JUICY & SIMPLE SMOKED PRIME RIB
Big meat and bold, beefy flavors take center stage at the holiday table with this impressive Smoked Prime rib generously slathered in a Dijon and chipotle rub. There won’t be a single Grinch at the table when you slice into this edge-to-edge pink masterpiece. This straightforward guide will take you step by step and help you master the crowning glory of any celebratory meal.
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Recipe from @ChilesAndSmoke on Instagram
https://www.instagram.com/chilesandsmoke/
INGREDIENTS
- 6–8 pound boneless prime rib roast
- 2 tablespoons Dijon mustard
- 1 tablespoon diced chipotle peppers in adobo
- 4 tablespoons Kosher salt
- 4 tablespoons coarse black pepper
- 2 teaspoons granulated garlic
- 2 teaspoons ancho chile powder
INSTRUCTIONS
- Prepare and trim the roast. Remove any unwanted fat on the cap, leaving about ¼-inch which protects and flavors the meat. Tie strings of butcher’s twine around the roast, about 1-inch apart. Do this along the entire roast, which helps keep the meat together while it smokes.
- Mix the mustard and diced chipotle together to form a paste. Spread it on all sides of the roast to completely coat it. Combine the spices together for the seasoning, and sprinkle generously on all sides. Use additional seasoning as needed if you have a larger roast.
- (optional) Dry brine for a better crust. Place the roast on a baking sheet with a wire rack and allow it to rest in the fridge uncovered for a few hours, up to overnight.
- Preheat the smoker to 225°F. Place the roast in the smoker, making sure the ribeye cap is facing away from the direct heat to ensure it doesn’t overcook. Allow it to smoke undisturbed.
- Check for temperature. Your target temperature to remove it will be 100°F for rare, or 110°F for medium-rare. The prime rib roast is about to be seared for a finish, so don’t worry. Remove the roast from the smoker and crank up the heat to 450°F.
- Crisp up the crust. Place the prime rib back inside the smoker, in the same position, and allow it to crisp up. Remove the roast when it’s about 8 degrees away from your target temperature (about 117-120°F for rare, 125-128°F for medium-rare)
- Rest the roast for 15 minutes before carving in. Don’t forget to snip the butchers twine, and slice when ready.