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. Place ingredients into a food processor and pulse a few times until combined into a chunky paste. On the other hand, a little seasoning doesn't hurt. Smoke until the internal temperature of the roast reaches 120 °F for Rare or 130 °F for Medium. Exactly 3 hours at 300 degrees to get to 120 degrees internal for an 11.6 pound, 5 Never underestimate the power of a perfectly roasted hunk of beef. Smoke until the internal temperature of the roast reaches 120 degrees F for Rare or 130 degrees F for Medium. Apply a good coating of oil to the entire outside surface of the prime rib to help the seasoning to stick. These lower grades are still technically “prime rib” and most recipes you’ll see treat them the same. 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. Subtract these numbers from the final target temperature and that will be the point at which you will remove the roast from the smoker. Instructions: 1. The plastic wrap keeps the moisture in and helps to prevent contamination. 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. 40 minutes per pound at 225 degrees F for smoking a medium roast. Set aside for flavors to blend, at least 1 hour. 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. If you purchase a choice grade roast, you will still have outstanding results, so don’t fret or overthink it. Perfect Smoked Barbecue Prime Rib Roast | Slap Yo' Daddy BBQ Plan on one rib bone serving two people, or about one pound per person. https://www.lakesidesmokers.com/best-wood-for-smoking-rib-roast This means that an 18-inch diameter smoker might not be big enough to handle a roast of this size. … Make sure that the smoker is maintaining heat—monitor the temperature closely to get it to the target temperature. 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. If you have a small roast and don't have a smoker, a kettle grill works well. Immediately wrap it in … 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. First thing’s first. Any fruitwood, such as cherry, will work very well with a rib roast. I’m including links to my favorite recipes that you can cook alongside your prime rib roast on the smoker. Smoke the prime rib for three to four hours. … 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. amzn_assoc_marketplace = "amazon"; https://www.smoking-meat.com/smoked-prime-rib-or-standing-rib-roast ), While the roast sits, it's time to get your smoker ready. You can cut the bones into individual pieces and serve. In a small bowl combine the mustard, Worcestershire sauce and garlic. The rib bones are a natural rack: you will not need a metal one. This allows access to underneath the meat to season, but it won't give access to the meat for the smoke to penetrate. This process should go quickly, so keep an eye on your temperature. Slow smoked for amazing flavor and then flash roasted for a rich exterior crust, my method ensures perfect results every time! Cook until a thermometer registers desired level of doneness (I like … I’ve got a Camp Chef pellet smoker with an attached sear box, you can read my full review HERE. With our cookbook, it's always BBQ season. I also take my Thermapen MK4 with me to spot check other parts of the roast to ensure even cooking. (You can wrap the roast in plastic wrap and leave it on the counter. Combine olive oil, black pepper, garlic powder, rosemary, thyme, onion powder, paprika, and cayenne pepper together in a bowl. A rib roast is a large cut of beef that comes from the primal rib. Slather the entire roast … 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. I'd like to receive the free email course. For the prime rib: Rub the prime rib with the spice rub, put in the refrigerate on a rack set over a … amzn_assoc_tracking_id = "hegrhe-20"; Don't worry about adding wood for smoke production until the roast is ready to go on. 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. Pro tip from Matt - melt a generous amount of butter over it while it … Pair of high-temperature food-safe gloves. 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. If the smoker's heat is from one side, like in an offset smoker, place the bone ends away from the heat to start. https://blog.thermoworks.com/beef/smoked-prime-rib-made-easy If you have cut away or removed the bones to be tied on later, make sure to season between the bones and the meat. Find a good butcher. Rib eye steaks are individually sliced from the rib roast. Place the roast in the smoker. Put your friendly butcher to good use by having them slice the roast off of the bone and tie it back on for you. The conventional wisdom about cooking prime rib is to leave a thick layer of fat all around the roast to help keep the meat moist. (You might want to calculate an extra hour to be on the safe side.). Transfer the roast to a cutting board and carve off the bones by sliding a knife along the edge of the bones. amzn_assoc_ad_type = "smart"; 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. Please try again. Set the seasoned prime rib on the grill … This will be the coolest part of the meat. Enter your email address to be notified the next time The Grill Squad is open for enrollment! Plan 1 pound of uncooked prime rib roast per person. This is a problem with large roasts. Insert a thermometer probe into the center of the prime rib so you can monitor the internal … 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. The entire cut contains 7 rib bones and a whole bunch of marbled, tender muscle and can weigh up to 30 pounds. 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