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(Another) Christmas Prime Rib


Joined Dec 15, 2016
Good afternoon all,

This is my first post out here in the actual forum.  I searched and found several good threads on prime rib recipes and it's getting me excited.  I too have been tasked with providing the best part of our Christmas dinner this year; the meats!  I thought about it for awhile and have come up with a couple ways I would like to attack it.  If you have any suggestions or lessons learned please share.  I'm going to be feeding 10+ people, so a concern I have is with how much meat to purchase.  In your experience, what is the "best" size to buy?  I've noticed before, with brisket especially, larger isn't always better.  I'm not opposed to smoking two separate ribs simultaneously.  I use a Maverick dual probe monitor, so that would help.  Here is my plan though, pick apart as you see fit. 

Rub: thyme, rosemary, cracked black pepper, sea salt, onion powder, garlic powder. 

Wood: I currently have a supply of Hickory.

1. Day prior: pat dry, score the fat, apply rub and saran wrap overnight in fridge.  I like the idea of the "thick" Worcestershire coating for the "glue."

2. Day of: Remove from fridge and let meat rest to near room temp.  Begin preparing smoker/oven.

3. Cooking option 1: Place in oven at 500 degrees for 5 minutes per pound.  I've read this option will get you a nice crust from your rub.  I would then finish the meat to 130 degrees internal in a 220 degree smoker (with no water pan) to keep said crust.  What I don't like about this option is the extended period of time in a very high temperature/dry environment.  I prefer low and slow to keep the moisture.

3. Cooking option 2: Start things in the smoker at 220 degrees (with the water pan), and again cook to an internal temperature of 130 degrees.  On this option I would use the "reverse sear" method and quickly sear the outside on a 600-700 degree grill (hopefully charcoal).  In the past I've noticed you only need ~2 minutes max on each side.  This gets you that amazing crispy exterior with a perfectly medium rare 135 degree internal. 

4. Slice to 3/4" steaks and enjoy.

Also, I don't know how much these "bleed" in the smoker.  But I will attempt to catch all of the drippings and quickly place in the freezer to solidify the fats.  After scooping the fat away, I'll keep the "au jus" for spooning on top of the finished steaks.

Open to any and all suggestion.  Thanks!
Last edited:


Master of the Pit
Joined Jun 11, 2013
Few suggestions i have...

first if you are going to Worcestershire sauce don't use or use very little sea salt. the Worcestershire sauce is liquid salt you don't wanna over do it. alternatively you can use a good olive oil and the sea salt if you want.

Second the 5 minutes per pound at 500 degrees in an oven method require you to get the roast to room temp then leave in the oven for something like an hour and a half with the oven off. i don't like this method because it exposes the meat to dangerous temps (getting to room temp) for too long.if you want a good smoked rib roast then put the meat on your smoker when you take out of the fridge.

Third i recommend smoking with bone off and trimming the roast to as round as you can and tie it off to helps keep a cylindrical shape. the rounder it is the more even it cooks.

as far as size get about 1 bones per 2 people you plan to feed. probably be a little extra but hey its Christmas extra is good. i did two 4 bone roasts last year and one fed 10 adults and 2 children. and a whole roast left over for the next day.

here are some pics

happy smoking and happy holidays,

phatbac (Aaron)

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