We’ve reached the end of our smoked prime rib journey.
Smoked at 225F on red oak pellets until 115 internal, then let rest for about an hour while prepping these fondant potatoes. Seared at 500 for 8 minutes.
Served alongside Babish’s Fondant Potatoes and braised cabbage. No notes, I love how this turned out. Happy holidays yall.
by taylorthestang
26 Comments
Ok question for you before I do my first prime rib on the smoker. If I buy a fresh one from the butcher tomorrow, Monday, it won’t go bad by Thursday right?
Oh man, that looks good!
I always smoke these for Christmas. But before I do, I create a garlic butter mixture and slather it on like I’m icing a cake.
This looks good, but I prefer throwing mine on a rotisserie. The crust is unbelievable
This is my favorite method. Smoke to 100-110, pull it out of the grill, crank that heat up and put it back in to roast at 500+ until it hits 125-130.
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Potato side from [Babby himself](https://youtu.be/d4ZX6_erfno?si=UN4tTAiZSEEIj6W8)
These were super simple to make.
Looks great, would sear more post or do rotisserie as another person mentioned
No invite?!
Learned the tough lesson of leaving the butcher twine on while it cooled… I was devastated the first time, all the beautiful crust just ripped right off
Just a reminder. Any prime rib left overs or scraps makes fantastic prime rib tacos for the rest of the week!!! We had our prime rib last night and I’ve been riding this taco train to the moon!
I love smoked prime rib… so do my wife and kids.
However, we added smoke prime rib to the list of “things not to serve my family”, specifically because everyone thinks that if you are making beef, you need to produce it like a steakhouse and finish in a pan to a personal doneness (which needs to be as dry and chewy as possible I have learned).
The year after the first year I made this, there was a break where people pleaded for “anything but beef” and my Dad, in a moment of trying to make everybody happy, proposed (in seriousness) just getting two buckets of KFC for them the night before Christmas that he could reheat the next day.
The family was overwhelmingly in favor of this.
No joke, the Prime Rib year, there were family members accepting microwave Oscar Meyer hotdogs without a bun, which my Dad offered and an alternative, over having to my smoked prime rib.
The most unsuspecting divisive meal in our family’s history.
It just makes me love my nuclear family that much more, I suppose.
Perfect pit temp, and perfect outcome ✔️✔️✔️
Yum! Our weather in Washington State right now makes it almost impossible and i have a smoker. My 2 son’s in their 20s didn’t like my raincoat because it was shiny purple and it just disappeared one day. I have the cedar chips. I have everything but I will be drenched each time I come in.. everybody always makes fun of Washington state because of the rain and yes, it can rain but our state is flooding. We had a levy that didn’t hold and it’s just a mess. I haven’t seen it this bad ever. The only other really bad experience is when we were camping by Mount Saint Helens in 1980 when it blew up and we had to go to a gymnasium to stay for over a week it was crazy. It was also crazy when I was able to return to school and I was in the sixth grade. Everybody’s asking me. Did you bring home some ash after you live through that you don’t want to see any ash ever again.
Is that a Tito’s smoker?
Buy me a smoker then
Looks great. Make that thing round and tie it tight.
Best way to do it. Way more flavor
On the smoking aspect, I had been taught that smoking thick meat like a standing rib roast was not advised, due to the smoke not being able to penetrate the meat very much.
As I usually dry brine it, then reverse sear, I don’t know that smoking itself adds a flavor? The low and slow of the smoker is perfect for that reverse sear.
The other benefit here that I see is that it frees up the oven for additional sides.
So my question is this … How much smoke flavor do you get on this vs just a very low oven temp?
Legit. So good.
Looks amazing!
Gah it is still so rare, it is still moooing
Cocinalo por horas, no solo minutos. Ninguno de ustedes sabe cocinar aparentemente…
Not sure how you heathens eat this shit. Every year from Australia I see all this prime rib shit and its just red room temp meat with a brown outside! Slice that shit and grill every slice to get a nice sear and crust on ever bite! Prime rib my ass! 🤪
Oh, my.
No thanks. I can not stand smoked prime rib/ribeyes.