Prime rib is a staple piece dish for the holidays. Not only is it delicious, but it is beautiful to look at. The crust is so crispy while the inside of the meat is tender & juicy. You really can’t make anything else for the holidays. If you want to take your prime rib game to the next level, then maybe you should try my Smoked Hanging Prime Rib recipe below! This recipe has you coat the meat in a seasoning mixture that is absolutely delicious. Create a fire using Cowboy Charcoal and Western Hickory Wood Chips. Next you will hook the ribs and hanging them inside a Pit Barrel Cooker. That is right! You are hanging prime rib.
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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.
TIPS FOR THE HANGING PRIME RIB
Biggest tip for this is knowing when to pull the meat off. I use an internal temperature gauge that allows me to know where the meat is in the cooking process. My family prefers a medium to medium rare prime rib, so I tend to pull the meat off the smoker at about 118F. Now, 125F is what I am shooting for, but the meat will continue to cook once pulled off. If you undershoot the targeted temperature by about 7-8 degrees then you will land right where you want to be! That helps to make that perfect color on your Smoked Hanging Prime Rib.
Also, rest the meat a full 30 minutes! I know it is tough to not dive right into the steak, but if you wait then the juices will redistribute. A juicer steak is what we all hope for in life.
RELATED ARTICLE: Ever tried hanging chicken?
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.
- 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
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!
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Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!