Mesquite Smoked Prime Rib for Christmas
This mesquite smoked prime rib or standing rib roast is a wonderful entree for Christmas dinner. Easy to prepare, super flavorful and goes great with smoke.
Servings 6 -8
- 2-5 bone prime rib roast (standing rib roast)
- Olive oil or other cooking oil
- Jeff’s Texas style rub
About Prime Rib (Standing Rib Roast)
Ask the butcher to semi-detach the bones, to tie it up and to french the bones. They are usually happy to offer these services.
Note: Figure on 1 bone for every 2 people eating.
Season the Meat
Lay the prime rib on the cutting board
Brush on a little olive oil or cooking oil to help the rub to stick.
Mix up a batch of the Texas style rub recipe and use it generously all over the prime rib.
Smoke the Prime Rib
Once the smoker is ready to go, place the prime rib roast directly on the grate, bones down.
I used dry mesquite wood for flavor but you can use pecan, or almost any fruit wood such as cherry for great results.
Keep the smoke going the entire time if you desire or you can go for about 3 hours and that should be plenty.
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.
I recommend cooking the prime rib to medium rare or about 135-140°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.
When ready to slice it up, clip the strings, remove the bones and then slice it into pieces about ¾ inch thick.
Worcestershire butter recipe
One stick or ¼ lb. of (real) salted butter, room temperature, 1-½ TBS of Worcestershire sauce, and 1 tsp of the Texas style rub recipe.
Mix/fold everything together until all ingredients are combined really well.