Garlic Herb Crusted Prime Rib

If you’re looking for a show-stopping meal that’s sure to impress, look no further than this Hickory Smoked Prime Rib recipe. This dish is all about bringing out the rich, natural flavors of prime rib with a touch of smoky goodness from hickory wood. It’s perfect for any big occasion or when you want to treat your family to something special. Don’t worry if you’re new to smoking meats; this recipe breaks down the process into easy-to-follow steps, making it simple for anyone to create a delicious, juicy prime rib at home.

Why Use Hickory Wood for Smoking?

Hickory wood is a top choice for smoking because it gives a strong, yet not overpowering, smoky flavor that pairs perfectly with beef. It’s especially great for a big cut like prime rib, adding depth to its taste. Smoking with hickory turns your prime rib into a mouth-watering dish with a fantastic aroma and a taste that’s hard to beat.

Getting Your Prime Rib Ready for the Smoker

Getting your prime rib ready for the smoker is key to making sure it cooks well and tastes great. Start by tying the meat with butcher’s twine between the bones to keep its shape. Then, make a tasty paste of herbs, spices, and olive oil in a food processor. Spread this paste all over the prime rib. It’s not just for flavor; it also helps keep the meat moist as it smokes. Remember to set up your smoker with a water pan under the meat. This catches drips and stops any flames from flaring up.

Ingredients

1. Prime Rib:
   • 3-4 bone-in prime rib (frenched for presentation, if preferred)
2. For Tying the Meat:
   • Butcher’s twine
3. Herb Paste:
   • 2 tablespoons rosemary
   • 2 tablespoons thyme
   • 1 tablespoon sage
   • 1/4 cup of your favorite beef rub
   • 6 cloves garlic
   • 1 tablespoon black pepper
   • 1 tablespoon kosher salt
   • 1/4-1/3 cup olive oil
4. For Smoking:
   • Hickory wood chunks
   • Water for the water pan
5. For Basting:
   • Unsalted butter, melted (quantity as needed for basting)

Recipe Instructions

1. Preparation: Begin by preheating your smoker to 250 degrees Fahrenheit. Add hickory wood chunks to infuse the meat with smoky flavor.
2. Seasoning the Prime Rib: In a food processor, combine rosemary, thyme, sage, beef rub, garlic, black pepper, kosher salt, and olive oil. Blitz the mixture for a minute to create a herbaceous paste. Slather this mixture evenly over the prime rib.
3. Smoking Process: Place a water pan in the smoker, followed by a wire rack. Put the seasoned prime rib on the rack, ensuring it’s well positioned to catch the drippings. This setup helps avoid flare-ups and fires.
4. Basting: After the first 30 minutes of smoking, begin basting the prime rib with unsalted melted butter every 30-40 minutes. This step is crucial for adding flavor and keeping the meat moist.
5. Monitoring Temperature: Continue the smoking process until the prime rib reaches an internal temperature of 125 degrees Fahrenheit. This temperature ensures the meat is perfectly cooked – tender and juicy.
6. Resting the Meat: Once the prime rib reaches the desired temperature, remove it from the smoker. Let it rest for 25 minutes in a room-temperature environment, covered with foil. This resting period allows the juices to redistribute throughout the meat, making it more flavorful and easier to slice.
7. Serving: To serve, first remove the backside ribs, then slice the prime rib to your desired thickness. Each slice will reveal the beautiful smoky crust and juicy, tender interior, making it a delightful experience for your taste buds.