“I love the culture of grilling. It creates an atmosphere that is festive but casual.” - Bobby Flay
When my husband had the grand idea of smoking a Prime Rib I was super excited for him. He was able to put his grilling and smoking skills to the test. G loves experimenting with new recipes, and always loves including me in his process.
As many of you know, I no longer eat red meat, but watching my hubby dabble with a new recipe and smoking technique was super fun to watch, as well as be included in. We are really excited to include this dish for the upcoming holidays, and share it with our friends and family.
Without further ado, here is our experience and process of smoking a Prime Rib!
Step 1: Select a cut of Prime Rib from your local grocery or butchery
Choice 4lb. Prime Rib
It really all starts with selecting and purchasing a great cut of meat. G prefers going to a local butcher shop and preferably ordering a high USDA grade of meat. For this recipe, we went to our neighborhood grocery and purchased a Certified Choice Angus 4lb. cut of Prime Rib.
Step 2: Season and cook your protein
Seasoned Prime Rib - before the grill
Once, G was ready to smoke his Prime Rib, he removed it from the fridge, and took it out of the plastic. From there he placed it on a cutting board and began patting the Prime Rib dry. It is essential to remove any excess water from the cut of meat. Then, he generously added olive oil all over the Prime Rib, before placing his signature coffee dry rub on.
Once, the seasoning was evenly distributed along the protein, G topped it off with fresh herbs - rosemary and thyme. Then. he secured butcher’s twine on the Prime Rib. He tied each twine approximately 2 inches along cut of meat. You simply tie the twine like you’re tying your own pair of shoes.
After, everything was added, G placed the protein into the fridge, uncovered, and on a wire rack to marinate for 24 hours. If you are in a hurry you can shorten the timeline to 8 hours.
The next morning, G removed the Prime Rib from our fridge 2 hours before cooking time. This allows the meat to achieve the optimal room temperature. It is so important for your protein to be room temp as it will help the meat cook evenly throughout.
While, the Prime Rib was waiting to be cooked, it was the perfect time to setup our grill. The grill setup contain a “hot and cold side” in the grill. On the “hot side” was the fire, which G created using a mixture of charcoal and mesquite wood. On the opposite side, the “cold side”, he inserted an aluminum pan underneath the grill grates, so that the drippings from the Prime Rib had a safe place to fall. Also, he brushed olive oil on the grates, for the Prime Rib to be placed on. The purpose of the hot and cold sections, was to create an indirect smoke for his Prime Rib to cook at a consistent temperature.
Once, the temperature of the grill leveled at 300 degrees, G placed the Prime Rib directly on grill grates on the “cold side” of the grill. Then, he inserted a digital meat thermometer into the center of the Prime Rib, closed the grill, and let it smoke for about 3.5 hours. Once the digital meat thermometer reached an internal temp of 130 degrees, G knew he achieved the perfect medium rare cook. From there he removed the Prime Rib from the grill to begin the resting process.
Step 3: The finished product
Coffee Dry Rub Smoked Prime Rib
Next, he covered the pan with foil, and waited an additional 30 minutes to 1 hour. This step was crucial as it allowed time for the meat to be juicy and get the best flavor possible. During this time, the Prime Rib leveled off around 135 degrees for its internal temp.
After, the resting time was reached, G removed the foil, herbs, and twine. Then, he carved the Prime Rib, plated, and paired with desired sides, as well as, sauces.
Dinner is served: Smoked Prime Rib paired with au jus + horseradish sauces, Sautéed Kale, and Beer Battered Onion Rings
XO, Analise