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camp chef smoked prime rib

Camp Chef Smoked Prime Rib

Print Recipe
Take your taste buds on a flavorful journey with Camp Chef's smoked prime rib recipe. Unforgettable dining experience guaranteed!
Course Main Course
Prep Time 15 minutes
Cook Time 3 hours
Servings 6

Ingredients

  • 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

Au Jus:

  • 2 cups beef broth
  • ¼ cup red wine

Instructions

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 ¼ 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!