Smoked prime rib cooked low and slow in your favorite barbecue smoker or charcoal grill. Trimmed and prepared with a dry brine and BBQ dry rub, this tender barbecue beef is dripping with flavor. Learn how to smoke beef prime rib today.
Since the 1800s, people have been cooking up some of the best meals over an open flame with wood. The result is a smoked prime rib recipe that can be enjoyed year-round.
Many people have heard of prime rib but don’t know what it actually is and how to cook it properly; this blog post will clear up that confusion!
What is Prime Rib?
Prime rib is a cut of beef from the primal rib of the steer. It typically refers to a meat dish cooked with slow roasting in an oven, although it may also be grilled. The dish is usually roasted whole and carved at the table for serving either hot or cold.
The term ‘prime rib‘ refers to an entire roast from ribs 6 through 12 on a cow carcass, as well as any bone-in cut taken from this area of the animal (rib-eye steak). When these cuts are cooked properly they are succulent, tender, and juicy with plenty of fat marbled throughout each piece. Prime meat contains enough fat to make it flavorful without needing additional seasonings like salt or pepper.
Prime rib is a dish that’s been around for centuries. However, it has only recently become popular in North America where the dish originated. In Europe and other parts of the world, prime rib is more common than beef roasts or steaks.
How to Choose a Prime Rib
You will need a prime rib roast that’s about 16-18 pounds in weight. Prime rib roasts are not usually less than 7 pounds. It’s essential to cook the roast whole, as opposed to cutting it into smaller pieces. And you don’t want to cook the roast in a liquid, as the meat will come out too wet.
How to Trim Prime Rib
You will need to trim the fat cap off of a roast. The rib bones should be removed first and then all the fat from around it is trimmed. Doing this will allow the Maillard Reaction, developing a delicious outer bark. This will also help our dry rub permeate the meat and enrich it with flavor. Excess fat can also lead to flare-ups, particularly if you use a charcoal or gas grill set up for 2-zone cooking.
- Trim the excess fat and silver skin from the exterior of the roast
- Score the fat on top of the meat in a diamond pattern
- Cut off any rib bone that is poking out from where it meets with other ribs
- Make sure to cut all around and underneath bones so they are exposed but not sticking up
How Much Smoked Prime Rib Per Person?
One serving of prime rib should be about 4-6 ounces and enough for one adult. However, if you are cooking a meal that serves six adults, you’ll need 3 pounds of beef or smaller roasts equivalent to size.
Time & Temperatures
Smoking your meats slowly is important to getting the most flavors out of them and making sure they are safe to eat. For meat to be properly smoked, one pound must smoke for at least two hours with a temperature between 225-250 degrees Fahrenheit. The internal temperature for smoked prime rib should be 145°F (63°C).
Best BBQ Dry Rub
The best seasoning and BBQ dry rub for smoked prime rib is a combination of garlic salt, pepper, onion powder, paprika, cayenne pepper.
The recipe for this delicious barbecue smoked prime rib is simple: Rub the meat with equal parts salt, ground black pepper, and brown sugar. Add your sweet and savory spices to the meat, such as onion, garlic, or chili powder. Let it sit for 20 minutes while you prepare your smoker.
To carve a smoked prime rib, first remove the outer bone by cutting along one side. Then trim away any unwanted fat and meat to reveal your carved prime rib!
Take your knife and slice the meat in consistent slices across. Make sure you do this at an angle so that each slice has parts of both the lean meat and the fat.
Got any burning questions about your barbecue beef? Our frequently asked questions are here to help.
How Long to Smoke Prime Rib?
At 225°F (107°C), prime rib is smoked for 40 minutes per pound of meat, until it has reached an internal temperature of 145 degrees Fahrenheit (63°C). Use a reliable meat probe to get an accurate reading of your beef’s temperature.