Dry rub ingredients, smoke, and time work together to create an amazing

If you've never had a smoked prime rib then you are missing out

The smoking time for prime rib in an electric smoker can vary depending on the size and thickness of the cut. As a general guideline, plan to smoke the prime rib at a temperature of around 225-250°F for approximately 30-40 minutes per pound. Use a meat thermometer to ensure the internal temperature reaches your desired level of doneness.

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Smoking a Prime Rib. The method for making this smoked prime rib dish is the same whether you use an electric, wood, or pellet smoker. On the Big Green Egg, a prime rib with a herb crust. Start the fire in the smoker. The important thing is to maintain a temperature of 225 degrees in the cooking chamber during the whole cooking time.

Dry rub ingredients, smoke, and time work together to create an amazing

Step 2: Prepare The Smoker. Use apple wood chips or cherry for the wood chips that will produce the smoke. Load up the Masterbuilt electric smoker with a small handful of wood chips of your choice and then pull out the water bowl. Fill up the water bowl with half part water and half part dry red wine or apple cider vinegar.

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Start with a clean and trimmed prime rib. 2. Salt and pepper are a great place to start. Add a liberal amount of each to the meat, and rub it in thoroughly. 3. Try adding other spices like garlic powder, onion powder, paprika, and chili powder. 4.

First prime rib on the smoker smoking

Jump down to the full recipe card for all the details. Season all sides of the roast with plenty of kosher salt and black pepper. Smoke the prime rib at a low temperature of 250° F for about 3 hours, or until the internal temperature reaches a target pull temp of 118° F for medium-rare. Remove and rest for 30 minutes.

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Instructions. Start your electric smoker, setting the temperature to 225°F (107°C). Load wood chip tray with chips. In a small bowl, combine all dry rub ingredients. Apply thin layer of yellow mustard across surface of prime rib. Apply dry rub blend to roast, covering all sides. Leave to stand for 10-20 minutes.

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Insert a leave-in meat thermometer in the center of the roast. Close the lid. When the internal temperature reaches 105-110 degrees F, remove the roast from the smoker and crank up this heat to anywhere from 400-450 degrees F. Place the prime rib back on the smoker to reverse sear and form a crust.

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Place your prime rib on your smoker and cook until the internal temperature reaches 120°F. Remove the prime rib and heat up a grill or a large cast iron pan. Sear the prime rib on each side with high heat to form a crust. Rest for 20-30 minutes covered loosely with foil.

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Step 1: Mix together kosher salt, black pepper, garlic powder, onion powder, paprika, dried thyme, and dried rosemary in a bowl to create the rub. Step 2: Pat the prime rib roast dry with paper towels. If using bone-in prime rib, tie it with cooking twine to help it hold its shape during cooking. Step 3: Rub the prepared spice mixture all over.

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Place the seasoned prime rib roast on the smoker grate and insert a meat thermometer into the thickest part of the meat. Smoke the rib for 4-6 hours, or until it reaches an internal temperature of 130-135°F (54-57°C) for medium-rare.

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Store overnight in the refrigerator to allow the seasoning to incorporate into the meat (if possible). Preheat Smoker: To 225 degrees using a fruit wood like apple or cherry (oak also works well). Smoke Roast: Place the seasoned rib roast on the smoker, bone side down (this acts as a heat shield).

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If you're looking for a holiday showstopper, you can't go wrong with a classic smoked prime rib. This version is seasoned generally in a buttery herb rub, th.

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Rub the seasoning mixture all over the prime rib. Prep Smoker - Preheat your electric pellet grill to 225 degrees. Smoke - Place the roast on the smoker, fat side up and smoke until the internal temperature the desired doneness. Rest - Remove the roast from the smoker and tent with foil.

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1 tsp smoked paprika. Mix the ingredients together in a plastic container with a spoon or fork, and try to combine them as well as possible. Make sure any visible clumps are broken down. Put the lid on the container and shake as thoroughly as possible. Shake until the ingredients look evenly combined.

How To Cook A Prime Rib In An Electric Roaster the Imperfectly Happy

Remove prime rib from smoker, set aside, and increase temperature to 450°F. Place roast back on smoker to reverse sear until a nice crust is formed and your desired Internal Temperature is reached (refer to temperature chart in post above). Remove and allow to rest for 20-30 minutes. Carve into 1" steaks and plate.

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When ready to cook, remove the prime rib from the refrigerator and allow it to come to room temperature as you prepare your smoker. Fire up your smoker to 225°F (107°C). If you are using a charcoal grill, ensure you set it up for 2-zone cooking. In a small bowl, combine all the dry rub ingredients.