Smoked Prime Rib Recipe
A smoked prime rib recipe. Just the sound of it might scare you. A primal cut of beef costing near, if not over, a hundred dollars put into a smoker.
Not only did I put it into my vertical propane smoker but I seared it on my gas grill first. Yes I am brave.
This smoked prime rib recipe was on a gas grill and a vertical propane smoker but it can easily be adapted for a charcoal grill or electric smoker.
Smoked Prime Rib Recipe Ingredients
Pan large enough to fit a whole prime rib. The pan will be in the smoker so use a man you don’t mind getting discolored. You can use a disposable aluminum pan but place a baking pan under it when moving to keep it from collapsing. The pan with a rack is preferable.
One whole prime rib – approximately 14 pounds
4 ounces sea salt
2 tablespoons black pepper
1 teaspoon cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
8 ounces beef stock
How to Smoke Prime Rib
Remove prime rib from refrigerator a half hour before cooking.
Trim excess fat from prime rib. Don’t get carried away with the trimming. Sometimes I don’t trim at all depending on prime rib. You do not want too much fat covering the prime rib roast because of the smoke. It’s hard for the smoke to penetrate a fat layer if it’s too thick.
Mix all the dry ingredients except the mesquite wood in a bowl.
Rub prime rib with spice and salt mixture.
Add mesquite wood to smoker
Fill water bath in smoker.
Preheat gas grill on high.
Preheat smoker to 225 degrees.
When the grill gets hot – place meat fat side up onto grill for ten minutes with the lid closed.
Flip prime rib over and turn grill to medium. Leave prime rib on grill for five minutes on second side.
The grill will most likely flare up. Don’t worry the thickness of the meat will not allow it to burn enough to effect the taste. It will crust the outside of the prime rib. This is what we want.
After ten minutes on the second side remove from grill and place into the pan.
Smoke prime rib for one hour then pour beef stock into pan and refill wood and water bath. Do not add more wood after this step. you don’t want the smoke to over power a meat in which you paid nine dollars a pound.
Smoke another two hours at 225 degrees.
Check internal temperature with a meat thermometer. This will give you a gauge on how much longer it will need to smoke.
125 degrees in the center is rare
135 degrees is medium rare
145 is medium
Once the prime rib reaches an internal temperature of 100 degrees you will want to check it every fifteen minutes. To avoid this step – Lowe’s or Home Depot sells meat thermometer made to stay in the meat while cooking with a long cord and an alarm you can set for desired temperature. It takes out the guess work.
When the smoked prime rib has reached your desired temperature, remove from smoker and let it rest at least 20 minutes before slicing.
Or for the most detailed boneless prime rib recipe you will ever need try ClubHusband.com’s Boneless Prime Rib Recipe
Prep Time: 30 minutes
Cook Time: 3 hours
Rub prime rib with salt and spices. Grill prime rib on both sides for a total of fifteen minutes. Smoke with mesquite wood in vertical propane smoker until a temperature of 125 degrees is reached.