Master the Perfect Smoked Prime Rib on a Pellet Smoker with Elite BBQ Smokers! In this step-by-step guide, we’ll show you how to trim, inject, season, and smoke the perfect prime rib using the Recteq Pellet Smoker. Whether you’re preparing for the holidays or hosting a special gathering, this recipe will leave your guests impressed and craving more.
Step-by-Step Smoked Prime Rib Recipe
🔥 Learn how to smoke the perfect prime rib on a Recteq Pellet Smoker! In this video, Elite BBQ Smokers takes you through every step, from trimming and injecting to seasoning and smoking, so you can create a juicy, tender, and flavorful prime rib.
This recipe is perfect for holidays, family gatherings, or when you want to impress your guests with a show-stopping centerpiece. Whether you’re a BBQ pro or just getting started, this guide will help you master the art of smoking prime rib.
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Smoking the Perfect Prime Rib on a Pellet Smoker
🔔Ingredients
1/4 cup Calcuta Beef Injection
10 oz Water
Kings BBQ – King of the Beef Rub – @KingsBBQJax
Cask-N-Que GPS Rub – @CasksnQue
19.5 lbs Prime Rib
🔥Directions
-1- Prepare the Prime Rib:
Trim off excess fat and silver skin. Shape the roast into a uniform form and tie it with butcher’s twine to maintain the shape during cooking.
-2- Inject the Roast:
Mix the Calcuta Beef Injection with water according to the package instructions. Inject the mixture evenly into the eye of the ribeye portion of the prime rib.
-3- Season:
Liberally coat all sides of the prime rib with Kings BBQ – King of the Beef seasoning and Cask-N-Que GPS Rub.
-4- Refrigerate:
Place the prime rib on a cooling rack set over a hard aluminum baking pan. Refrigerate uncovered for 2 hours to allow the rub to set and flavors to penetrate.
-5- Preheat the Smoker:
Preheat your Recteq Pellet Smoker to 275°F using Recteq Blended Pellets.
-6- Insert Thermometer Probes:
Insert Thermopro Temp Spike Plus Bluetooth wireless probes into the roast, approximately one-third of the length from each end. Set the thermometer alarms to 124°F.
-7- Smoke the Prime Rib:
Place the prime rib in the smoker and cook until the internal temperature reaches 124°F (approximately 4 hours for a 19.5 lb roast).
-8- Rest:
Transfer the smoked prime rib to a large cooler or a warm area. Leave the thermometer probes inserted to monitor the temperature. Rest until the internal temperature begins to drop, ensuring the prime rib doesn’t overcook during carryover cooking.
-9- Serve and Enjoy:
Slice and serve the prime rib once the internal temperature starts to cool. Pair it with your favorite sides and savor the smoky perfection.
-10- Engage:
Share your results! Leave a comment, subscribe to Elite BBQ Smokers, and tag @EliteBBQSmokers on Facebook, Instagram, and X with your photos.
🔥Make your holidays unforgettable with this smoked prime rib recipe! Elite BBQ Smokers shares the ultimate guide to smoking a tender, flavorful prime rib using the Recteq Pellet Smoker. With easy-to-follow steps and pro tips, you’ll achieve that perfect crust, juicy interior, and rich smoky flavor every time.
🔥Recipe Highlights
Dish: Smoked Prime Rib
Smoker: Recteq Pellet Smoker
Temperature: 275°F
Cook Time: ~15-20 minutes per pound (approximately 4 hours for 19.5 lbs)
Final Temp: 124°F (rest to reach medium-rare)
Resting: Rest in a cooler or warm place, monitoring the temp to prevent overcooking.
Serving: Slice once the internal temperature begins to cool, ensuring perfect doneness.
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Timeline
00:00 – INTRO
00:23 – Trimming the Prime Rib
02:17 – Injection the Prime Rib
03:46 – Seasoning the Prime Rib
04:49 – Smoking the Prime Rib
10:27 – Slicing and Tasting the Prime Rib
12:31 – Blessing the Food
#primerib #beef #christmas #pelletgrill #elitebbqsmokers
What’s your go-to seasoning for prime rib? Do you have a favorite rub or injection combo?
Do you rest your prime rib after smoking? How long do you let it rest before slicing?
What internal temperature do you aim for when smoking prime rib – rare, medium-rare, or something else?
That there is one beautimous prime rib! I usually do the standing rib roast, because we're all bone-in fanatics. Typically, I just go full on Texas for the seasoning (kosher salt, lots of black pepper, some garlic powder, and Lawry's). If I inject, usually it's with Campbell's beef consume'. And like to pull it at 129 degrees and an hour rest. Merry Christmas to you and yours!
That looks beautiful, Jason! Merry Christmas, brother!🎄🎅🎁
Damn, Jason! That looks so good. And that's the most excited I've seen your dogs to try something. Merry Christmas, brother!
thanks I came over from your other video, did you put it on straight out of the fridge or did you let it come up in temp before you put it on the smoker?