Smoked “Bone In” Prime Rib Roast Recipe

Douglas J. Morgan's Lang BBQ Smoker of Southern Q Sauces

Lang BBQ Smoker Hybrid with grill and smoker cooker

A Facebook follower of ours, Douglas J. Morgan Jr., shared this smoked prime rib recipe with a southern mustard sauce that he recently cooked on his Lang BBQ Smoker Hybrid. Photos of this delicious event are on this page.

The recipe includes his Carolina Q sauce but he was kind enough to share an alternative for those of you who don’t have access to purchase this Southern Mustard BBQ Sauce but love a mustard flavor profile! Thank you Douglas!

Methods of Cooking this Recipe

large Fast & Hot smoker cooker recipes

fast and hot

BBQ grill recipes

grill

 

Recommended Smoker Cooker Fuel

Wood to use for best flavor profile: Oak, Hickory, Pecan, Apple, Cherry

RECIPE

5 from 1 reviews
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.
Smoked prime rib with bone

Photo Credit Douglas J. Morgan

Carolina Q'

Carolina Q’ Southern Mustard Sauce at www.CarolinaBBQsauces.com 

 

SECRET TIP:

Prime Rib Sliders- Slice a roll, add horseradish/mayo dressing, add slice of sweet onion. Dip in juices from foil pan! BBQ HEAVEN!!!!

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