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Juicy smoked beef
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Smoked Prime Ribs

Juicy, and irresistibly flavorful Smoked Prime Ribs with an enticing smoky aroma and beautifully cooked meat infused with the woody smoky taste. A fall-of-the-bone dish that’s so insanely delicious, you’ll feel the meaty goodness in every bite.
Course Entree
Cuisine American
Keyword smoked prime rib
Cook Time 3 hours
Marinate Time 1 day
Total Time 1 day 3 hours
Servings 6 -8
Calories 282kcal
Author Imma

Ingredients

  • ¼ cup (7 g) fresh rosemary, minced
  • 2 tablespoons (5g) thyme
  • 1 tablespoon (8 g) minced garlic, 3-4 gloves
  • ½ tablespoons (3.5 g) paprika
  • ½ teaspoon (1 g) cayenne pepper, optional
  • 2-4 tablespoons (28-56 g) unsalted butter, softened or any cooking oil
  • 4-5 pounds (1.8-2.2 kg) prime rib roast
  • salt and pepper, to taste

Instructions

  • In a small bowl, combine rosemary, thyme, garlic, paprika, cayenne pepper and butter.
  • Season prime rib with salt and pepper. Generously rub with herb mixture, making sure every inch is covered.
  • Wrap tightly with saran or plastic wrap. Let it marinate over-night in the for up to 24 hours.
  • When ready to roast, remove from the fridge for about 2 hours to allow the roast to come up to room temperature.

Using a Pellet Smoker

  • Preheat smoker to 225 degrees F (107 degrees C) to 250 degrees F (121 degrees C .) Don’t go above this temperature. Low and slow lets the smoke penetrate every inch of the roast, giving it an incredible flavor. Trust me on this one .
  • Place the prime rib roast directly on the smoker grill surface with the fat cap side up and bone side down. If you have enough space you can place a roasting pan below the middle rack of the smoker to catch any drippings from the beef, optional.
  • If desired, insert thermometer through side of the beef cut all the way through the center. It is should be the furthest part of from the grill grates or surface. Do not let it touch the bone. Close the smoker and let the magic begin.
  • A rough estimate for smoking time is about 30 minutes per pound. Be sure to check your smoker hourly or so to ensure even temperature. Closely monitor prime rib during the last 45 minutes during smoking.
  • Remove the roast when temperature reaches 5-10 degrees below your desired cooking temperature. Roast will continue cooking while it is resting. Tent with a foil paper.
  • For a crusty roast exterior, remove from the smoker about 10 F/5 C below your desired temperature. You have two choices on how you want to finish it off. Roast in the oven at 400 F/205 C or fire up your grill to same temperature and cook for about 3-5 minutes.
  • Gently transfer the roast to a large platter, then loosely cover with foil and let it rest for about 20-30 minutes before serving. The resting period will help the juices settle back into the meat- making it juicy. Do not skip this step.
  • Slice prime rib and serve warm with vegetables or desired sides.

Using a Charcoal Grill

  • Heat up the charcoal until they radiate heat or until it reaches 225 F (107 C.). Place it on the far side of the grill just enough so that it doesn’t directly cook the meat.
  • Place a catcher below the grill but above the hot charcoals, this will catch any dripping juices from the meat.
  • Prepare a water pan and place it on the charcoal side above the grill. Fill it with about half a cup of water so that we don’t dry out the meat too much.
  • Place the meat fat side up on top of the grill before closing the lid. Cook the meat for about 1 hour per pound of ribs. Check on the meat every once in a while to check the temperature. Pull it out of the grill once it reaches 5- 10 degrees below your desired cooking temperature. The smoked prime ribs will continue to cook while resting.

Using an Electric Smoker

  • Season the racks of the smoker with a thin layer of cooking oil. Preheat the smoker to around 200 F. Place the water pan inside the preheated smoker. Fill in your wood chips into the wood tray and let it smoke for a bit.
  • Once you have your smoker going, you can add in your prime ribs fat side up. Here you can brush your sauces and other flavorings for the smoked meat. You may have to add more wood chips as needed throughout the cooking process.
  • Remove the roast when the temperature reaches 5- 10 degrees below your desired cooking temperature. The roast will continue cooking while it is resting. Tent with foil paper.
  • For a crusty roast exterior, remove from the smoker about 10 F/5 C below your desired temperature. You have two choices on how you want to finish it off.  Roast in the oven at 400 F/205 C  or fire up your grill to the same temperature and cook for about 3-5 minutes.
  • Gently transfer the roast to a large platter, then loosely cover with foil and let it rest for about 20-30 minutes before serving.  The resting period will help the juices settle back into the meat- making it juicy. Do not skip this step. Slice prime rib and serve warm   with vegetables or desired sides

Notes

  1. Fat Side up. Place the meat fat side up, gravity helps maintain its moisture through the fat. The natural oils melting down penetrate the core of the meat. This gives you a juicy meaty finish.
  2. Resting the meat. The natural juices settle back in when you let it rest for about 10-30 minutes. This also keeps your dish from drying out while also infusing the smoky and brine flavor!
  3. Fat Percentage. Basically, the fatter the meat; the less dry it will be after cooking. That’s why it’s important to look for that glorious marble-like look, especially with steaks.
  4. Nutritional information is provided as a courtesy only. Please keep in mind that it is a rough estimate rather than a guarantee. Ingredients can vary greatly based on the products used.

Nutrition

Serving: 1serving | Calories: 282kcal | Carbohydrates: 1g | Protein: 13g | Fat: 25g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 42mg | Potassium: 239mg | Fiber: 1g | Sugar: 1g | Vitamin A: 377IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 2mg