Prime Rib is my all time favorite meal. I remember going to Las Vegas for the first time back in college and having a $5.99 Prime Rib buffet. I still l love that classic meal today and it's my preference for the centerpiece on my holiday table.
I prepare prime rib so many different ways; smoked, reverse seared or even sous vide. However, smoked prime rib is so easy and so dang good, so it is my favorite!
"Prime" rib does not mean the rib roast that you start with is Prime grade or above. The rib roast comes from the same part of the animal that the ribeye does: the primal rib section. Therefore, the name.
Meat Church How To YouTube Video: https://youtu.be/eyR9oB2qJNA
- Bone-in ribeye roast choice grade or higher (we used a tomahawk 44 Farms 6-7 lb, 3 bone in the above video) - sub boneless roast
- Meat Church Holy Cow Rub
- Meat Church Gourmet Garlic & Herb
- Worcestershire Sauce (we used The W Sauce)
- Horseradish cream (mix all ingredients and chill)
- 8 oz sour cream
- 4 T freshly prepared horseradish
- 1 T Meat Church Holy Cow
- 1 T coarse cracked black pepper (we used 16 mesh)
- Squeeze of fresh lemon
Prepare your smoker
Prepare your smoker at 250 degrees. I recommend a heavy smoke wood or pellets such as oak, hickory or mesquite. Total cook time will around 3-4 hours depending on size.
What is a Prime Rib?
"Prime" rib doesn't mean it comes from a Prime grade meat. You can make prime rib from a Choice grade cut. In fact, it's more affordable and turns out fantastic.
Whether you choose a Choice or Prime grade cut, there are several different types of roasts to create the perfect prime rib; bone-In, boneless or standing rib roast (bones are removed prior to the cook and re-attached with butcher's twine during the cook process.) Each have their own advantages.
Prepare the Rib Roast
Apply a very heavy coat of salt to the entire roast. Let the salt sit for one hour and then wash it off and pat it dry.
Slather the rib roast with Worcestershire Sauce to act as a binder for the seasoning.
Apply black pepper. Next apply Meat Church Holy Cow rub liberally on all sides of the meat. It's hard to put too much on as we want to form a great bark. Remember, this slice is big, so there will not be much seasoning on each bite.
Next, come back over the entire rib roast with a heavy coat of our Gourmet Garlic & Herb.
Let the seasoning sit and adhere for at least 15 – 20 minutes. Tip: It's ok to do all this prep including the seasoning the evening before and let the roast sit wrapped tight in your fridge overnight.
Smoke the Prime Rib
Place your rib roast on the smoker. Baste it every 45 - 60 minutes with Worcestershire sauce.
Smoke your rib roast until you reach an internal temperature of 120 in the middle.
We are targeting medium rare in the middle which is 130-135. Tent the meat with aluminum foil and allow it to rest at least 10 - 15 minutes.The meat will continue to rise another 5 degrees to a final internal temperature of 130.
Keep in mind the outer edges will be further along. The ends will be closer to medium.
Slice the roast to serve.
This gives your guests the option of telling you "doneness" they prefer.