Smoked Prime Rib

Smoked Prime Rib: Elevate your dining experience with this ultimate Smoked Prime Rib recipe. Tender, juicy, and infused with rich smoky flavor, this prime rib is a showstopper for any special occasion. With a perfectly seasoned crust and a melt-in-your-mouth texture, this guide will walk you through every step, from selecting the best cut to achieving the perfect smoke and temperature. Whether you’re hosting a holiday feast or a backyard barbecue, this recipe ensures restaurant-quality results right at home.

Smoked Prime Rib

Ingredients:

1.For the Prime Rib:

• 1 (6-8 lb) bone-in prime rib roast
• 2 tbsp kosher salt
• 2 tbsp black pepper, freshly ground
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1/4 cup olive oil or melted butter
• 4 cloves garlic, minced
• 2 tbsp Dijon mustard (optional)

2.For the Smoking Process:

• 4 cups wood chips (hickory, oak, or cherry)
• 1 cup water (for soaking wood chips, if needed)
• 1 cup beef broth (for spritzing)

3.For the Horseradish Cream Sauce:

• 1/2 cup sour cream
• 2 tbsp prepared horseradish
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and black pepper, to taste
• 1 tbsp fresh chives, chopped (for garnish)

Instructions:

1. Prepare the Prime Rib

1. Remove the prime rib from the refrigerator and let it rest at room temperature for 1-2 hours before cooking.
2. In a small bowl, combine salt, black pepper, garlic powder, onion powder, smoked paprika, rosemary, and thyme.
3. Rub the prime rib all over with olive oil or melted butter, then generously coat with the seasoning mixture, ensuring even coverage.
4. Optionally, spread a thin layer of Dijon mustard over the roast to help the seasoning adhere and enhance flavor.

2. Preheat the Smoker

1. Preheat your smoker to 225°F (107°C).
2. If using wood chips, soak them in water for 30 minutes, then drain before adding them to the smoker.
3. Place a water pan in the smoker to maintain moisture and stabilize temperature.

3.Smoke the Prime Rib

1. Place the prime rib bone-side down on the smoker grates.
2. Insert a meat thermometer into the thickest part of the roast, avoiding the bone.
3. Close the lid and smoke for approximately 30-40 minutes per pound, or until the internal temperature reaches:
   • 120°F (49°C) for rare
   • 130°F (54°C) for medium-rare
   • 140°F (60°C) for medium
4. Every hour, lightly spritz the prime rib with beef broth to keep it moist.

4.Sear for the Perfect Crust

1. Once the prime rib reaches the desired internal temperature, remove it from the smoker and tent it with foil.
2. Increase the smoker or an oven to 500°F (260°C).
3. Return the prime rib to the smoker or oven for 10-15 minutes to develop a crisp crust.
4. Remove from heat and let the roast rest for 30-45 minutes before slicing.

5.Prepare the Horseradish Cream Sauce

1. In a small bowl, mix sour cream, prepared horseradish, lemon juice, and Dijon mustard.
2. Season with salt and black pepper to taste.
3. Garnish with fresh chives and refrigerate until ready to serve.

6.Serve and Enjoy

1. Slice the prime rib into thick, even portions.
2. Serve with horseradish cream sauce and your favorite sides like roasted vegetables, mashed potatoes, or Yorkshire pudding.
3. Enjoy the smoky, tender, and flavorful masterpiece!

FAQs:

How long does it take to smoke a prime rib at 225?

How Long Does It Take to Smoke? It will take between 35 and 40 minutes per pound to smoke a prime rib at 225° to reach a rare to medium-rare internal temperature. If you smoke it at 250°, it will take 30 to 35 minutes per pound to achieve a rare to medium-rare internal temperature.

Is prime rib good smoked?

Smoked prime rib is the perfect entree for Christmas time.. it’s fancy, it’s delicous and it only takes about 5 hours from start to finish.

What is prime prime rib?

Prime rib is also known as a standing rib roast. The roast comes from the same part of the animal that the ribeye does: the primal rib section. If you are at a restaurant and ask for the prime rib you will get a slice of meat from the cooked roast most likely.

What is the rule of thumb for smoking prime rib?

How long to smoke prime rib? We’ll be shooting for a cooking temp of 225 °F. While there’s always variables in live fire cooking such as weather, ambient temperature, different grills/smokers, etc., a good rule of thumb is that it will take approximately 35 minutes per pound for medium rare.

Should I smoke ribs at 225 or 250?

Baby back rib cooking temperature

We want a temp that is relatively low. We want to keep the smoker at about 250°F (121°C) for the duration of the cook.

Why is prime rib so tasty?

Archie Wayne Campbell the reason why prime rib is so good is its the furthest from the hoof. Which means the best and most tender cut of meat. It is from part of the tenderloin and part of the back ribs. In other words a less used muscle on the cattle.

How do you keep prime rib moist when smoking?

Tip #3 – Salt Your Prime Rib First

You want to liberally coat all sides with salt at least an hour or more before cooking and put it back in the fridge uncovered. The salt will break down some of the meat’s proteins, not only helping enhance flavor but also helping the meat hold moisture and stay even more tender

Is prime rib better cooked slow or fast?

Slow roast Prime Rib also tends to offer a better depth of flavor because the fat melts and infuses into the rest of the meat. You always have a chance at the end of the cooking process to reverse sear the surface and add all the texture you want without overcooking the center.

Conclusion:

Smoked prime rib is the perfect dish for those looking to impress guests with a rich, smoky, and incredibly tender meal. The slow-smoking process allows the flavors to develop beautifully, resulting in a cut of beef that is nothing short of spectacular. Whether you’re preparing this for a holiday gathering, a family celebration, or just a weekend indulgence, the combination of perfectly seasoned meat, deep smoky flavor, and a crispy outer crust will make every bite unforgettable. Serve it with classic sides and a creamy horseradish sauce for a truly elevated dining experience. Master this recipe, and you’ll have a go-to showstopping dish for years to come!