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Shotgun Prime Rib
Prep Time
30 mins
Cook Time
3 hrs 30 mins

Shotgun Prime Rib for a bang of an entrée!

Course: Main Course
Cuisine: American
Keyword: Shotgun Prime Rib
Servings: 6 People
Calories: 677 kcal
Author: Derek Wolf
Prime Rib:
Bone Marrow:
  • 10-12 Bone Marrow canoe cut
  • 1 cup Kosher Salt
  • 2 gallons Water
  1. The night before cooking, add your kosher salt and water food safe brining bucket or bowl. Mix until the salt has dissolved, then add the bone marrow canoes. Making sure everything is submerged, cover the bucket and place it in the fridge for at least 12 hours. This will draw out all the impurities, but feel free to change the water every 4 hours to make the bones extra clean!
  2. Next day, grab your prime rib and make sure the bones have been removed. Trim any excess fat then lather it down with canola oil. Begin thoroughly seasoning with my Mesquite Peppercorn Lager seasoning or your favorite steak seasoning (salt, pepper & garlic would work too). Grab your bone marrow from the fridge and drain it out. Cut yourself three butcher twine strings about 2 feet in length. Lay your prime rib on its side so that it is vertical. Begin placing the bone marrow canoes, marrow towards the meat, around the outside of the prime rib. They should be standing vertical with the prime rib and covering all the outside meat as best as possible. Next, carefully tie your three butcher twines around the bones in order to tightly secure them to the prime rib. Tie at least one in the middle, one at the bottom and one at the top of the bones so that they stay very secure. Once everything is tied tightly, add just a little more seasoning to cover any spots that have lost some and set aside.
  3. Preheat your smoked to 275F for indirect two zone smoking. Add some wood chips or wood chunks for additional smoke flavor.
  4. Add your Shotgun Prime Rib to the cool side of the smoker and let cook until it reaches 120F internal (about 2.5-3.5 hours). If you want, add a drip tray underneath the prime rib in order to catch all the drippings for a sauce after. Once the prime rib has hit temperature, pull it off and let it rest for 30 minutes.
  5. When fully rested, cut off the trussing strings and pull off the bones. Slice your prime rib, serve and enjoy!

Recipe Video

Nutrition Facts
Shotgun Prime Rib
Amount Per Serving (1 Prime Rib)
Calories 677 Calories from Fat 657
% Daily Value*
Fat 73g112%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 1mg0%
Sodium 22710mg987%
Potassium 5mg0%
Protein 5g10%
Vitamin A 195IU4%
Calcium 59mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.