Today, I’ve got a sizzling topic that’s bound to tickle your taste buds – Camp Chef smoked prime rib! Trust me, it’s a game-changer. So, grab your apron and let’s dive into this smoky, succulent adventure!
How to Make Smoked Prime Rib on Camp Chef
Let’s kick things off with the star of the show – the recipe itself. Now, hold on to your chef hats because this is going to be a flavorful ride!
Step 1: Selecting the Right Prime Rib Grade
First things first, my friends. Quality matters! Go for a well-marbled, USDA Choice or Prime grade prime rib. You want that perfect balance of tenderness and flavor. Trust me, it’s worth every penny.
Step 2: Seasoning and Prepping
Now, let’s get our hands dirty! Rub that beauty down with a blend of kosher salt, freshly ground black pepper, garlic powder, and a touch of rosemary. Don’t be shy – coat it generously!
Step 3: Fire up the Camp Chef Smoker
Time to give your Camp Chef smoker the love it deserves. Set it to 225°F (that’s around 110°C for my metric friends). Toss in some fruitwood chips for that extra smoky punch. Cherry, apple, or hickory – take your pick!
Step 4: The Smoke Bath
Place your prime rib on the grates, fat side up. Let it bask in that smoky glory for a good 3-4 hours. Keep an eye on that internal temperature. We’re aiming for a perfect medium-rare, around 135°F (57°C).
Step 5: Rest and Revelry
Take it out once it hits the sweet spot and let it rest. This is crucial, folks. About 20 minutes should do the trick. It allows those juices to redistribute, ensuring a juicy, mouthwatering bite every time.
What Grade Prime Rib Should I Buy
Alright, let’s talk meat, my friends! When it comes to prime rib, you want the good stuff. Aim for USDA Choice or Prime grade. These cuts are marbled with just the right amount of fat, giving you that melt-in-your-mouth experience. It’s the difference between ‘good’ and ‘oh-my-god-this-is-amazing’!
How Much Prime Rib Per Person
Now, here’s where the rubber meets the road. Planning on hosting a feast? Excellent choice! You’ll want about a pound (16 ounces) per person. Trust me, you’d rather have a little extra than see those eager faces left wanting. Leftovers? They make for some epic sandwiches the next day. Waste not, want not!
How to Carve
Ah, the moment of truth! Grab a sharp knife and follow these steps:
- Slice Against the Grain: This is key. It ensures each bite is tender and succulent.
- Start from the Bone Side: This gives you a nice stable surface to work with.
- Thick or Thin? It’s Up to You: Some like it thick, some like it thin. It’s all about personal preference!
Now, let’s talk presentation. A beautifully smoked prime rib deserves a grand entrance!
Au Jus and Horseradish: These are classic companions. The au jus adds a punch of flavor, while the horseradish brings that lovely kick.
Sides, Sides, Sides: Creamed spinach, mashed potatoes, Yorkshire pudding – take your pick! These sides play a perfect supporting role.
Wine, Anyone?: A robust red wine, like a Cabernet Sauvignon, complements the richness of the prime rib splendidly.
Overall, making a smoked prime rib on your Camp Chef is an experience that’ll leave your taste buds singing. It’s not just a meal; it’s a culinary adventure that’ll have your guests talking for years to come.
Finally, my dear readers, thank you for joining me on this mouthwatering journey! Remember, the secret ingredient is always love… and a little bit of smoky magic. Happy cooking!
Camp Chef Smoked Prime Rib
Take your taste buds on a flavorful journey with Camp Chef's smoked prime rib recipe. Unforgettable dining experience guaranteed!
- 1 5-7 pounds bone-in prime rib roast (USDA Choice or Prime grade)
- 3 tablespoons kosher salt
- 2 tablespoons freshly ground black pepper
- 2 teaspoons garlic powder
- 1 tablespoon dried rosemary
- Fruitwood chips cherry, apple, or hickory
- Horseradish sauce store-bought or homemade
- 2 cups beef broth
- 1/4 cup red wine
Seasoning and Prepping
- Take the prime rib out of the refrigerator and let it sit at room temperature for 1-2 hours. This helps it cook more evenly.
- Combine the kosher salt, freshly ground black pepper, garlic powder, and dried rosemary in a small bowl. Mix well to create your rub.
- Preheat your Camp Chef pellet smoker to 225°F (110°C) using fruitwood chips for that smoky flavor. Cherry, apple, or hickory work wonderfully.
- While the smoker is heating up, generously rub the seasoning mixture all over the prime rib. Make sure to cover every inch, pressing the spices into the meat.
The Smoke Bath
- Place the seasoned prime rib on the smoker grates, fat side up, and insert a meat thermometer into the thickest part.
- Close the smoker lid and let it smoke for 3-4 hours, or until the internal temperature reaches 135°F (57°C) for a perfect medium-rare. Keep an eye on the temperature.
Rest and Revelry
- Once your prime rib reaches the desired temperature, carefully remove it from the smoker.
- Loosely tent the smoked prime rib with aluminum foil and allow it to rest for at least 20 minutes. This resting period is crucial to let the juices redistribute, resulting in a moist and flavorful roast.
Au Jus and Horseradish Sauce
- While the prime rib is resting, prepare the au jus. Combine 2 cups of beef broth and 1/4 cup of red wine in a saucepan. Heat over medium-low heat, stirring occasionally, until it's warmed through.
- Serve the smoked prime rib with the au jus and horseradish sauce on the side.
Carving and Serving
- When it's time to carve, remember to slice against the grain for tender cuts. Begin from the bone side for a stable surface.
- Slice the prime rib to your desired thickness, whether you like it thick or thin.
- Plate the sliced prime rib, and serve it with your favorite sides, such as creamed spinach, mashed potatoes, and Yorkshire pudding.
- Enjoy your homemade Camp Chef smoked prime rib with a glass of robust red wine, and savor the rich, smoky flavor!