Perfect Smoked Barbecue Prime Rib Roast
Prime rib is the star of many holiday dinner tables. Roasting a prime rib in your oven is surprisingly easy, but for a change of pace we suggest trying a smoked prime rib roast. Here's a recipe and "how to" guide from barbecue master, Harry Soo. Why go to the extra effort to smoke your prime rib? According to Harry "You will get a nice smoky roast that will be a spectacular centerpiece for an unforgettable feast for your guests."
5 to 6 lb Double R Ranch Boneless Prime Rib or Snake River Farms American Kobe Prime Rib
4 tablespoons SYD Championship Moola Beef Rub
1 tablespoon dried rosemary, crushed into smaller flakes (If you're using fresh, double the quantity)
½ tablespoon dried thyme (If you're using fresh, double the quantity)
Mix together the SYD Beef rub, rosemary, and thyme.
Apply medium coat of rub all over your rib roast.
Wrap in plastic wrap and rest in fridge overnight.
Preheat smoker and keep it in the range of 200F-212F (if you don't exceed the boiling water temp, you won’t lose much juice.)
Remove rib roast from fridge, remove plastic wrap, and place in pit.
Toss in one tennis-sized chunk of apple wood.
Toss in a second piece about 45 minutes later.
Smoke in pit until internal is about 125F; about 3-4 hours.
Remove rib roast and take the top grate and place over the fire pit.
Char or sear the rib roast over direct fire. Move to the side if it flames too much from the oil dripping on the fire. Alternatively, you can spray water from a water bottle.
Pull when internal is 135F. Rest under a loose foil tent for 30 minutes before serving. Save the juices and add it to any au jus you are preparing.
Thanks Harry for a great recipe. We can't wait to try this method for our next prime rib. Read the complete blog post with additional cooking tips and fun facts here.
Snake River Farms is celebrated world-wide by chefs and connoisseurs. Our family-owned business is focused on creating the most delicious beef and Kurobuta pork available.
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