Smoked Prime Rib of Beef with Three-Chile Rub

In Beef by Mark MaskerLeave a Comment

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No alternative listicle for Thanksgiving turkey would be complete without either prime rib brisket on it. Dave DeWitt loves himself some prime rib and he’s anointed some of it with this chile rub on more than one occasion.

smoked prime rib recipe
Smoked Prime Rib of Beef with Three-Chile Rub
Print Recipe
Heat Scale: Mild
Servings
8-10 lbs
Servings
8-10 lbs
smoked prime rib recipe
Smoked Prime Rib of Beef with Three-Chile Rub
Print Recipe
Heat Scale: Mild
Servings
8-10 lbs
Servings
8-10 lbs
Ingredients
Servings: lbs
Instructions
The Rub
  1. To make the rub, combine all the ingredients in a bowl and mix well. Store any unused rub in a sealed container in the freezer. (The yield is approximately 2/3 cup.)
The Rib
  1. First, remove the roast from the refrigerator three hours before you plan to smoke and cover it with the rub. This will allow the roast to come to room temperature.
  2. Prepare your smoker for cooking. Then place the prime rib in the smoker on a flat baking sheet and avoid checking it constantly. The temperature in the smoker should be 200 to 225 degrees F. For prime rib, a finished internal temperature of 130 degrees F. is rare, 140 degrees F. is medium-rare, and 150 degrees F. is medium. The keys to success are lightly smoking with mild wood, such as oak or pecan, in small amounts, using a meat thermometer, and avoiding checking on the roast.
  3. Smoke the prime rib to the desired degree of cooking. This can take 7-8 hours of smoking but as always, use internal temperature as a guide over cooking time.
  4. A technique increasing the crust on the roast is to remove it from the smoker when the internal temperature is 25 degrees less than the doneness you are aiming for. Then the roast is placed in a 400 degree F. oven and heat is turned off. The roast remains in the oven for about 20 minutes, then it is removed and tented with aluminum foil and allowed to “rest” for another 20 minutes. Even if you don’t use the oven technique, rest the smoked roast from the smoker in the same manner.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.

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