Pit Boss Smoked Prime Rib Roast
Pit Boss Smoked Prime Rib Roast. We used a simple salt, pepper, and minced garlic for the rub. This was a 5 1/2 pound rib roast and it took exactly 2 hours to reach an internal temperature of 125 degrees Fahrenheit. When you take it out of the smoker it is very important to let it rest before cutting into it. We let ours rest for 1 hour.
Ingredients:
5 1/2 Pound Prime Rib Roast (Bone-in and tied)
Salt & Pepper to taste
8 cloves minced garlic
Smoker Used: Pit Boss Series 3 Vertical Pellet Smoker
Pellets Used: Pit Boss Competition Blend
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Standing Rib Roast | Bone In Prime Rib Roast Smoked on UDS Smoker
Smoked Prime Rib Roast | Bone In Standing Rib Roast
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If you’re looking for something special to serve at your next holiday gathering, this recipe is for you. It’s my version of a Standing Rib Roast, and you know I’m firing up the smoker to prepare it!
Standing Rib Roast is simply a section of a whole bone-in ribeye; you can typically find them at any grocery store or butcher shop, just ask the person behind the counter. For this recipe I bought a 4 bone rib roast and I had the butcher to “French” the bones. All that means is the ends of the bones are exposed a couple inches to make it look fancy.
There’s not a lot of prep for this recipe; once you get the rib roast home, trim any excess fat off the top (usually there’s a little fat cap to remove) and truss the roast with butcher twine between each bone to help hold it in shape during cooking.
Go ahead and fire up your smoker (I’m using my Gateway Drum for this cook but any smoker will do the job). Set it up for indirect cooking running at 275⁰. When the temperature stabilizes add a couple chunks of pecan wood to the coals for smoke.
For the seasoning I like to create a nice bark on the outside of the meat using a good dose of salt, pepper and herbs. I use a combo (2 Tablespoons each) of my AP Rub and Steak Rub to create a coarseness to the bark. For the herbs I finely chop Rosemary, Thyme, and Sage about 1 heaping Tablespoon of each along with 6 cloves of garlic.
Combine all of these ingredients in a small bowl. Drizzle the outside of the rib roast with olive oil and sprinkle the seasoning mixture all over the outer surface. You can season the roast a couple hours ahead of time if you like.
Once the smoker is up to temperature, place the rib roast on the pit and insert a probe thermometer into the center for monitoring internal temperature. Set the alarm for 125⁰ and let the roast smoke.
When the alarm goes off, verify the internal temperature with a hand held thermometer and remove the Rib Roast from the pit. Loosely cover it with aluminum foil and just let it hang out for 20 minutes before carving.
To serve, use a carving knife and make a cut along the top of the rib bones to remove them. Lay the roast cut side down on the cutting board and slice into desired thickness. You can serve it with Au Jus or a spicy Horseradish Sauce just don’t overcook this piece of meat; it’s best rare to medium rare and will melt in your mouth!
¼ cup Olive Oil
2 Tablespoons Killer Hogs AP Rub
2 Tablespoons Killer Hogs Steak Rub
1 Tablespoon Rosemary finely chopped
1 Tablespoon Sage finely chopped
1 Tablespoon Thyme finely chopped
6 cloves Garlic minced
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Smoked Standing Rib Roast
Holiday Prime Rib (Thicc crust) #shorts
Holiday Prime Rib (Thicc crust)
Prime rib can go two ways. The first is a pale, overcooked and bland slice of roast beef. The second is a rosy pink and juicy slice of perfection. Our goal is the latter and here are a few points to keep in mind:
Choose the right roast: good marbling with a large cap muscle
The crust: prime rib has extremely low surface area to volume, so focus on a thick & flavorful crust
Dry brine: due to that low surface area, the inside can be bland/unseasoned. Dry brining will help season the entire roast
Edge to edge doneness: start in a low temp oven/smoker
Full recipe and process is on my website:
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Franklin BBQ Pit: Best Way to Cook Prime Rib? | Mad Scientist BBQ
In this video I make juicy prime rib on the Franklin Barbecue Pit. Thanks to CuriosityStream for sponsoring today’s video. Go to and use code MSBBQ to save 25% off today, that’s only $14.99 a year.
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Forget the Oven, This is How I Make a Prime Rib Now
Sink your teeth into this incredibly full-flavored smoked prime rib recipe seasoned to perfection and coated in garlic and herbs. You will be amazed at how delicious this meat's flavor is.
Smoked prime rib is a large boneless, or bone-in ribeye roast smoked at lower temperatures until the desired internal doneness is achieved. There are varying degrees of quality of the ribeye that you can consider when purchasing, such as choice, prime, aged, grass-fed, wagyu, etc. Prices will vary from around $15 to $100 per pound.
Since this is completely coated in seasonings and herbs and slow-cooked, it doesn’t make much sense to buy an overpriced piece of meat, so choice, prime or grass-fed, will work perfectly for this recipe.
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Ingredients for this recipe:
• 1/3 cup olive oil + 3 tablespoons
• 3 tablespoons finely minced fresh thyme
• 3 tablespoons finely minced fresh rosemary
• 3 tablespoons finely minced fresh parsley
• 15 finely grated cloves of garlic
• 8-pound boneless ribeye roast
• 1 ½ tablespoons sea salt
• 1 tablespoon black pepper
Garlic & Herb Tomahawk Prime Rib
Garlic & Herb Tomahawk Prime Rib
Prime Rib is a classic Holiday meal. In this recipe we will create a garlic & herb crusted smoked prime rib that is fit for a King!
Prime rib doesn't mean it comes from a Prime grade meat. You can make prime rib from a Choice grade cut. In fact, it's more affordable and turns out fantastic.
Whether you choose a Choice or Prime grade cut, there are several different types of roasts to create the perfect prime rib; bone-In, boneless or standing rib roast (bones are removed prior to the cook and re-attached with butcher's twine during the cook process.) Each have their own advantages. In this recipe we will be smoking it as we are focused on the presentation from the frenched tomahawk bones.
Recipe:
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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