Smoking prime rib

[JN0831]

Does anyone have a good recipe for smoking a prime rib. I have never done one but I want to try one. I would be doing it on a smoker not a pellet grill. Any advice would be awesome.

[fishing]

Salt pepper lots of garlic set smoker to the temperature you want internal temp to be let it go all day

[Tex_77]

JN0831 I’d recommend following this method https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts/

[glen]

Tex_77 Great article, thanks

[Denny O]

On Saturday, September 18, AmazingRibs.com founder Meathead was inducted into the Barbecue Hall of Fame during the 2021 American Royal World Series of Barbecue in Kansas City.

[HerbcoFood]

I like salt, pepper, garlic, and rosemary. Smoke until your desired IT, rest and serve.

[calldoctoday]

JN0831 I don’t think I ever wrote down the recipe, but I will look & see. I have done one or two several years ago when I could afford it. I have also done a few Sirloin Tips that were very beefy & tasty. I seem to recall injecting the roast with Walton’s Butcher Prime, spruced up with a little extra Worcestershire & garlic juice, overnight. Then rubbing a Horseradish, Spice Brown Mustard & Dijon all over the roast sprinkled with a peppery, garlicy seasoning. Then I seem to recall smoking them for about three hours with the water pan using Oak, Pecan, or Dogwood. Then after smoking about three hours as I seem to recall, removing the moisture from the smoker & getting the heat up to about 400 for about 15-20 minutes to get a little bit of crust to form before removing the roast to rest for about 30 minutes before carving. They all turned out very well. I may have possibly posted some photos here somewhere on the smokes, but I will have to go back & search. You have chosen an excellent project!

[Idaho Smokey]

I have been doing prime rib for awhile. I tend to do things without a real recipe or change the real recipe to suit me. I have used a mixture of salt, pepper, granulated garlic and granulated onion. I usually just eyeball this mix but thought that there might be a recipe out there. Here it is:Seasoning Mixture - Salt, Pepper, Garlic, & Onion
Ingredients
3 Tbsp Kosher Salt
1 Tbsp & 1 Tsp Black Pepper
2 Tsp Granlated Garlic
1 Tsp Granulated Onion
Directions
Add all ingredient to an air tight container (Tupperware works well) and shake vigorously. This spice will keep up to a month in a dry place.

Recipe submitted by SparkPeople user ROGTAYMOM.

I have used Worcestershire, Mustard, or Olive oil as a base coating to get the dry rub to stick to the meat. I really can’t that I like one over the other since I really don’t taste much of a difference. I also add fresh rosemary over the top of the dry rub. Once everything is seasoned I use a sheet pan with a cooling rack or a roasting pan with a rack to put the prime rib on and then it all goes into the refrigerator uncovered for at least overnight and up to 24 hours. On the day of the cook I put the cold prime rib in the cold smoker with a combination of hickory, pecan, or oak and cherry wood ( I like the red color the cherry adds to the meat). I set my smoker to run at 200 to 225 degrees and set my wireless thermometer for 110 degrees. The reason I use the cold meat in a cold smoker is so that the meat has the most time in the smoke as possible. Once the internal temp of the meat hits 110 degrees I pull it out of the smoker. Now is where things can get changed up. I sometimes finish the meat in the oven with a quick sear under the broiler, or I finish the meat on the grill with a quick reverse sear. Just remember that you only have a 15 to 20 degree window to work with while doing either method. I like my prime rib to be medium rare (130 to 135 degrees internal temp.). You also need to remember that you will get a carry over cook of 5 to 10 degrees while the prime rib is resting. Now what happens if you have made a really nice looking Prime rib but it finished way to early or you have to take it someplace for dinner? Just stick it in a pre warmed ice chest and close the lid. You can hold it for 4 to 6 hours and it will still be nice and hot for dinner.

[cntryboy]

Idaho Smokey you got my mouth watering

[cdavis]

Idaho Smokey don’t know how I missed this but that is a great recipe and detailed instructions. thank you.