Imagine serving perfectly smoked prime rib to your friends and family, right from your backyard. This guide will show you how to create a prime rib so tender, juicy, and flavorful that it rivals any high-end steakhouse, without breaking the bank. Using an offset smoker, you’ll achieve a smoky, succulent prime rib that’s perfect for any special occasion or just a regular weekend treat. Even if you’re new to smoking, this straightforward recipe makes it easy to get restaurant-quality results at home. Let’s dive into the secrets of making the most mouthwatering prime rib you’ve ever tasted.
INGREDIENTS FOR OFFSET SMOKER SMOKED PRIME RIB
- One 7 pound two-bone in choice standing rib roast
- 1 cup prime rib rub
DIRECTIONS FOR MAKING OFFSET SMOKER SMOKED PRIME RIB
Achieve succulent, mouth-watering perfection with these directions for making Offset Smoker Smoked Prime Rib. Infuse your prime rib with rich, smoky flavors using an offset smoker, resulting in a tender and juicy masterpiece that’s perfect for any special occasion.
Bring your offset smoker to temperature
You will want to maintain a temperature of roughly 250 degrees throughout the entire smoking process.
Prepare the rib roast
Bring the rib roast to room temperature. Trim any excess fat off the rib roast, especially the fat cap, which is the thickest and most dense part of the fat on the top of the roast.
Rub the rib roast
Gently pat the rib rub into place, completely covering the roast. Be sure to cover any nooks and crannies as well. You can’t use too much rib rub!
Place the rib roast onto the smoker
Place the rib roast on the 8” x 10” wire oven rack and place it into your smoker. Smoke until the internal temperature reaches 120 for rare or 130 for medium. For a 7 pound rib roast, at a smoking time of 35 minutes per pound, this will take you roughly 4 hours.
Remove the rib roast from the smoker
Let the rib roast stand for 30 minutes before carving. Slice the roast right in half between the two bones. You now have two very large steaks with the bone attached. Each one of these steaks will serve 3 people.
VARIATIONS AND SUBSTITUTIONS FOR OFFSET SMOKER SMOKED PRIME RIB
1. Salt the Day Before:
- Pre-salting: Rub the rib roast with salt a day or two before smoking. Place it on an 8” x 10” wire rack over a cookie sheet in the fridge. This creates a firm crust and tender, juicy inside.
2. Experiment with Rubs:
- Rubs: Use a mix of store-bought mesquite rub and Middle Eastern Kebsa spice blend, or any meat rub you prefer. Customize with your favorite rub or make your own following Paul Kirk’s recipes.
3. Carving and Serving:
- Carving: After resting for 30 minutes, cut the rib roast in half between the bones. Remove the bones and cut each half into three portions, creating six 12-ounce servings. Enjoy the friendly competition for the bones!
TIPS AND TRICKS FOR OFFSET SMOKER PRIME RIB
What is a Prime Rib?
- Definition: Prime rib, also known as a standing rib roast, is the same thing.
- Why “Standing”: It’s called “standing” because the meat is usually cooked with the rib side down, so it “stands” and doesn’t touch the pan.
- Origin: Prime rib comes from the primal section of a cow, weighing between 12 – 16 pounds and having between 6 – 12 ribs, with 7 being the most popular cut. The term “prime” in prime rib comes from this “primal” section.
- Grade: The name “prime” in prime rib doesn’t refer to the meat grade. Meat grades range from select (least expensive) to choice (affordable) to prime (most expensive). If you want prime-grade prime rib, ask for “prime, prime rib”.
Tips for Prime Rib:
- Bone-In: Always buy prime rib with the bone in for extra flavor. The bone enhances the flavor during smoking and serves as a delicious snack later.
- Wire Rack and Drip Pan: Use an 8” x 10” wire oven rack to prevent the prime rib from sagging into the grill grates. Place an aluminum drip pan underneath to catch drippings for easy cleanup.
