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Perfectly Smoked Prime Rib (Bone-In)

Perfectly Smoked Prime Rib (Bone-In) FB

Smoked prime rib: the king of holiday roasts (or any other time of the year really), perfect for family gatherings or large groups of friends. In this guide we will go through the process of creating this spectacular smoked prime rib, from choosing the right meat – to smoking it.

Required tools:

  • sharp knife
  • butchers twine
  • spray bottle

Perfectly Smoked Prime Rib (Bone-In)

Choosing the meat:
The best time to get prime rib is around holidays, when it is on sale. Generally it does not matter how big the prime rib is, the smoking time will be about the same. Look for good marbling on your rib: the more marbling in the meat, the better the flavor is going to be.

Preparations and The Rub
Before we start cooking, let’s use a knife to partially separate the bone (as shown in the video), leaving a space between bone and meat. The bone not only acts as an insulator, but the space between bone and meat is great for soaking in the flavors of the rub.

For this guide we are doing a basic olive oil with salty and smoky spices rub. You can do just about anything with it though, from straight pepper garlic and salt to a bacon weave around the rib. The possibilities are endless, depending on the flavor you are going for.

RELATED: Smoked Brisket Recipe (Using Flat) With Homemade Brisket Rub

Start by rubbing down the area between bone and meat. Then tie some butchers twine around the rib to hold the bones back onto the meat. Now go ahead and rub down all sides of the roast. After this is done we will let the meat rest in the fridge overnight.

Smoking prime rib
Get your smoker up to a very high temperature (300-325F). When you put the rib in the smoker, shut off all the vents and let it cook like this for around 15 minutes. With closed vents the temperature should drop to around 225F after 20 minutes, at which point we want our meat to cook for 4 to 6 hours.

At around every hour of smoking we are also going to spray the rib with a mix of apple juice and maraschino cherry juice, using our spray bottle. This gives the meat extra flavor, but also keeps it nice and moist.

You do not have to put the thermometer probe in there until after 2 hours of smoking. The target internal temperature is 130F for a medium-rare prime rib. When it is done, we will pull it off the smoker, wrap it in foil and let it sit for about 40 more minutes.

Do not forget to cut the butchers twine before serving.

Have fun on your smoker!

Related Links:
How to Trim Ribeye Steak from a Prime Rib Roast Selecting the perfect ribeye steak: there are many different opinions on the matter. The following video will try to make things clear to you, so you can select the ribeye steak that you really want.

New York Strip Steak Recipe (How To Grill) For this simple New York Strip Steak recipe we are going to grill on an Island Grillstone. We will be using all-natural beef steaks and a basic rub to keep the flavor of the meat intact. It is a very simple recipe, so let’s get started!

Useful tools for smoking Prime Rib:

Heat Resistant BBQ Gloves

Portable BBQ Meat Probe – Digital Thermometer

I Rub My Meat For The Smoke Of It T-Shirt

Jef Spencer

Pitmaster Jef Spencer is just a regular guy who loves smoking meat, BBQ and entertaining friends over a great meal and cocktail.Through years of experimentation on the grill and learning from other Pitmasters he has become known for turning out some great backyard meals.(When there is Smoke at Jef’s house, the neighbors like to peer over the fence and sometimes just come on over for dinner.)As an avid woodworker and garage shop tinkerer Jef has applied his skills to build his own custom smokers and BBQs to further his love of the grill.In the last few years he has been sharing his love of smoking meat, cocktails and backyard entertainment through his YouTube channel “Smoked Meat With Jef”, where anyone passionate about grilling up a meal can find “How To” videos, product reviews, tips and tricks to make their next BBQ experience better…. and sometimes more unique.
Jef Spencer

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