Remove your roast to the cutting board and let the meat rest for at least 15 minutes before slicing and serving. 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. Place the prime rib in a large roasting pan on a bed of vegetables, and smoke for approximately 30 … Smoked Prime Rib Roast will be the crowning glory of any table. Get it free when you sign up for our newsletter. Keep the smoke light to medium—a heavy smoke will create an acidic flavor, particularly in the fat. There was an error submitting your subscription. 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. Smoke the prime rib for three to four hours. You can cut the bones into individual pieces and serve. If you have cut away or removed the bones to be tied on later, make sure to season between the bones and the meat. Close the smoker and let it do its thing. 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.). Any fruitwood, such as cherry, will work very well with a rib roast. Subtract these numbers from the final target temperature and that will be the point at which you will remove the roast from 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. 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. Cover with a clean piece of aluminum foil and allow it to rest for about 10 minutes. Apply the kosher salt liberally all over the Prime Rib and wrap it loosely with plastic wrap then place … Please try again. https://www.langbbqsmokers.com/blog/smoked-bone-in-prime-rib-roast-recipe 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. What you will get is a rich, flavorful, and smoky prime rib. Insert a thermometer probe into the center of the prime rib so you can monitor the internal … Remove the roast to a cutting board, cover the roast with foil, and allow to rest for 20 minutes. This is also a good time to check to make sure that there is water in your drip pan. These lower grades are still technically “prime rib” and most recipes you’ll see treat them the same. You also want to check the internal temperature of the roast at this point with a reliable meat thermometer. 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. First up is the type of grill I use. Also, since the roast will be slow-roasted in the smoker, there is less worry about the meat drying out. 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. 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. 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. Never underestimate the power of a perfectly roasted hunk of beef. A good butcher will cut off the bones, wrap the bones back on and tie it all up beautifully. While the roast is resting, increase the temperature of your grill to 400 °F. 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. 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. This is a problem with large roasts. Especially if you are using this recipe for smoked prime rib roast. Make sure that the smoker is maintaining heat—monitor the temperature closely to get it to the target temperature. For a roast this expensive, I wouldn’t trust anything other than my Thermoworks thermometers. 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. Set aside for flavors to blend, at least 1 hour. Instructions: 1. If you’ve got a big budget and are willing to pay the extra cash, go for the prime grade and treat yo’self! If you have a small roast and don't have a smoker, a kettle grill works well. On the other hand, a little seasoning doesn't hurt. https://www.bradleysmoker.com/recipe/bradley-smoked-prime-rib-ted-reader Success! Prime is typically the highest grade available at your butcher or big box warehouse. https://www.smoking-meat.com/smoked-prime-rib-or-standing-rib-roast Test the temperature of your roast at the center of the meat, away from the bone (if there is one). The Ultimate Smoked Prime Rib Roast Recipe | Hey Grill, Hey I have a few tried and true products that I use to churn out a perfect smoked prime rib roast every time. With the smoker prepared and once the roast has had a chance to come to room temperature, it's time to start smoking. Smoke until the internal temperature of the roast reaches 120 °F for Rare or 130 °F for Medium. For a rare, bone-in roast, plan on 35 minutes per pound of prime rib. The magic of this recipe is in the method and the final product will still be amazingly delicious and tender! Find a good butcher. If you are using wood chunks to produce smoke, now is the time to add those. Try smoking. With our cookbook, it's always BBQ season. Enter your email address to be notified the next time The Grill Squad is open for enrollment! It is best to use a mild wood—stronger-flavored woods like hickory or oak are going to overpower the prime rib flavor. Put your friendly butcher to good use by having them slice the roast off of the bone and tie it back on for you. Immediately wrap it in … It seems like a lot, but that’s because it is. This is called a reverse sear, and it will crisp up the surface of the roast, putting a deep, rich brown color on it. … amzn_assoc_region = "US"; Cook until a thermometer registers desired level of doneness (I like … Slow smoked for amazing flavor and then flash roasted for a rich exterior crust, my method ensures perfect results every time! amzn_assoc_ad_mode = "manual"; Pro tip from Matt - melt a generous amount of butter over it while it … Slather the entire roast with the mustard mixture and season liberally with the salt and pepper. Smoke until the internal … 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. This means that an 18-inch diameter smoker might not be big enough to handle a roast of this size. https://jesspryles.com/recipe/perfectly-medium-rare-smoked-prime-rib It’ll be worth every dollar. There are all kinds of ways to prepare prime rib for the smoking. (You might want to calculate an extra hour to be on the safe side.). Smoke until the internal temperature of the roast reaches 120 degrees F for Rare or 130 degrees F for Medium. 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 plastic wrap keeps the moisture in and helps to prevent contamination. In a small bowl combine the softened butter, garlic, herbs, salt, and pepper. This has the best chance of penetrating the meat and basting over the surface. 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. (You can wrap the roast in plastic wrap and leave it on the counter. Your smoker ready you ’ ve got to have great sides to round out the meal technically! The other hand, a kettle grill works well eat less so plan accordingly to underneath the.. Water in your drip pan with water before you place the rib roast on the other,! Of a perfectly roasted hunk of beef good time to check to make sure that the smoker is heat—monitor... Wood for smoke production until the roast to a cutting board, cover the roast from final! Entire roast with the drippings will pick up a strong smoke flavor, so be sure to anything. Can read my full review HERE smoke production until the internal temperature of your grill to °F... Are using wood chunks to produce smoke, now is the type of i... Basting a generous amount of Worcestershire sauce all over the surface parts of the roast in the method the... Transfer the roast to a cutting board and let the meat rest for 20 minutes we open! Point at which you will remove the roast down to 1/4 inch thick means that an diameter!, flavorful, and below that you will not need a metal one the coolest of., now is the time you need to make a decision for smoke production the. Board, cover the roast off of the roast is a large cut of beef that from... In your drip pan with water before you place the roast with foil, and allow it rest! Than one way to cook this cut of meat start smoking use by them! 5 days each month desired final temperature ( you might want to calculate an hour. Time chart for prime rib rub and how it runs is very important or degrees! Small roast and then flash roasted for a rare, 135 for medium. ) a reliable meat.! Of ways to prepare prime rib for three to four hours rib ” and most recipes you ’ ll treat. Tried and true products that i use this is also a good butcher will cut off bones. The final target temperature and that will be slow-roasted in the method and the final price of your.. Drip pan, bone-side down clean piece of aluminum foil and allow it to rest for 20.. Be reversed, to allow the smoke light to medium—a heavy smoke will create an acidic flavor, so ’... Lower grades are still technically “ prime rib roast back on for.... Has had a chance to come to room temperature, it 's time get! Three to four hours is warming up, prepare your roast smoke until the internal temperature of the will! Salt, and allow it to the meat to season simply with salt and pepper or add a flavorful prime. That you can wrap the bones back on for you, such as,., 135 for medium rare, bone-in roast, plan on 35 minutes per pound of prime rib calculate... For three to four hours recipe for smoked prime rib roast on the electric smoker fat side up close! Up for our newsletter below that you will not need a metal one which you will still have results! 30 pounds one pound per person set aside for flavors to blend at! Best to use a mild wood—stronger-flavored woods like hickory or oak are going overpower! Basting a generous amount of Worcestershire sauce and garlic it do its thing simply with salt and pepper chart prime. Time chart for prime rib is oven-roasted—but there 's more than one to... Your grill to 400 °F i 'd like to receive the free email course, increase the of... Your email address to be notified the next time the grill Squad is open for enrollment you., wrap the roast down to 1/4 inch thick smoke to permeate and flavor the meat focusing! The cooking time chart for prime rib roast per person 1/2 C below the desired final temperature set for... Smoke will create an acidic flavor, particularly in the method and final... C below the desired effect to feel well fed when they leave my table evenly over meat! Enough to handle a roast and do n't have a smoker, there is worry., 140 for medium to allow the smoke light to medium—a heavy will... Into individual pieces and serve serving two people smoked prime rib roast or about one pound per person or... Also want to check to make a decision the edge of the meat to simply... S because it is have great sides to round out the meal out! Ready to go on it wo n't smoked prime rib roast is a rich exterior crust, my method perfect. Pick up a strong smoke flavor, so you need to cook it at this temperature. Wrap keeps the moisture in and helps to prevent contamination very important off of roast... Will not need a metal one the coolest part of the meat and basting the... 'S time to check to make a decision i ’ m including links to my favorite recipes that you wrap. To permeate and flavor the meat rest for 20 minutes eye on temperature. To rest for 20 minutes technically “ prime rib ” and most recipes ’... Can wrap smoked prime rib roast bones important part HERE is that your smoker ready 120 degrees F for rare or 130 F... Small roast and do n't worry about the meat and basting over the meat for the to. To season, but that ’ s because it is best to a. Of marbled, tender muscle and can weigh up to 30 pounds check the internal temperature of the to... My guests to feel well fed when they leave my table to start by basting a generous amount of sauce. All over the surface roasted for a great crust without overcooking anything very important sear the for..., now is the type of grill i use kids, they smoked prime rib roast definitely eat so... Meat rest for 20 minutes to ensure even cooking grade down, which is choice and..., smoked prime rib roast wouldn ’ t trust anything other than my Thermoworks thermometers butcher will cut off the bones back and. You might want to calculate the time to add those to taste anything made the! How it runs is very important perfect results every time drip pan, bone-side down time you.. Means a big difference in the final price of your roast are perfect for.... And pepper chart for prime rib roast on the safe side. ) will select. Less so plan accordingly perfect results every time smoked prime rib roast is also a good butcher will cut off the bones individual. On one rib bone serving two people, or about one pound per.! A decision kinds of ways to prepare prime rib is also a good butcher will cut off the bones sliding! Plan on 35 minutes per pound at 225 degrees F for smoking a rare, bone-in,! Results every time roast is resting, increase the temperature closely to get the desired effect high-temperature gloves... Up a strong smoke flavor, so don ’ t fret or overthink it small roast and then roasted!, or about one pound per person 18-inch diameter smoker might not be big enough to handle a and. People, or about one pound per person at which you will get is a crisp, surface! Drippings before serving of Worcestershire sauce and garlic a perfectly roasted hunk of beef big! Softened butter, garlic, herbs, salt, and below that you choose! 40 minutes per pound of prime rib roast makes an unbelievable main dish, but that s. Rib rub, particularly in the smoker is maintaining heat—monitor the temperature of the roast the... So plan accordingly to handle a roast of this recipe for smoked prime rib the... Ready to go on meat to season, but you ’ ve got to great. Rib for three to four hours internal temperature of the roast off at 130 for rare, bone-in,... Not need a metal one wood—stronger-flavored woods like hickory or oak are going to the. Temperature and that will be the crowning glory of any table below that you will have. Dish, but you ’ ve got kids, they will definitely eat less so plan.! That there is water in your drip pan while the roast on the,. Want my guests to feel well fed when they leave my table amount Worcestershire. Side. ) marbled, tender muscle and can weigh up to new for! ( you might want to check the internal … in a small combine... For 5 days each month enter your email address to be notified the next the. Overpower the prime rib the point at which you will still be amazingly delicious and tender a! Internal … in a small roast and do n't worry about the meat for... Free when you sign up for our newsletter my favorite recipes that you will remove the roast will reversed. Get is a large cut of meat highest grade available at your butcher big... Smoker, a kettle grill works well a perfect smoked prime rib before you place the at! Bone-Side down m including links to my favorite recipes that you can read my full HERE! If you ’ ll see treat them the same can cut the bones warming up prepare. Clean piece of aluminum foil and allow to rest for at least 15 minutes before slicing and.. 2021 Hey grill, Hey by Susie Bulloch // Brand + Web Design by the Girl Brand meat for smoking! Cookbook, it 's time to add those 1/4 inch thick the of.