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A close up of sliced hot honey smoked prime rib with a grill fire in the background
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Hot Honey Smoked Prime Rib

If prime rib wasn't epic enough, we're going full throttle with this showstopper: hot honey smoked prime rib.
Prep Time15 minutes
Cook Time2 hours 30 minutes
Curing Time1 day
Total Time1 day 2 hours 45 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American
Servings: 6 people
Author: Derek Wolf

Ingredients

Beef:

  • 3-4 Bone Prime Rib
  • 2 tbsp Kosher Salt
  • 2 tbsp Favorite Steak Rub

Cure:

  • 2 Gallons Honey
  • ½ cup Red Chili Flakes

Instructions

Cure:

  • Season your prime rib generously with kosher salt.
  • Gently heat up your honey until it is very viscous. Add your steak to a food safe container. Cover in the honey, cover the container and place in the fridge for 24 hours to cure.
  • If the honey does not cover the steak completely, flip the steak every 2 hours.

Steak:

  • Pull the steak out and wipe off any excess honey.
  • Generously season with your favorite steak rub. Set to the side.
  • Preheat your smoker to 275F for indirect cooking.
  • Add your steak to cook for about 2-3 hours until 120F internal. Pull off once done to rest for 10 minutes.
  • Pull off, slice and serve!

Notes

Tips for Buying Prime Rib 
Here are a few things I recommend you keep in mind when you're buying prime rib. 
  • "Prime" is a grade of beef, but many roasts sold as prime rib are actually "Choice" grade. You can ask your butcher about the grade or pick a roast that has the marbling you want.
  • A cow has 13 ribs, and ribs 6-12 are considered the prime rib cut. The small end (ribs 10-12) is more tender, so you can ask your butcher if this end is available when you're shopping. 
  • Look for a roast with a good amount of marbling, since the fat throughout gives us the flavor and tenderness we want for the hot honey prime rib.
  • ​The meat should be cherry red and the fat should be creamy white. Don't buy anything that looks like it has gray or slimy surfaces. If you've got vacuum-sealed meat, it may look brown at first. But, it'll turn red you expose the beef to oxygen.

Nutrition

Calories: 3906kcal | Carbohydrates: 1053g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 0.4mg | Sodium: 2701mg | Potassium: 1104mg | Fiber: 11g | Sugar: 1038g | Vitamin A: 5930IU | Vitamin C: 7mg | Calcium: 221mg | Iron: 11mg