Smoked “Bone In” Prime Rib Roast Recipe
 
Prep time
Cook time
Total time
 
A “bone in” rib-eye is a prime rib roast with the bone still attached. The bone is left in and cut out after smoking to a desired inner temperature.
Author:
Recipe type: LANG Smoker Cooker
Cuisine: Barbecue
Serves: 4-10
Ingredients
  • 1 Bone In Rib-Eye (7 to 9 pounds)
  • 1 jar of Carolina Mustard Sauce from www.CarolinaBBQSauces.com
  • OR
  • ¼ cup apple cider vinegar
  • ½ cup tomato paste
  • ¾ cup of sugar
  • 2 tablespoons kosher salt
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons coarse or cracked black pepper
  • 3 cups yellow mustard
Instructions
  1. PREP
  2. Combine all ingredients in a bowl, whisk until all ingredients are mixed thoroughly. Baste on prime rib and cover completely, thicker the better.
  3. Prepare the LANG smoker cooker by steam cleaning it at 300 degrees if needed to clean grates and reverse flow plate.
  4. After cleaning, stabilize temperature at 300 degrees by using pin wheel dampers.
  5. COOK
  6. Place prime rib in smoker suspended over foil pan filled with red wine, beef broth or water. Add desired spices to liquid. Insert digital thermometer into middle of meat.
  7. Smoke at a temperature between 275-300 degrees until it reaches an internal temperature of 140º degrees F for medium rare or longer if desired. Be careful not to overcook the meat and dry it out!
  8. Wrap in Saran Wrap (it will not melt), then wrap in a towel and let rest for 30 minutes.
  9. Cut out bones if desired or cut between bones and serve “bone in”.
  10. Slice in 1 inch slices for prime rib steaks or cut thin for roast beef sandwiches.
Recipe by Lang BBQ Smokers Recipe Blog at https://www.langbbqsmokers.com/blog/smoked-bone-in-prime-rib-roast-recipe/