Immediately wrap it in … Tender prime rib is given a Meat Church rub crust and slow-roasted over mesquite for a kick of bold flavor. Smoke the prime rib for three to four hours. … This will be the coolest part of the meat. amzn_assoc_ad_mode = "manual"; First thing’s first. 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. 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. Please try again. 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. Trim any excess fat from the top of the roast down to 1/4 inch thick. Smoked Prime Rib Roast will be the crowning glory of any table. 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. Place the prepared prime rib roast directly on the smoker grill surface with the fat cap up and bone side down. Place the roast on the grill and close the lid. You should count on leaving 2 inches of air space all around the roast so the smoke … You can cut the bones into individual pieces and serve. Cook until a thermometer registers desired level of doneness (I like … 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. Any fruitwood, such as cherry, will work very well with a rib roast. 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. First things first: Before you run out and buy a seven-bone rib roast, make sure you have the smoker capacity to handle it. Smoked Prime Rib Roast makes an unbelievable main dish, but you’ve got to have great sides to round out the meal. amzn_assoc_marketplace = "amazon"; If you have cut away or removed the bones to be tied on later, make sure to season between the bones and the meat. 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. 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 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. Slather the entire roast with the mustard mixture and season liberally with the salt and pepper. https://www.lakesidesmokers.com/best-wood-for-smoking-rib-roast amzn_assoc_asins = "B071DQB6Q4"; Remove your roast to the cutting board and let the meat rest for at least 15 minutes before slicing and serving. Remove the roast to a cutting board, cover the roast with foil, and allow to rest for 20 minutes. The entire cut contains 7 rib bones and a whole bunch of marbled, tender muscle and can weigh up to 30 pounds. Place the roast in the smoker. 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. 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. We only open up to new members for 5 days each month. Prime Rib is an indulgence and I want my guests to feel well fed when they leave my table. With the smoker prepared and once the roast has had a chance to come to room temperature, it's time to start smoking. Close the smoker and let it do its thing. https://www.langbbqsmokers.com/blog/smoked-bone-in-prime-rib-roast-recipe The drippings will pick up a strong smoke flavor, so be sure to taste anything made with the drippings before serving. In a small bowl combine the softened butter, garlic, herbs, salt, and pepper. Enter your email address to be notified the next time The Grill Squad is open for enrollment! I’ve got a Camp Chef pellet smoker with an attached sear box, you can read my full review HERE. Prime is typically the highest grade available at your butcher or big box warehouse. If your butcher has not done so, trim prime rib roast of excess fat, leaving only 1/4-inch fat around it. (Chances are you won't be able to crank up the heat on your smoker to this level fast enough, if at all.). 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. Plan 1 pound of uncooked prime rib roast per person. 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. Knowledge of your particular smoker and how it runs is very important. Especially if you are using this recipe for smoked prime rib roast. Copyright © 2021 Hey Grill, Hey by Susie Bulloch // Brand + Web Design by The Girl Brand. 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. This is a problem with large roasts. Never underestimate the power of a perfectly roasted hunk of beef. amzn_assoc_placement = "adunit"; Apply the seasonings evenly over the meat, focusing on the top of the meat. 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. amzn_assoc_region = "US"; Remove the roast to a cutting board, cover the roast with foil, and allow it to rest for 20 minutes. Place the roast on the electric smoker fat side up and close the lid. Apply the kosher salt liberally all over the Prime Rib and wrap it loosely with plastic wrap then place … Smoke until the internal temperature of the roast reaches 120 degrees F for Rare or 130 degrees F for Medium. Plan 35 minutes per pound at 225 degrees F for smoking a rare roast. 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