The slices on the end tend to get a little more done than the slices in the middle so those can also be reserved for those who like it a little more done. Remove it a few degrees shy of your finish temperature and the carryover cooking will bring it on up to a perfect 130☏ (54☌) while it rests on the counter. Some folks like it a little more done than this and that is fine if you must.

Why is temperature so important? Unlike brisket and many other beef cuts that we cook in the smoker, the prime rib is at it's best at medium rare and this occurs at about 130☏ (54☌). This is the best leave-in, digital remote, dual probe thermometer on the market in my humble opinion and if you are serious about smoking meat and want a tough, durable thermometer that will last a very long time, then you need to look into getting one of these very soon! You will love it! I use the Thermoworks Smoke to make sure the meat is monitored while it cooks. Note: If you're looking for a digital meat thermometer, my guide called “ 6 best digital meat thermometers” will help you decide which one is best for you. the most important part of the process, monitoring the temperature, starts after you place it on the smoker grate. Pecan works great but a few more of my favorites such as mesquite, hickory, oak, or cherry will also yield excellent results.Īs you can see, it's very easy to get a prime rib ready to cook. You can then finish cooking with just heat. If you are using a smoker which requires wood chips or chunks to be added for smoke, I recommend keeping a light smoke going for at least 3 hours. Place the prime rib directly on the smoker grate or you can leave it on a pan/rack if that is what you are using.

Prime rib on rec tec grill