Smoked Prime Rib
This is an amazingly simple recipe that just requires a little patience even if it is only 2- 3 hours, The main difference between a ribeye and prime rib? Well, prime rib is always thicker than a single steak, and treated as a roast rather than having each piece individually seared.
INGREDIENTS
10-12 lb ribeye roll/scotch fillet
1/3 cup Two Fool Collective Smokin’ Sands Rub
2 tablespoons of cider vinegar
1 cup water
METHOD
Start by preheating a smoker or pellet grill to 375f. (190c)
Combine water and cider vinegar in a spray bottle.
Coat the prime rib generously with Two Fool Collective Smokin’ Sands rub, and place in the preheated smoker.
After 30 minutes, spritz the beef with the apple cider mixture, then repeat the spritz every 30 minutes during the cook.
After 1.5 hours, begin monitoring the internal temperature.
51C / 125f for rare,
57C / 135f for medium rare,
62C / 145f for medium.
We recommend removing the prime rib about 5 degrees below the ideal temp, as it will continue to climb in temperature slightly once removed from cooker.
Once at desired temperature, remove from smoker and wrap tightly in foil or butchers paper. then place the prime rib in a cooler (without ice!) to rest for at least an hour.After resting slice, serve and enjoy!
Cooking tipsWhen smoking beef, we recommend using Oak, Mesquite or Pecan.
Use an old towel to line a cooler for the resting stage. To accurately check internal temperature, use a digital thermometer.
Shop Product
This sultry blend will get your tastebuds swaying! Smouldering with smoked paprika, cracked pepper, cumin, rich cocoa powder, and activated coconut charcoal, this will elevate any beef dish to the next level. This baby is smokier than a 50s jazz club at midnight.