Hickory Smoked Prime Rib
This Hickory Smoked Prime Rib is coated in a savory herb paste made with rosemary, thyme, sage, garlic, beef seasoning, and olive oil before being slowly smoked over hickory wood.
Ingredients
Prime Rib:
- 1 bone-in prime rib 3-4 bones, frenched for presentation, if preferred
For Tying the Meat:
- Butcher's twine
Herb Paste:
- 2 tablespoons rosemary
- 2 tablespoons thyme
- 1 tablespoon sage
- 1/4 cup of your favorite beef rub
- 6 cloves garlic
- 1 tablespoon black pepper
- 1 tablespoon kosher salt
- 1/4-1/3 cup olive oil
For Smoking:
- Hickory wood chunks
- Water for the water pan
For Basting:
- Unsalted butter melted (quantity as needed for basting)
Instructions
- Preheat your smoker to 250 degrees Fahrenheit and add hickory wood chunks.
- Tie the prime rib with butcher's twine between each bone.
- In a food processor, combine rosemary, thyme, sage, beef rub, garlic, black pepper, kosher salt, and olive oil to make a paste. Coat the prime rib evenly with this mixture.
- Place a water pan in the smoker and set a wire rack above it. Put the seasoned prime rib on the rack.
- Begin basting the prime rib with melted unsalted butter every 30-40 minutes after the first 30 minutes of smoking.
- Continue smoking until the internal temperature of the prime rib reaches 125 degrees Fahrenheit.
- Once done, remove the prime rib from the smoker and let it rest for 25 minutes at room temperature, covered with foil.
- Finally, remove the backside ribs and slice the prime rib to serve.
Video
Nutrition
Calories: 1091kcalCarbohydrates: 4gProtein: 47gFat: 98gSaturated Fat: 39gPolyunsaturated Fat: 4gMonounsaturated Fat: 44gCholesterol: 206mgSodium: 1025mgPotassium: 804mgFiber: 1gSugar: 0.1gVitamin A: 161IUVitamin C: 4mgCalcium: 74mgIron: 6mg
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