Hickory Smoked Prime Rib

hey welcome back to how to barbecue right I'm Malcolm breed today it's all about prime rib I've got this giant 18 pound boneless ribeye roast it we're gonna herb crust and get on the smoker it's gonna be fantastic for those holidays coming up this is a feast you're gonna want to try let's get to cooking so I bought this ribeye roast at Sam's Club you can find them anywhere this one weighed about 18 pounds and it's sold in a cryovac bag when you get it home you want to take it out of the package blot any that excess moisture liquid off and then you got to do a little trimming on it it has a lot of fat on the outside a lot of seenu's so we just take that off expose these beautiful muscles on it and I also tied it up with the little butcher twine this is gonna help it hold its shape during cooking and I just simply pulled out some lay the roast on it and tied it up I'm sure there's fancier ways to do it this one's easy enough for me and you can also ask your butcher to trim and tie it for you it's no problem for them to do now let's talk seasoning the first thing we're gonna do is get a little olive oil on the outside and I'm just going to drizzle some on top what we're doing we're building just a little base bond or so the seasoning stick to the outside it's gonna help that roast Brown up a little bit you know we can't forget about the bottom side so I'm gonna go ahead and roll the roast over a little more olive oil and we'll start our seasoning on this side first the first thing that I want to do is get some salt on this prime rib I've got my AP seasoning it's got some black pepper it's got some garlic in there it's gonna give it a lot of flavor it's a great base layer of seasoning and for a roast this size you want to go pretty heavy just Pat that in just a little bit and then for just a touch of color and a little bit extra pepper I'm gonna hit it with some of my hot barbecue rub you can substitute out your favorite seasonings make this recipe your own now for that herb crust that we're gonna put on the outside of this prime rib I'm starting with some of my coarse ground steak rub you need probably about 1/2 a cup which is about half a bottle and then the herb part is gonna be some fresh seasonings I have some finely chopped sage some thyme some rosemary then you've got to have 5 or 6 cloves of garlic chopped up we're just going to mix all this together to make a herbs seasoning and now we're gonna take this herb mixture and we're just gonna put it over the prime rib remember this is the bottom side it's gonna cook down the whole time so I'm not going as heavy on this side but I want to get some of that flavor all around this roast if any comes off the edges just kind of take it and Pat it back on that looks good for the bottom side now we're gonna flip it over we already have the olive oil on it so we're ready for the seasoning first it's going to be that AP salt pepper garlic had it in just a shot then we're gonna run some hot rub just for some color some extra kick and pepper don't forget your sides you got to season those too now we're ready for the herbs on top I'm just getting with my hand and gonna put a heavy layer right over the top of this prime rib make sure I get the sides good the ends as well now that's gonna give us that herb crust on the outside it's gonna give a ton of flavor crusty and salty all those savory notes that's beautiful so now our prime rib is ready for the smoker we're gonna let it sit here and rest just a few minutes while we fire up the drum today now you can cook this prime rib on any kind of pit don't really matter you just want to hold the temperature steady today I'm running the drum about 275 to 300 right in that range firing up with some good B&B lump charcoal and I want some hickory smoke I want some really good smoke flavor on a big roast like this so I'm gonna use a couple chunks of hickory wood soon as the pit gets up to temp we're gonna get this prime rib on and it's gonna be heaven and I'm just setting the prime rib right Center on the drum but just know you got to keep it straight it's gonna cook however you set it down the twine is gonna help it keep kind of round but we want to make sure it's laying on the rack as straight as possible we're gonna get the lid closed we're gonna let that hickory smoke do its magic all right our prime ribs been owned about an hour and this is where I want to start watching the internal temperature on it because that's the most important thing when you're cooking a prime rib so I've got my probe to my cyber cue going right down in the middle we're gonna watch it want to stop at about a 120 122 is where we're taking this prime rib so it's nice and rare in the middle we'll have it a little more done outside the edges if somebody wants that but hey you know that rare prime ribs where it's at let's get the lid closed now we're just gonna watch the internal temperature it hits about that 1:22 mark it's gonna be done all you gotta do is keep the lid closed and wait for the temperature to climb I'm gonna be eating some good prime rib before you do it all right you can hear my cyber Q's telling me that I've reached that target internal temperature we're actually about 124 now which should be exactly perfect for this prime rib let's take a peek at it I mean you can see the herb crust on it still got a little bit of that hickory smoke rolling that's a good thing it's got a beautiful bark on the outside I'm gonna go ahead and pull my probe out I'm gonna go ahead and get this prime rib off the pit and we're gonna go rested I mean look at that is that not a thing of beauty I mean you can see the herb crust on it oh man all right so I've moved to prime rib to a platter here and it is just gorgeous I mean I love the way those herbs that steak rub crusted on the top of it but this part of the cook is just as important as what we did to get here we have to let it rest especially with the piece of prime rib like this so what I'm gonna do is just cover it up loosely with a little bit of aluminum foil we're just gonna make a tent around the prime rib and I'm not trying to get it real tight I don't care if some of the air gets out but I'm just trying to cover it up and we're gonna let it rest for at least 15-20 minutes it wouldn't hurt to drop it in a cooler let it set for two hours now when we come back the best part of the day I'm gonna slice into this I'll go make a quick horseradish mayo to go with it y'all are gonna want to watch me try this I promise all right so we rested this prime rib about 25 minutes you see it still has steam coming off of it it's still good and hot I can't take it no more I can't take it I gotta get it over here the reason why I put it on that platter is I wanted to catch all that good juice I can use that but look at this I mean that prime rib is beautiful we took a whole rib eye in the cryovac we trim the fat off up at the scene you exposed all that good lean meat I mean the Reeboks fatty anyway it's got a ton of fat on the inside of it then we hit it with some olive oil some AP and a little hot rub so it would Brown up and then we made our herb crust that was the sage the time the rosemary the garlic steak rub all mixed together put it on the drum it went about two and a half hours is all it took to come up to about a hundred 25 degrees and we gave it that all-important rest and that's all I could take from it so let me grab all these nice here and I'm just going to cut this right in the middle so we can see just how it turns out straight down through it and I'm gonna open it up and let you guys see it first I mean that thing is beautiful she's got all that juice running and perfectly cooked meat the spinalis wrapped around nice smoke ring let's cut a few pieces of it see what it tastes like oh man that's phenomenal that is beautiful I'm gonna get a piece right of this button Alice right here before I cut any more up I gotta try it some of the herbs on the outside all that good rub mmm that my friends good Wow you get the smokiness from that hickory wood you get all the seasonings on the outside and inside it's just a really really good beef flavor I mean that is how prime rib is supposed to be we did it all on the smoker I also mixed up some creamy horseradish sauce to go with this this is one of Shels recipes we take Mayo we take horseradish a little bit of hot sauce a little bit of creamy horseradish put it all together season it with some AP and it makes a wonderful sauce to go with prime rib and I'm gonna have to have a bite right there on this one y'all pardon me that goes with the primary of so Goods melts in your mouth this piece has got me wrote all over it we just want to take a pause for the cause because I'm having it so juicy so tender perfect beef it isn't hard to beat this now prime rib cooked this way it's fantastic if you wanted a little more done you can cut some off the ends you can even put it back on the grill to finish that off for your guests but just because you see this red juice running that's all flavor there's no blood in this it's cooked perfect it's tender and a lot of people are intimidated by doing prime ribs but they really are easy you can do it outside on your smoker get you a good thermometer so you can watch those internal temperatures and I promise you everybody's going to be happy this holiday thanks for watching us here and how to barbecue right if you like what we're doing subscribe to our Channel we're going to be coming back next year with all new videos you're gonna want to watch them you can find us on Facebook Instagram and Twitter and how to barbecue right you can also download the app to keep up with us and listen to the podcast happy holidays

Channel: HowToBBQRight

Views: 1,286,231

Rating: 4.9292655 out of 5

Keywords: Malcom Reed, HowToBBQRight, How To BBQ Right, smoked prime rib, smoked prime rib roast, prime rib on the grill, prime rib roast, smoked prime rib roast recipe, barbecue prime rib

Id: ujlR78Eqcz8

Length: 9min 30sec (570 seconds)

Published: Fri Dec 07 2018