Smoked Prime Rib Roast. Plan on one rib bone serving two people, or about one pound per person. This might sound like a lot, but people won't be passing up on a chance for seconds, and the roast will shrink during cooking. Compile your tools: Use your preferred smoker or smoker and grill combination, and have foil on hand.

Smoked Prime Rib Roast Hold the rib roast above the drip pan on the smoker and the bone side downwards. If the smoker's heat is from one hand, to begin, hold the edges of the bone away from the heat. A prime rib/rib roast will include the "cap" which is the outer, fat-marbled muscle (Spinalis Dorsi) as well as parts of the "eye" of the rib. You can have Smoked Prime Rib Roast using 2 ingredients and 8 steps. Here is how you cook it.

Ingredients of Smoked Prime Rib Roast

  1. You need of Prime Rib roast.
  2. Prepare of Dry rub.

That is why slices of a prime rib roast are known as Rib Eye steaks. So, now that you know the answer to "what is prime rib?", here are the tips to follow to ensure you smoke it to a delicious finish. Low and slow lets the smoke penetrate every inch of the roast, giving it an incredible flavor. Smoked Prime Rib or Standing Rib Roast One of the most perfect pieces of meat known to man is the smoked prime rib. my opinion of course!

Smoked Prime Rib Roast instructions

  1. Season the prime rib.
  2. Wrap it in saran and refrigerate for at least 4 hours..
  3. Place it on the smoker at 250 – 300.
  4. Remove from the smoker when it reaches 140 and let it sit (about 20 minutes).
  5. Get smoker up to 500.
  6. Put it back on smoker until it is 5 degrees shy of your preferred temperature.
  7. Remove from smoker and let stand for 5 minutes..
  8. Carve & serve.

Prime rib roast is one of the most popular types of smoked meats. Many people agree that that prime rib is the best cut of beef available. Smoking rib roast takes time because you need to smoke slowly at a low temperature, but it's a great option to make because it brings together the. Test the temperature of your roast at the center of the meat, away from the bone (if there is one). This will be the coolest part of the meat.