Smoked Prime Rib
Smoked prime rib is the showpiece of American festive cooking, combining the nutty aroma of the rib roast with a fine smoky flavor. The goal is an evenly cooked core with a delicate pink color and a flavorful herb crust. The reverse sear method delivers perfect results.
Ingredients(for 1 kg)
Instructions
Dry Brine (Pre-salting)
24-48 hrs.Trim the prime rib of excess fat, trimming the fat cap to about 5-7 mm. Apply coarse sea salt evenly on all sides and store uncovered on a rack in the refrigerator for 24-48 hours. The surface should appear dry and slightly firm.
Applying the Herb Crust
10 min.Spread Dijon mustard as a binder over the entire prime rib. Mix pepper, garlic powder, thyme, and rosemary and press evenly onto the mustard. Allow to acclimatize at room temperature for 30 minutes.
Smoking
3-5 hrs.Heat the smoker to 107-120 °C. Use beech and cherry wood for mild, fruity-smoky flavor. Place the prime rib fat-side up and insert a core temperature probe. Smoke until 50-52 °C core temperature (accounting for carryover cooking).
Resting and Finishing the Crust
30-45 min.Let the prime rib rest loosely covered for at least 30 minutes. Optional: roast at 250 °C in the oven or on a hot grill for 10-15 minutes to intensify the crust. Slice against the grain into 2-3 cm thick slices.
Pro Tip
After smoking to target temperature, let the prime rib rest for at least 30 minutes, then roast at very high heat (250 °C+) in the oven or grill for 10-15 minutes to perfect the crust.
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