Hickory Smoked Prime Rib is the perfect blend of savory herbs, smoky flavors, and tender, juicy beef. This elegant cut of meat is a showstopper at any dinner gathering or holiday celebration. Smoking the prime rib with hickory wood imparts a robust, rich flavor, while the herb paste brings an aromatic touch. Whether you’re cooking for a special occasion or just treating yourself to an indulgent meal, this recipe delivers a beautifully cooked prime rib that melts in your mouth.
Ingredients
Prime Rib:
- 3-4 bone-in prime rib, frenched (optional for presentation)
For Tying the Meat:
- Butcher’s twine
Herb Paste:
- 2 tablespoons rosemary
- 2 tablespoons thyme
- 1 tablespoon sage
- 1/4 cup beef rub (your favorite)
- 6 cloves garlic
- 1 tablespoon black pepper
- 1 tablespoon kosher salt
- 1/4-1/3 cup olive oil
For Smoking:
- Hickory wood chunks
- Water for the water pan
For Basting:
- Unsalted butter, melted (use as needed for basting)
Instruction
- Prepare the Smoker:
Preheat your smoker to 250°F (120°C) and add hickory wood chunks for the rich smoky flavor. Place a water pan inside the smoker to help maintain moisture during cooking. - Tie the Prime Rib:
Using butcher’s twine, tie the prime rib between each bone to ensure an even cook and to help retain the shape. - Make the Herb Paste:
In a food processor, blend together the rosemary, thyme, sage, beef rub, garlic, black pepper, kosher salt, and olive oil to form a thick herb paste. This will coat the prime rib with layers of flavor. - Coat the Prime Rib:
Spread the herb paste evenly over the entire surface of the prime rib. Make sure to cover all sides thoroughly to infuse the meat with the herbaceous flavors. - Start Smoking:
Place the seasoned prime rib on a wire rack above the water pan inside the smoker. Close the lid and let the smoking process begin. After 30 minutes, start basting the meat with melted unsalted butter. Continue basting every 30-40 minutes to keep the meat moist and flavorful. - Monitor the Temperature:
Smoke the prime rib until the internal temperature reaches 125°F (52°C) for a perfect medium-rare doneness. Use a meat thermometer to ensure accuracy. - Rest the Meat:
Once the desired temperature is reached, remove the prime rib from the smoker. Cover it loosely with aluminum foil and allow it to rest for about 25 minutes. Resting lets the juices redistribute, making the meat more tender. - Serve:
After resting, remove the butcher’s twine and carefully slice off the backside ribs. Carve the prime rib into thick slices and serve with your favorite sides.
FAQs
- Can I use a different type of wood for smoking?
Yes, while hickory imparts a strong, smoky flavor, you can use other woods like oak or cherry for a milder taste. Experiment with different wood types to suit your preferences. - How do I achieve a different level of doneness?
For medium-rare, aim for an internal temperature of 125°F. If you prefer medium, cook until 135°F. For well-done, continue smoking until 145°F or higher, but keep in mind this may affect the juiciness. - Do I need to baste the meat?
Basting with butter adds richness and helps to keep the meat moist. While it’s not mandatory, it’s highly recommended for a more flavorful and tender result. - Can I prepare this recipe in a regular oven instead of a smoker?
Yes, you can roast the prime rib in the oven at the same temperature. However, you won’t get the same smoky flavor that comes from the hickory wood. You can add a smoky rub to try and replicate the taste. - How long does it take to smoke a prime rib?
Smoking times can vary based on the size of the prime rib and the consistency of your smoker’s temperature. On average, plan for about 35-40 minutes per pound of meat.
This Hickory Smoked Prime Rib recipe is sure to impress your guests with its rich flavors and tender texture. Perfect for any special occasion, it combines the beauty of smoking with the sophistication of a prime rib roast.