Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
smoked prime rib

Smoked Prime Rib

  • Author: The BBQ Brothers
  • Prep Time: 1-2 hours
  • Cook Time: 4 hours
  • Total Time: 41 minute
  • Category: Main Course
  • Method: Smoked
  • Cuisine: American

Description

Follow these easy steps to prepare the ultimate King of meats for your next summer BBQ! Your guests will be more than impressed!


Ingredients

Meat used: 6 lb boneless prime rib

Seasoning: Montreal

Wood Used: Few handfuls of Oak

Grill Temperature: 225-240 F

Meat Temperature: 130-135 F (Medium Rare) (Remove at 125-128 F)

Smoke time: ~4 hours


Instructions

  1. So as usual we are going to start with a rub. For this particular roast we just used Montreal seasoning, but you can use pretty much any rub that works for you. Don't be shy about how much you use here.
  2. Rub these at least an hour or two before putting it on the pit (up to the night before). Also, our prime rib came wrapped in butcher's twine, but you can also ask your butcher to do it for you.
  3. For this cook we used oak chunks for our smoke. A chunk or two (or a couple handfuls of chips) is more than enough for this cook.
  4. So once you get your temperature holding steady at 225-240 F it's time to place your roast onto your grill/smoker (over indirect heat). Just like anything else we want to put our temperature probe in and monitor the temp of the grill and the meat as we go.
  5. We want to make sure that we don't overcook this meat and get it off while it's as juicy and delicious as possible. For my family that means on the lower end of medium rare so about 130-135F. So that means we want to take it off at around 125-128F since we are going to get some carry over cooking. You want to make sure that you rest the meat for at least 30 minutes to make sure that the juices redistribute and you don't end up with all of it on your cutting board rather than in the meat.
  6. Last but not least comes the carving of your roast. As you can imagine it's not rocket science. You'll want to cut it to about 1/2 inch to 3/4 inches to make sure that keep those juices in and it doesn't dry out. You also want to carve as close to the time you eat as possible. From the second that you slice into that roast it's going to start losing moisture, so don't waste it!!
  7. So that's it. Grab your fanciest beer koozie and pull out the cloth napkins because tonight you eat like a king!

Notes

If you have guests who are squeamish about the pink of a classic prime rib and want their slices a little more well-done, place their slice in cast-iron pan and cook until desired temperature!

Keywords: smoked prime rib, Christmas, Easter, Father's Day, date night dinner, smoker prime rib

Recipe Card powered byTasty Recipes

SUBSCRIBE to have new recipes sent straight to your inbox!