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Happy National Prime Rib day! A day that should be up mostly celebrated by every carnivore in the world. Prime Rib is the most delicious and one of the best cuts of meat one can buy. Prime Rib or standing rib roast is cut from the back of the upper rib section of beef. This usually comprises a total of 7 ribs. It is a big piece of meat. Meat that you want to cook right and get your money’s worth. So, lets dig in and learn how to do this correctly.
The first thing that you will want to do is season your Prime Rib. Some like to do this up to a day prior to smoking the meat. We recommend a 50/50 blend of our Fat Boy Steak Rub and our Fat Boy Prime Angus Rub. We find that this mixture has the right amount of salt, spice and herb. Second, you will want to prep your smoker. Start by getting your smoker to a temperature of approximately 225˚F. In the meantime, you will want to sear your prime rib on all sides. Grapeseed oil is great for searing because the oil has an extremely high smoke point and is light in flavor.
Now get out your cast iron skillet, get it hot and quickly sear all sides of that prime rib! Next, the smoker. Place the Prime Rib on the smoker with the fat cap up. You will want to smoke it until the internal temperature reaches 125˚F. After that you need to let the Prime Rib rest. The internal temperature will continue to rise and we like it to be approximately 135˚F. Resting will also allow all those tasty juices to settle back into the meat.
Finally eat, if not for National Prime Rib day, for everyday!