Transfer the roast to a cutting board and carve off the bones by sliding a knife along the edge of the bones. Smoke the prime rib for three to four hours. Smoked Prime Rib. Smoke until the internal … You should count on leaving 2 inches of air space all around the roast so the smoke … First up is the type of grill I use. The Ultimate Smoked Prime Rib Roast Recipe | Hey Grill, Hey This means that an 18-inch diameter smoker might not be big enough to handle a roast of this size. amzn_assoc_region = "US"; amzn_assoc_ad_type = "smart"; 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. Slather the entire roast with the mustard mixture and season liberally with the salt and pepper. Use the cooking time chart for prime rib to calculate the time you need. Subtract these numbers from the final target temperature and that will be the point at which you will remove the roast from the smoker. https://www.lakesidesmokers.com/best-wood-for-smoking-rib-roast amzn_assoc_design = "enhanced_links"; ), While the roast sits, it's time to get your smoker ready. You can cut the bones into individual pieces and serve. What you won't get is a crisp, caramelized surface, so you need to make a decision. amzn_assoc_placement = "adunit"; 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. Get it free when you sign up for our newsletter. Place the roast in the smoker. Knowledge of your particular smoker and how it runs is very important. Remove the roast to a cutting board, cover the roast with foil, and allow to rest for 20 minutes. A good pair of high-temperature food-safe gloves are perfect for this. Set aside for flavors to blend, at least 1 hour. Apply the seasonings evenly over the meat, focusing on the top of the meat. 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. 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? While the grill is warming up, prepare your roast. Place the prepared prime rib roast directly on the smoker grill surface with the fat cap up and bone side down. Remove your roast to the cutting board and let the meat rest for at least 15 minutes before slicing and serving. 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. The drippings will pick up a strong smoke flavor, so be sure to taste anything made with the drippings before serving. Combine butter, mustard, horseradish, thyme, rosemary, garlic, Worcestershire sauce, and smoked paprika, mixing until a paste … You can choose to season simply with salt and pepper or add a flavorful herb-based prime rib rub. A good butcher will cut off the bones, wrap the bones back on and tie it all up beautifully. 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. If you have cut away or removed the bones to be tied on later, make sure to season between the bones and the meat. I'd like to receive the free email course. 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. https://www.langbbqsmokers.com/blog/smoked-bone-in-prime-rib-roast-recipe Tender prime rib is given a Meat Church rub crust and slow-roasted over mesquite for a kick of bold flavor. 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. Remove the prime rib from the grill or smoker 5 F/2 1/2 C below the desired final temperature. The plastic wrap keeps the moisture in and helps to prevent contamination. Cover with a clean piece of aluminum foil and allow it to rest for about 10 minutes. https://www.bradleysmoker.com/recipe/bradley-smoked-prime-rib-ted-reader Rib eye steaks are individually sliced from the 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. Pair of high-temperature food-safe gloves. Perfect Smoked Barbecue Prime Rib Roast | Slap Yo' Daddy BBQ If you have a small roast and don't have a smoker, a kettle grill works well. This will be the coolest part of the meat. amzn_assoc_tracking_id = "hegrhe-20"; This is a problem with large roasts. This is also a good time to check to make sure that there is water in your drip pan. A standard prime rib roast runs at about 7 pounds and is approximately 16 inches long. 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. I’m including links to my favorite recipes that you can cook alongside your prime rib roast on the smoker. Exactly 3 hours at 300 degrees to get to 120 degrees internal for an 11.6 pound, 5 This process should go quickly, so keep an eye on your temperature. If the smoker's heat is from one side, like in an offset smoker, place the bone ends away from the heat to start. Slather the entire roast … Set the seasoned prime rib on the grill … 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. In a small bowl combine the mustard, Worcestershire sauce and garlic. https://athome.dickeys.com/recipe/smoked-prime-rib-reverse-sear Step 3 Pour … https://www.thespruceeats.com/how-to-smoke-prime-rib-335744 For a rare, bone-in roast, plan on 35 minutes per pound of prime rib. 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. It also means a big difference in the final price of your roast. (Chances are you won't be able to crank up the heat on your smoker to this level fast enough, if at all.). Now check your email to confirm your subscription. 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! Also, since the roast will be slow-roasted in the smoker, there is less worry about the meat drying out. 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. Instructions: 1. You only need to cook it at this high temperature for about 10 minutes to get the desired effect. amzn_assoc_marketplace = "amazon"; I’ve got a Camp Chef pellet smoker with an attached sear box, you can read my full review HERE. What you will get is a rich, flavorful, and smoky prime rib. Trim any excess fat from the top of the roast down to 1/4 inch thick. Typically, prime rib is oven-roasted—but there's more than one way to cook this cut of meat. Insert a thermometer probe into the center of the prime rib so you can monitor the internal … Please try again. Place the rib roast on the smoker over the drip pan, bone-side down. 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. In a small bowl combine the softened butter, garlic, herbs, salt, and pepper. Apply a good coating of oil to the entire outside surface of the prime rib to help the seasoning to stick. https://www.smoking-meat.com/smoked-prime-rib-or-standing-rib-roast Make sure that the smoker is maintaining heat—monitor the temperature closely to get it to the target temperature. Prime Rib is an indulgence and I want my guests to feel well fed when they leave my table. Any fruitwood, such as cherry, will work very well with a rib roast. First thing’s first. Place the prime rib in a large roasting pan on a bed of vegetables, and smoke for approximately 30 … Smoke until the internal temperature of the roast reaches 120 °F for Rare or 130 °F for Medium. 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. For a roast this expensive, I wouldn’t trust anything other than my Thermoworks thermometers. Smoked Prime Rib Roast will be the crowning glory of any table. 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. A rib roast is a large cut of beef that comes from the primal rib. … 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. https://jesspryles.com/recipe/perfectly-medium-rare-smoked-prime-rib 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. While the roast is resting, increase the temperature of your grill to 400 °F. 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. This allows me the versatility to slow smoke a roast and then sear the exterior for a great crust without overcooking anything. Prime is typically the highest grade available at your butcher or big box warehouse. This allows access to underneath the meat to season, but it won't give access to the meat for the smoke to penetrate. Slow smoked for amazing flavor and then flash roasted for a rich exterior crust, my method ensures perfect results every time! (You can wrap the roast in plastic wrap and leave it on the counter. Copyright © 2021 Hey Grill, Hey by Susie Bulloch // Brand + Web Design by The Girl Brand. 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. I have a few tried and true products that I use to churn out a perfect smoked prime rib roast every time. https://blog.thermoworks.com/beef/smoked-prime-rib-made-easy The important part here is that your smoker is set up to run for about 30 minutes per pound of your roast. 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. The rib bones are a natural rack: you will not need a metal one. The entire cut contains 7 rib bones and a whole bunch of marbled, tender muscle and can weigh up to 30 pounds. For smoking, this process will be reversed, to allow the smoke to permeate and flavor the meat. Try smoking. I also take my Thermapen MK4 with me to spot check other parts of the roast to ensure even cooking. 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. Smoked Prime Rib Roast will be the crowning glory of any table. If you purchase a choice grade roast, you will still have outstanding results, so don’t fret or overthink it. With our cookbook, it's always BBQ season. First things first: Before you run out and buy a seven-bone rib roast, make sure you have the smoker capacity to handle it. Put your friendly butcher to good use by having them slice the roast off of the bone and tie it back on for you. Enter your email address to be notified the next time The Grill Squad is open for enrollment! 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. Don't worry about adding wood for smoke production until the roast is ready to go on. amzn_assoc_ad_mode = "manual"; On the other hand, a little seasoning doesn't hurt. This has the best chance of penetrating the meat and basting over the surface. The magic of this recipe is in the method and the final product will still be amazingly delicious and tender! Close the smoker and let it do its thing. Plan on one rib bone serving two people, or about one pound per person. Find a good butcher. Place the roast on the electric smoker fat side up and close the lid. 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. Combine olive oil, black pepper, garlic powder, rosemary, thyme, onion powder, paprika, and cayenne pepper together in a bowl. For a rare, bone-in roast, plan on 35 minutes per pound of prime rib. Fill the drip pan with water before you place the roast in the smoker. 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. This is called a reverse sear, and it will crisp up the surface of the roast, putting a deep, rich brown color on it. Remove the roast to a cutting board, cover the roast with foil, and allow it to rest for 20 minutes. For the prime rib: Rub the prime rib with the spice rub, put in the refrigerate on a rack set over a … 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. Plan 1 pound of uncooked prime rib roast per person. Smoke until the internal temperature of the roast reaches 120 degrees F for Rare or 130 degrees F for Medium. It’ll be worth every dollar. If you’ve got kids, they will definitely eat less so plan accordingly. With the smoker prepared and once the roast has had a chance to come to room temperature, it's time to start smoking. 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. If you are using wood chunks to produce smoke, now is the time to add those. 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. Test the temperature of your roast at the center of the meat, away from the bone (if there is one). Most grocery store butchers carry the next grade down, which is choice, and below that you will see select grade beef. Place ingredients into a food processor and pulse a few times until combined into a chunky paste. amzn_assoc_asins = "B071DQB6Q4"; Apply the kosher salt liberally all over the Prime Rib and wrap it loosely with plastic wrap then place … You also want to check the internal temperature of the roast at this point with a reliable meat thermometer. It is best to use a mild wood—stronger-flavored woods like hickory or oak are going to overpower the prime rib flavor. Immediately wrap it in … https://www.traegergrills.com/recipes/hickory-smoked-prime-rib Place the roast on the grill and close the lid. These lower grades are still technically “prime rib” and most recipes you’ll see treat them the same. Especially if you are using this recipe for smoked prime rib roast. Smoked Prime Rib Roast makes an unbelievable main dish, but you’ve got to have great sides to round out the meal. We only open up to new members for 5 days each month. Cook until a thermometer registers desired level of doneness (I like … (You might want to calculate an extra hour to be on the safe side.). There was an error submitting your subscription. 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. Just click the image to head to the recipe. Plan 35 minutes per pound at 225 degrees F for smoking a rare roast. However, one simple method is to start by basting a generous amount of Worcestershire sauce all over the meat. 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. It seems like a lot, but that’s because it is. 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. There are all kinds of ways to prepare prime rib for the 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! Keep the smoke light to medium—a heavy smoke will create an acidic flavor, particularly in the fat. If your butcher has not done so, trim prime rib roast of excess fat, leaving only 1/4-inch fat around it. Never underestimate the power of a perfectly roasted hunk of beef. … Pro tip from Matt - melt a generous amount of butter over it while it … Success! 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