AuthoradminThe Flaming Rooster smoked Prime Rib is always a house favorite and a hit for any gathering you have.
First, get a nice cut of Beef Ribeye Roast (Prime Rib). Depending on how many people you are serving will dictate the size, but as a good rule of thumb, one beef rib on the beef ribeye will feed 2 people (so if you are having 8 people for dinner, get a 4 rib beef ribeye roast which should weigh 7 - 9 pounds).
Rinse the ribeye with water and pat dry.
Place the ribey on a cookie sheet. Generously apply the Worcester Sauce all over the ribeye, applying it evenly with your hands.
Mix all of the spice ingredients in a bowl to create the rub.
Generously apply the rub all over the ribey with your hands. The Worcester sauce will ensure the rub sticks to the meat as well as adding wonderful flavor.
Wrap the ribeye and place in the refrigerator for 4 hours or overnight.
Remove the Prime Rib from the refrigerator, unwrap and start getting it to room temperature.
Get your smoker going using Pecan, Hickory or Cherry wood. You want the smoker temperature to be at 225 - 250 degrees.
Depending on the size of prime rib you are cooking will dictate the time. It can be anywhere from 2 1/2 - 4 hours to cook.
Smoke the Prime Rib until the internal temperature is 130 degrees for Rare and 140 degree for Medium Rare.
You want to give that Prime Rib some time to allow those juices and flavors to settle in. Remove the Prime Rib from the smoker, wrap in foil and place on the counter 15 - 30 minutes.
Once the resting process has completed, slice and serve!
Horseradish sauce and Prime Rib go together like Tom and Jerry, so finish this recipe off right!
The Horseradish sauce recipe can be found here: https://flamingroosterbbq.com/dir/horseradish-cream-sauce/
Ingredients
Directions
First, get a nice cut of Beef Ribeye Roast (Prime Rib). Depending on how many people you are serving will dictate the size, but as a good rule of thumb, one beef rib on the beef ribeye will feed 2 people (so if you are having 8 people for dinner, get a 4 rib beef ribeye roast which should weigh 7 - 9 pounds).
Rinse the ribeye with water and pat dry.
Place the ribey on a cookie sheet. Generously apply the Worcester Sauce all over the ribeye, applying it evenly with your hands.
Mix all of the spice ingredients in a bowl to create the rub.
Generously apply the rub all over the ribey with your hands. The Worcester sauce will ensure the rub sticks to the meat as well as adding wonderful flavor.
Wrap the ribeye and place in the refrigerator for 4 hours or overnight.
Remove the Prime Rib from the refrigerator, unwrap and start getting it to room temperature.
Get your smoker going using Pecan, Hickory or Cherry wood. You want the smoker temperature to be at 225 - 250 degrees.
Depending on the size of prime rib you are cooking will dictate the time. It can be anywhere from 2 1/2 - 4 hours to cook.
Smoke the Prime Rib until the internal temperature is 130 degrees for Rare and 140 degree for Medium Rare.
You want to give that Prime Rib some time to allow those juices and flavors to settle in. Remove the Prime Rib from the smoker, wrap in foil and place on the counter 15 - 30 minutes.
Once the resting process has completed, slice and serve!
Horseradish sauce and Prime Rib go together like Tom and Jerry, so finish this recipe off right!
The Horseradish sauce recipe can be found here: https://flamingroosterbbq.com/dir/horseradish-cream-sauce/