Smoked Prime Rib

Name: Smoked Prime Rib
Total time: 275 min
Cuisine: American
Ingredients: 1 lbs bone-in prime rib roast; Avocado oil; SPG seasoning (salt, pepper, garlic) or all-purpose rub; 2 cups beef broth; 0.33 cup Worcestershire sauce; 1 tablespoons garlic paste; 1 tablespoon lemon zest; 0.5 Juice of lemon; 3 sprigs fresh rosemary; 3 sprigs fresh thyme; 2 tablespoons Dijon mustard; 1 stick butter (unsalted)

4h 35m

Serves 1

grillnationbbq.com

Smoked Prime Rib

grillnationbbq.com

4h 35m

Serves 1

Directions

1Thaw the bone-in prime rib roast in the refrigerator for 2 to 3 days if frozen.
2Pat the roast dry with paper towels and trim off any hard fat and silver skin.
3Coat the roast evenly with avocado oil as a binder.
4Season generously with SPG seasoning or your preferred all-purpose rub, pressing it into the meat to adhere.
5Let the seasoned prime rib rest at room temperature for 1 hour to ensure even cooking.
6Preheat the Green Mountain Grills Pellet Smoker to 250°F.
7Place the prime rib directly on the smoker grates.
8Smoke at 250°F for approximately 2 1/2 hours, or until the internal temperature reaches 110°F.
9Increase the smoker temperature to 325°F and continue cooking until the internal temperature reaches 120-122°F for medium-rare.
10While the prime rib smokes, prepare the Au Jus.
11In a foil pan, combine beef broth, Worcestershire sauce, garlic paste, lemon zest, lemon juice, rosemary, thyme, Dijon mustard, and unsalted butter.
12Place the foil pan in the smoker alongside the prime rib.
13Set a wire rack inside the pan.
14After 30 minutes, whisk the Au Jus ingredients together.
15After the prime rib has been cooking for an additional hour (from the point of increasing smoker temperature), begin basting it with the Au Jus every 25 to 30 minutes.
16When the internal temperature reaches 120-122°F, remove the prime rib from the smoker.
17Tent the prime rib with foil.
18Allow the roast to rest for 20-25 minutes to redistribute the juices.
19Strain the Au Jus through a fine mesh sieve to remove herbs and solids.
20Carve the prime rib by following the bone for clean, even slices.
21Serve the meat with the strained Au Jus on the side for dipping or drizzling.

Ingredients

1 lbs bone-in prime rib roast
Avocado oil
SPG seasoning (salt, pepper, garlic) or all-purpose rub
2 cups beef broth
0.33 cup Worcestershire sauce
1 tablespoons garlic paste
1 tablespoon lemon zest
0.5 Juice of lemon
3 sprigs fresh rosemary
3 sprigs fresh thyme
2 tablespoons Dijon mustard
1 stick butter (unsalted)

Equipment

paper towelsGreen Mountain Grills Pellet Smokerfoil panwire rackfine mesh sievefoil

Tips

When choosing a prime rib roast, opt for a bone-in cut for maximum tenderness and flavor. The bones act as insulation, keeping the meat moist during cooking.
For a show-stopping presentation, ask your butcher to French the bones, which involves trimming the ends for a clean, elegant look.
Look for USDA Prime for superior marbling, but USDA Choice offers great flavor at a more affordable price.
Properly thawing prime rib ensures even cooking and a tender texture.
Rest the prime rib after cooking to redistribute the juices, ensuring a moist and tender result.
Serve the prime rib with the strained Au Jus for an unforgettable dining experience.

Smoked Prime Rib

4h 35m

Serves 1

grillnationbbq.com

Smoked Prime Rib

grillnationbbq.com

4h 35m

Serves 1

Directions

1Thaw the bone-in prime rib roast in the refrigerator for 2 to 3 days if frozen.
2Pat the roast dry with paper towels and trim off any hard fat and silver skin.
3Coat the roast evenly with avocado oil as a binder.
4Season generously with SPG seasoning or your preferred all-purpose rub, pressing it into the meat to adhere.
5Let the seasoned prime rib rest at room temperature for 1 hour to ensure even cooking.
6Preheat the Green Mountain Grills Pellet Smoker to 250°F.
7Place the prime rib directly on the smoker grates.
8Smoke at 250°F for approximately 2 1/2 hours, or until the internal temperature reaches 110°F.
9Increase the smoker temperature to 325°F and continue cooking until the internal temperature reaches 120-122°F for medium-rare.
10While the prime rib smokes, prepare the Au Jus.
11In a foil pan, combine beef broth, Worcestershire sauce, garlic paste, lemon zest, lemon juice, rosemary, thyme, Dijon mustard, and unsalted butter.
12Place the foil pan in the smoker alongside the prime rib.
13Set a wire rack inside the pan.
14After 30 minutes, whisk the Au Jus ingredients together.
15After the prime rib has been cooking for an additional hour (from the point of increasing smoker temperature), begin basting it with the Au Jus every 25 to 30 minutes.
16When the internal temperature reaches 120-122°F, remove the prime rib from the smoker.
17Tent the prime rib with foil.
18Allow the roast to rest for 20-25 minutes to redistribute the juices.
19Strain the Au Jus through a fine mesh sieve to remove herbs and solids.
20Carve the prime rib by following the bone for clean, even slices.
21Serve the meat with the strained Au Jus on the side for dipping or drizzling.

Ingredients

1 lbs bone-in prime rib roast
Avocado oil
SPG seasoning (salt, pepper, garlic) or all-purpose rub
2 cups beef broth
0.33 cup Worcestershire sauce
1 tablespoons garlic paste
1 tablespoon lemon zest
0.5 Juice of lemon
3 sprigs fresh rosemary
3 sprigs fresh thyme
2 tablespoons Dijon mustard
1 stick butter (unsalted)

Equipment

paper towelsGreen Mountain Grills Pellet Smokerfoil panwire rackfine mesh sievefoil

Tips

When choosing a prime rib roast, opt for a bone-in cut for maximum tenderness and flavor. The bones act as insulation, keeping the meat moist during cooking.
For a show-stopping presentation, ask your butcher to French the bones, which involves trimming the ends for a clean, elegant look.
Look for USDA Prime for superior marbling, but USDA Choice offers great flavor at a more affordable price.
Properly thawing prime rib ensures even cooking and a tender texture.
Rest the prime rib after cooking to redistribute the juices, ensuring a moist and tender result.
Serve the prime rib with the strained Au Jus for an unforgettable dining experience.