Hickory Smoked Prime Rib

December 9, 2023January 12, 202419 3

by Grill Nationin Beef, Prime Rib

If you’re looking for a show-stopping meal that’s sure to impress, look no further than this Hickory Smoked Prime Rib recipe. This dish is all about bringing out the rich, natural flavors of prime rib with a touch of smoky goodness from hickory wood. It’s perfect for any big occasion or when you want to treat your family to something special. Don’t worry if you’re new to smoking meats; this recipe breaks down the process into easy-to-follow steps, making it simple for anyone to create a delicious, juicy prime rib at home.

Why Use Hickory Wood for Smoking?

Hickory wood is a top choice for smoking because it gives a strong, yet not overpowering, smoky flavor that pairs perfectly with beef. It’s especially great for a big cut like prime rib, adding depth to its taste. Smoking with hickory turns your prime rib into a mouth-watering dish with a fantastic aroma and a taste that’s hard to beat.

Getting Your Prime Rib Ready for the Smoker

Getting your prime rib ready for the smoker is key to making sure it cooks well and tastes great. Start by tying the meat with butcher’s twine between the bones to keep its shape. Then, make a tasty paste of herbs, spices, and olive oil in a food processor. Spread this paste all over the prime rib. It’s not just for flavor; it also helps keep the meat moist as it smokes. Remember to set up your smoker with a water pan under the meat. This catches drips and stops any flames from flaring up.

Ingredients

Prime Rib:
- 3-4 bone-in prime rib (frenched for presentation, if preferred)
For Tying the Meat:
- Butcher’s twine
Herb Paste:
- 2 tablespoons rosemary
- 2 tablespoons thyme
- 1 tablespoon sage
- 1/4 cup of your favorite beef rub
- 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 (quantity as needed for basting)

Recipe Instructions

Preparation: Begin by preheating your smoker to 250 degrees Fahrenheit. Add hickory wood chunks to infuse the meat with smoky flavor.
Seasoning the Prime Rib: In a food processor, combine rosemary, thyme, sage, beef rub, garlic, black pepper, kosher salt, and olive oil. Blitz the mixture for a minute to create a herbaceous paste. Slather this mixture evenly over the prime rib.
Smoking Process: Place a water pan in the smoker, followed by a wire rack. Put the seasoned prime rib on the rack, ensuring it’s well positioned to catch the drippings. This setup helps avoid flare-ups and fires.
Basting: After the first 30 minutes of smoking, begin basting the prime rib with unsalted melted butter every 30-40 minutes. This step is crucial for adding flavor and keeping the meat moist.
Monitoring Temperature: Continue the smoking process until the prime rib reaches an internal temperature of 125 degrees Fahrenheit. This temperature ensures the meat is perfectly cooked – tender and juicy.
Resting the Meat: Once the prime rib reaches the desired temperature, remove it from the smoker. Let it rest for 25 minutes in a room-temperature environment, covered with foil. This resting period allows the juices to redistribute throughout the meat, making it more flavorful and easier to slice.
Serving: To serve, first remove the backside ribs, then slice the prime rib to your desired thickness. Each slice will reveal the beautiful smoky crust and juicy, tender interior, making it a delightful experience for your taste buds.

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Ingredients

Prime Rib:

3-4 bone-in prime rib frenched for presentation, if preferred
For Tying the Meat:
Butcher's twine

Herb Paste:

2 tablespoons rosemary
2 tablespoons thyme
1 tablespoon sage
1/4 cup of your favorite beef rub
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 (quantity as needed for basting)

Instructions

Preheat your smoker to 250 degrees Fahrenheit and add hickory wood chunks.
Tie the prime rib with butcher's twine between each bone.
In a food processor, combine rosemary, thyme, sage, beef rub, garlic, black pepper, kosher salt, and olive oil to make a paste. Coat the prime rib evenly with this mixture.
Place a water pan in the smoker and set a wire rack above it. Put the seasoned prime rib on the rack.
See Also
Holiday Pie Recipes with a Twist
Begin basting the prime rib with melted unsalted butter every 30-40 minutes after the first 30 minutes of smoking.
Continue smoking until the internal temperature of the prime rib reaches 125 degrees Fahrenheit.
Once done, remove the prime rib from the smoker and let it rest for 25 minutes at room temperature, covered with foil.
Finally, remove the backside ribs and slice the prime rib to serve.

Video

Keyword easy prime rib, holiday prime rib recipe, prime rib recipe, smoked prime rib

As you savor the final slice of your Hickory Smoked Prime Rib, take a moment to appreciate the journey you’ve just experienced. From the careful preparation of the meat, seasoned with a harmonious blend of herbs and spices, to the patient smoking process that infused each fiber with the deep, rich aroma of hickory wood – this dish is more than a meal; it’s a testament to the art of cooking.

Whether you prepared this prime rib for a special occasion or a weekend family dinner, it’s sure to leave a lasting impression on your guests. The succulent, tender meat, with its smoky crust and juicy interior, speaks volumes of the love and effort you put into preparing it. Remember, the best dishes aren’t just eaten; they’re remembered and talked about long after the plates are cleared.

So, as you clean up and store away your smoker, take with you not just the recipe, but the experience of creating something truly extraordinary. Until next time, keep exploring the wonderful world of smoking and grilling, and let each meal be an adventure of flavors and aromas. Happy cooking!