How To Smoke Prime Rib In Electric Smoker

The conventional wisdom about cooking prime rib is to leave a thick layer of fat all around the roast to help keep the meat moist.

How to smoke prime rib in electric smoker.

Trim away excess fat from the top of the roast. Prep seasoning combine the seasoning in a bowl stir to combine. At this temperature the prime rib will cook slowly enough that it will be evenly cooked from the outer surface to the center. How to smoke a prime rib.

Always use a good thermometer though. Tie back prime rib if this is not done with butchers twine. I used an electric smoker at 200 degrees and smoked with a mix of cherry and a little hickory wood for approx. Posted on february 17 2019 april 22 2020 author smoker categories bbq recipes tags prime rib recipes post navigation previous previous post.

Never underestimate the power of a perfectly roasted hunk of beef. Reduce temperature to 110 c and add more. Next smoke the prime rib for 3 4 hours or until it reaches an internal temperature of 125 135 degrees fahrenheit in the thickest part of the meat. Whether you use a pellet electric or a wood and coal based smoker the technique is the same for this smoked prime rib recipe.

Then place the prime rib on the grill grate in the smoker and close the lid. In a small bowl combine all dry ingredients and mix well. To smoke prime rib start by seasoning it and preheating a smoker to 225 degrees fahrenheit. Prepare your fire in your smoker.

I infuse this beautiful cut with flavor by slow smoking before finishing with a sear for that beautiful exterior crust that will have people fighting for the end piece. Rub the seasoning mixture all over the prime rib. How to smoke cheese at home. Prep smoker preheat your electric pellet grill to 225 degrees.

Place prime rib in a large pan. Season roast with the mixture and let stand for 30 45 minutes. I pulled off the smoker at 115 degrees wrapped in foil and placed into a thermal cooler till the temp got to 123 degrees. When it comes to smoking meat however you want to expose as much of the meat as possible to the flavorful smoke and this outer layer of fat will prevent the even distribution and absorption of the smoke leaving only the ends exposed.

Place roast fat side up directly on rack in smoker. Smoked prime rib roast will be the crowning glory of any table.