a half slice of bacon. After securing with a toothpick, I sprinkled some of my favorite rib rub on them and put in the fridge while preparing everything else.
Once the pit settled at 225*, I put the PR roast and the rib bones on the pit. After the PR and ribs were smoking for 1.5 hours, I put the bacon wrapped plums on the pit as well. I let the plums go about another hour, then I took them off, brushed with a little Dinasaur Sensuous Slathering BBQ Sauce and put them on my gasser, in-direct heat (450*) for about 3 minutes to heat and set the sauce. I had to use the gasser since the PR was still working on the pit, and the plums were serving as an appetizer. They came out great. Good salty and sweet combination from the bacon and brown sugar/ concentrated plum. Everyone loved them, just needed to make more.
When I pulled the plums off the pit, I increased the temp up to 250* and continued to smoke the PR and ribs until internal temp was 131*. Pulled the roast off, loosely tented the PR for about 30 minutes, then sliced to order. Ribs stayed on about 30 minutes longer. Once again the PR was a big hit which everyone loved. PR is still one of my favorites on the pellet smoker. Did not try the ribs yet, those will be hit tomorrow.
All in all a great dinner. Paired the PR with riced broccoli and cauliflower tossed with a little pesto sauce and a grilled portabella mushroom (brushed with evoo, vanilla, chopped garlic and seasoned with Montreal Steak Seasoning). Sliced and sprinkled with grated parm cheese. Sorry no pics of the sides.
Not sure what is better for the ego, tasting the fantastic food coming off the pit, or everyone equally loving the food as much as I do.
Bacon Wrapped Plums
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Prime Rib and Rib Bones rubbed and ready for the cooker
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PR pulled from the pit at 131* waiting to be sliced
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Rib Bones
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PR Slice at a perfect medium rare
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Topic: Prime Rib and Bacon wrapped Dried Plums (Read 890 times)