Pepper Crusted Prime Rib

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Preacher Man

Smoking Fanatic
Original poster
Sep 28, 2018
716
777
Where The River Runs Through It
I love me some prime rib, but I've never eaten one smoked and I've never made one myself...'til now.

Started with a 4.77 lbs rib roast (bone in) and diamond scored the top.
20190312 (1).jpg

I hit it with a layer of my fine grain SPOG and wrapped it up in saran wrap for an overnight spa treatment.
IMG_20190311_192208.jpg 20190312 (2).jpg

The next morning I mixed up a butter paste to spread on top of the roast while it's smoking:
1/2 c (1 stick) Softened Butter
2 Tbsp Worcestershire
1 Tbsp Fine grain SPOG
1 Tbsp Course Black Pepper
A Spoonful of Horseradish
Get a fork and mix that all together
20190312 (3).jpg 20190312 (4).jpg

Meanwhile (as the above flavors melded) I took out the rib roast and massacred it with course black pepper all over. Really push the pepper into the meat to get the grains to stick in it.
20190312 (5).jpg

Carefully spread the butter paste on top of the roast. You don't want to wipe off the pepper crust you just made. I found that a fork did a really good job of getting it on there.
20190312 (6).jpg

Put it on a smoker at 225º. I used a AMNZPS Tube filled with mesquite.
20190312 (7).jpg 20190312 (8).jpg
(That's a pastrami next to it.)

Smoke until your desired doneness. I took it to 130º IT which took around 4.5 hours.
20190312 (9).jpg

After a 30 minute rest, I took off the ribs and sliced into it. (Que angelic chorus)
20190312 (10).jpg

Here was supper.
20190312 (11).jpg

And the ribs for desert.
20190312 (12).jpg
 
Last edited:
Beautiful, Preacher Man!!
It just doesn't get any better!
I'm about due for another one of those, but I think I'll wait for warmer weather.
You're making me Hungry now!!
Like.

Bear
 
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I was going to say, not only is it beautiful but what a steal! Never see standing rib roast around here for that!

Nice work!
 
Oh man that looks so good. Got one in the freezer I’ve been saving since Christmas. Think it’s time to thaw that rascal. Like!

Weedeater
 
Thanks for the feedback everyone! It was a dangerous first time smoke for me, because now I want to eat it everyday. And I just might if it was that price again. I had never seen it that low, but my 8 year old daughter is the one who found this one and said, "Uh, dad, you might want to take a look at this one."

We ate about half of it and vacuum packed the rest for leftovers on a rainy day.
 
Last edited:
Great Job, Looks Fantastic You can't beat Prime Rib smoked that is
Like

Gary
 
Holy Cow...That looks terrific!! And great find on the price too! If I could find a rib roast for $6.99/lb., I’d be doing one of these tomorrow! Sure is hard to beat a smoked PR...

Like!
Red
 
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Reactions: Walchit
I love me some prime rib, but I've never eaten one smoked and I've never made one myself...'til now.

Started with a 4.77 lbs rib roast (bone in) and diamond scored the top.
View attachment 390230

I hit it with a layer of my fine grain SPOG and wrapped it up in saran wrap for an overnight spa treatment.
View attachment 390231 View attachment 390232

The next morning I mixed up a butter paste to spread on top of the roast while it's smoking:
1/2 c (1 stick) Softened Butter
2 Tbsp Worcestershire
1 Tbsp Fine grain SPOG
1 Tbsp Course Black Pepper
A Spoonful of Horseradish
Get a fork and mix that all together
View attachment 390233 View attachment 390234

Meanwhile (as the above flavors melded) I took out the rib roast and massacred it with course black pepper all over. Really push the pepper into the meat to get the grains to stick in it.
View attachment 390235

Carefully spread the butter paste on top of the roast. You don't want to wipe off the pepper crust you just made. I found that a fork did a really good job of getting it on there.
View attachment 390236

Put it on a smoker at 225º. I used a AMNZPS Tube filled with mesquite.
View attachment 390237 View attachment 390238
(That's a pastrami next to it.)

Smoke until your desired doneness. I took it to 130º IT which took around 4.5 hours.
View attachment 390239

After a 30 minute rest, I took off the ribs and sliced into it. (Que angelic chorus)
View attachment 390240

Here was supper.
View attachment 390241

And the ribs for desert.
View attachment 390242


You did a great job on that. POINTS !
 
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Reactions: Walchit
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