Smoked Prime Rib Recipe
Our famous Hickory Smoked Prime Rib 100% Local Beef, All Angus, No Steroids, No Added Hormones, No Antibiotics served with one side dish.
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Ingredients
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Main Ingredients
Method
Preparation and Cooking
- 1
Preparing the Rub
In a small bowl, mix together the kosher salt, black pepper, garlic powder, rosemary, and thyme.
- 2
Seasoning the Roast
Pat the prime rib roast dry with paper towels. Rub the olive oil evenly over the surface of the roast. Then, generously apply the seasoning rub all over the roast, making sure to cover all sides. Let the roast sit at room temperature for about 1 hour to absorb the flavors.
- 3
Preparing the Smoker
Soak the hickory wood chips in water for at least 30 minutes. This will prevent them from burning too quickly during the smoking process.
- 4
Smoking the Prime Rib
Preheat your smoker to a temperature of 225°F (107°C). Once the smoker is ready, drain the wood chips and place them in the smoker box. Place the seasoned prime rib on the cooking grate of the smoker, fat side up.
- 5
Cooking Time
Smoke the prime rib for approximately 4 to 5 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare. Use a meat thermometer to check the temperature.
- 6
Resting the Meat
Once cooked, remove the prime rib from the smoker and let it rest for at least 20-30 minutes before slicing. This allows the juices to redistribute throughout the meat.
- 7
Serving
Slice the prime rib against the grain and serve with your choice of side dish. Enjoy your delicious hickory smoked prime rib!
