How to make juicy, perfectly cooked Smoked Prime Rib the Texas Way...
Cuisine Texas BBQ
Keyword Smoked Prime Rib
Bone-In Prime Rib4 to 7 bone Suggest buying a USDA Prime, Prime Rib
4Tbspof Sea Salt
4Tbspof Olive or Peanut oil
4Tbspof Fresh Cracked Black Pepper
2Tbspof Herb's 'd ProvenceItalian herb season
Place the prime rib on the counter to take the chill off the meat. About one hour. You do not want to add a really cold piece of meat to a hot fire. Ever...Allow the meat come close to room temperature. It's ok if it still has a small chill, but not much of one.
While the meat is coming to temperature on the counter add salt. Adding this first layer of salt will really help the flavor. A piece of meat this large doesn't get much seasoning besides the outer crust and the smoke. And please do not inject this high-quality cut of meat. That's reserved for cheap cuts of meat. You could inject with simple butter.
After one hour on the counter, rub the olive or peanut oil all over then add the sea salt, black pepper and the Italian herbs.
Pit temperature of 250, cook till the internal temperature reads 120. Pull the meat off then and allow it to rest for a minimum of 20 minutes so the juices can redistribute. Longer is better. Cut into the meat too early and you've made a huge mistake. Those juices are everything.
Chef Tip: Add a water pan to your bbq pit to add additional moisture to the cooking chamber.