Looking for a mouthwatering smoked prime rib recipe? We’ve got you covered! Get ready to indulge in juicy, flavorful perfection that will impress your guests. From seasoning tips to cooking techniques, we’ll guide you through every step for a show-stopping main course. Let’s dive into the world of smoky deliciousness!
What is smoked prime rib?
Smoked prime rib is a delicious and flavorful cut of beef that has been slow-cooked using the smoking method. It is typically prepared from the rib section of a cow closer to the loin and is known for its tenderness and rich taste.
How much Prime Rib should I purchase?
A good rule of thumb when purchasing meat is to estimate one pound of meat per person. A prime rib is a roast so will generally be a few pounds minimum, but ensure you have enough meat for each person by following this rule. Having leftovers is always a plus, so add in another pound or two to ensure there will be extra meat to go around or for the next day.
What temperature should I smoke prime rib to?
Prime rib roasts are typically cooked rare to medium rare because you want to retain most of the fat within the meat rather than rendering it all out. This cut of meat is one of the most tender cuts of beef, right after tenderloin, because of the fat marbling. It is an extremely delicious cut of meat that you will not want to overcook. To achieve a perfect medium rare, cook the prime rib to 125 degrees F before resting for 30 minutes, and then return to a much hotter smoker to get a crust.
Here are some temperature guidelines if you'd rather cook the prime rib to a different doneness temperature:
Rare: 120-125°F (49-52°C)
Medium-rare: 130-135°F (54-57°C)
Medium: 140-145°F (60-63°C)
Well done: 150°F (66°C) and above
What if I can’t find Prime Rib?
Some butchers or grocery stores only carry prime rib around holidays, so if you can’t get a prime rib roast, you can look for other similar roasts. Prime cuts are the most expensive as well, so choosing a different cut can also be more cost-effective. Look for a standing rib roast or a ribeye roast – they’re cut the same as prime rib roasts but will have slightly less marbling.
Another option is to ask your butcher what cuts are available that have a similar size and fat content as prime rib. And lastly, you can order your meat online as there are many quality meat delivery box services that offer prime ribs and have it delivered straight to your doorstep. Acquiring this service eliminates the need for a trip to the grocery store. So ordering meat in these kinds of services is the way to go.
How do I smoke prime rib?
To smoke prime rib, you'll need to season the meat with your preferred rub. Next, preheat your smoker to a temperature of around 225-250°F (107-121°C). Place the prime rib on the smoker rack and cook it slowly until it reaches approximately 10 degrees less than your desired doneness. Use a meat thermometer to monitor the internal temperature and remove the prime rib when it reaches your desired level of doneness. This can take several hours, so be patient. Remove it from the smoker and let it rest while you crank the heat up to high on the smoker. Sear it for 10 minutes until a nice crust forms.
What wood should I use to smoke prime rib?
When smoking prime rib, you can use a variety of wood types to add flavor to the meat. Popular options include hickory, oak, mesquite, and fruitwoods like apple or cherry. Each wood imparts a unique flavor, so choose the one that aligns with your taste preferences. Remember to use hardwoods and avoid softwoods, as they can produce undesirable flavors.
How long does it take to smoke prime rib at 225 degrees?
The smoking time for prime rib can vary depending on several factors, such as the size of the cut, desired doneness, and the temperature of your smoker. As a general guideline, plan for about 30-40 minutes of smoking time per pound of prime rib. However, it's crucial to rely on a meat thermometer to determine the doneness accurately, rather than solely relying on time.
Can I use a charcoal grill instead of a smoker?
Yes, you can use a charcoal grill to smoke prime rib. Set up your grill for indirect heat by placing the charcoal on one side and the meat on the other. Maintain a consistent temperature by adjusting the vents and adding charcoal as needed. Use wood chips or chunks for smoke generation. It may require more effort to control the temperature compared to using a dedicated smoker, but it can still produce excellent results!
Is there a difference between smoking the prime rib on a pellet smoker versus an offset smoker?
There is really no difference in the cooking process, however you will get a much milder smoke flavor when using a pellet grill. I also recommend adding a block of wood in your offset smoker closest to the heat source to help stopping the prime rib from cooking unevenly.
What can I make with leftover Prime Rib?
Leftover Prime Rib makes a great sandwich! Start with 2 slices of high quality bread, a few thin slices of the prime rib, and top with prepared horseradish and mayonnaise. You can also use leftover prime rib in chili or any other recipe requiring chopped beef.
- 7 pounds Prime rib (bone-in), bone removed and tied back on
- 4 tablespoons Beef tallow, substitute with mayonnaise
- 3 1/2 teaspoons Sea salt, divided
- 1/2 tablespoon Black pepper, freshly ground
- 2 teaspoons Fresh rosemary leaves, minced
- 1 teaspoon Fresh thyme leaves, minced
- 6 Garlic cloves, minced
Remove and tie bones to prime rib
If your butcher hasn't already done so, remove the bones in one piece by slicing along the bone. Once the bone is removed, tie it back to the meat using butcher twine. This will allow for easy removal when it's time to carve the smoked prime rib. This step isn't mandatory, but it's a great option if you'd like to serve the rib bones separately and impart more flavor in the roast.
Salt the prime rib
To dry brine to meat, sprinkle 2 teaspoons of the salt over the prime rib, cover with plastic wrap, and let it sit on the counter for up to 3 hours. This will allow the roast to come up to room temperature for a more even cooking experience.
Preheat the smoker
Preheat the smoker to 225 degrees Fahrenheit.
Create the mixture
In a medium bowl, combine the beef tallow (use mayo if you can't find tallow), herbs, salt, pepper, and garlic. Using a spatula, evently coat the prime rib with the mixture.
Smoke the prime rib
Place the prime rib bone side down on the smoker and cook until the internal temperature reaches 125 degrees Fahrenheit for medium rare, approximately 4 hours.
Create a nice crust on the smoked prime rib
Remove the smoked prime rib from the smoker and cover it loosely with aluminum foil. Increase the temperature of the smoker to 450 degrees Fahrenheit. You can also place it in the oven if your smoker doesn't go that high. Allow it to rest for at least 20 minutes while the smoker reaches the correct temperature. After the prime rib rests, return it to the smoker and cook for 10 minutes to build a nice crust on the outside of the prime rib.
Allow the meat to rest for 20 minutes
Remove the prime rib from the smoker and place on a cutting board. For best results, rest for 20-30 minutes to allow the juices to redistribute back into the meat. If you skip this step the juices will run out when slicing, resulting in dry meat.
Slice the smoked prime rib
Remove the bones from the smoked prime rib by cutting the twine holding them to the meat. Slice the prime rib to your desired thickness. Don't forget to slice the bones into ribs and serve with the sliced smoked prime rib - it's my favorite part!