Smoking a prime rib is not as hard as you might think. First of all Prime Rib is so good and flavorful by itself that you dont need to do anything to it beforehand. All I did is set it out til it reached room temperature and seasoned it with salt and pepper. Now comes the smoking. You want to smoke it low and slow at around 225 degrees.
Make sure to continue to check the internal temperature. I like mine medium rare so I went for an internal temp of 135 degrees. NOW make sure you take it out when it hits 125-130 since the temp will rise 5-10 degrees after you take it out of the smoker. Here is a good chart to go by.
NOTE: If you ignore every other bit of advice I've given, please pay attention to this - For a perfectly cooked rib roast, invest in a good meat thermometer. Internal temperature, not time, is the best test for doneness and you don't want to blow this meal!
After you take it out remember to let it sit for 5-10 minutes before you slice it or else you will let out all the juices. ENJOY
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| Notice the great dark pink smoke line on the outside! |
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