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Barbecue Prime Rib

Smoked prime rib seasoned, cooked in a smoker, finished on a grill, rested before serving.

From the Wikibooks Cookbook · 4 ingredients
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Barbecue Prime Rib

Oven250°F smoker, 200°F lowered heat
Time7 minutes on high grill heat

Ingredients

Directions

Prepare

  1. Coat roast with oil.

  2. Shake on seasoning and massage into meat.

Smoke

  1. Place dry mesquite chunks into the firebox of a 250°F smoker.

  2. Insert a probe thermometer into the center of the roast and set for 118°F.

  3. Place roast into smoker and lower heat to 200°F.

  4. Cook until internal temperature is achieved, changing mesquite as needed.

Crust, rest and serve

  1. Remove and grill on high heat for 7 minutes or until desired crust is achieved.

  2. Remove and let rest 10 minutes.

  3. Serve.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

What each ingredient does

Standing rib roast
Provides the main body of meat that is slowly smoked to tenderness and juiciness.
Prime rib seasoning
Adds savory seasoning that forms a flavorful outer layer on the meat.
Canola oil
Helps the seasoning adhere to the surface of the roast.
Mesquite chunks
Supply the smoky aroma that flavors the roast during cooking.

The step that matters

Grilling the roast on high heat after smoking. Searing at high heat browns the surface through the Maillard reaction, forming crust and flavor. Because the interior is already cooked, the crust forms quickly, so the roast should be watched to avoid overcooking the exterior.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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