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Prime rib help requested

post #1 of 7
Thread Starter 
I have never tried to smoke a prime rib before. This is usually the wife's dept. We let her oven roast them but this year we want to try smoking one for Christmas.

Would anyone happen to have a recipe for a rub that would knock your socks off on a smoked rib roast? If so I would greatly appreciate it.

Also, what would be the best wood to use for the roast. I was thinkin of using apple and hickory.

I will donate some great q-view as thanks for recipesicon_wink.gif .

Thanks in advance
post #2 of 7
I use a rub that Traeger makes called Prime Rib Rub and it is excellent!!!
You may want to try using Pecan wood, it gives a great taste (not as strong as hickory) and a great color too....PDT_Armataz_01_12.gif
post #3 of 7
Mmmm...there is just not many things better than prime rib cooked on the smoker!
For Prime Rib, I like a mild rub (nothing too spicy) so that the flavor of the meat is showcased.

Here is what I have used several times to rave reviews (great on steaks too)
2 part ground Ancho
1 part salt
1/2 part Black Pepper (fresh ground telicherry is what I use)
1/4 sugar
1/8 garlic powder
1/8 onion powder
zest of 1 lemon
1/8 smoked spanish Paprika

I have always used apple & hickory as well...good choice. I imagine Peach would be good also. if you can find it, grape vine makes an interesting smoke also.

What time did you say dinner was??!!!
post #4 of 7
Rib roast is probably the most flavorful piece of beef. Personally I only use a light coating of olive oil and generously rubbed with kosher salt and fresh cracked black pepper. You will be amazed with the flavor from this simple preparation. Last one I did I smoked over hickory and it was amazing. Here is the link to my post.
post #5 of 7
I agree with Brad on this one. I did 45lbs of Prime Rib this summer and just used EVOO Salt and Pepper and boy oh boy was it good.
post #6 of 7
I go along with Brad and Brian I coat with Evoo then salt, pepper, garlic, and sometimes some crushed rosemary but I try to keep it simple and I personally like cherry wood but thats a matter of preference and taste
post #7 of 7
Keep it simple as the above said. I use Yoshidas brushed on for color and Salt CBP and granulated garlic.

I use hickory or pecan when I have it.
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