Rubs for Smoking Beef Rib Roast

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Step up your holiday game this year and brand a Smoked Prime number Rib with Dry Rub for dinner. It volition exist your about epic holiday meal and the kickoff of a new tradition.  Our prime rib rub adds seasoning that complements the rich smokey flavour and the long, slow cook on the smoker will guarantee a perfect smoked prime number rib.

Bonus: When you cook your Prime Rib on the grill/smoker, you gratuitous upwards oven space for all your side dishes. Cooking your vacation dinner has never been easier.

You are going to dearest the taste of this tender, smoky-flavored prime rib.  We start out with an overnight dry brine that volition seal in the juices and help create a beautiful crust to the meat.

Brine the prime rib.

Anywhere from i to iv days earlier you fume the prime rib, set information technology for the smoker with a table salt brine.

1. Coat the meat with some kosher salt.
2. Place information technology in the fridge for i to four days. A full 24 hours will give you great results but if yous have iii or 4 days and so it will be fifty-fifty better.
3. Keep it uncovered so the surface dries out. I actually cover mine LOOSELY with some plastic wrap. If y'all cover information technology, make certain air can broadcast around the meat so information technology dries.

Why dry brine?

Prime rib is expensive then we are going to make sure we enjoy every dime we spend. Brining your prime rib will ensure that you go a spectacular issue. The brine will tenderize the meat, make it more than flavorful, and guarantee a juicy cut of beef.

• A dry out alkali is easier and less messy than a wet brine.
• No special equipment needed. Just stick information technology on a plate large enough to agree the roast and permit it sit in the fridge.
• It gives the prime number rib a nice crust. Later on y'all common salt the prime rib, let information technology sit in the refrigerator for one to iv days to dry out out. When the exterior of the roast dries, information technology will give you a nice crispy crust when information technology cooks.

This is how we prepared our prime rib for the oven likewise.

Prime rib rub.

When the prime rib is fix to smoke, mix up the ingredients for the rub and glaze every inch of the roast. If yous decide that you lot practice not want to exercise a dry out brine ahead of fourth dimension then add 2 tablespoons of kosher common salt (or one tablespoon of regular salt) to the dry out rub.

If you did practise a salt brine and so y'all don't need any additional salt in the prime rib rub.

Bone-in or boneless?

We are going with a bone-in prime rib roast. The bone insulates the meat equally it cooks. It gives it more than season and makes information technology more tender. Some people similar to have the butcher cut the bones off the roast and so tie them back on with twine. That mode the roast cooks with the os on but yous don't take to slice it off when information technology is finished cooking.

Prime number grade or choice?

It says prime rib only is information technology prime class? Well-nigh cuts of prime rib in the grocery shop are actually sold as selection grade. The smoked prime rib in our video is a pick class. It was almost 10 pounds and cost $100. A nice price really. If I had upgraded to the prime grade roast I would take had to fork over an extra $80 to $90.

Prime number grade has more than season because it has more fatty merely if you lot follow this recipe for smoked prime rib you won't know that you are missing anything.

This dry brined smoked prime rib has Astonishing flavour! I won't end y'all from spending actress $$ for a prime grade cut of meat (I would get prime grade if I had extra pocket modify) but yous don't take to.

How much should you buy?

Calculate about 3/4 to 1 pound per person for bone-in prime rib. Later on the prime number rib gets smoked and you remove the os, you will end up with about a 1/two pound per person. You will actually have slightly less if you purchase prime grade because more than fat gets rendered out.

When I purchase prime rib based on this calculation, I Ever have leftovers. That is primarily because I ever serve several sides besides every bit appetizers. I probably could get abroad with purchasing 1/ii pound per person but I haven't tested that theory.

How long does it take to fume prime rib?

A properly smoked prime rib is cooked depression and dull. You want to give it fourth dimension for the smokey flavor to penetrate into the meat. Plan ahead then you know how much time y'all need. The chart below is a practiced starting point only make certain you use a thermometer so you get precise results.

Smoking times for different sized prime ribs:

• 4 to 5 pounds (two ribs) two to 2-1/ii hours
• vi to eight pounds (3 ribs) iii to 4-one/2 hours
• nine to ten pounds (four ribs) four-i/2 to 5-i/two hours
• eleven to 15 pounds (5 ribs) 5-1/2 to 7-one/2 hours

After yous get a expert idea of how long your prime rib will accept to melt use a thermometer and so you tin can accept a PERFECT smoked prime rib.

Melt your smoked prime number rib based on temperature, not fourth dimension.

The listing for times above should only be used every bit a general guide. You really desire to finish smoking your prime number rib based on temperature and NOT on the time.

The time can vary depending on how well controlled your fire is, how ofttimes you open the grill, the weather, the type of smoker you use, and how much fat the prime number rib has.

I use a digital probe thermometer made for the grill. Information technology has two temperature probes. One probe goes in the prime number rib and the other probe sits on the grill. I am able to monitor the temperature from the smoker and the prime number rib remotely.

If yous utilize a remote thermometer you can keep an eye on the temperature while you're inside prepping all the side dishes and getting the residue of the dinner ready. Information technology takes the guesswork out of smoking the prime rib. Plus you don't have to open the grill to cheque on the temperature. Remember that every fourth dimension y'all open the grill, yous will bring the temperature downwards pretty chop-chop and touch the cooking fourth dimension.

So the adjacent footstep is to decide how well done you want to cook the smoked prime rib. Check the list below to see what doneness y'all adopt. I ordinarily shoot for just a piffling under medium-rare or virtually 125°F to 129°F. By the time I take it out of the smoker and allow it rest, the acquit-over heat usually brings it up by 5°F to eight°F.

Keep in mind that if the prime rib is rarer than what some of your guests would like, you can put a few slices on the grill or in a sauté pan. That way everyone will get what they want.

Doneness temperature for Prime number Rib:

• Rare 120°F
• Medium rare 130 to 135°F
• Medium 140 to 145°F
• Medium well 150 to 155°F
• Well done 160°F

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• Thermometer. Equally mentioned above, we love this thermometer. You don't need that specific thermometer merely it is extremely helpful to employ a remote thermometer. At the very least get one that lets you monitor the temperature of the meat without opening the smoker.
  
• Grill gloves. A pair of high estrus grill gloves will come in handy. If you need to adjust the thermometer probe on the grill they will spare you from burning yourself. You can also use them to pick up the hot smoked prime rib when it is finished cooking.
  
• A smoker grill (of course). I used a charcoal grill with an offset smoker in the video. That type of grill requires a picayune more than fourth dimension and intendance to maintain the right temperature and amount of fume. If y'all haven't practiced maintaining a burn down and smoke with an outset smoker, I wouldn't recommend starting out with an expensive cut of meat like a prime number rib.

  If y'all have a pellet smoker, you're all set. Pellet smokers similar this Traeger do all the difficult piece of work for yous with precision control from an electronic thermostat. They feed the wood into the burn with perfect timing to maintain the correct temperature and smoke level.

  We recently purchased an Ironwood 885 Traeger and I dont' recollect we will ever use our charcoal smoker over again. The Ironwood connects to WiFi, has a pellet sensor (never run out of woods once again), a super-smoke mode, then many other features. It makes smoking and grilling so user-friendly.

Don't over-fume the meat.

The best thing most this smoked prime rib is the rich smokey flavor that the fume adds to the meat. A picayune smoke goes a long way to add season. Don't call back that if a little is expert, a lot is better. Too much smoke tin can ruin your prime rib (or any meat for that thing).

Retrieve of smoke as a seasoning. There should be just enough to add flavor merely not so much that it overwhelms the meat. Y'all shouldn't see large puffs of white or gray smoke. You want clean smoke that is almost clear or blue. It'south what we phone call 'thin blue fume' and it makes a big deviation in the season of your smoked prime rib.

If you accept a pellet smoker as I mentioned above then that baby will get information technology right for you. However, if you have an offset smoker similar the one I used and then make sure you practice maintaining a burn down before you lot throw a $100 hunk of meat on the grill.

SOME OTHER RECIPES Nosotros ARE SURE YOU WILL Honey:

• This alkali roasted turkey uses a moisture alkali to become the turkey ready to roast. The pare gets overnice and well-baked and the turkey meat stays super moist.
  
• Add these ricotta mashed potatoes equally a side for your smoked prime rib dinner. The ricotta cheese adds a unique tang to the potatoes.
  
• Serve these green beans with salary crumbles every bit a side for your prime number rib dinner. We added a compression of red pepper flakes to requite it a niggling zip.

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Ingredients

• 1- (9 pound) Prime Rib roast, bone-in
• 2 tablespoons kosher salt

Prime number rib rub:

• iii tablespoons coarse ground pepper
• 1 tablespoon dried sage
• i tablespoon stale thyme
• 1 tablespoon dried garlic
• i tablespoon smoked paprika
• (if you do non salt brine the prime rib so add 2 tablespoons salt to the rub)

Instructions

24 hours to 4 days in advance:

1. Trim the excess fat from the roast. Yous should take no more than than one/four inch of fat covering the meat.
2. Apply the kosher common salt liberally all over the Prime Rib and wrap information technology loosely with plastic wrap then identify information technology in the refrigerator for 24 hours. (Or leave the plastic wrap off to get maximum exposure to the air.)

ii hours in advance:

1. Set the Prime Rib out at room temperature. Combine the ingredients for the dry rub and coat the meat with the mixture. Loosely cover the Prime Rib and allow information technology sit at room temperature for ii hours prior to smoking information technology.

Smoking Fourth dimension:

1. Most 40 minutes earlier yous are ready to cook the Prime number Rib, preheat your smoker to 225°F.
2. To assist the roast cook more than evenly, utilise kitchen twine to tie between each pair of ribs.
3. Place the Prime Rib directly on the grill grate, fat cap up and close the lid. Smoke until the internal temperature reaches the desired doneness. 120°F for rare, 130° to 135 for medium-rare, 140 to 145° for medium.
4. Remove the roast from the smoker, cover it loosely with foil and let it balance for at least 30 minutes earlier slicing into it.

Notes

• Trim the fat but don't remove all of the fat. The fat cap will provide flavor merely if it is also thick information technology will not return downwardly. Trim the fatty to 1/4 inch and so it renders well.
• The roast should sit at room temperature for two hours prior to cooking. If it is cold, it will not melt evenly.
• If yous tie the roast, information technology will melt more evenly and preclude the outer layer of meat from separating from the bones.
• I normally cook prime rib to an internal temperature of 125°F to 128°F, just under medium-rare. When you lot remove it from the estrus the conduct-over temperature will proceed to cook it five°F to 8°F higher.
• Use a digital probe thermometer that is made for the grill.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 263 Full Fat: 22g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 54mg Sodium: 2400mg Carbohydrates: 2g Cobweb: 1g Sugar: 0g Protein: 15g

Diet information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.

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Source: https://savorthebest.com/smoked-prime-rib-with-dry-rub/

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