How much prime rib should I purchase per person?

If it is a bone-in prime rib, allow one bone per person. If it is boneless, plan on a pound of meat per person. This allows for both the trimming of the roast as well as the weight lost in the cooking process while still leaving you some for leftovers.

Is U.S. prime grade better than U.S. choice grade?

Yes, prime grade is the highest grade and has the most marbling giving the most tender and juicy texture. However, prime rib is a fattier roast and prepared with the slow and low method of smoking both options will cook up delicious. Buy what is most economical for you. Don't forget, there's also American Wagyu which is considered a higher quality than prime grade, but not under USDA grading.

JUICY Smoked Prime Rib - Chiles and Smoke

Ingredients

Scale

6-8 pound boneless prime rib roast
2 tablespoons Dijon mustard
1 tablespoon diced chipotle peppers in adobo
4 tablespoons Kosher salt
4 tablespoons coarse black pepper
2 teaspoons granulated garlic
2 teaspoons ancho chile powder

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Instructions

Prepare and trim the roast. Remove any unwanted fat on the cap, leaving about ¼-inch which protects and flavors the meat. Tie strings of butcher’s twine around the roast, about 1-inch apart. Do this along the entire roast, which helps keep the meat together while it smokes.
Mix the mustard and diced chipotle together to form a paste. Spread it on all sides of the roast to completely coat it. Combine the spices together for the seasoning, and sprinkle generously on all sides. Use additional seasoning as needed if you have a larger roast.
(optional) Dry brine for a better crust. Place the roast on a baking sheet with a wire rack and allow it to rest in the fridge uncovered for a few hours, up to overnight.
Preheat the smoker to 225°F. Place the roast in the smoker, making sure the ribeye cap is facing away from the direct heat to ensure it doesn’t overcook. Allow it to smoke undisturbed.
Check for temperature. Your target temperature to remove it will be 100°F for rare, or 110°F for medium-rare. The prime rib roast is about to be seared for a finish, so don’t worry. Remove the roast from the smoker and crank up the heat to 450°F.
Crisp up the crust. Place the prime rib back inside the smoker, in the same position, and allow it to crisp up. Remove the roast when it’s about 8 degrees away from your target temperature (about 117-120°F for rare, 125-128°F for medium-rare)
Rest the roast for 15 minutes before carving in. Don’t forget to snip the butchers twine, and slice when ready.

Notes

Due to the large size of a prime rib roast, there is generally a level of doneness that will make most people happy. The ends will be closer to medium while the center will be your desired target temperature. Cooking past medium-rare risks overcooking the entire roast.
Don’t carve more prime rib than you plan to serve. This will ensure that the leftovers remain incredibly juicy.

Author: Brad Prose
Prep Time: 15 minutes
Cook Time: About 4 hours
Category: Beef
Method: Smoking
Cuisine: Dinner, Holiday