Smoked Prime Rib

Juicy, and irresistibly flavorful Smoked Prime Rib 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.

If you’ve seen my previous recipes here, you’ll see that I love playing around with different flavors and spices. One cooking method my friends and family just love is SMOKING!😍

Because who doesn’t like a good outdoor get-together? I also love smoking meats because it infuses the wood flavor down to the meaty core.

In this recipe, we’ll make smoking so easy and fun that you might just cook one this weekend!😉

Prime Rib Cut

Did you notice that some meat cuts are more expensive than others?

Well, that’s because some cuts are more in demand than the others because of the meat’s leanness and fat content. More than this the rarity of the meat also plays a factor in its pricing.

Prime Rib Cuts come from the primal rib part of the cow which ranges from two to seven ribs. It’s also known as “Standing Rib Roast,” “Beef Rib Roast,” or “Ribeye Roast or Roll.” Get value for your money by choosing the best rib cuts in the store. here are some of my grocery tips:

What to Buy and How to Select a Prime Rib?

• Look at the Marbling – A good Prime Rib should have great marbling which is a sign that it has around (fat -15% and meat-85% content has the right ratio)
• Check the Quality –  Look for the USDA seal of approval. only good quality meats can receive this mark.
• Bone-in or Boneless? – This actually depends on what dish you’re going to make. I always opt for bone-in standing ribs because it packs a juicier flavor. it also holds the form of the meat as it cooks.
• Ask Help from your Butcher – Ask your meat shop to loosen up the ribs. This means slicing the meat but not all the way through. The flavors from the smoke and the rub easily penetrates the cuts with this method.
• Give it a Light Press – if you can easily mash the meat, that means it’s leaner. I try to avoid leaner ribs especially for smoking. Fatter ribs gives you more flavor and moisture even after cooking.

What smoker to use?

There are a lot of smoking methods you can use to prepare for this type of meat. Personally, I think that there’s no one specific way to perfectly smoke standing ribs. I prefer mixing and matching different aromas and flavors to get the best meaty taste.

So here are some of my preferred techniques for this recipe:

My Choice: Pellet Smoker

Pros

• Distinct Flavor – Although it takes longer to smoke the meat in with a pellet smoker, you’ll surely taste its distinct flavor.
• Flavored Wood Chips – Pellets mainly use compressed and flavored wood chips to smoke the meat in a closed chamber.
• Indirect Heat – This uses indirect heat which means that the heat source is distant from the meat.

Con

• One unit of a smoker can be too bulky – especially if you live in a studio or apartment

How to use a Pellet Smoker?

• Placing the Meat – You will simply need to place the meats in a rack indirect to the heat source. This will make sure that your meat will cook evenly without one side burning.
• Installing the water pan -Add a pan with half a cup of water to the smoking chamber to prevent it from drying out.  This method also infuses the flavor of the wood chips in the meat. (Personally, I think Hickory flavored wood is great for rib cuts but feel free to mix and match.)
• Trapping the heat – Close the lid to trap the flavorful smoke and the heat.

Verdict: By far, this is the easiest way to smoke. It automatically feeds the heater with pellets and fans the heat around the chamber. No need for the dirty work, just check the meat from time to time!👍

I, myself, use a Traeger Pellet Smoker because it’s one of the most versatile cookers on the market.

Charcoal Grill

Pros

• Compact Unit – Its small size is makes it truly convenient
• No Electricity – No need to plug it for electricity so you can enjoy your smoked prime ribs even when you’re in the great outdoors.
• Low Cost – It’s a low cost makes it really affordable. and it’s waaay easier to clean!

Con

• Direct Heat – although technically it’s indirect. the heat source is in the same chamber as the meat. this can lead to roasting rather than smoking which burns one side of the meat.

A simple compact barbecue grill can also be used for smoking.  This is the perfect smoker for you if you don’t have much space in your backyard. I’d be careful about using this tho. Aside from the hot coals, you’ll use to cook the meat, it’s also super easy to stain your shirt with soot.

How to use a Charcoal Grill as a smoker?

• Heat the charcoals – Place the hot charcoals on one extreme side of the grill.
• Catch – Add a tin catch just below the grill so you can catch any juices that drip off.
• Placement – Place the prime ribs on the other side of the grill farthest from the coals and the water pan beside it.
• Trap the heat – Close the lid to start the smoking process

This smoking method uses charcoal which cooks the meat with low but direct heat. Flavored wood can also be used for this method to infuse a smoky aroma to the meat’s core.

Barbecuing vs Smoking. The difference between barbecuing and smoking is that smoking uses slow and indirect heat so that all sides cook perfectly.

Verdict: I like using this method though because it’s the most convenient. I don’t need a bulky unit in my backyard. 👍 All I have to do is take my favorite wood flavor and use it along with charcoal.

Electric Smoker

Pros

• No Direct Heat – We won’t be using an open fire for this smoker. it’s woodchips and some heating rods.
• It’s Own Thermometer – It has a built-in thermometer to tell the temperature inside the smoker.

Cons

• Longer Smoking Time – It cooks longer and slower because of the low maximum temperature.
• Electric Consumption – I think you should expect a higher electric bill when using this smoker.
• Tastes Different – Without the authentic smoke from a burning woodchip, you’ll sense a slight difference in the taste. Also, if you don’t preheat the smoker. you’d probably taste a bit of plastic from the manufacturing in your dish.

Electric smokers use wood chips to produce smoke via heating rods to produce the smoke. It also uses convection to heat food which gives the food a different flavor due to the lack of fire. The parts are generally similar to a bullet smoker with the wood tray substituting the fire chamber.

How to use an electric smoker?

• Preheat the smoker: Pre-smoke the unit with the woodchips of your choice.
• Attach the water pan: Once it reaches the desired temperature, place the water pan inside the lowest space inside the unit.
• Placement: Place the ham on the racks and close the lid or door.

NOTE: If you’re a first-time user of this type of smoker, I suggest seasoning your grill with cooking oil. This prevents any residue from the manufacturing to stick to your food.

Verdict: Electric grills tend to cook at a lower temperature which means they would cook longer.

What to Serve with Ribs?

There are a lot of pairings you can make with this easy comfort food, especially with its mouthwatering smoked flavor. Check out my top picks that will perfectly pair and complement our meaty dish today!

• A side serving of Easy Homemade Coleslaw gives your palate a different flavor dimension.
• Serve some Cornbread along with this flavor-packed meaty dish and enjoy a perfect southern combo.
• Rosemary Roasted Potatoes are also a great pair for this dish. The best part is that you can cook it simultaneously so that the herb flavor infuses in the meat too!
• The savory taste of the meat goes well with a refreshing and palate-cleansing bowl of Easy Tossed Salad.

More Meaty Recipes

• Smoked Chicken
• Smoked Turkey
• Baby Back Ribs Recipe
• Eye of Round Roast

How to a Smoke Prime Rib

Marinating the Standing Rib

Make the Herb Mixture

• Combine the herbs – In a small bowl, combine rosemary, thyme, garlic, paprika, cayenne pepper, and butter. (Photo 1)
• Mix – mix until it’s a creamy-like paste (Photo 2) 

Marinate

• Season – Season prime rib with salt and pepper. Generously rub with herb mixture, making sure every inch is covered.
• Hold Overnight – Wrap tightly with saran or plastic wrap. Let it marinate over-night 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. (Photos 3-4)

Smoking the Prime Rib Prep

• Prep and Smoke – Preheat smoker to 225 degrees F (107 degrees C) to 250 degrees F (121 degrees C .)
• Temperature Tip – 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 bone side down – Place the prime rib roast directly on the smoker grill surface with the fat cap side up and bone side down. (Photos 5-6)
• Placement Tip – 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.  

The Prime Rib in Process

• Closely monitor prime rib until cooked: If desired, insert the thermometer through the side of the beef cut all the way through the center. It is should be the furthest part of 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.
• Let the meat rest: 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.
• Finish it off: 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. (Photo 7)

Resting and Presentation

• Transfer to a platter –  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 – Slice prime rib and serve warm with vegetables or desired sides. (Photo 8)