Smoked Prime Rib
Updated June 11, 2024
- Total Time
- About 16 hours
- Prep Time
- 5 minutes
- Cook Time
- About 4 hours, plus at least 12 hours’ dry brining
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½ cup kosher salt (such as Diamond Crystal), plus more for serving
- 6tablespoons freshly ground black pepper
- 1bone-in, 2-rib roast (5 pounds), trimmed (preferably Frenched) and tied (see Tip)
- 1to 1½ cups molasses (preferably Grandma’s Original Unsulphured Molasses)
- Horseradish sauce (optional), for serving
Nutritional analysis per serving (6 servings)
1439 calories; 106 grams fat; 44 grams saturated fat; 0 grams trans fat; 45 grams monounsaturated fat; 4 grams polyunsaturated fat; 57 grams carbohydrates; 2 grams dietary fiber; 53 grams sugars; 62 grams protein; 1064 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
The evening before your cookout, mix together the salt and pepper. Set your meat on a rimmed baking sheet with a wire rack and season it all over using about half the salt mixture. Let it dry brine, uncovered, in a fridge for at least 12 hours (and up to 24 hours).
- Step 2
One hour prior to smoking the rib steak, remove the meat from the fridge and let it come to room temperature while you prepare your grill: Mix together a mound of wood chips with charcoal — you’ll want to cover about half of your grill with the mixture; 4 pounds of charcoal and 2 pounds of wood chips should suffice for a standard charcoal grill — and offset the coal mixture to one half of your grill. Light the charcoal with the grill vents barely open and gradually adjust the vents to allow for more airflow until the pit thermometer reaches 225 degrees.
- Step 3
Twenty minutes prior to placing the rib roast on the grill, slather the meat all over with a thick coat of molasses then sprinkle all over with the remaining salt mixture.
- Step 4
Place the rib roast with the fat side up on the area of the grill with no coals underneath, allowing the meat to slowly cook until the internal temperature reaches 120 degrees, ranging from 2¾ to 3½ hours.
- Step 5
Once the meat’s internal temperature has reached the target, remove the meat from the grill and reignite the coals into a steady fire. Using a set of metal tongs or heat-resistant gloves, sear each side of the meat over direct flame until the molasses coating has caramelized into a dark shade of mahogany, about 1 minute per side.
- Step 6
Pull the roast from the grill and wrap in brown butcher paper. Allow the meat to rest in an insulated container, such as a cooler, for at least 30 minutes. This will allow the natural juices to settle throughout the meat for a more robust flavor and prevent any loss of heat during this resting period.
- Step 7
Using a carving knife, remove the string and detach the large rib bones from the roast by standing the meat on a cutting board with the bones pointing upward. With one hand firmly gripping the ribs, cut downward along the length of the bone to remove it from the rest of the meat. With the ribs now removed, rest the roast on its flat side and cut horizontally into 4 even steaks.
- Step 8
Salt to taste and serve with a side of horseradish sauce to counterbalance the richness of the flavor.
- Your local butcher will be able to trim and tie a rib roast at request, which will help the meat cook more evenly and maintain its shape throughout the smoking process.
Private Notes
Comments
Sounds great can it be done in a gas grill?
Make sure you use hardwood charcoal, preferably oak. Charcoal has fillers that can impart bitter flavors. I use Chuck’s of pecan wood with hardwood charcoal to get a really nice sweet smoke into the meat. And never ever use lighter fluid!! Get a chimney lighter.
This can be done in a gas grill, but you need a good source of smoke. I have a Smokai smoke generator that uses pellets and a small air pump to create copious amounts of smoke. There are also inexpensive gadgets, like smoke tubes or boxes. The great thing about the gas grill is more precise temperature control. I also find putting a pan of water between the burner and the grate keeps the chamber moist and prevents hot spots.
If you want to reignite the coals quickly use a leaf blower with the air directed at the bottom vents of the grill.
Can this be made using an electric smoker? Thank you.
Absolutely, and with an electric smoker you set the temperature and forget it!
Sounds delicious, but way too much fuss. Let your roast get to room temperature, and sprinkle generously with salt and pepper, and a little garlic. Fire up your oven as high as it will go. Put the roast on a rack, fat side up, and put it in the oven, immediately turning the heat down to 350. Cook until 125 degrees and let it rest while you set the table. I also cut all of the ribs off in one fell swoop to make the roast easier to slice. The cook gets to gnaw on the bones at his/her leisure!
Whether it's steak or a roast, bringing the meat "to room temperature" is irrelevant to the finished cooked product, and potentially harmful. There are so many credible sources out there that have debunked this myth that it's a miracle anyone still proposes it. (Try https://www.thebutcherboutique.ca/s/stories/debunking-the-room-temperature-steak-myth) Even after hours sitting out, the internal temp of the meat isn't even close to room temp. Just dry the meat thoroughly.
Advertisement