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Step 6: Smoke Your Prime Rib Nice and Slow! To avoid the overdone gray outside of the roast, and to get a nice deep smoke flavor, you will want to smoke your Prime Rib at a low temperature. We suggest your smoking temperature be set between 225 and 250°F (107 and 121°C).
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When the internal temp hits 120, pull the roasting pan with the prime rib from the smoker and adjust your temp up to 450+ degrees. When the smoker gets up to temp, place the prime rib back in the smoker and let it cook until the internal temp hits 130 (rare)-135 (medium rare) degrees. Let the smoked prime rib rest for about 20 minutes before.
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Rare - 120°F (25-30 minutes per pound) Medium Rare - 130°F (30-35 minutes per pound) Medium - 140°F (35-40 minutes per pound) Rest. Remove the prime rib and drippings from the smoker and tent the prime rib roast with aluminum foil. Let the meat rest for 30 minutes. Meanwhile, preheat the oven to 500°F.
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Set aside and let come to room temperatures, approx. 1 hour. Meanwhile, combine butter and freshly chopped herbs in a small bowl. Rub the herbed butter all over the prime rib. Place prime rib on a sheet pan lined with a wire rack - fat side up. Preheat smoker to 225 degrees F.
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Smoker Vs. Oven. If it's your first time cooking a prime rib, I suggest you use an oven. It's a lot easier to control the temperature, and since prime rib comes at a premium price, you don't want to ruin your first one. For oven cooking, always cook your boneless or bone-in prime rib with the fat side up. Ovens are perfect for even and.
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Place prime rib roast on a plate and bring to room temperature, 2 to 4 hours. Preheat the oven to 500 degrees F (260 degrees C). Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast.
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Remove prime rib from smoker, set aside, and increase temperature to 450°F. Place roast back on smoker to reverse sear until a nice crust is formed and your desired Internal Temperature is reached (refer to temperature chart in post above). Remove and allow to rest for 20-30 minutes. Carve into 1" steaks and plate.
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Smoke until the internal temperature of the roast reaches 120 degrees F for Rare or 130 degrees F for Medium. For a rare, bone-in roast, plan on 35 minutes per pound of prime rib. Rest. Remove the roast to a cutting board, cover the roast with foil, and allow it to rest for 20 minutes. Increase temp in smoker.
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Jump down to the full recipe card for all the details. Season all sides of the roast with plenty of kosher salt and black pepper. Smoke the prime rib at a low temperature of 250° F for about 3 hours, or until the internal temperature reaches a target pull temp of 118° F for medium-rare. Remove and rest for 30 minutes.
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Step 2: Smoke the roast. Coat with compound butter: Cover the top and sides of the roast with a thin layer of the butter. Smoke prime rib roast: Preheat grill to 225-250°F. Either set the roast directly on the grate or place on a rack inside a pan if you want to catch the drippings.
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SEASON: Preheat the oven or your Traeger pellet grill to 225 F / 105 C. Sprinkle the prime rib evenly with salt and pepper, to taste, on all sides other than the bones on the bottom of the roast. Place the prime rib on a roasting tray with drip pan or on a wire rack placed on a rimmed baking sheet, resting on the bone-in sections with the fat.
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Place your prime rib on your smoker and cook until the internal temperature reaches 120°F. Remove the prime rib and heat up a grill or a large cast iron pan. Sear the prime rib on each side with high heat to form a crust. Rest for 20-30 minutes covered loosely with foil.
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Preheat your oven or smoker to between 250-300°F. Place the prime rib roast in an oven or grill-safe pan and add a few tablespoons of any remaining au just to the bottom, just enough to create steam. Cover the pan with foil, and place it in the oven or smoker, allowing it to gently reheat until just warmed through.
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Prime Rib Smoked VS Oven.So we are doing a rib roast just like the last Prime Rib video except this time we are doing a 2nd one on the GMG Pellet Grill with.
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Preheat oven to lowest possible temperature setting, 150°F (66°C) or higher if necessary. (Some ovens cannot hold a temperature below 250°F/121°C.) Season roast generously with salt and pepper. Place roast, with fat cap up, on a V-rack set in a large roasting pan, or on a wire rack set in a rimmed baking sheet.
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Place it in the refrigerator, uncovered, until ready to smoke (24-48 hours for best results). Take the prime rib out of the refrigerator about 30 minutes before smoking. Preheat smoker to 225° F. In a food processor or chopper, mix together the butter, rosemary, thyme, garlic, and lemon juice until combined.
