Image courtesy of www.smokingfishfoodcompany.com
With Christmas just around the corner, families are making plans to get together and prime rib is flying off store shelves. Prime rib is one of those classic holiday meals that gets a lot of attention because it feeds a large group and it’s downright delicious.
We want to give you some pointers on how to smoke prime rib. If you’ve never tried food smoking before, don’t feel overwhelmed. It’s not as difficult as many think. In fact, with our Electric Smokers you can set it and forget it. Our smokers do the work for you while you shoot skeet or play games around the fire!
Smoked Prime Rib
First thing’s first. Find a good butcher. A good butcher will cut off the bones, wrap the bones back on and tie it all up beautifully.
There are all kinds of ways to prepare prime rib for the smoking, but one simple method is to start by basting a generous amount of Worcestershire sauce all over the meat. When that’s done, sprinkle your favorite steak seasoning all over, both top and bottom. Cover the meat and set it out until it reaches room temperature. Whenever you are slow smoking bigger portions of meat, it’s crucial that both inside and out are not only thawed, but at room temperature. This allows the meat to be cooked evenly throughout, and it will save you a headache later on.
In the mean time, warm up your Bradley Smoker to about 270°F and get your wood bisquettes going. We recommend using Apple or Mesquite wood chips for prime rib, but you certainly aren’t limited to just those!
We recommend using a good quality meat thermometer to monitor the inside temperature of the meat. When checking the meat temperature, insert the probe into the middle of the meat so that the device can measure the core temperature of the meat.
This is a low, slow cooking process that will take most of the afternoon so begin smoking no later than 11 am for dinner. The smoking process will take somewhere between 6-7 hours. When the meat has reached an internal temperature of 138°F then it’s done.
The outside of the prime rib will be blackened from the smoke, but as soon as you cut into the meat, your mouth will begin to water like you’ve never felt before. Smoked prime rib is incredibly juicy and flavorful, and combined with that outer crust, you’ll experience why prime rib is such a popular dish this time of year!
Try your hand at smoking prime rib this year and discover what makes food smoking such an enjoyable experience. When you serve up smoked prime rib to your friends or family, they will make you feel like the best chef around.
Bradley Smoker wishes you all a joyous, smoky holiday season!
I just might have to purchase an extra piece of Prime rib to try this out… Man that sounds good. My mouth is already watering……
I just purchased a 4 rack Digital Smoker last weekend and haven’t had a chance to use it yet but I can’t wait! I’ve had other smokers in the past and the biggest complaint I get is that I over smoke things and my wife won’t eat what I had made. Christmas will be the first go at it in the Bradley, I’m going to make a prime rib and I don’t want to ruin it. How long should I smoke the prime rib thru the cooking process?
This will be my first attempt at a Prime Rib and I need some help planning how long it will take. Is there some general rule like 1 hour per pound? I know I need to use a temp probe to be sure, but still need a general idea of how long it is going to take. I have a 7.5 lb. bone in roast.
Plan on 7 to 8 hours. Time is not as important as internal temp. 140 gives you a nice medium doneness.
We are trying this today on an 11lb cut. So looking forward to the mouthwatering outcome!
Sounds great Sonya, be sure to let us know how it turned out!
Sonya Please let me know what you think about the smoker. I’m thinking about buy one for me.
This really sounds wonderful and I am going to give it a try. I have had so much luck with my smoked maple cured bacon that I am ready move to something besides pork. But, you all know pork is “meat candy”.
I have had my smoker since 2005. Thank you Bradley
I’m going to try this tomorrow for New Years day dinner. Wish me luck!
Glad to hear it John, let us know how it turned out.
I have done 7 or 8 prime ribs in my Bradley in the past few months. I dry rub it and refridgerate for a 3-4 hours then take it out and let it come to room temp for a couple hours. I sear it in the oven on highest bake temp on a rack – which for me is 550f till a crust forms….about 20 minutes. I turn it as this is done. I then smoke it at about 210f or so till it gets to 133f internal. I go with hickory but that is me. I also go with smoke till it is done and the smoke is not overpowering at all. I use a tray to collect juices and make a au jus with wine and butter as well. I have been told my prime rib is “the best steak I have ever tried” by one fella.
Some great recommendations Hoss! It gave me prime rib fever all over again. Thanks for sharing.
I GOT MY BARDLEY SMOKER,6 OR 7 YEARS AGO,AND I LOVE IT ,BUT I HAVE NOT SMOKE A TURKEY,OR A PRIM RIB YET.
HAS ANY ONE SMOKE A TURKEY?,HOW LONG WILL IT TAKE TO SMOKE A 12 TO 15 LB. TURKEY?
THE PRIM RIB SOUNDS GOOD,I WILL TRY THAT NEXT,AFTER I SMOKE A TURKEY.