Killer Prime Rib
Prime rib is a holiday season staple for one very good reason - it is the king of beef. Nothing beats a good prime rib and smoking it makes the experience absolutely magical.
Light your Pit Barrel® according to the instructions.
Remove the roast(s) from the packaging and let rest until they reach room temperature.
Mix the oil, garlic and Beef & Game Pit Rub in a mixing bowl to form a loose paste.
Coat all sides of the roast(s) with the paste.
Insert one hook into each of the small (cut) ends of the roast so that the hooks point in the same direction and have enough clearance to hang from the rods. You want the hooks oriented such that the thick end of the teardrop shape of the roast is toward the Pit Barrel® lid.
Hang the roasts(s) from the rods in the Pit Barrel®, leaving space between each, and secure the lid.
Cook approximately 1½ – 2 hours, depending on size, then use a meat thermometer to start checking the internal temperature in the center of the thickest part of each roast.
If needed, continue cooking until the internal temperature reaches the appropriate internal temperature for your desired doneness (125º for medium-rare). Tip: To help nail the perfect temperature each time we recommend the outstanding meat thermometers from ThermoWorks.
Remove the roast(s) from the Pit Barrel®, and the hooks from the roast(s). Loosely tent with foil and let rest 30 minutes.
Slice into individual serving-size portions, serve with Horseradish sauce if desired.
Desired Temp: 125º
The Pit Barrel Cooker gives this smoked prime rib recipe that signature PBC smoke flavor. Just slice it up on your cutting board and this will be the star of your next meal.
Be sure to check out the Prime rib recipe video too!