Apple Brined Smoked Prime Rib

This Apple Brined Smoked Prime Rib on the Yoder Smokers Flat Top charcoal grill is one way to take advantage of the versatility of this cooker. A true charcoal grill at heart, this cooker’s size and adjustable charcoal grate allow for a true smoking experience that rivals that of any offset smoker or pellet grill. This recipe from Chef Joe Friday is a delicious combination of Cherry hardwood smoke and big, bold flavor from the apple brine. Give this one a try at your next holiday meal for a prime rib entree that makes memories!

INGREDIENTS

  • 10 lb prime rib roast
  • Sweetwater Spice Apple Brine
  • R Butts R Smokin' Beef Rub
  • ½ cup horseradish mustard
  • 2 tablespoons worcestershire sauce
  • 4 cloves garlic, minced
  • 1 tablespoon coarse kosher salt
  • 1 tablespoon freshly cracked black pepper

INSTRUCTIONS

  1. Plan ahead for an overnight brine bath, and place your prime rib in a container with a lid. Pour in the Sweetwater Spice Apple Brine and close the lid tightly. Move to the refrigerator for 24 hours.
  2. After 24 hours, remove the prime rib from the brine bath and season your prime rib with the dry beef rub.
  3. Then combine the mustard, Worcestershire sauce, and garlic in a small bowl. Slather the entire roast with the mixture then season liberally with salt and pepper.
  4. Fire up your Yoder smoker and preheat to 225°F with your favorite hardwood for beef. I used cherrywood.
  5. Next up, it’s time to smoke. Place the seasoned roast on the grill grates of the smoker. Close the lid.
  6. Smoke until the meat reaches an internal temperature of 120°F. (For rare, 125°F for medium rare, or 130F degrees for medium)
  7. Remove the roast to a cutting board, cover it with aluminum foil or butcher’s paper and rest for 20 minutes.
  8. Time to sear the prime rib. Increase the temperature on your smoker to 400°F.
  9. As soon as your smoker reaches 400°F, place the prime rib back on the smoker until the meat reaches your preferred doneness (130°F for rare, 135°F for medium rare, or 140°F for medium).
  10. Remove the prime rib from the smoker and allow the meat to rest for around 15 minutes before serving.