This smoked hanging prime rib is fun to cook and results in a delicious cut of meat!
You will smoked the Prime Rib for over 2 hours, let rest and then cut into a delicious piece of meat. The flavors are great with a unique smoky flare to a quintessential holiday dish.
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Smoked vs Fried vs Rotisserie vs Baked Prime Rib. Which is the best? Watch the below to find out!
Smoked Hanging Prime Rib
Get the best of both worlds with my Smoked Hanging Prime Rib recipe. Smoky flavor and natural char for a great taste both inside and out.
Ingredients
- 1 Prime Rib Roast about 50oz
- 3 tbsp of whole black peppercorns
- 2 tbsp of sea salt
- 1 tbsp of rosemary
- 1 tbsp of basil
- 1 tbsp of granulated garlic
- 2 tsp of cinnamon
- ¼ cup of Olive Oil
Instructions
- In a mortar & pestle, add the black pepper, sea salt, rosemary, basil, garlic & cinnamon. Grind until everything is medium broken down for a seasoning blend. Add olive oil and mix thoroughly.
- Add seasoning mixture to prime rib all over until evenly coated. Add hooks to both ends of the prime rib.
- In your smoker (I prefer my Pit Barrel Cooker), create fire using Cowboy Charcoal and Western Wood Chips. Bring up to a steady 250F. Add the crossbars to the Pit Barrel and hang the hooked Prime Rib between them. Let cook for about 2.5 hours or until meat reaches your desired internal temperature. (I pull of for medium rare at about 118F). Pull steak off grill and let rest for 30 minutes.
- Slice Prime Rib to desired size, add some salt and enjoy!
Notes
Equipment: Cowboy Charcoal, Western BBQ Hickory Wood Chunks, & Pitbarrel Smoker.
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