Hey there, barbecue enthusiasts and flavor explorers! If you’re ready to embark on a carnivorous journey that’ll make your taste buds dance the cha-cha, then stick around because we’re diving headfirst into the realm of smoking the most succulent Masterbuilt smoked prime rib you’ve ever sunk your teeth into!
How to Make Smoked Prime Rib on a Masterbuilt
Picture this: it’s a lazy Sunday afternoon, the sun’s shining, and your buddies are drooling over the thought of sinking their chompers into a juicy, smoky prime rib that’s been slow-cooked to perfection. Well, my friends, I’ve got your back with this short and sassy step-by-step guide to achieving prime rib nirvana:
- Choose the Right Cut: Grab a beautifully marbled prime rib cut – bone-in or boneless, that’s your call, cowboy!
- Seasoning Sorcery: Whip up a rub mix with a dash of this, a pinch of that – unleash your inner spice wizard and coat that rib like a flavorful coat of armor.
- Master the Masterbuilt: Fire up your trusty Masterbuilt smoker and get that bad boy to a toasty 225°F (107°C). Time to roll!
- Low and Slow: Pop that prime rib onto the grill grates, close the lid, and let the magic happen. Slow and steady wins the race – let it smoke for a couple of hours.
- Temperature Tango: Keep an eye on the internal temp with a meat thermometer. When it hits your desired doneness (135°F/57°C for medium-rare), give yourself a pat on the back!
- Rest and Rejoice: Once that prime rib’s reached its prime temp, let it rest for a bit. This is the moment when flavors mingle and get cozy.
- Carve and Conquer: It’s showtime! Carve those succulent slices, serve ’em up to your eagerly waiting posse, and let the compliments rain down!
Ah, the eternal question – what’s the secret handshake of a smokin’ rub? Well, partner, my go-to is a concoction of garlic powder, onion powder, black pepper, kosher salt, and a hint of paprika for a smoky kick. But remember, the rub game is like your favorite old pair of boots – customizable and a bit of a personal journey. Don’t be afraid to toss in your favorite herbs and spices for a taste that screams “Yeehaw!”
How Much Prime Rib Per Person
Alright, folks, let’s tackle the meat of the matter – portion control! On average, reckon on about 1/2 to 3/4 pound (227-340g) per person. But hey, if you’ve got a crew of true carnivores, toss that average out the window and let the feasting begin!
How to Know When It’s Done Cookin’
Giddy up, thermometer wranglers! The key to prime rib excellence is nailing the temperature. Medium-rare? Shoot for 135°F (57°C). Medium? Roundabout 145°F (63°C). Remember, the thermometer’s your compass – use it to navigate that flavor frontier!
What Side Dish to Serve
Y’all thought I’d leave you hangin’ without some sides? Nope! Pair that smoky delight with a heapin’ helping of creamy mashed potatoes, a salad that’s burstin’ with freshness, and some warm, buttery dinner rolls. Talk about a flavor roundup that’s out of this world!
What to Do with Leftovers
Now, we’ve tackled the main event, but what about the afterparty? Leftovers, my friends! Whip up some killer prime rib sandwiches with horseradish mayo, toss it into a sizzling stir-fry, or let your culinary creativity run wild!
Well, there you have it, my fellow grill masters! We’ve journeyed through the smoky terrain of mastering prime rib on a Masterbuilt, from rubs to carving to creative leftovers. Your taste buds will be talkin’ ’bout this adventure for ages! Thanks a million for ridin’ shotgun on this flavorful escapade. Until next time, keep those grills fired up and those aprons flappin’ in the breeze. Happy smokin’, y’all – catch ya on the flavorful flip side!
Masterbuilt Smoked Prime Rib
Unlock the ultimate carnivorous experience with our incredible Masterbuilt smoked prime rib recipe. Prepare to be blown away by the deliciousness!
- 1 bone-in or boneless prime rib roast 4-6 pounds
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Wood chips hickory, oak, or your favorite smoking wood
Preparing the Rub and Prime Rib
- Step 1: Mix together kosher salt, black pepper, garlic powder, onion powder, paprika, dried thyme, and dried rosemary in a bowl to create the rub.
- Step 2: Pat the prime rib roast dry with paper towels. If using bone-in prime rib, tie it with cooking twine to help it hold its shape during cooking.
- Step 3: Rub the prepared spice mixture all over the prime rib, ensuring even coverage. Let the prime rib sit at room temperature for about 30 minutes to allow the flavors to meld.
Preparing the Smoker
- Step 4: Meanwhile, fire up your Masterbuilt smoker and preheat it to 225°F (107°C). Add wood chips to the smoker box according to the manufacturer's instructions for that irresistibly smoky flavor.
Smoking the Prime Rib
- Step 5: Place the seasoned prime rib on the smoker's grill grates, bone-side down if it's bone-in. Close the lid and let the magic begin!
- Step 6: Smoke the prime rib at 225°F (107°C) for about 4-5 hours or until the internal temperature reaches your desired doneness. Keep an eye on that internal temperature using a meat thermometer.
The Flavorful Finish
- Step 7: When the prime rib's internal temperature hits around 135°F (57°C) for medium-rare (adjust according to your preference), carefully remove it from the smoker and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for about 20-30 minutes.
- Step 8: During this resting phase, the juices redistribute within the meat, resulting in a succulent and tender prime rib.