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Place it in the refrigerator, uncovered, until ready to smoke (24-48 hours for best results). Take the prime rib out of the refrigerator about 30 minutes before smoking. Preheat smoker to 225° F. In a food processor or chopper, mix together the butter, rosemary, thyme, garlic, and lemon juice until combined.
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Step 2: Smoke the roast. Coat with compound butter: Cover the top and sides of the roast with a thin layer of the butter. Smoke prime rib roast: Preheat grill to 225-250°F. Either set the roast directly on the grate or place on a rack inside a pan if you want to catch the drippings.
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Preheat oven to lowest possible temperature setting, 150°F (66°C) or higher if necessary. (Some ovens cannot hold a temperature below 250°F/121°C.) Season roast generously with salt and pepper. Place roast, with fat cap up, on a V-rack set in a large roasting pan, or on a wire rack set in a rimmed baking sheet.
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Instructions. Rub prime rib roast all over with olive oil. Combine salt, garlic, pepper, rosemary, thyme, smoked paprika, and mustard in a medium bowl. Sprinkle evenly over the meat, rubbing it on to stick if necessary. Let meat sit out at room temperature for 1 hour before smoking.
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When the internal temp hits 120, pull the roasting pan with the prime rib from the smoker and adjust your temp up to 450+ degrees. When the smoker gets up to temp, place the prime rib back in the smoker and let it cook until the internal temp hits 130 (rare)-135 (medium rare) degrees. Let the smoked prime rib rest for about 20 minutes before.
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SEASON: Preheat the oven or your Traeger pellet grill to 225 F / 105 C. Sprinkle the prime rib evenly with salt and pepper, to taste, on all sides other than the bones on the bottom of the roast. Place the prime rib on a roasting tray with drip pan or on a wire rack placed on a rimmed baking sheet, resting on the bone-in sections with the fat.
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Smoker Vs. Oven. If it's your first time cooking a prime rib, I suggest you use an oven. It's a lot easier to control the temperature, and since prime rib comes at a premium price, you don't want to ruin your first one. For oven cooking, always cook your boneless or bone-in prime rib with the fat side up. Ovens are perfect for even and.
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Step 6: Smoke Your Prime Rib Nice and Slow! To avoid the overdone gray outside of the roast, and to get a nice deep smoke flavor, you will want to smoke your Prime Rib at a low temperature. We suggest your smoking temperature be set between 225 and 250°F (107 and 121°C).
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With the smoker prepared and once the roast has had a chance to come to room temperature, it's time to start smoking. Place the rib roast on the smoker over the drip pan, bone-side down. If the smoker's heat is from one side, like in an offset smoker, place the bone ends away from the heat to start.
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Jump down to the full recipe card for all the details. Season all sides of the roast with plenty of kosher salt and black pepper. Smoke the prime rib at a low temperature of 250° F for about 3 hours, or until the internal temperature reaches a target pull temp of 118° F for medium-rare. Remove and rest for 30 minutes.
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Remove prime rib from smoker, set aside, and increase temperature to 450°F. Place roast back on smoker to reverse sear until a nice crust is formed and your desired Internal Temperature is reached (refer to temperature chart in post above). Remove and allow to rest for 20-30 minutes. Carve into 1" steaks and plate.
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Smoke until the internal temperature of the roast reaches 120 degrees F for Rare or 130 degrees F for Medium. For a rare, bone-in roast, plan on 35 minutes per pound of prime rib. Rest. Remove the roast to a cutting board, cover the roast with foil, and allow it to rest for 20 minutes. Increase temp in smoker.
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Prime Rib Smoked VS Oven.So we are doing a rib roast just like the last Prime Rib video except this time we are doing a 2nd one on the GMG Pellet Grill with.
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Pat dry the roast with paper towels. Using a small knife, create small slits all over the top of the roast (the fat layer) and insert slices of fresh garlic cloves. Do not cut into the red flesh. Coat the outside of the roast with olive oil followed by the prime rib rub. The entire roast should be coated in rub.
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Preheat your oven or smoker to between 250-300°F. Place the prime rib roast in an oven or grill-safe pan and add a few tablespoons of any remaining au just to the bottom, just enough to create steam. Cover the pan with foil, and place it in the oven or smoker, allowing it to gently reheat until just warmed through.
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Perfect Prime Rib Roast Recipe The ClosedOven Method
Place your prime rib on your smoker and cook until the internal temperature reaches 120°F. Remove the prime rib and heat up a grill or a large cast iron pan. Sear the prime rib on each side with high heat to form a crust. Rest for 20-30 minutes covered loosely with foil.
