Prime Rib Roast
Prep Time: 15 Min | Cook Time: 60 Min
- 1 Bone-In Ribeye Roast
- 2 Favorite Beef Rub
- 3 Beef Tallow (Can also use Butter)
- 4 Worcestershire Sauce
Ready to take on smoking a prime rib? This recipe has all the information and tips you need to perfectly smoke a Prime Rib Roast.
- First we’ll start by trimming the ribeye. I like to cut off any excess meat/fat from around the bones, some people like to expose the bones, this is all up to you! We also want to trim the fat cap down a bit, down to at least a 1/4 inch. If you trim off too much, that’s okay! It’s important to trim the fat as it won’t have time to render and we get the most possible flavor into the meat.
- Next we’ll cover it in our favorite rub for beef. I like to use Hardcore Carnivore Black as it always gives me the best bark. Coat it a generous amount and let rest for at least 30 minutes.
- While the ribeye is soaking up all the amazing flavors from the rub, it’s time to get the smoker fired up. We want to shoot between 250-275 degrees.
- Once up to temperature, it’s time to cook! A probe thermometer comes really handy in this cook. I have two probes on mine, so I placed each one in a different spot to get the highest accuracy. For medium-rare, we wanna cook the ribeye until about 123-125.
- After 30 minutes I like to baste it with the butter of the gods, Wagyu Beef Tallow! Or you can use regular butter! I melt down about 1/2 cup of beef tallow and mix in 2 tablespoons of Worcestershire sauce. Baste every 30 minutes until finished.
- When the ribeye hits your desired temperature, remove it from the smoker and then it’s time to do the most crucial step. Letting it rest! I let mine rest loosely covered in foil. Letting it rest will re-incorporate all those amazing juices back into the meat. It’s also important to let the ribeye rest because of the carry over. The carry over will make the meat continue to cook for another 4-7 degrees. We pull it at about 125 for the perfect medium-rare! Let rest for at least 30 minutes.
- After 30 minutes remove the foil and admire your new fond creation. Sure to make your mouth water. You may cut down each bone for individual steaks or cut into slices. All up to you!
- And finally, enjoy!