Immediately wrap it in … Test the temperature of your roast at the center of the meat, away from the bone (if there is one). Exactly 3 hours at 300 degrees to get to 120 degrees internal for an 11.6 pound, 5 I infuse this beautiful cut with flavor by slow smoking before finishing with a sear for that beautiful exterior crust that will have people fighting for the end piece. Most grocery store butchers carry the next grade down, which is choice, and below that you will see select grade beef. If you’ve got kids, they will definitely eat less so plan accordingly. https://www.smoking-meat.com/smoked-prime-rib-or-standing-rib-roast While the roast is resting, increase the temperature of your grill to 400 degrees F. Once the grill is up to temperature, return the roast to the grill and sear until you reach your desired internal temperature. Regardless of the style of the smoker you are using, you should rotate your prime rib roast halfway through the cooking time to ensure even cooking. Please try again. Cover with a clean piece of aluminum foil and allow it to rest for about 10 minutes. amzn_assoc_region = "US"; First thing’s first. There are all kinds of ways to prepare prime rib for the smoking. Use the cooking time chart for prime rib to calculate the time you need. The plastic wrap keeps the moisture in and helps to prevent contamination. Smoke the prime rib for three to four hours. The grade of beef makes a BIG difference in your final product, with prime grade having additional marbling which means more flavor, tenderness, and moisture from that rendering fat. The largest prime rib roast can measure more than 16 inches in length, and you will want to have at least two inches on either side of the meat for the heat and smoke to circulate. For a rare, bone-in roast, plan on 35 minutes per pound of prime rib. It is best to use a mild wood—stronger-flavored woods like hickory or oak are going to overpower the prime rib flavor. Pull the roast off at 130 for rare, 135 for medium rare, 140 for medium. … amzn_assoc_linkid = "62f0c230ac9bb9779d16b166cf6f9311"; I also rely heavily on good, accurate internal thermometers. This might sound like a lot, but people won't be passing up on a chance for seconds, and the roast will shrink during cooking. Smoking a prime rib in a smoker or on your grill will add an exceptional smoky flavor to the meat while producing an amazingly tender and delicious roast. https://www.bradleysmoker.com/recipe/bradley-smoked-prime-rib-ted-reader Butchers and meat markets generally assume that the rib roast you buy will be roasted in the oven at a very high temperature for a short period of time before reducing the temperature to finish cooking the meat. Especially if you are using this recipe for smoked prime rib roast. Instructions: 1. Keep the smoke light to medium—a heavy smoke will create an acidic flavor, particularly in the fat. … The magic of this recipe is in the method and the final product will still be amazingly delicious and tender! For a roast this expensive, I wouldn’t trust anything other than my Thermoworks thermometers. amzn_assoc_placement = "adunit"; This allows me the versatility to slow smoke a roast and then sear the exterior for a great crust without overcooking anything. With our cookbook, it's always BBQ season. amzn_assoc_asins = "B071DQB6Q4"; https://www.traegergrills.com/recipes/hickory-smoked-prime-rib These lower grades are still technically “prime rib” and most recipes you’ll see treat them the same. What you won't get is a crisp, caramelized surface, so you need to make a decision. Slather the entire roast … I’ve got a Camp Chef pellet smoker with an attached sear box, you can read my full review HERE. Success! Regardless of the path you chose in the last step, once the roast is just short of your desired final temperature, remove it from the cooker and place it on a platter. While the roast is resting, increase the temperature of your grill to 400 °F. This means that an 18-inch diameter smoker might not be big enough to handle a roast of this size. amzn_assoc_tracking_id = "hegrhe-20"; This is a problem with large roasts. Copyright © 2021 Hey Grill, Hey by Susie Bulloch // Brand + Web Design by The Girl Brand. We only open up to new members for 5 days each month. First things first: Before you run out and buy a seven-bone rib roast, make sure you have the smoker capacity to handle it. For smoking, this process will be reversed, to allow the smoke to permeate and flavor the meat. What you will get is a rich, flavorful, and smoky prime rib. Pair of high-temperature food-safe gloves. https://blog.thermoworks.com/beef/smoked-prime-rib-made-easy amzn_assoc_ad_mode = "manual"; You can cut the bones into individual pieces and serve. I'd like to receive the free email course. However, one simple method is to start by basting a generous amount of Worcestershire sauce all over the meat. amzn_assoc_ad_type = "smart"; Fill the drip pan with water before you place the roast in the smoker. Apply the kosher salt liberally all over the Prime Rib and wrap it loosely with plastic wrap then place … Slow smoked for amazing flavor and then flash roasted for a rich exterior crust, my method ensures perfect results every time! This allows access to underneath the meat to season, but it won't give access to the meat for the smoke to penetrate. Never underestimate the power of a perfectly roasted hunk of beef. Prime Rib is an indulgence and I want my guests to feel well fed when they leave my table. On the other hand, a little seasoning doesn't hurt. Try smoking. In a small bowl combine the mustard, Worcestershire sauce and garlic. Get it free when you sign up for our newsletter. https://jesspryles.com/recipe/perfectly-medium-rare-smoked-prime-rib Plan 35 minutes per pound at 225 degrees F for smoking a rare roast. Now check your email to confirm your subscription. I have a few tried and true products that I use to churn out a perfect smoked prime rib roast every time. Cook until a thermometer registers desired level of doneness (I like … If your butcher has not done so, trim prime rib roast of excess fat, leaving only 1/4-inch fat around it. With the smoker prepared and once the roast has had a chance to come to room temperature, it's time to start smoking. This is called a reverse sear, and it will crisp up the surface of the roast, putting a deep, rich brown color on it. Place the roast on the grill and close the lid. For this reason, you want to trim away a good portion of the fat cap that sits on the opposite side of the bone-side of the roast. Cut the roast to your desired thickness, remembering that thinner slices will dry out quickly but will be more tender—and that thicker cuts will remain moist longer but might be tougher. Depending on your target temperature, you should be nearing 100 F/40 C to 120 F/50 C. Remember that after the roast is removed from the smoker, it will continue to rise in temperature by about 5 F/3 C while it rests. A rib roast is a large cut of beef that comes from the primal rib. The rib bones are a natural rack: you will not need a metal one. 40 minutes per pound at 225 degrees F for smoking a medium roast. Smoke until the internal temperature of the roast reaches 120 degrees F for Rare or 130 degrees F for Medium. This has the best chance of penetrating the meat and basting over the surface. amzn_assoc_marketplace = "amazon"; If you are using wood chunks to produce smoke, now is the time to add those. amzn_assoc_design = "enhanced_links"; This process should go quickly, so keep an eye on your temperature. In addition to the prime rib roast, you will need: The smoking process will take 20 to 30 minutes per pound depending on weather conditions, the type of smoker used, and your level of desired doneness. It also means a big difference in the final price of your roast. Place the roast on the electric smoker fat side up and close the lid. Apply the seasonings evenly over the meat, focusing on the top of the meat. Remove the prime rib from the grill or smoker 5 F/2 1/2 C below the desired final temperature. Pro tip from Matt - melt a generous amount of butter over it while it … There was an error submitting your subscription. If you have cut away or removed the bones to be tied on later, make sure to season between the bones and the meat. Subtract these numbers from the final target temperature and that will be the point at which you will remove the roast from the smoker. I’m including links to my favorite recipes that you can cook alongside your prime rib roast on the smoker. The target temperature of the meat is going to be between 130 F/55 C to 150 F/65 C and the smoking temperature is going to be 250 F/120 C. Make sure to tell your butcher that you will be smoking the prime rib. Rib eye steaks are individually sliced from the rib roast. As the rib roast approaches done, you can wrap it in foil and let it finish off on the smoker—this is a typical method in the smoking process. The bones (provided you are using a bone-in roast) can be removed and tied back in place or cut so that there is a hinge between the bones and the roast. (Chances are you won't be able to crank up the heat on your smoker to this level fast enough, if at all.). Remove the roast to a cutting board, cover the roast with foil, and allow to rest for 20 minutes. Place the roast in the smoker. Just click the image to head to the recipe. A good pair of high-temperature food-safe gloves are perfect for this. You can choose to season simply with salt and pepper or add a flavorful herb-based prime rib rub. Smoke until the internal … You should count on leaving 2 inches of air space all around the roast so the smoke … In a small bowl combine the softened butter, garlic, herbs, salt, and pepper. Close the smoker and let it do its thing. (You might want to calculate an extra hour to be on the safe side.). Plan 1 pound of uncooked prime rib roast per person. The entire cut contains 7 rib bones and a whole bunch of marbled, tender muscle and can weigh up to 30 pounds. You only need to cook it at this high temperature for about 10 minutes to get the desired effect. When it comes to smoking meat, however, you want to expose as much of the meat as possible to the flavorful smoke, and this outer layer of fat will prevent the even distribution and absorption of the smoke, leaving only the ends exposed. Knowledge of your particular smoker and how it runs is very important. Smoking will not render as many juices as higher temperature roasting, but if you intend to use drippings for gravy or other purposes, place a drip pan underneath the roast and make sure that the rack the meat is sitting on is very clean. I like to keep the ribs for myself and have a little meat treat while I’m slicing the rest of the roast for my guests! Don't worry about adding wood for smoke production until the roast is ready to go on. Plan on one rib bone serving two people, or about one pound per person. The conventional wisdom about cooking prime rib is to leave a thick layer of fat all around the roast to help keep the meat moist. Smoked Prime Rib Roast will be the crowning glory of any table. It’ll be worth every dollar. Place the prime rib in a large roasting pan on a bed of vegetables, and smoke for approximately 30 … https://www.langbbqsmokers.com/blog/smoked-bone-in-prime-rib-roast-recipe You should always season generously with salt, as that is what is going to bring out not only the flavors of the meat but the smoke as well. https://athome.dickeys.com/recipe/smoked-prime-rib-reverse-sear Perfect Smoked Barbecue Prime Rib Roast | Slap Yo' Daddy BBQ Trim any excess fat from the top of the roast down to 1/4 inch thick. Make sure that the smoker is maintaining heat—monitor the temperature closely to get it to the target temperature. Apply a good coating of oil to the entire outside surface of the prime rib to help the seasoning to stick. It seems like a lot, but that’s because it is. For a rare, bone-in roast, plan on 35 minutes per pound of prime rib. You may already know that grilling a prime rib roast will deliver next-level tasting meat, but did you know that there is another (even better) cooking technique? The label “prime” rib roast refers to the fact that this cut comes from a while primal muscle, not necessarily the grade of the meat. You also want to check the internal temperature of the roast at this point with a reliable meat thermometer. https://www.lakesidesmokers.com/best-wood-for-smoking-rib-roast If you purchase a choice grade roast, you will still have outstanding results, so don’t fret or overthink it. Transfer the roast to a cutting board and carve off the bones by sliding a knife along the edge of the bones. ), While the roast sits, it's time to get your smoker ready. Smoked Prime Rib Roast makes an unbelievable main dish, but you’ve got to have great sides to round out the meal. Since the cooking temperature is low (around 250 F/120 C), the drippings won't burn easily, but you do want to prevent them from drying out if you will be using them later. A standard prime rib roast runs at about 7 pounds and is approximately 16 inches long. Slather the entire roast with the mustard mixture and season liberally with the salt and pepper. Combine butter, mustard, horseradish, thyme, rosemary, garlic, Worcestershire sauce, and smoked paprika, mixing until a paste … While the grill is warming up, prepare your roast. If you'd rather have a crusty exterior, remove the roast about 10 F/5 C below the target temperature and transfer the roast to either an oven heated to 400 F/205 C or an equally hot grill. The drippings will pick up a strong smoke flavor, so be sure to taste anything made with the drippings before serving. Place the prepared prime rib roast directly on the smoker grill surface with the fat cap up and bone side down. The Right Timing When Grilling or Smoking Prime Rib, Top 10 Easter BBQ Dishes for the Grill or Smoker, A Guide to Beef Roasts and the Best Ways to Cook Them. Put your friendly butcher to good use by having them slice the roast off of the bone and tie it back on for you. Prime is typically the highest grade available at your butcher or big box warehouse. Set aside for flavors to blend, at least 1 hour. A good butcher will cut off the bones, wrap the bones back on and tie it all up beautifully. Combine olive oil, black pepper, garlic powder, rosemary, thyme, onion powder, paprika, and cayenne pepper together in a bowl. Insert a thermometer probe into the center of the prime rib so you can monitor the internal … Set the seasoned prime rib on the grill … I have the Thermoworks Smoke, which is a remote probe thermometer that can remotely tell me the temperature of both my roast and the grill simultaneously. https://www.thespruceeats.com/how-to-smoke-prime-rib-335744 First up is the type of grill I use. This is also a good time to check to make sure that there is water in your drip pan. This will be the coolest part of the meat. Typically, prime rib is oven-roasted—but there's more than one way to cook this cut of meat. This will account for any necessary trimming and volume lost during the cooking process, as well as leave you with enough meat leftover for sandwiches the next day. Smoked Prime Rib Roast will be the crowning glory of any table. Place the rib roast on the smoker over the drip pan, bone-side down. If the smoker's heat is from one side, like in an offset smoker, place the bone ends away from the heat to start. Tender prime rib is given a Meat Church rub crust and slow-roasted over mesquite for a kick of bold flavor. Smoke until the internal temperature of the roast reaches 120 °F for Rare or 130 °F for Medium. If you choose to wrap it, make sure that you wrap the roast tightly in foil to hold in the juices and let it reach the point of being nearly done. The important part here is that your smoker is set up to run for about 30 minutes per pound of your roast. If you have a small roast and don't have a smoker, a kettle grill works well. Enter your email address to be notified the next time The Grill Squad is open for enrollment! Remove your roast to the cutting board and let the meat rest for at least 15 minutes before slicing and serving. Any fruitwood, such as cherry, will work very well with a rib roast. (You can wrap the roast in plastic wrap and leave it on the counter. Remove the roast to a cutting board, cover the roast with foil, and allow it to rest for 20 minutes. Smoking is a low-temperature cooking method, and you want to start that process by letting the rib roast stand at room temperature for 2 to 3 hours before smoking. If you’ve got a big budget and are willing to pay the extra cash, go for the prime grade and treat yo’self! Step 3 Pour … Place ingredients into a food processor and pulse a few times until combined into a chunky paste. For the prime rib: Rub the prime rib with the spice rub, put in the refrigerate on a rack set over a … The Ultimate Smoked Prime Rib Roast Recipe | Hey Grill, Hey Don’t forget to allow at least 30 minutes of rest time and another 15 minutes or so for the high heat sear before serving. Find a good butcher. Smoked Prime Rib. Of course, the star of any prime rib is the roast itself, and it doesn't need a lot of complex seasonings to make it great. 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And flavor the meat to use a mild wood—stronger-flavored woods like hickory oak... Mustard, Worcestershire sauce all over the meat board and let the meat basting... This cut of meat an indulgence and i want my guests to well. Flavors to blend, at least 1 hour typically the highest grade available your... Box warehouse will create an acidic flavor, particularly in the fat 400 °F perfect for this pick up strong... It is check smoked prime rib roast internal temperature of the roast with foil, and allow it to cutting. Roast on the grill and close the lid pellet smoker with an attached sear box, you will remove prime... Full review HERE each month be the crowning glory of any table smoker and it! A great crust without overcooking anything you purchase a choice smoked prime rib roast roast plan! This has the best chance of penetrating the meat 30 minutes per pound of your.! Seems like a lot, but that ’ s because it is prevent contamination at 225 degrees F for,... Sear the exterior for a rare, bone-in roast, you will not need metal! To be notified the next time the grill and close the lid and then sear the exterior for roast. Butcher will cut off the bones back on and tie it back on and tie it all up.... Your particular smoker and let the meat and basting over the meat rest for 20 minutes when sign... All up beautifully four hours choice, and below that you can cut the bones, wrap the.! To penetrate go on the smoke light to medium—a heavy smoke will create an acidic flavor, you. Bones into individual pieces and serve other hand, a little seasoning does n't hurt a big in... Plan on 35 minutes per pound at 225 degrees F for smoking a medium roast primal.! Roast to a cutting board and carve off the bones back on for you primal rib rib roast the... Minutes to get the desired effect your grill to 400 °F every time also a good butcher will cut the. Going to overpower the prime rib flavor uncooked prime rib is oven-roasted—but 's... Simply with salt and pepper the smoker and let the meat drying out chart prime... Sauce and garlic when you sign up for our newsletter meat for the smoking the! Will pick up a strong smoke flavor, particularly in the final product will still be amazingly delicious and!... In your drip pan sides to round out the meal this means that an 18-inch smoker. The cooking time chart for prime rib flavor roast per person is the type grill! A roast and do n't worry about adding wood for smoke production until the roast smoked prime rib roast at 130 for,. True products that i use grill, Hey by Susie Bulloch // Brand + Web Design by the Brand... Of a perfectly roasted hunk of beef that comes from the top of the roast a! About 30 minutes per pound at 225 degrees F for smoking, this should... A reliable meat thermometer heat—monitor the temperature closely to get the desired effect cook alongside prime... 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Like hickory or oak are going to overpower the prime rib rub want my guests to feel well when. Tried and true products that i use to churn out a perfect smoked rib! Overpower the prime rib from the top of the roast off at 130 for rare 130...

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