Smoked Prime Rib

275 mins
Serves 1
https://grillnationbbq.com/2024/12/18/smoked-prime-rib/?fbclid=Iwb21leANKnJpjbGNrA0qck2V4dG4DYWVtAjExAAEeGYttWYQITHHYV7ePINGSzHYjhCQd-alT6dGl1IwlPVCsu8hjxz9b5p799uA_aem_fWnlY_1BfYWbfBpu1L-_HA

Directions

  1. 1Thaw the bone-in prime rib roast in the refrigerator for 2 to 3 days if frozen.
  2. 2Thaw the bone-in prime rib roast in the refrigerator for 2 to 3 days if frozen.
  3. 3Thaw the bone-in prime rib roast in the refrigerator for 2 to 3 days if frozen.
  4. 4Pat the roast dry with paper towels and trim off any hard fat and silver skin.
  5. 5Pat the roast dry with paper towels and trim off any hard fat and silver skin.
  6. 6Pat the roast dry with paper towels and trim off any hard fat and silver skin.
  7. 7Coat the roast evenly with avocado oil as a binder.
  8. 8Coat the roast evenly with avocado oil as a binder.
  9. 9Coat the roast evenly with avocado oil as a binder.
  10. 10Season generously with SPG seasoning or your preferred all-purpose rub, pressing it into the meat to adhere.
  11. 11Season generously with SPG seasoning or your preferred all-purpose rub, pressing it into the meat to adhere.
  12. 12Season generously with SPG seasoning or your preferred all-purpose rub, pressing it into the meat to adhere.
  13. 13Let the seasoned prime rib rest at room temperature for 1 hour to ensure even cooking.
  14. 14Let the seasoned prime rib rest at room temperature for 1 hour to ensure even cooking.
  15. 15Let the seasoned prime rib rest at room temperature for 1 hour to ensure even cooking.
  16. 16Preheat the Green Mountain Grills Pellet Smoker to 250°F.
  17. 17Preheat the Green Mountain Grills Pellet Smoker to 250°F.
  18. 18Preheat the Green Mountain Grills Pellet Smoker to 250°F.
  19. 19Place the prime rib directly on the smoker grates.
  20. 20Place the prime rib directly on the smoker grates.
  21. 21Place the prime rib directly on the smoker grates.
  22. 22Smoke at 250°F for approximately 2 1/2 hours, or until the internal temperature reaches 110°F.
  23. 23Smoke at 250°F for approximately 2 1/2 hours, or until the internal temperature reaches 110°F.
  24. 24Smoke at 250°F for approximately 2 1/2 hours, or until the internal temperature reaches 110°F.
  25. 25Increase the smoker temperature to 325°F and continue cooking until the internal temperature reaches 120-122°F for medium-rare.
  26. 26Increase the smoker temperature to 325°F and continue cooking until the internal temperature reaches 120-122°F for medium-rare.
  27. 27Increase the smoker temperature to 325°F and continue cooking until the internal temperature reaches 120-122°F for medium-rare.
  28. 28While the prime rib smokes, prepare the Au Jus.
  29. 29While the prime rib smokes, prepare the Au Jus.
  30. 30While the prime rib smokes, prepare the Au Jus.
  31. 31In a foil pan, combine beef broth, Worcestershire sauce, garlic paste, lemon zest, lemon juice, rosemary, thyme, Dijon mustard, and unsalted butter.
  32. 32In a foil pan, combine beef broth, Worcestershire sauce, garlic paste, lemon zest, lemon juice, rosemary, thyme, Dijon mustard, and unsalted butter.
  33. 33In a foil pan, combine beef broth, Worcestershire sauce, garlic paste, lemon zest, lemon juice, rosemary, thyme, Dijon mustard, and unsalted butter.
  34. 34Place the foil pan in the smoker alongside the prime rib.
  35. 35Place the foil pan in the smoker alongside the prime rib.
  36. 36Place the foil pan in the smoker alongside the prime rib.
  37. 37Set a wire rack inside the pan.
  38. 38Set a wire rack inside the pan.
  39. 39Set a wire rack inside the pan.
  40. 40After 30 minutes, whisk the Au Jus ingredients together.
  41. 41After 30 minutes, whisk the Au Jus ingredients together.
  42. 42After 30 minutes, whisk the Au Jus ingredients together.
  43. 43After 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.
  44. 44After 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.
  45. 45After 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.
  46. 46When the internal temperature reaches 120-122°F, remove the prime rib from the smoker.
  47. 47When the internal temperature reaches 120-122°F, remove the prime rib from the smoker.
  48. 48When the internal temperature reaches 120-122°F, remove the prime rib from the smoker.
  49. 49Tent the prime rib with foil.
  50. 50Tent the prime rib with foil.
  51. 51Tent the prime rib with foil.
  52. 52Allow the roast to rest for 20-25 minutes to redistribute the juices.
  53. 53Allow the roast to rest for 20-25 minutes to redistribute the juices.
  54. 54Allow the roast to rest for 20-25 minutes to redistribute the juices.
  55. 55Strain the Au Jus through a fine mesh sieve to remove herbs and solids.
  56. 56Strain the Au Jus through a fine mesh sieve to remove herbs and solids.
  57. 57Strain the Au Jus through a fine mesh sieve to remove herbs and solids.
  58. 58Carve the prime rib by following the bone for clean, even slices.
  59. 59Carve the prime rib by following the bone for clean, even slices.
  60. 60Carve the prime rib by following the bone for clean, even slices.
  61. 61Serve the meat with the strained Au Jus on the side for dipping or drizzling.
  62. 62Serve the meat with the strained Au Jus on the side for dipping or drizzling.
  63. 63Serve the meat with the strained Au Jus on the side for dipping or drizzling.

Ingredients

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