Smoked Prime Rib
The chef who loves it | Graffiti Social Kitchen's Adam Bostwick
Spice knack | Rubbed with a secret spice blend and smoked at 245 degrees for six hours, chef Walter Hyde's smoked prime rib ($14) is a meat lover's dream. "My favorite part is the crust on the outside," says Bostwick. "The spice rub, slow-smoking it makes it caramelized and almost buttery but with this delicious crunch for a crispy outside layer."
Foodie friends | Bostwick first tried the smoked prime rib during a backyard barbecue he hosted. "[Hyde's] been a good friend of mine for around seven years now," Bostwick says. They're such good buddies that Hyde even makes house calls. "The last time I had it was about four weeks ago when he brought [the smoked prime ribs] over to my restaurant to feed my kitchen crew after we'd closed for the night," he says.
Smoke screen | Bostwick normally isn't a fan of smoked meats. "But the way Hyde smokes it is more like an additional ingredient," he says. "It's cooked so low and for a long time that it's the perfect medium rare all the way through."
Blue-collar special | Eating the smoked prime rib, which is served only on Friday nights with rotating sides such as mashed potatoes and fiesta corn, reminds Bostwick of Cleveland's rich manufacturing history. "This city thrived on a meat-and-potatoes lifestyle," he says. "Blue-collar workers would come home and enjoy burgers, steak or ribs."
Sterle's Country House, 1401 E. 55th St., Cleveland, sterlescountryhouse.com
