Insert a thermometer probe into the center of the prime rib so you can monitor the internal … I also take my Thermapen MK4 with me to spot check other parts of the roast to ensure even cooking. 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. 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? 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. Fill the drip pan with water before you place the roast in the smoker. … If your butcher has not done so, trim prime rib roast of excess fat, leaving only 1/4-inch fat around it. Slather the entire roast with the mustard mixture and season liberally with the salt and pepper. For a rare, bone-in roast, plan on 35 minutes per pound of prime rib. Find a good butcher. 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. If you have cut away or removed the bones to be tied on later, make sure to season between the bones and the meat. https://www.langbbqsmokers.com/blog/smoked-bone-in-prime-rib-roast-recipe This means that an 18-inch diameter smoker might not be big enough to handle a roast of this size. Especially if you are using this recipe for smoked prime rib roast. Prime is typically the highest grade available at your butcher or big box warehouse. If you are using wood chunks to produce smoke, now is the time to add those. The plastic wrap keeps the moisture in and helps to prevent contamination. 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. https://www.thespruceeats.com/how-to-smoke-prime-rib-335744 First thing’s first. This will be the coolest part of the meat. This has the best chance of penetrating the meat and basting over the surface. Copyright © 2021 Hey Grill, Hey by Susie Bulloch // Brand + Web Design by The Girl Brand. It’ll be worth every dollar. https://www.bradleysmoker.com/recipe/bradley-smoked-prime-rib-ted-reader Plan 1 pound of uncooked prime rib roast per person. A rib roast is a large cut of beef that comes from the primal rib. A standard prime rib roast runs at about 7 pounds and is approximately 16 inches long. I’m including links to my favorite recipes that you can cook alongside your prime rib roast on the smoker. 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. Slow smoked for amazing flavor and then flash roasted for a rich exterior crust, my method ensures perfect results every time! Apply the kosher salt liberally all over the Prime Rib and wrap it loosely with plastic wrap then place … There was an error submitting your subscription. 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 drippings will pick up a strong smoke flavor, so be sure to taste anything made with the drippings before serving. 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. Apply a good coating of oil to the entire outside surface of the prime rib to help the seasoning to stick. 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. A good pair of high-temperature food-safe gloves are perfect for this. This is a problem with large roasts. Pro tip from Matt - melt a generous amount of butter over it while it … amzn_assoc_linkid = "62f0c230ac9bb9779d16b166cf6f9311"; I also rely heavily on good, accurate internal thermometers. First up is the type of grill I use. The magic of this recipe is in the method and the final product will still be amazingly delicious and tender! 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. 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. Cover with a clean piece of aluminum foil and allow it to rest for about 10 minutes. Don't worry about adding wood for smoke production until the roast is ready to go on. Place the roast in the smoker. It is best to use a mild wood—stronger-flavored woods like hickory or oak are going to overpower the prime rib flavor. https://www.smoking-meat.com/smoked-prime-rib-or-standing-rib-roast 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. 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. Instructions: 1. Place the roast on the electric smoker fat side up and close the lid. Slather the entire roast … Test the temperature of your roast at the center of the meat, away from the bone (if there is one). Perfect Smoked Barbecue Prime Rib Roast | Slap Yo' Daddy BBQ 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. Remove your roast to the cutting board and let the meat rest for at least 15 minutes before slicing and serving. 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. 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. Close the smoker and let it do its thing. Combine olive oil, black pepper, garlic powder, rosemary, thyme, onion powder, paprika, and cayenne pepper together in a bowl. Set the seasoned prime rib on the grill … 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. If you’ve got a big budget and are willing to pay the extra cash, go for the prime grade and treat yo’self! Typically, prime rib is oven-roasted—but there's more than one way to cook this cut of meat. Smoked Prime Rib Roast makes an unbelievable main dish, but you’ve got to have great sides to round out the meal. 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. This is also a good time to check to make sure that there is water in your drip pan. amzn_assoc_asins = "B071DQB6Q4"; amzn_assoc_marketplace = "amazon"; While the grill is warming up, prepare your roast. Remove the roast to a cutting board, cover the roast with foil, and allow to rest for 20 minutes. The important part here is that your smoker is set up to run for about 30 minutes per pound of your roast. This allows access to underneath the meat to season, but it won't give access to the meat for the smoke to penetrate. amzn_assoc_design = "enhanced_links"; Place the prime rib in a large roasting pan on a bed of vegetables, and smoke for approximately 30 … Try smoking. 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. 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. What you will get is a rich, flavorful, and smoky prime rib. I have a few tried and true products that I use to churn out a perfect smoked prime rib roast every time. 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