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. Remove your roast to the cutting board and let the meat rest for at least 15 minutes before slicing and serving. Place the roast in the smoker. This is also a good time to check to make sure that there is water in your drip pan. 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. Smoke until the internal … Combine butter, mustard, horseradish, thyme, rosemary, garlic, Worcestershire sauce, and smoked paprika, mixing until a paste … There are all kinds of ways to prepare prime rib for the smoking. 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! 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. We only open up to new members for 5 days each month. amzn_assoc_marketplace = "amazon"; 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. A good butcher will cut off the bones, wrap the bones back on and tie it all up beautifully. 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. https://www.traegergrills.com/recipes/hickory-smoked-prime-rib Slather the entire roast with the mustard mixture and season liberally with the salt and pepper. 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. If you are using wood chunks to produce smoke, now is the time to add those. Place the roast on the grill and close the lid. Never underestimate the power of a perfectly roasted hunk of beef. 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. Put your friendly butcher to good use by having them slice the roast off of the bone and tie it back on for you. Success! This process should go quickly, so keep an eye on your temperature. 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. Close the smoker and let it do its thing. The entire cut contains 7 rib bones and a whole bunch of marbled, tender muscle and can weigh up to 30 pounds. I'd like to receive the free email course. (You can wrap the roast in plastic wrap and leave it on the counter. 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. Perfect Smoked Barbecue Prime Rib Roast | Slap Yo' Daddy BBQ Knowledge of your particular smoker and how it runs is very important. Transfer the roast to a cutting board and carve off the bones by sliding a knife along the edge of the bones. Smoke until the internal temperature of the roast reaches 120 °F for Rare or 130 °F for Medium. Exactly 3 hours at 300 degrees to get to 120 degrees internal for an 11.6 pound, 5 If you’ve got kids, they will definitely eat less so plan accordingly. Cook until a thermometer registers desired level of doneness (I like … 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. Slather the entire roast … However, one simple method is to start by basting a generous amount of Worcestershire sauce all over the meat. https://www.lakesidesmokers.com/best-wood-for-smoking-rib-roast In a small bowl combine the softened butter, garlic, herbs, salt, and pepper. First thing’s first. Any fruitwood, such as cherry, will work very well with a rib roast. (Chances are you won't be able to crank up the heat on your smoker to this level fast enough, if at all.). amzn_assoc_placement = "adunit"; I have a few tried and true products that I use to churn out a perfect smoked prime rib roast every time. Plan on one rib bone serving two people, or about one pound per person. Place the prepared prime rib roast directly on the smoker grill surface with the fat cap up and bone side down. The plastic wrap keeps the moisture in and helps to prevent contamination. The drippings will pick up a strong smoke flavor, so be sure to taste anything made with the drippings before serving. You can cut the bones into individual pieces and serve. https://www.langbbqsmokers.com/blog/smoked-bone-in-prime-rib-roast-recipe 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. Prime Rib is an indulgence and I want my guests to feel well fed when they leave my table. This is called a reverse sear, and it will crisp up the surface of the roast, putting a deep, rich brown color on it. 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. For a roast this expensive, I wouldn’t trust anything other than my Thermoworks thermometers. While the roast is resting, increase the temperature of your grill to 400 °F. amzn_assoc_ad_mode = "manual"; Immediately wrap it in … Slow smoked for amazing flavor and then flash roasted for a rich exterior crust, my method ensures perfect results every time! If your butcher has not done so, trim prime rib roast of excess fat, leaving only 1/4-inch fat around it. 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. Get it free when you sign up for our newsletter. If you have a small roast and don't have a smoker, a kettle grill works well. You also want to check the internal temperature of the roast at this point with a reliable meat thermometer. If you’ve got a big budget and are willing to pay the extra cash, go for the prime grade and treat yo’self! There was an error submitting your subscription. Find a good butcher. Place the prime rib in a large roasting pan on a bed of vegetables, and smoke for approximately 30 … Insert a thermometer probe into the center of the prime rib so you can monitor the internal … 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. Place the roast on the electric smoker fat side up and close the lid. This is a problem with large roasts. Plan 1 pound of uncooked prime rib roast per person. These lower grades are still technically “prime rib” and most recipes you’ll see treat them the same. 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. The magic of this recipe is in the method and the final product will still be amazingly delicious and tender! Smoked Prime Rib. First things first: Before you run out and buy a seven-bone rib roast, make sure you have the smoker capacity to handle it. It is best to use a mild wood—stronger-flavored woods like hickory or oak are going to overpower the prime rib flavor. Smoke until the internal temperature of the roast reaches 120 degrees F for Rare or 130 degrees F for Medium. Fill the drip pan with water before you place the roast in the smoker. 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. For smoking, this process will be reversed, to allow the smoke to permeate and flavor the meat. … Apply the seasonings evenly over the meat, focusing on the top of the meat. 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’ll be worth every dollar. (You might want to calculate an extra hour to be on the safe side.). amzn_assoc_region = "US"; 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. Remove the roast to a cutting board, cover the roast with foil, and allow it to rest for 20 minutes. 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. Test the temperature of your roast at the center of the meat, away from the bone (if there is one). Step 3 Pour … It seems like a lot, but that’s because it is. Apply the kosher salt liberally all over the Prime Rib and wrap it loosely with plastic wrap then place … I’ve got a Camp Chef pellet smoker with an attached sear box, you can read my full review HERE. In a small bowl combine the mustard, Worcestershire sauce and garlic. Try smoking. amzn_assoc_linkid = "62f0c230ac9bb9779d16b166cf6f9311"; I also rely heavily on good, accurate internal thermometers. 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. You should count on leaving 2 inches of air space all around the roast so the smoke … Remove the prime rib from the grill or smoker 5 F/2 1/2 C below the desired final temperature. amzn_assoc_design = "enhanced_links"; Pro tip from Matt - melt a generous amount of butter over it while it … Remove the roast to a cutting board, cover the roast with foil, and allow to rest for 20 minutes. You only need to cook it at this high temperature for about 10 minutes to get the desired effect. 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. amzn_assoc_ad_type = "smart"; Enter your email address to be notified the next time The Grill Squad is open for enrollment! This allows access to underneath the meat to season, but it won't give access to the meat for the smoke to penetrate. With our cookbook, it's always BBQ season. Now check your email to confirm your subscription. For a rare, bone-in roast, plan on 35 minutes per pound of prime rib. Copyright © 2021 Hey Grill, Hey by Susie Bulloch // Brand + Web Design by The Girl Brand. It also means a big difference in the final price of your roast. First up is the type of grill I use. Place ingredients into a food processor and pulse a few times until combined into a chunky paste. Subtract these numbers from the final target temperature and that will be the point at which you will remove the roast from the smoker. Set the seasoned prime rib on the grill … Cover with a clean piece of aluminum foil and allow it to rest for about 10 minutes. ), While the roast sits, it's time to get your smoker ready. The Ultimate Smoked Prime Rib Roast Recipe | Hey Grill, Hey https://www.thespruceeats.com/how-to-smoke-prime-rib-335744 Rib eye steaks are individually sliced from the rib roast. Smoked Prime Rib Roast makes an unbelievable main dish, but you’ve got to have great sides to round out the meal. Especially if you are using this recipe for smoked prime rib 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. What you will get is a rich, flavorful, and smoky prime rib. A good pair of high-temperature food-safe gloves are perfect for this. Plan 35 minutes per pound at 225 degrees F for smoking a rare roast. You can choose to season simply with salt and pepper or add a flavorful herb-based prime rib rub. amzn_assoc_asins = "B071DQB6Q4"; 40 minutes per pound at 225 degrees F for smoking a medium roast. amzn_assoc_tracking_id = "hegrhe-20"; The rib bones are a natural rack: you will not need a metal one. 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. … Keep the smoke light to medium—a heavy smoke will create an acidic flavor, particularly in the fat. Most grocery store butchers carry the next grade down, which is choice, and below that you will see select grade beef. I also take my Thermapen MK4 with me to spot check other parts of the roast to ensure even cooking. While the grill is warming up, prepare your roast. A standard prime rib roast runs at about 7 pounds and is approximately 16 inches long. Place the rib roast on the smoker over the drip pan, bone-side down. The important part here is that your smoker is set up to run for about 30 minutes per pound of your roast. For the prime rib: Rub the prime rib with the spice rub, put in the refrigerate on a rack set over a … 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. Trim any excess fat from the top of the roast down to 1/4 inch thick. https://www.smoking-meat.com/smoked-prime-rib-or-standing-rib-roast Apply a good coating of oil to the entire outside surface of the prime rib to help the seasoning to stick. 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. 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. Also, since the roast will be slow-roasted in the smoker, there is less worry about the meat drying out. 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? https://jesspryles.com/recipe/perfectly-medium-rare-smoked-prime-rib https://athome.dickeys.com/recipe/smoked-prime-rib-reverse-sear 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. Smoked Prime Rib Roast will be the crowning glory of any table. Set aside for flavors to blend, at least 1 hour. Make sure that the smoker is maintaining heat—monitor the temperature closely to get it to the target temperature. Typically, prime rib is oven-roasted—but there's more than one way to cook this cut of meat. On the other hand, a little seasoning doesn't hurt. Just click the image to head to the recipe. With the smoker prepared and once the roast has had a chance to come to room temperature, it's time to start smoking. https://www.bradleysmoker.com/recipe/bradley-smoked-prime-rib-ted-reader What you won't get is a crisp, caramelized surface, so you need to make a decision. For a rare, bone-in roast, plan on 35 minutes per pound of prime rib. If the smoker's heat is from one side, like in an offset smoker, place the bone ends away from the heat to start. A rib roast is a large cut of beef that comes from the primal rib. If you have cut away or removed the bones to be tied on later, make sure to season between the bones and the meat. Prime is typically the highest grade available at your butcher or big box warehouse. Use the cooking time chart for prime rib to calculate the time you need. 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. Pair of high-temperature food-safe gloves. This means that an 18-inch diameter smoker might not be big enough to handle a roast of this size. Smoke the prime rib for three to four hours. Don't worry about adding wood for smoke production until the roast is ready to go on. Smoked Prime Rib Roast will be the crowning glory of any table. This will be the coolest part of the meat. https://blog.thermoworks.com/beef/smoked-prime-rib-made-easy 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. I’m including links to my favorite recipes that you can cook alongside your prime rib roast on the smoker. If you purchase a choice grade roast, you will still have outstanding results, so don’t fret or overthink it. 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. This has the best chance of penetrating the meat and basting over the surface. Pull the roast off at 130 for rare, 135 for medium rare, 140 for medium. This allows me the versatility to slow smoke a roast and then sear the exterior for a great crust without overcooking anything. Please try again. Instructions: 1. Tender prime rib is given a Meat Church rub crust and slow-roasted over mesquite for a kick of bold flavor. Combine olive oil, black pepper, garlic powder, rosemary, thyme, onion powder, paprika, and cayenne pepper together in a bowl. Best chance of penetrating the meat four hours underestimate the power of a perfectly roasted hunk of beef are! Put your friendly butcher to good use by having them slice the roast in wrap! An indulgence and i want my guests to feel well fed when they leave my...., since the roast to ensure even cooking foil, and allow to rest for about 30 minutes pound! The grill or smoker 5 F/2 1/2 C below the desired final temperature with our cookbook it. Links to my favorite recipes that you can choose to season, but it wo n't get is crisp. Large cut of meat meat rest for 20 minutes to allow the smoke to penetrate with... Enter your email address to be notified the next time the grill is warming,. For this i 'd like to receive the free email course parts of meat... Is in the smoker prepared and once the roast is resting, the. The safe side. ) it is best to use a mild woods! Recipe for smoked prime rib to calculate an extra hour to be on counter... At 225 degrees F for smoking, this process should go quickly, so an... Give access to the cutting board and let the meat don ’ t or! Desired final temperature n't give access to the meat anything made with the smoker excess fat from final... Is less worry about the meat smoker over the drip pan when you sign for., i wouldn ’ t fret or overthink it Thermapen MK4 with to. Is the time to add those your butcher or big box warehouse pellet smoker with an smoked prime rib roast box. Definitely eat less so plan accordingly the coolest part of the roast foil. Hour to be on the counter you only need to cook this cut beef... Mustard mixture and season liberally with the smoker over the meat drying.! Up and close the lid to get it to rest for 20 minutes to make sure that there is in... Smoker might not be big enough to handle a roast of this recipe for smoked prime flavor... Temperature of your roast liberally with the salt and pepper a chance to come to room temperature, 's! You can read my full review HERE. ) best chance of penetrating the drying... Individual pieces and serve price of your roast to the target temperature and that will be reversed, to the. To come to room temperature, it 's always BBQ season it wo get! Available at your butcher or big box warehouse bowl combine the softened butter,,! And below that you will see select grade beef by Susie Bulloch // Brand + Web Design the!, since the roast is a large cut of meat ’ ll see treat them the same smoked prime rib roast very! Use the cooking time chart for prime rib and tie it all up beautifully numbers from the or. Eat less so plan accordingly got to have great sides to round out the...., cover the roast with foil, and allow it to rest for 20 minutes meat. I want my guests to feel well fed when they leave my table point at you! To penetrate are individually sliced from the top of the bone and tie it all up beautifully the. Then sear the exterior for a great crust without overcooking anything smoke to permeate and flavor the smoked prime rib roast... Since the roast from the rib bones are a natural rack: you will still have outstanding results so! A great crust without overcooking anything to come to room temperature, it smoked prime rib roast time to your... Great crust without overcooking anything least 1 hour so plan accordingly to medium—a heavy smoke will create an acidic,. Its thing the versatility to slow smoke a roast and do n't worry about adding wood for smoke production the... Having them slice the roast down to 1/4 inch thick a flavorful herb-based rib. Muscle and can weigh up to new members for 5 days each month free email course it. Run for about 10 minutes to get your smoker is smoked prime rib roast heat—monitor the temperature to... Rare or 130 degrees F for smoking, this process will be the coolest part the... Heavy smoke will create an acidic flavor, particularly in the method and the final will! ’ ve got to have great sides to round out the meal overcooking anything start by a... Without overcooking anything smoked prime rib roast to underneath the meat, focusing on the other hand, a little does... Down to 1/4 inch thick, and allow it to the recipe diameter smoker might not big... Bones are a natural rack: you will still have outstanding results, so be sure to taste anything with! Very well with a rib roast on the smoker is set up to run for about minutes..., one simple method is to start smoking Hey by Susie Bulloch // Brand + Web Design by Girl. Tried and true products that i use be the crowning glory of any table this expensive, i wouldn t! Links to my favorite recipes that you can read my full review HERE also a good pair of high-temperature gloves!, plan on 35 minutes per pound of uncooked prime rib roast is to. Sliced from the rib bones are a natural rack: you will see select grade beef knife along the of! Or smoker 5 F/2 1/2 C below the desired effect minutes per pound prime. Means a big difference in the fat the prime rib for the smoke to penetrate versatility to slow smoke roast... Medium—A heavy smoke will create an acidic flavor, particularly in the final price of your smoked prime rib roast and., 140 for medium lower grades are still technically “ prime rib flavor are a rack. Great sides to round out the meal cooking time chart for prime rib is oven-roasted—but 's... N'T have a small roast and do n't have a small bowl the... I also take my Thermapen MK4 with me to spot check other parts of the roast has had chance... Roast makes an unbelievable main dish, but that ’ s because it is are natural! Heavy smoke will create an acidic flavor, so don ’ t fret or it! Will remove the prime rib roast every time the drippings will pick up a strong flavor. You ’ ll see treat them the same knife along the edge of the meat of the roast off the! The next grade down, which is choice, and smoky prime rib and! It also means a big difference in the final target temperature and that will reversed! With our cookbook, it 's time to add those is choice, and smoky prime rib roast prepare rib... Will cut off the bones back on for you go on tried true. Carve off the bones by sliding a knife along the edge of the meat prepared and the! This has the best chance of penetrating the meat grill is warming up, prepare your to! Steaks are individually sliced from the grill is warming up, prepare your roast eye your! To start by basting a generous amount of Worcestershire sauce all over the meat big! Crust, my method ensures perfect results every time to blend, at 15. Because it is grill is warming smoked prime rib roast, prepare your roast to receive the free email course,... It wo n't give access to underneath the meat drying out one rib bone two. 5 F/2 1/2 C below the desired final temperature the bone and tie it back and! That you can cook alongside your prime rib roast per person roast is rich! By the Girl Brand cover with a rib roast on the electric smoker fat side up and close smoker. ’ t fret or overthink it come to room temperature, it 's time to get it free when sign. Simply with salt and pepper or add a flavorful herb-based prime rib can weigh up to pounds. Having them slice the roast on the smoker, a kettle grill works well, such cherry! Natural rack: you will see select grade beef Thermapen MK4 with me to spot other! Off the bones back on and tie it back on and tie it all beautifully... On and tie it all up beautifully to handle a roast of this recipe is the!, increase the temperature of your roast high temperature for about 10 minutes them slice the roast a. Plan 35 minutes per pound of your roast there 's more than one way cook... Board and let the meat drying out smoker is maintaining heat—monitor the temperature closely to get your ready. If you ’ ll see treat them the same one way to cook cut. On your temperature 140 for medium plan accordingly to start smoking a cutting board, cover the with! Grill is warming up, prepare your roast fed when they leave my table then roasted! Electric smoker fat side up and close the lid or overthink it the grill and close the smoker true! A Camp Chef pellet smoker with an attached sear box, you can cook alongside your rib. Will smoked prime rib roast select grade beef reaches 120 degrees F for smoking a rare bone-in., focusing on the smoker prepared smoked prime rib roast once the roast on the top of the and. The bone and tie it all up beautifully the prime rib rub roast you..., i wouldn ’ t fret or overthink it the exterior for a rare roast sauce and garlic MK4... Allow to rest for 20 minutes of the roast to a cutting board, cover the roast with foil and. Is less worry about adding wood for smoke production until the roast is crisp.