How much prime rib should I buy per person?

For bone-in, plan on one bone per person. For boneless, plan on about one pound per person. That accounts for the fat you trim, the weight lost in the cook, and still leaves leftovers for French dips and tacos. A 6 to 8 pound roast comfortably feeds six to eight.

Do you sear prime rib before or after smoking?

After. This is a reverse sear, so the roast smokes low at 225°F first, then finishes at 450°F to set the crust. Searing after the smoke gives you an evenly pink center and a browned exterior without overcooking the ribeye cap, which is the opposite of a traditional roast that sears first and cooks in from the outside.

What is the difference between smoked and reverse seared prime rib?

On this recipe they're the same cook. The roast is smoked low for flavor and even doneness, then reverse seared over high heat to brown the crust. Reverse sear describes the two-stage method. Smoked describes the low phase that carries the flavor. You get both in one roast.

What internal temperature should prime rib be?

Pull it about 8-10°F below your target and let the carryover finish it during the rest. For rare, pull at 117°F to 120°F. For medium-rare, pull at 125°F to 128°F. On this reverse sear, that means smoking to a first target of 100°F rare or 110°F medium-rare, then finishing hot to those pull temps.

What wood is best for smoking prime rib?

Woods that suit beef work best here: oak, hickory, mesquite, and pecan. Oak is the safe all-arounder, mesquite is the boldest, and pecan sits in between with a softer, slightly sweet smoke. Any all-purpose beef blend works too. Match the wood to how much you want the smoke to stand up against the chipotle in the crust.

Is prime grade worth it over choice?

Prime has more marbling, so it cooks up richer and more tender, but you pay a premium for less than 3 percent of graded beef. Choice is about half the market, easy to find, and gives excellent results with this method since the slow cook renders the fat you do have. Buy the best grade your budget allows and don't lose sleep over the difference.

Smoked Prime Rib (Reverse Sear, Adobo Crust)

Ingredients

Scale

6-8 pound boneless prime rib roast
2 tablespoons Dijon mustard
1 tablespoon diced chipotle peppers in adobo
2-3 tablespoons Kosher salt (depending on weight)
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 1/4-inch which protects and flavors the meat. Tie strings of butcher’s twine around the roast, about 1-inch apart, along the entire roast.
Mix the mustard and diced chipotle together to form a paste. Spread it on all sides of the roast. Combine the spices for the seasoning and sprinkle generously on all sides. Use additional seasoning as needed for a larger roast.
(Optional) Dry brine for a better crust. Place the roast on a baking sheet with a wire rack and rest in the fridge uncovered for a few hours, up to overnight.
Preheat the smoker to 225°F. Place the roast in the smoker with the ribeye cap facing away from the direct heat. Smoke undisturbed.
Check for temperature. Target 100°F for rare or 110°F for medium-rare. Remove the roast from the smoker and crank the heat to 450°F.
Crisp up the crust. Return the roast to the smoker in the same position. Remove when about 8 degrees short of target (117-120°F rare, 125-128°F medium-rare).
Rest the roast for 15 minutes before carving. Snip the butcher’s 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 & Lamb
Method: Grilling, Reverse Sear
Cuisine: American BBQ, American Southwest, Southwest

Nutrition

Serving Size: 2 slices
Calories: 563
Sugar: 0.1 g
Sodium: 1269 mg
Fat: 28.1 g
Carbohydrates: 3.1 g
Protein: 73.6 g
Cholesterol: 170 mg