Prime rib is a staple piece dish for the holidays. Not only is it delicious, but it is beautiful to look at. The crust is so crispy while the inside of the meat is tender & juicy. You really can’t make anything else for the holidays.
If you want to take your prime rib game to the next level, then maybe you should try my Hanging Prime Rib recipe below! This recipe has you coat the meat in a seasoning mixture that is absolutely delicious. Create a fire using Cowboy Charcoal and Western Hickory Wood Chips. Next you will hook the ribs and hanging them inside a Pit Barrel Cooker. That is right! You are hanging prime rib.
Smoke the ribs for over 2 hours, let rest and then cut into a delicious piece of meat. The flavors are great with a unique smoky flare to a quinnessential holiday dish.
Tips for the Hanging Prime Rib
Biggest tip for this is knowing when to pull the meat off. I use an internal temperature gauge that allows me to know where the meat is in the cooking process. My family prefers a medium to medium rare prime rib, so I tend to pull the meat off the smoker at about 118F. Now, 125F is what I am shooting for, but the meat will continue to cook once pulled off. If you undershoot the targeted temperature by about 7-8 degrees then you will land right where you want to be! That helps to make that perfect prime rib color.
Also, rest the meat a full 30 minutes! I know it is tough to not dive right into the steak, but if you wait then the juices will redistribute. A juicer steak is what we all hope for in life.
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Smoked Hanging Prime Rib Ingredients
Prime Rib Ingredients
1 Prime Rib Roast (about 50oz)
3 tbsp of whole black peppercorns
2 tbsp of sea salt
1 tbsp of rosemary
1 tbsp of basil
1 tbsp of granulated garlic
2 tsp of cinnamon
¼ cup of Olive Oil
In a mortar & pestle, add the black pepper, sea salt, rosemary, basil, garlic & cinnamon. Grind until everything is medium broken down for a seasoning blend. Add olive oil and mix thoroughly.
Add seasoning mixture to prime rib all over until evenly coated. Add hooks to both ends of the prime rib.
In your smoker (I prefer my Pit Barrel Cooker), create fire using Cowboy Charcoal and Western Wood Chips. Bring up to a steady 250F. Add the crossbars to the Pit Barrel and hang the hooked Prime Rib between them. Let cook for about 2.5 hours or until meat reaches your desired internal temperature. (I pull of for medium rare at about 118F). Pull steak off grill and let rest for 30 minutes.
Slice Prime Rib to desired size, add some salt and enjoy!
My recommended equipment for this cook!
Cowboy Hardwood Lump Charcoal
Cowboy Wood Chunks
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