pork prime rib
December 5, 2016

Pork Prime Rib

I’m kicking off a month of Holiday themed meats this week and the first one on my list is a Pork Prime Rib. If you’re looking for something a little different for your Christmas dinner, this one might be for you…

Pork Prime Rib is a center cut, bone-in roast from the loin section of the hog. Think of it as the baby back ribs with loin still attached.

Most of the time you’ll see it trimmed into a Crown Roast in the butcher case, but I like to cook it as a whole roast. Just ask your butcher for a bone-in loin; he’ll know what you want.

Pork Prime Rib

The Prime Rib I’m cooking is from Compart Duroc. It is truly top-of-the-line pork, and my personal favorite. You can find out more about Compart Duroc and the meat they offer here: http://www.compartdurocpork.com/

The one thing I love about cooking this Pork Prime Rib for my main course is that it’s super easy.

Once you acquire the meat all you need are a few ingredients and a hot smoker.Bone-in loin usually comes packaged in cryovac. You shouldn’t have to do much trimming if any, just remove the package and rinse the loin under cool water. Pat dry with paper towel and it’s ready to season.

pork prime rib

The first thing I do is hit it with a generous dose of Sea Salt and Freshly Ground Black Pepper. Next comes the wet rub. Here’s the recipe:

Pork Prime Rib Wet Rub:

  • ¾ cup Dijon Mustard
  • 2 Tablespoons Worcestershire
  • 2 Tablespoons Soy Sauce
  • 4-5 cloves Fresh Garlic finely minced
  • 1 Tablespoon Fresh Rosemary finely chopped
  • 1 Tablespoon Sea Salt
  • 1 Tablespoon Cracked Black Pepper
  • 1 teaspoon Red Pepper Flakes

Mix all of the ingredients in a small bowl and brush on the outside of the loin. Be sure to get an even coat on all sides.

pork prime rib

I’m firing up my drum smoker for this one. If you’re cooking along with me, you want the pit running between 275-300⁰. As always, any smoker will do the job just control the heat in this range.

Once the smoker is up to temp, throw a few chunks of hickory or your favorite wood on the hot coals and place the loin bone-side down on the cooking rack.

pork prime rib

The rest is pretty simple. Just smoke the Prime Rib until the internal temperature hits 140⁰.

I recommend a good probe thermometer for monitoring the internal temp. The new Smoke wireless thermometer is perfect for this job. Be sure to add this to your Christmas list (you want regret it!). You can check out a review I did of the Smoke here>>

pork prime rib

Pork Prime Rib should take about 1 ½ hours depending on size. Once it hits 140⁰ in the center of the roast, remove it from the smoker and take it inside. If you’re going to serve it right away, you’ll want to let it hang out for 15-20 minutes on the cutting board before carving. This allows it to carry over cook about 5 more degrees and keeps the juice inside the meat instead of running all over your cutting board.

Slice the Prime Rib in between the bones when carving. One bone is a hearty portion and goes great with any Holiday side dish. And most importantly don’t be ashamed to Gnaw the bone clean… it’s that good.

I hope everyone has a Merry Christmas and a Happy New Year!

Pork Prime Rib

Pork Prime Rib

Ingredients

  • ¾ cup Dijon Mustard
  • 2 Tablespoons Worcestershire
  • 2 Tablespoons Soy Sauce
  • 4-5 cloves Fresh Garlic
  • 1 Tablespoon Fresh Rosemary finely chopped
  • 2 Tablespoon Sea Salt
  • 2 Tablespoon Cracked Black Pepper
  • 1 teaspoon Red Pepper Flakes

Instructions

  1. Prepare charcoal smoker for indirect smoking 275-300⁰ add Hickory wood chunks to the fire for smoke flavor.
  2. Season outside of Pork Prime Rib with 1 Tablespoon of Sea Salt and 1 Tablespoon Cracked Black Pepper. Reserve the left over salt and pepper for the wet rub.
  3. In a small bowl whisk the Dijon mustard with the remaining ingredients.
  4. Brush the wet rub on the outside of the prime rib giving it an even coat.
  5. Smoke bone side down until internal temperature reaches 140⁰.
  6. Remove from smoker and rest for 15 minutes before serving.
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Malcom Reed
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2 Comments

  1. Ryan says:

    Would you brine the roast as well for this recipe? A couple of years ago you used an apple juice brine with the same cut of meat.

  2. tspurs says:

    I just smoked one of these and the mop rub/fat cap cracked quite a bit. Any idea what would cause this? I had it in the smoker for about two hours at 255 – 265. Just pulled it off, and it’s currently resting, so I’m hoping the inside look a little better than the outside! Smells amazing, no doubt of that.

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I'm Malcom Reed and these are my methods and techniques for mouth-watering, slow-smoked BBQ. Recipes, videos, detailed procedures and BBQ tips.

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