Smokehouse Luxe: Restaurant-Worthy Smoked Prime Rib Recipe

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There’s nothing quite like a perfectly cooked prime rib. This succulent cut of meat boasts incredible flavor and tenderness, making it a showstopper for any special occasion. But achieving that ideal level of smoky goodness can be intimidating. Fear not, grill masters! This recipe will guide you through the process of creating a restaurant-worthy prime rib using your trusty smoker.

Gather Your Supplies:

The Ultimate Smoked Prime Rib Recipe  Hey Grill, Hey
The Ultimate Smoked Prime Rib Recipe Hey Grill, Hey

5-7 pound bone-in Prime Rib Roast (trimmed of excess fat)

  • Kosher Salt
  • Coarse Black Pepper
  • Garlic Powder
  • Onion Powder
  • Smoked Paprika (optional)
  • Your favorite BBQ Rub (optional)
  • Preparing Your Prime Rib:

    1. Seasoning is Key: Pat the prime rib dry with paper towels. This allows the seasoning to adhere better. Generously coat the entire roast with kosher salt and coarse black pepper. You want a good, even layer of seasoning – don’t be shy!

    2. Flavor Boost: For an extra layer of flavor, sprinkle the roast with garlic powder, onion powder, and smoked paprika (if using). You can also use your favorite BBQ rub for a more customized taste.

    3. Let it Rest: Once seasoned, place the prime rib on a wire rack set over a baking sheet. This allows air to circulate around the meat, promoting even cooking. Cover loosely with plastic wrap and refrigerate for at least 12 hours, ideally 24 hours. This allows the seasoning to penetrate deeply, resulting in a more flavorful final product.

    Smoking Perfection:

    1. Preheat Your Smoker: Aim for a smoker temperature of 225°F (107°C). Wood chips like hickory, oak, or mesquite will add a delightful smoky flavor. Experiment with different types to find your preference.

    2. Smoke it Low and Slow: Place the seasoned prime rib directly on the smoker grate. Let it smoke for approximately 4-5 hours, or until the internal temperature reaches 110°F (43°C) for a medium-rare finish. Use a good quality meat thermometer to monitor the internal temperature throughout the smoking process.

    3. The Sear: Once the internal temperature reaches 110°F (43°C), crank up the smoker temperature to 300°F (149°C) for about 30 minutes. This creates a beautiful browned crust on the outside of the roast, adding another layer of flavor and visual appeal.

    4. Resting is Crucial: Once the prime rib reaches your desired internal temperature (130°F (54°C) for medium-rare, 140°F (60°C) for medium), remove it from the smoker and tent it loosely with foil. Let it rest for at least 1 hour before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful experience.

    Nutritional Facts (per 4 oz serving):

    Calories: 450

  • Fat: 30g
  • Saturated Fat: 15g
  • Cholesterol: 130mg
  • Sodium: Depending on the amount of salt used
  • Protein: 40g
  • Note: These are approximate values and may vary depending on the specific cut of meat and the amount of seasoning used.

    A Smoke-Infused Masterpiece:

    Carve your prime rib against the grain for maximum tenderness. Serve alongside your favorite sides and witness the satisfied smiles around the table. This smoker-cooked prime rib is sure to become a family favorite!

    Frequently Asked Questions:

    1. Can I use a different cut of meat?

    While prime rib is the quintessential choice for this recipe, you can substitute it with a standing rib roast or even a boneless chuck roast. However, keep in mind that cooking times may vary depending on the cut and thickness of the meat.

    2. How long will the prime rib stay good after smoking?

    Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze cooked prime rib for up to 3 months.

    3. What sides go well with prime rib?

    Classic options include roasted vegetables, mashed potatoes, creamed spinach, or a simple salad. You can also get creative and explore sides that complement the smoky flavor, like grilled corn on the cob or mac and cheese with a smoky gouda cheese.

    4. How do I reheat leftover prime rib?