Prime Rib Recipe | Texas Low & Slow (2024)

• ▢ 1 roast Bone-In Prime Rib 4 to 7 Bone-In / Buy USDA Prime, Prime Rib
• ▢ 4 Tablespoons Black Pepper Fresh Cracked
• ▢ 4 Tablespoons Coarse Kosher Salt
• ▢ 4 Tablespoons Olive Oil

How To Make a Prime Rib In Smoker

• Prime Rib Roast Prep

  Remove the prime rib from the refrigerator and place it on the counter to take the chill off the meat. About one hour.

  You do not want to add a cold piece of meat to a hot fire. Allow the meat to come close to room temperature. It's ok if it still has a small chill when you start smoking the prime rib, but not too much of a chill.

• And please do not inject this high-quality cut of meat. That's reserved for cheap cuts of meat.

  If you must inject, inject with simple high-quality butter.

  Amature hour: using beef stock #never

Looking For More Seasoning?

• The Texas way is simple. We use 3 ingredients, black pepper, sea and the smoke from the wood. Creates perfection.

  Other Seasoning Options=

  1) Add Herbes de Provence = Italian Herbs

  See Also

  Pistachio-Crusted Chicken Tortas Recipe on Food52

  Includes: - Rosemary- Thyme - Marjoram - Savory - Oregano

  2) Cumin: toast the cumin seeds in a dry pan, then fresh grind the cumin. Do not use a lot.

  3) Garlic Salt

  Do Not Use Onion Powder, instead add sliced onion to the water tray inside of the smoker.

BBQ Smoker Setup & Instructions

• Build a fire at least 30 minutes before you begin smoking the Prime Rib. You want to create a bed of hot coals.

  Bring the fire in the smoker up to a Pit temperature of 225 degrees.

  At the end of the smoker with the firebox, place a water bath on the grill grate at that end of the smoker.

  That is the usual way, but a large prime rib and a water bath will not fit some smokers. In this case, place the water bath underneath the grill grate at the end closest to the firebox.

  You can add sliced garlic and onion to the water bath to infuse added flavor into the smoker's smoke.

Building The Fire

• Light the Fire🔥: Use a starter mix of charcoal and wood.

  In the smoker box, add charcoal (20-30 pieces) into a pile. Using small pieces of wood to help start. Cook the fire down to hot coals. The charcoal will burn down to red hot coals. This will be the base of the fire and easy to manage.

  Smoking Prime Rib for hours requires a solid bed of coals. This is the key to success. Right before the meat goes on,place one piece of wood lengthwise in the smoker box on top of the coals.

  Standard Smoker Firebox:use logs 18 inches by 6 inches or larger. The log burns for around 40 minutes, then add a new one right on top. Move the coals side to side to make a new bed in the middle for the new log, if needed. Keep the coals close together.

  The bed of coals slowly cooks down the log while smoking the meat.

What Temperature Is Prime Rib Done?

• Smoke the Prime Rib at 225 degrees F / 121 C

  Rare/Blue 120-125 F(48-51C)

  Medium Rare 125-130 F(51-54C)

  Medium 130-135 F(54-57)

  Medium Well 135-140 F(57-60C)

  Well Done 140-155 F(60-68C)

• Once out of the smoker, the prime rib roast will continue to increase the internal temperature while it rests. But only a few degrees, given your fire was well controlled and not too hot.

  Rest for a minimum of 20 minutes so the juices can redistribute, covered with aluminum foil.

  Tip: Do Not Cut Into The Prime Rib Until After Resting The Meat

Chef Tips

• Going The Extra Mile = Dry Aging...
• Start with room temperature meat.
• Large cuts of beef can handle a good amount of salt, so don't hold back.
• Resting the meat is very important to moist juicy standing rib roast.
• Slicing: Use a Chef knife, or better yet, a serrated knife.
• Try to avoid buying "Select" grade beef, and buy "Prime or "Choice" beef.