Nothing comes close to a smoked prime rib as the centerpiece of your festive table. Here's how to bring joy to the hearts (and bellies) of your loved ones!
(Since we are cooking our prime rib on the smoker we won’t have much if any, aus jus. To take place of this we recommend this fantastic creamy dip).
Cooking such a large cut of meat may seem like a daunting task. We're here to show you how to do it easily and efficiently, and make the cook as easy as they get.
First up, get your meat knife and trim off any excess fat on the outside. Don't go overboard - only trim down spots of thick fat, or fat that's hard and won't render down properly. Make sure to also remove the silverskin.
Next, get some butchers twine and tie the prime rib. You want it to be as evenly shaped as possible, to ensure an even cook throughout.
Time to get this feast going! Fire up your smoker (or oven) and preheat to 275ºF (135ºC).
While that's heating up, apply light dustings of Cow Cover, Dirty Bird, and Garlic Jalapeno, one after the other. Let the meat sit at room temperature for at least 30 minutes so it can sweat through the rub.
When ready, place the prime rib on the cooker, over indirect heat. You are aiming for a core temperature of 127ºF (53ºC). So it might be a good idea to start monitoring with a thermometer probe after the first hour.
Once the smoked prime rib hits its target internal temperature, pull it off the heat. Loosely tent it with foil, and let it rest for 30 minutes. This will allow carryover temperature to bring it to perfection, as well as give time to reabsorb some juices.
And that's it! Serve the holiday prime rib alongside your garlic and horseradish dip.
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