Smoked Prime Rib
This smoked prime rib, coated with a sugar spice rub and smothered with a horseradish mustard mixture, becomes slowly infused with smoky flavor and is simply the best prime rib we've ever tried.
Equipment
- Smoker; wood chips, chunks, or pellets (depending on your smoker)
Ingredients
- 5 pounds dry-aged bone-in prime rib
- 1/4 cup kosher salt
- 1/4 cup freshly ground black pepper
- 1 tablespoon yellow mustard seeds
- 1 tablespoon granulated sugar
- 3 tablespoons horseradish mustard
Instructions
- Prepare your smoker according to manufacturer’s directions with a temperature of 325°F (160°C). Let the meat rest at room temperature while the smoker preheats.
- In a small bowl, thoroughly combine the salt, pepper, mustard seeds, and sugar.
- Pat the prime rib dry with paper towels and evenly coat the surface of the meat with the horseradish mustard. Season on all sides with the spice mixture. You may have some spice mixture left over and that’s ok.
- When the smoker is heated and the smoke runs clear, add the prime rib. Cook, maintaining the smoker at 325°F (160°C), until the beef reaches an internal temperature of 125°F (50°C) for rare or 135°F (57°C) for medium, 2 to 3 hours. For the best results, use a probe thermometer to continually monitor the meat’s temperature.
- Transfer the beef to a cutting board and let it rest for 20 to 30 minutes. Slice to the desired thickness and serve.
Nutrition
Serving: 1portion | Calories: 1174kcal | Carbohydrates: 9g | Protein: 53g | Fat: 102g | Saturated Fat: 42g | Monounsaturated Fat: 44g | Trans Fat: 1g | Cholesterol: 229mg | Sodium: 4971mg | Fiber: 3g | Sugar: 2g