Smoked Prime Rib

Smoked Prime Rib

I spend the weeks leading up to Thanksgiving and Christmas cooking hundreds of hams, turkeys and even pork butts. So when it comes time for the big Christmas meal, I look forward to one thing… Smoking a Whole Prime Rib. This is something Chelle’s grandfather turned me on to a few years back. And it’s some of the best eatin’ your going to find. Forget what you know about prime rib, because you ain’t had one until you’ve had one smoked. So here is the method I use… it’s pretty much just 4 steps:

Step #1: Choosing The Right Cut Of Prime Rib

Cut of Prime Rib I start with a 5lb. Choice Grade Prime Rib. You can spent different amounts on the cut – you can get a super expesive prime rib from your butcher… or you can go mid-end and pick one up at Sams’ Club or a speciality grocery store. I always choose a prime rib that is well marbled with fat, because we all know that fat is what makes it juicy and flavorful. If you’re trying to save money, you can pick a Select Grade Prime Rib… but just remember that Select won’t have as much marbling (and if you take it past medium done when you cook it, it won’t be fit to eat). I also want to go with the bone-in Prime Rib. Not only does the bone help to keep the moisture in the meat, but anytime you cook meat on the bone, it will add more flavor.

Step# 2: Seasoning Your Prime Rib Before Smoking

Seasoned Prime Rib A word to the wise… don’t skimp on the seasonings. I’m not about to inject a Prime Rib because I want the internal flavor from the fat and the bone to create that beefy taste that good prime rib should have, but I do season the outside heavily. First, I rub the outside with a little Olive Oil and then use a combination of: A heavy coating of this seasoning will make a beautiful, crusty, delicious bark on the outside.

Step #3: Smoke Your Prime Rib

Prime Rib Being Smoked Once you get your Prime Rib rubbed down, the next part is easy. Get your smoker to 275 degrees and add a little wood. I use Cherry wood for a mild smoke flavor. A hardwood like Hickory or Oak can be used in moderation but too much smoke will over power the meat. If you’re going to go with something heavy only use a few chunks. I also added a quartered sweet onion to my fire as well… just cause I like the flavor it gives meat – and I really like the way smoking onions smell. The Prime Rib cooks at about 20 minutes per pound. And I made sure I monitor the internal temp really closely… I did not want to overcook my Prime Rib. I suggest using an internal probe thermometer, like a DOT meat thermometer 

Step #4: Pull Your Prime Rib Off The Smoker and Rest

Prime Rib Wrapped in Aluminum Foil Once the internal temp hit 130 degrees, I pull the prime rib off the smoker and let it rest. Large cuts of meat will always gain 5-10 degrees after being taken off the smoker. Your Prime Rib will hit a perfect medium rare (135 internal) in about 15 minutes. If you are aiming for medium you will pull your Prime Rib off the smoker at 135 internal (and let it gain 5 degree while it rests). If you are aiming for medium well – which I don’t ever recommend – you will pull it off the smoker between 140 and 145. Once you rest your prime rib for 15 – 30 minutes, it is time to eat. Easy process that gives you one of the best prime ribs you will ever eat… Slicing Prime Rib Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Find me on Google+ Follow me on Instagram Buy Killer Hogs Products Here

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32 responses to “Smoked Prime Rib”

  1. Ryan says:

    Have you ever used a rotisserie to cook the prime rib? I just wanted to know if one way was better than the other. Obviously, some gas and chips would be involved which do not ever seem to taste as well as charcoal, but I just wanted to get your input on the matter.

    • The rotisserie works really good for cooking prime rib because you get a real even cook. But your going to get the best flavors from a charcoal and wood combination with your fuel source.

  2. Jason says:

    Is there a reason not to smoke at around 195 and cool it slower? Thank you I am still learning so much.

    • You can cook it slower, it’s just going to take a long time. Might not brown as well either. And there isn’t going to be any difference in the finished product. We’re both going for 140 -145 internal temp… just a questions of how long it’s going to take you to get it there.

  3. Brian says:

    Hey Malcom, love your recipes, i was curious i plan on smoking my prime rib tomorrow and im feeling lost as to when you wrap it in foil? would it be 2 hours for a 6 lb roast and then wrap and put back on until it reaches 140? please help! Thank you.. Brian

  4. Matt says:

    How long do you smoke your prime rib before you wrap it in foil?

    • I don’t wrap it in foil while I’m smoking it. I will wrap it in foil at the end to let it rest. And this works great since most of the time I’m taking it somewhere instead of just eating it at home. You can also put it in a large pan and cover it with foil, then put it in a dry cooler to rest.

  5. Michael says:

    Can you make Au Jus from the drippings? If so how?

    • Oh yeah – I reserve all the liquid and allow it to settle for a few minutes. You can skim the fat off the top. Then you can just use that – or add some seasonings, some more broth or some flavor booster to it.

  6. jason says:

    How long per lb if being smoked at 195-200?

  7. Ed says:

    I’ve smoked two prime ribs now using your technique and they have both been awesome! The last one was made for Christmas. Thanks!

  8. Dale says:

    I have had the pleasure of making several of your recipes and they have all been fantastic. I’m wondering if you have cooked a prime rib on your pellet grill?

  9. John says:

    Thanks Malcom for the awesome recipe – used it tonight and got many compliments – did 2 9lb bone-in prime ribs in my Bradley smoker at 255 in about 4 1/2hrs. Your BBQ Rub is the best I’ve ever used – absolutely magical on pork and excellent here as well. Thanks so much for making me look good:)

  10. Rick says:

    Hey Malcom,

    I’m a little new to smoking – bout a year or so – and I was wondering about something. I have one of the 18-inch Weber Smokey Mountain smokers, and I’ve never smoked enough meat at the same time to use both the upper and lower racks. If I put a 6 pound pork butt on the top rack, and a 6 pound pork butt on the lower rack will the one on the lower rack reach temperature sooner, because it’s closer to the heat source? Also, would it be the same for other meats such as boneless prime rib roasts and turkeys? Thanks in advance, and… KEEP ON SMOKIN IT! LOL!

  11. Daryll says:

    Is there any specific ratio of the seasonings to use?

  12. Jason says:

    Hello. Have you ever done a prime rib with injection? I haven’t yet but was wondering.

  13. willis miller says:

    did you ever try slicing one after its done about 1 1/2” thick and seasoning and searing it on the egg

    • Malcom Reed says:

      I’ve never tried it myself, but I have heard of people using a cast iron to get a good crust on a thick slice of rare prime rib. It’s called Pittsburgh Style Prime Rib

  14. Dave Durnal says:

    Malcom, I watch and learn from your videos all the time, but I want to use my treager pellet smoker instead of my Weber Kettle. What do you think would be the best choice of smokers to Smoke my 6 lb prime rib in?

  15. Daryll Donais says:

    I can’t fire up my smoker this year. I am cooking a 14lb prime rib for Christmas. Can I use the same recipe in an oven?

  16. Brian says:

    Hey Malcolm,
    Do you suggest letting the meat come up to room temperature before putting on the smoker, or placing it in while it’s still cool (~fridge temp)?

  17. Mark Wysocki says:

    Hey Malcom, bought a rec tec bullseye this year cooked a 9lb. Pork shoulder for a Packers vs. Bears party used your recipe… no leftovers! Thanks! Anyway doing prime rib next just wondering do I just follow same temp settings for the rec tec ? And what is your choice of your steak and chop rub?

  18. Ryan says:

    I have family members that need their prime ribs to be medium at minimum. What does this do to the meat and is there anyway to ensure the quality of the meat by cooking it to medium?

  19. Mike Coleman says:

    Does this method work well with a boneless rib roast?

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