This is a problem with large roasts. Typically, prime rib is oven-roasted—but there's more than one way to cook this cut of meat. Slow smoked for amazing flavor and then flash roasted for a rich exterior crust, my method ensures perfect results every time! https://blog.thermoworks.com/beef/smoked-prime-rib-made-easy 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. Pair of high-temperature food-safe gloves. For smoking, this process will be reversed, to allow the smoke to permeate and flavor the meat. These lower grades are still technically “prime rib” and most recipes you’ll see treat them the same. amzn_assoc_asins = "B071DQB6Q4"; 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 it to rest for 20 minutes. https://www.smoking-meat.com/smoked-prime-rib-or-standing-rib-roast You also want to check the internal temperature of the roast at this point with a reliable meat thermometer. amzn_assoc_ad_mode = "manual"; Smoke the prime rib for three to four hours. 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. However, one simple method is to start by basting a generous amount of Worcestershire sauce all over the meat. Prime is typically the highest grade available at your butcher or big box warehouse. Cover with a clean piece of aluminum foil and allow it to rest for about 10 minutes. (You can wrap the roast in plastic wrap and leave it on the counter. The plastic wrap keeps the moisture in and helps to prevent contamination. Any fruitwood, such as cherry, will work very well with a rib roast. Place the prime rib in a large roasting pan on a bed of vegetables, and smoke for approximately 30 … With our cookbook, it's always BBQ season. I also take my Thermapen MK4 with me to spot check other parts of the roast to ensure even cooking. Smoked Prime Rib Roast makes an unbelievable main dish, but you’ve got to have great sides to round out the meal. You can choose to season simply with salt and pepper or add a flavorful herb-based prime rib rub. If you’ve got kids, they will definitely eat less so plan accordingly. Step 3 Pour … What you won't get is a crisp, caramelized surface, so you need to make a decision. amzn_assoc_ad_type = "smart"; First things first: Before you run out and buy a seven-bone rib roast, make sure you have the smoker capacity to handle it. 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. Insert a thermometer probe into the center of the prime rib so you can monitor the internal … Especially if you are using this recipe for smoked prime rib roast. Enter your email address to be notified the next time The Grill Squad is open for enrollment! While the grill is warming up, prepare your roast. If you have cut away or removed the bones to be tied on later, make sure to season between the bones and the meat. Combine olive oil, black pepper, garlic powder, rosemary, thyme, onion powder, paprika, and cayenne pepper together in a bowl. Prime Rib is an indulgence and I want my guests to feel well fed when they leave my table. 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 … If your butcher has not done so, trim prime rib roast of excess fat, leaving only 1/4-inch fat around it. 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. 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. Subtract these numbers from the final target temperature and that will be the point at which you will remove the roast from the smoker. It also means a big difference in the final price of your roast. A good butcher will cut off the bones, wrap the bones back on and tie it all up beautifully. There are all kinds of ways to prepare prime rib for the smoking. amzn_assoc_linkid = "62f0c230ac9bb9779d16b166cf6f9311"; I also rely heavily on good, accurate internal thermometers. Apply the seasonings evenly over the meat, focusing on the top of the meat. Copyright © 2021 Hey Grill, Hey by Susie Bulloch // Brand + Web Design by The Girl Brand. Get it free when you sign up for our newsletter. The rib bones are a natural rack: you will not need a metal one. You should count on leaving 2 inches of air space all around the roast so the smoke … I’ve got a Camp Chef pellet smoker with an attached sear box, you can read my full review HERE. Slather the entire roast with the mustard mixture and season liberally with the salt and pepper. 40 minutes per pound at 225 degrees F for smoking a medium roast. https://www.langbbqsmokers.com/blog/smoked-bone-in-prime-rib-roast-recipe 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. In a small bowl combine the mustard, Worcestershire sauce and garlic. Close the smoker and let it do its thing. 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