Pro-Q Smokers & BBQs
Pro-Q Smokers & BBQs
Dry Brined Fore Rib of Beef
A smoked prime beef rib roast is an impressive centrepiece for any dinner. Much like a côte de boeuf or a bone-in ribeye, this large marbled joint packs loads of rich, beefy flavour and looks stunning with its hefty rib bones. Cook it low’n slow, and the meat becomes tender, juicy, and full of smoky goodness — a perfect showstopper for an extra special meal.
OVERVIEW
METHOD
Hot Smoking
Prep Time
12 Hours
Cooking Time
4.5 Hours
Serves
10 - 12
Suggested Wood
Oak or Hickory
Ability
Beginner
INGREDIENTS
- A 3-bone fore rib of beef roast
- Salt
- ProQ Beefy BBQ Rub
INGREDIENTS
- A 3-bone fore rib of beef roast
- Salt
- ProQ Beefy BBQ Rub
METHOD
Preparation
Generously season the whole prime rib roast with fine salt. Set on a rack uncovered, then put in the fridge overnight (or at least 12 hours).
Step 1
The next day, use a clean cloth or paper towel to wipe any excess moisture or salt from the meat. Apply ProQ Beefy Rub or a generous amount of cracked black pepper and a little sea salt on all sides of the prime rib.
Step 2
Set up your smoker for low’n slow with charcoal in the basket and water in the pan. You’re aiming for a smoker temperature of around 225°F / 110°C.
Step 3
Once the smoker is at temperature, place the roast directly on the grill. Close the lid and smoke low and slow, adding a couple of ProQ Oak or Hickory Smoking Wood Chunks. Keep the smoker temperature around 225°F/ 110°C, checking every half hour or so. Top up charcoal/wood and water as needed.
Step 4
We smoked until the internal temperature almost reached medium-rare, which is approximately 135°F / 57°C. With prime rib roast, this may take about 4.5 hours, depending on size and thickness. If you prefer your roast cooked differently, check out our Temperature Guide.
Step 5
When the prime rib roast reaches your target internal temp, remove the joint from your smoker and let it rest for 20-30 minutes before slicing and serving with your favourite sides.
