The Perfect Smoked Standing Rib Roast

Recipe Introduction

Quick Hook

Ever wondered how to impress your mates at the next barbeque? This smoked standing rib roast recipe is the answer! Think tender, juicy beef with a gorgeous smoky flavour.

Brief Overview

This is a posh BBQ dish. The Prime Rib Roast Recipe has been around for ages, usually roasted, not smoked.

It takes about 6- 8 hours total, plus brining, and feeds 8-10 hungry folks. So, gather your peeps and let's make some food.

Main Benefits

A smoked prime rib is surprisingly good for you! Packed with protein, it’s perfect for a special occasion like Christmas dinner, or a summer garden party.

Seriously, this Smoker Prime Rib Roast will wow everyone.

The Perfect Smoked Standing Rib Roast Recipe Card

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Preparation time:30 Mins

Cooking time:420 Mins

Servings:8-10 servings

Ingredients:

• 1 (6-8 pound) Standing Rib Roast (also known as Prime Rib), bone-in, well-marbled (2.7-3.6 kg)
• 1 tablespoon Olive Oil (15 ml)
• 3 tablespoons Coarse Kosher Salt (45 ml)
• 2 tablespoons Freshly Ground Black Pepper (30 ml)
• 2 tablespoons Garlic Powder (30 ml)
• 1 tablespoon Onion Powder (15 ml)
• 1 tablespoon Smoked Paprika (15 ml)
• 1 teaspoon Dried Rosemary, crushed (5 ml)
• 1/2 teaspoon Cayenne Pepper (2.5 ml) (optional, for a little kick)
• 4-6 Wood Chunks (Oak, Hickory, or Pecan recommended)

Instructions:

• Prepare the Roast: Trim excess fat (leaving about ¼ inch), pat dry, and dry brine, uncovered, in the fridge.
• Make the Dry Rub: Combine all dry rub ingredients in a bowl.
• Apply the Dry Rub: Rub the roast evenly with olive oil, then generously coat with the dry rub, pressing it in.
• Prepare the Smoker: Preheat smoker to 225°F (107°C). Add wood chunks according to your smoker's instructions.
• Smoke the Roast: Place the roast on the smoker, bone-side down if possible.
• Monitor Temperature: Smoke until the internal temperature reaches 125°F (52°C) for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium.
• Rest the Roast: Remove from the smoker, wrap loosely in foil, and let rest for at least 30 minutes (up to an hour). Temperature will continue to rise during this rest (carry-over cooking).
• Sear (Optional): For a crispier crust, sear the roast in a very hot oven (500°F/260°C) for 5-7 minutes, or on a screaming hot grill/ cast iron. Watch carefully to prevent burning.
• Carve and Serve: Carve the roast against the grain into thin slices and serve immediately.

Nutrition Facts

Calories:600-800

Fat:40-60g

Fiber:2-4g

Recipe Info

Category:Main Course

Cuisine:American

Unleashing the Beast: What is the perfect Smoked Beef Rib Roast?

Okay, how to smoke a rib roast and get it perfect ? First, we gotta talk about the meat. I remember my first time trying this.

I picked the wrong cut! Big mistake.

You want a standing rib roast , bone-in if possible. All that bone adds mad flavour. Aim for a good marble score. This is an investment piece.

Key Players: Your Essential Ingredients

Right, let's gather our kit. You'll need a 6-8 pound ( 2.7-3.6 kg ) prime rib , some olive oil, and spices.

The dry rub is key to a delicious Smoked Prime Rib Temperature .

• Coarse salt, pepper, garlic and onion powder, smoked paprika, crushed rosemary, and a pinch of cayenne.

Don't forget wood chunks. Oak, hickory, or pecan will give you that classic smoke ring and taste, which brings out the best Best Wood for Smoking Rib Roast .

You want enough for 6- 8 hours of smoking.

Getting Started: Prep is Paramount

Firstly trim any excess fat but not all, a little fat is okay. Next, dry brine that beast in the fridge for 2- 4 hours, uncovered.

This draws out moisture and intensifies the flavour, turning it into one great Smoked Standing Rib Roast Recipe .

Then, mix up the dry rub. Coat the roast in olive oil, then slather on that rub, pressing it in.

Get it everywhere . This creates a fantastic crust when smoked. You will be doing a Reverse Sear Smoked Prime Rib , so this crust is key.

Smoking Sensations: Low and Slow for the Win

Preheat your smoker to 225° F ( 107° C). Place the roast on, bone-side down (if bone-in). Now, patience is key.

This is where the magic happens and will have you cooking Prime Rib on Smoker all the time.

Smoke until the internal temperature hits 125° F ( 52° C) for rare, 130° F ( 54° C) for medium-rare, or 135° F ( 57° C) for medium.

Seriously, use a meat thermometer! No guessing.

The Final Flourish: Resting and Searing

Take the roast off the smoker and wrap it loosely in foil. Let it rest for at least 30 minutes. Longer is better and allows the juices to settle.

For that perfect crust, sear it in a hot oven ( 500° F/ 260° C) for 5- 7 minutes or on a grill. Watch it carefully. Carve and serve. Job done.

Enjoy that Smoked Prime Rib with your family or friends and let me know how you got on.

Alright, let's get this smoked standing rib roast on the smoker, shall we? I’m talking Sunday roast at Downton Abbey meets Texas barbecue – a proper showstopper, but achievable for the home cook.

Here's what you'll need.

Ingredients & Equipment: Your Arsenal of Awesomeness

Honestly, getting the right stuff makes all the difference. It's like having a proper cuppa; you just need it to feel right! Here's what you need for a prime rib on smoker experience.

Main Ingredients: Beef is King

• 1 (6-8 pound) Standing Rib Roast (aka Prime Rib), bone-in, well-marbled (2.7-3.6 kg). Look for good marbling. It's what gives it that melt-in-your-mouth goodness.
• 1 tablespoon Olive Oil (15 ml).
• 3 tablespoons Coarse Kosher Salt (45 ml).
• 2 tablespoons Freshly Ground Black Pepper (30 ml).
• 2 tablespoons Garlic Powder (30 ml).
• 1 tablespoon Onion Powder (15 ml).
• 1 tablespoon Smoked Paprika (15 ml). Don’t skimp here. It's essential.
• 1 teaspoon Dried Rosemary, crushed (5 ml).
• 1/2 teaspoon Cayenne Pepper (2.5 ml) (optional, for a little kick).

Seasoning Notes: It's All About the Flavour

Okay, let's chat flavour. This prime rib roast recipe hinges on that dry rub. It's your base. Don't be shy!

Garlic powder, onion powder, smoked paprika , salt, and pepper. The ultimate power couple. Rosemary adds a touch of sophistication. Cayenne? Just a wee bit if you're feeling brave.

No smoked paprika ? Regular will do in a pinch, but honestly, get the smoked paprika . It makes it.

Equipment Needed: Keep it Simple, Stupid!

• Smoker (pellet, charcoal, or electric). As long as it holds a steady temperature.
• Meat Thermometer (digital, instant-read). Vital. You need to hit that smoked prime rib temperature .
• Baking Sheet.
• Wire Rack.
• Aluminum Foil.

Honestly, that's it. No need for fancy gadgets. A good smoker and a reliable meat thermometer. A bit of foil? You're golden! I once tried without the thermometer and let's just say the smoked beef rib roast ended up resembling shoe leather.

Never again. Now let's talk preparation of this smoker prime rib roast ! We're going to make magic happen, you know?

Alright, let's get this smoked standing rib roast on the smoker, shall we? Think Sunday roast at Downton Abbey meets Texas barbecue – a proper showstopper, but achievable for the home cook.

It might seem intimidating, but trust me, it's easier than you think, and way more impressive than a regular pot roast.

The Perfect Smoked Standing Rib Roast: A BBQ Brisket's Classy Cousin

Honestly, I used to be terrified of cooking prime rib . It just seemed so fancy and expensive, you know? But then I realised, with a little bit of planning and the magic of the smoker, you can make a smoked prime rib roast that's restaurant-quality right in your backyard.

This Prime Rib Roast Recipe takes the classic to a new level.

This recipe elevates the classic standing rib roast with the smoky kiss of barbecue, transforming it into a melt-in-your-mouth masterpiece.

We'll use a simple yet effective dry rub and low-and-slow smoking technique to create a deeply flavorful crust and incredibly tender interior.

This recipe delivers that rich, beefy goodness with a subtle hint of smokiness.

Prep Steps: Let's Get Organised

Essential mise en place is vital. Get all your ingredients out. We need to trim the smoked beef rib roast and make the rub.

Time-saving tip: Make the dry rub the day before. It will save you time on the day. Speaking of safety, always wash your hands after handling raw meat! You don't want any nasties.

From Zero to Hero: Step-by-Step for the Best Prime Rib on Smoker

1. Prepare the Roast: Trim any excess fat from the 6-8 pound standing rib roast. Aim for about ¼ inch. Pat it dry. Dry brine, uncovered, in the fridge for 2- 4 hours.
2. Make the Dry Rub: Combine 3 tablespoons of salt, 2 tablespoons of black pepper, 2 tablespoons of garlic powder, 1 tablespoon of onion powder, 1 tablespoon of smoked paprika, 1 teaspoon of dried rosemary, and ½ teaspoon of cayenne pepper.
3. Apply the Rub: Rub the roast with 1 tablespoon of olive oil. Generously coat it with the dry rub. Make sure it's all covered nicely!
4. Get Smokin': Preheat your smoker to 225° F ( 107° C) . Add 4-6 wood chunks. I like oak but hickory or pecan works, especially when you're wondering the best wood for smoking rib roast .
5. Smoke Time: Place the roast on the smoker. Bone-side down is best.
6. Check the Temp: Smoke until it hits 125° F ( 52° C) for rare, 130° F ( 54° C) for medium-rare, or 135° F ( 57° C) for medium.
7. Rest Up: Remove, wrap in foil, and rest for at least 30 minutes. Honestly, the rest is super important.
8. (Optional) Sear: For a crust, sear in a 500° F ( 260° C) oven for 5- 7 minutes. Watch it CLOSELY.

Pro Tips for Smoking Victory

Dry brining is crucial. It's a great how to smoke a rib roast tip. It draws out moisture and concentrates the flavour.

Don't skip it. A common mistake is over-smoking. We want a hint of smoke, not a campfire.

For the Smoked Prime Rib Temperature , stick to your thermometer. The Reverse Sear Smoked Prime Rib method is your friend, it helps to create the perfect Smoked Standing Rib Roast Recipe .

There you have it! A solid recipe outline for a truly exceptional smoked standing rib roast . Now, let's go cook some beef!

Alright, let's talk recipe notes for this absolutely banging smoked standing rib roast . Honestly, these are the bits and bobs that'll take your prime rib on smoker game from "meh" to "OMG!".

I’ve made so many prime rib roast recipe over the years, trust me.

Recipe Notes: Level Up Your Smoked Standing Rib Roast

Serving Suggestions: Plating Like a Pro

Presentation matters, innit? Don't just slap that Smoked Prime Rib on a plate. Slice it thinly – against the grain, mind you – and arrange it artfully.

I like a drizzle of pan jus for extra flavour. Serve with creamy horseradish sauce – that’s essential, bruv. And for sides? Roasted garlic mashed potatoes are pure comfort.

Grilled asparagus adds a touch of green. And Yorkshire puddings? Oh my gosh! The perfect English addition.

Storage Tips: Keepin' it Fresh

Got leftovers? Lucky you! Refrigeration is your friend. Wrap that smoked beef rib roast tightly in cling film or foil.

It'll last in the fridge for 3-4 days. Want to freeze it? Slice it first, then wrap individual portions. That way, you can just grab what you need.

To reheat , gently warm it in a low oven or microwave. Don't overcook it, or it'll dry out faster than a Boris Johnson promise.

Variations: Get Creative

Want to mix it up a bit? Try a coffee rub for a deeper flavour. Or add fresh herbs to the dry rub.

Thyme, rosemary, sage – they all work a treat. Dietary adaptations? Easy peasy. If you're gluten-free, just make sure your dry rub ingredients are too.

For a seasonal swap, try using different wood for smoking. Applewood in the autumn gives a sweeter smoke. Looking for a Smoked Standing Rib Roast Recipe , but not a beef eater? This one can work with variations of course.

Nutrition Basics: Knowledge is Power

Okay, let's get real for a sec. This ain't a salad. A Smoked Prime Rib is a treat. Expect 600-800 calories per serving.

But, it's also packed with protein. And let's be honest, who cares when it tastes this good?

Honestly, following these tips and understanding the Smoked Prime Rib Temperature needed will make the difference. Don’t skip on the dry brine because it is key to getting it right.

So, there you have it. My nuggets of wisdom for a Smoker Prime Rib Roast that'll knock your socks off.

Don't be afraid to experiment. Get stuck in. And remember, cooking should be fun, innit? Now go forth and smoke that Smoked Standing Rib Roast Recipe like a boss! You've got this!