Smoked Prime Rib Roast Recipe
The holidays are the perfect time to impress your family and friends with a show-stopping meal. This smoked prime rib roast is packed with smoky, savory flavor and a beautiful crust thanks to our Memphis-style rub. Whether you’re hosting a cozy dinner or a festive gathering, this dish will be the star of the table. Let's fire up the smoker and make this year’s holiday meal unforgettable!
The Recipe:
- 1 bone-in prime rib roast (5-6 lbs)
- 3 tbsp olive oil
- 1/4 cup Burn Pit BBQ Memphis-Style Rub
- 2 cups beef broth (for the drip pan)
Instructions:
Prep the Roast:- Remove the prime rib from the fridge and let it come to room temperature (about 1 hour).
- Pat the roast dry with paper towels. Rub olive oil evenly over the roast.
- Generously coat the roast with Burn Pit BBQ Memphis-Style Rub, making sure to cover all sides.
- Set your smoker to 250°F and add your favorite wood for smoking (hickory or oak works great).
- Place a drip pan under the grill grates and fill it with beef broth to catch drippings and add moisture.
- Place the roast on the smoker, bone-side down, and insert a meat thermometer into the thickest part of the meat.
- Smoke until the internal temperature reaches 120°F for medium-rare or 130°F for medium (about 4-5 hours).
Rest and Reverse Sear:
- Remove the roast from the smoker and tent it loosely with foil. Let it rest for 20-30 minutes.
- Meanwhile, increase the smoker or grill temperature to 450°F. Sear the roast for 5-10 minutes to develop a crust.
- Slice the roast between the bones for beautiful servings. Serve with au jus or horseradish cream sauce for an extra touch.
Grilling Tips:
- Temperature Control: Keeping your smoker steady at 250°F ensures even cooking. Use a dual-probe thermometer to monitor both the grill and the meat.
- Wood Selection: Hickory adds a bold smokiness, while oak provides a milder, nutty flavor. Adjust based on your preference.
- Resting is Key: Resting allows the juices to redistribute, keeping the roast tender and flavorful.
Extra Flavor & Pairing Ideas:
- Sides: Pair this prime rib with smoked garlic mashed potatoes, grilled asparagus, or a tangy coleslaw.
- Wine Pairing: A bold red like Cabernet Sauvignon or Malbec complements the richness of the meat.
- Enhancements: Brush the roast with garlic herb butter during the last 30 minutes for an added layer of decadence.
FAQ Section:
Q: Can I use a gas grill if I don’t have a smoker?
A: Yes! Use a smoker box with wood chips and set the grill for indirect heat at 250°F.
Q: What’s the best way to store leftovers?
A: Wrap slices tightly in foil or store in an airtight container. Reheat gently in the oven or on a low grill to retain moisture.
Call to Action:
Ready to make this smoked prime rib roast the highlight of your holiday meal? Grab our Memphis-Style Rub from the shop today, and share your masterpiece with us on social media using #BurnPitBBQ!
Happy Holidays and Happy Grilling!