This week I am featuring mesquite smoked prime rib, one of my favorite cuts of beef. This cut is sometimes referred to as a standing rib roast, depending on where you purchase it.
It is not inexpensive by any means but it is very Christmas worthy and when you want to give the very best at your Christmas dinner, this will do it.
Easy to prepare, super flavorful and goes great with smoke.. what more do you need!
- Prep Time: 10 minutes
- Cook Time: 5-6 hours
- Smoker Temp: 225°F
- Meat Finish Temp: 135 -140°F
- Recommended Wood: Mesquite or pecan
*This rub recipe is one that I recently created and is included free when you purchase the original “Jeff's original rub” recipe either by itself or in combination with the Jeff's Barbecue Sauce recipe.
I highly recommend that you talk to the butcher when purchasing one of these. Let him/her know that this is for a special Christmas dinner and you would like for them to just leave the bones barely attached and to tie it up for you. They will usually be happy to do this for you.
Here you can see how they make a cut along the bones so that it is just barely attached at the ends. This makes for a great presentation and allows the bones to add extra flavor to the meat. Once it's done, snip the strings and make the final cut to completely remove the bones.
You can also see how the meat is tied snugly between each bone.
They will also french the bones for you if you ask them. This just means the meat is cut away from the bones so that they are exposed. It makes for a great presentation.
I have seen a lot of prime ribs in the meat case lately, already Frenched, cut and tied up.
Note: Figure on 1 bone for every 2 people eating. So if you will need enough for 8 people, purchase a 4 bone roast. 6 people will require a 3 bone roast.
Prime rib is so full of flavor that it doesn't take a lot of fuss and muss to make it taste great. In fact, you don't even have to smoke it and some will even go so far as to say it does not need smoke.
I have found that smoke adds a layer of flavor to the prime rib that I really like and I think you will too.
Lay the prime rib on the cutting board
Mine was almost 9 lbs and I think the butcher did a great job preparing it for me.
Brush on a little olive oil or cooking oil to help the rub to stick.
I used the Texas style rub recipe (purchase recipes here) on this prime rib.
This rub recipe is very savory without being overly salty and works really well on beef. I recommend you give it a try
Mix up a batch of the Texas style rub recipe (purchase recipes here) and use it generously all over the prime rib.
That is ALL you do to the prime rib.. nothing else is needed or required!
You can use any smoker to smoke this prime rib but I recommend that you use one that allows you to easily control the temperature.
Make sure the heat is indirect.
The most important part of smoking the prime rib is in controlling the temperature and in making sure it is cooked to a perfect done temperature.
I used the Big Green Egg to smoke this one and it held a very steady temperature the entire time. I was even able to go about my business and not worry about a thing by using the Flame Boss temperature controller.
It's like cruise control on your vehicle. You don't know how nice it is until you get used to using it then, when you don't have it, you miss it.
I know that the Big green egg and many other Kamado type smokers will hold a really good temperature, but even at that, I won't go off and leave it for very long. With this flame boss temperature controller, I will go to bed and sleep, go grocery shopping, and almost anything else I need to do knowing that the temperature's not going to move.
The brand new model also works on other smokers such as the WSM, horizontal type charcoal/wood smokers and most Kamado type smokers.
Here is the brand new model hooked up to my XL BGE and doing a great job!
By the way, it takes about 2 minutes to hook it up, plug it in and you are good to go. Very easy!
Hint: This would make a great gift for someone who owns a Big Green Egg or other Kamado smoker.
Set up your smoker to maintain about 225°F for about 5-6 hours.
Once the smoker is ready to go, place the prime rib roast directly on the grate, bones down.
You will notice that I used a Bradley rack to make it easier to transport the meat to and from the smoker.
I used dry mesquite wood for flavor but you can use pecan, or almost any fruit wood such as cherry for great results. You can keep the smoke going the entire time if you desire or you can go for about 3 hours and that should be plenty.
Try not to open the lid/door of the smoker throughout the entire cook.
Use a digital probe meat thermometer to monitor the temperature and be sure to test it in boiling water beforehand to make sure it is reading within a degree or two of 212°F.
Another great tool is the improved ThermoPop digital pocket thermometer which reads in 3-4 seconds (that's fast), is splash-proof and is being offered now for only $29. One of my favorite toys.. er, tools;-)
I recommend cooking the prime rib to medium rare or about 135-140°F. The prime rib pictured above was removed from the smoker at about 138°F.
Once the smoked prime rib hits that magic number of 138°F or whatever you deem it to be, remove it quickly from the smoker and move it to the house. There is no need to wait to cut it but you can hold it for 30 minutes or so by tenting foil over the top of the roast.
I tented mine for about 20 minutes and it ended up being 141°F when we were ready to slice it.
When ready to slice it up, clip the strings, remove the bones and then slice it into pieces about ¾ inch thick.
I also made a Worcestershire butter for it..
Mix/fold everything together until all ingredients are combined really well.
A little dollop of that on top of the steak is really good!
How to reheat slices of the prime rib?
Very carefully! You do not want to overheat the meat which will cook it and take it beyond medium rare.
I sometimes just set it on the counter to let it come up to room temperature and just eat it that way to preserve all of that original good flavor. You can also wrap it up in a piece of foil with just a teaspoon of water or beef broth in the bottom of the foil. Place it into a 225 degree oven for about 30 minutes or until it gets as warm as you like it.
Be sure to not let it exceed 140°F or it will no longer be medium rare.