Cold   Smoking


Smoked Prime Rib by Smokin Chef Sandy

SmokinTex Prime Rib

Smoked Prime Rib with Umami
by SmokinTex Chef Sandy 

For this rib roast, I put a little smoke on this roast in the SmokinTex smoker, after taking it directly from a very cold refrigerator. After 40 minutes in the smoker, the roast looked and smelled heavenly from the kiss of smoke, but was ready to be chilled and wrapped up to let those flavors permeate the meat for a few days in the refrigerator.  Plus I had the delicious smoked taste without having to do any last minute prep on the day of the party!



Umami is the 'fifth taste' identified and first named in the Japanese culture (the other four tastes being sweet, salty, sour and bitter) and is defined as 'savory' -and what we love about meats, mushrooms, soy sauce, etc.


To enhance the umami flavor of burgers or steaks, or a lovely prime rib, I created this recipe as a seasoning for those items. Use equal parts umami and kosher salt to season your favorite meats, before throwing them on the grill. One of the great things about this powder is it gives a hint of great smoky taste even on those days when I don't get out the smoker.


OOOHMommy Powder


2 C dried shiitake mushrooms
2 T Hungarian Hot paprika (or mild)


Smoke the shiitake mushrooms and the paprika together in your SmokinTex smoker for 20 minutes. I did this while putting a little smoke on some holiday nuts to give as gifts.


Allow the mushrooms and paprika to cool, then grind in a food processor or blender until finely ground powder. To this powder (about 1 cup) add:


t garlic powder
1 T parsley flakes


This mixture should keep nicely, in a dark place, for several months.

Use generously on meats and mushrooms to enhance their umami (savory) flavors.  Sprinkle on just a few minutes before grilling, after patting the meat dry. Use with salt and pepper to taste.

Smoked Prime Rib


5-6 pound bone-in prime rib
cup OOOHMommy powder
2 T Flaked kosher salt
1 t coarsely ground black pepper
Combine OOOHMommy powder, salt and pepper in a small bowl. Rub generously over very cold (straight from the refrigerator) prime rib roast. If desired, use a sharp knife to cut slits in the meat and insert some of the spice mixture into the meat. Smoke lightly, using a small amount of wood. I used an ounce of wood and a sprig of rosemary, for 40 minutes at 150F. Remove from smoker and let the meat stand for 20 minutes or so before wrapping tightly and returning to a very cold refrigerator. Thank goodness we had an arctic chill in Colorado to help with the chilling of the roast!
On the day of preparation, I removed the roast from the fridge an hour before putting it in a 425F oven to finish to an internal temp of 130F, or to desired degree of doneness." 
Note: All the listed flavors (inserted garlic, umami, rosemary and wood flavor) might be too much for some tastes. We suggest you try just one or two.

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