Smoked Prime Rib

Smokin Tex, perfect for Smoked Prime Rib

This recipe for Smoked Prime Rib combines a rich variety of flavors to create the perfect smoky flavor balanced with delicious herbs and spices. Follow the recipe below for a delicious take on Smoked Prime Rib.

5-6 pound bone-in prime rib

2 T Flaked kosher salt

1 t coarsely ground black pepper

¼ cup OOOHMommy powder
Combine OOOHMommy powder, salt and pepper in a small bowl. Rub generously over very cold (straight from the refrigerator) prime rib roast. If desired, use a sharp knife to cut slits in the meat and insert some of the spice mixture into the meat. Smoke lightly, using a small amount of wood. I used an ounce of wood and a sprig of rosemary, for 40 minutes at 150F. Remove from smoker and let the meat stand for 20 minutes or so before wrapping tightly and returning to a very cold refrigerator. Thank goodness we had an arctic chill in Colorado to help with the chilling of the roast!

On the day of preparation, I removed the roast from the fridge an hour before putting it in a 425F oven to finish to an internal temp of 130F, or to desired degree of doneness.

Note: All the listed flavors (inserted garlic, umami, rosemary and wood flavor) might be too much for some tastes. We suggest you try just one or two.



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