SMOKED PRIME RIB
The entire Kitchen Crew loved this prime rib recipe. Cooking low and slow results in a fantastic prime rib. Smoking adds tons of smoky flavor and cooked the roast to perfection. The meat is tender and succulent. We used tri-color peppercorns and they gave the roast a beautiful color. Using a smoker also frees up the in-demand...
Provided by Pamela Rappaport
Categories Beef
Time 7h
Number Of Ingredients 7
Steps:
- 1. Lay the prime rib on the cutting board. You want a good cap of fat left on the meat, 1/4 to 1/2 inch, can trim off excess.
- 2. Rub the entire surface with cooking oil.
- 3. Sprinkle generously with salt and pepper.
- 4. If you have the time, it is ideal to place it uncovered in the fridge for 24 hours. This allows the salt to penetrate and is called a dry brine.
- 5. Take it out of the fridge about an hour before cooking to take the chill off.
- 6. Prepare you smoker and set the temperature at 225 degrees.
- 7. Place the rib roast directly on the cooking rack bones down.
- 8. Insert a meat thermometer so you can determine when to take it out.
- 9. Add your chips or pellets for the smoke. Cherry, apple or any lighter flavored wood is good. Smoke it for at least the first 2 to 3 hours.
- 10. Continue cooking in the smoker until the internal temperature is 135 to 140 for medium rare.
- 11. Total cooking time can take from 5 to 7 hours depending on the size of roast/number of bones.
- 12. Remove to a platter and immediately tent with foil and let rest for 30 minutes. Longer if it's a really big one.
- 13. While it's resting, mix everything for the horseradish sauce. Taste and adjust. Some people like a squeeze of lemon juice or dash of Worcestershire. Make it yours.
- 14. Slice between the bones and serve. Sometimes I cut the meat from the bones in one piece so that I can slice it thinner. Then I slice the bones apart and put them on the platter and the family fights over them!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #preparation #occasion #main-dish #beef #holiday-event #smoker #dietary #independence-day #meat #roast-beef #equipment #grilling
You'll also love
Rupon Sutradhar
[email protected]I'm allergic to garlic. Can I omit it from the recipe?
Ramon Santos
[email protected]Does this recipe work with other cuts of meat, like brisket or pork shoulder?
Sami Russom
[email protected]This recipe seems like it would be really expensive to make.
Mim Parvin
[email protected]I'm not sure if I like the idea of smoking meat. I'm not a big fan of smoky flavors.
Arben Asipi
[email protected]I don't have a smoker. Can I make this recipe in the oven?
Em
[email protected]This recipe is a bit too complicated for me. I think I'll try a simpler one.
Irfan Shahani
[email protected]I can't wait to try this recipe. It looks delicious!
Isdore Ajeroh
[email protected]This recipe is a keeper! I will definitely be making it again.
Trayvon Barnes
[email protected]The rub was amazing! It gave the prime rib so much flavor.
MD Farid Mia
[email protected]The meat was cooked to perfection. It was so tender and flavorful.
THAMi MABENA
[email protected]I love the smoky flavor that the smoker adds to the prime rib. It's so much better than traditional oven-roasted prime rib.
Ki Ki
[email protected]This is my new go-to recipe for prime rib. It's so easy to make, and it always turns out perfect. I've made it for special occasions and for everyday meals, and it's always a hit.
s.n tsma
[email protected]I've never made prime rib before, but this recipe made it easy. The instructions were clear and concise, and the results were amazing. My family loved it!
Don Flash
[email protected]This smoked prime rib was absolutely delicious! The meat was so tender and juicy, and the smoky flavor was perfect. I followed the recipe exactly, and it turned out perfectly.