Cherry Wood Smoked Prime Rib That Melts in Your Mouth!
Dry Brined, Cold Smoked, Finished Hot
Looking to make better BBQ on your Kamado? Download my free “12 Mistakes Kamado Grill Owners Make” guide.
Introduction
A 7 lb Boneless Prime Rib, Smoked Low With Cherry, Then Crusted at 325°F
What's up BBQ fans! Today we're talking prime rib. This is a 7 lb boneless roast, dry brined, rubbed with fresh garlic and herbs, smoked low with cherry wood, and finished hot to build a crust. It's one of the best prime ribs I've made, so let me walk you through how I did it.
Prime rib doesn't have a ton of flavor on its own unless you give it some attention. A few extra steps a day or two ahead make all the difference.
The Prep
Trim the fat cap. About 30 hours before the cook, I took the fat cap off so the seasoning could get right into the meat.
Dry brine. I gave the whole roast (top, bottom and sides) a heavy coat of Diamond Crystal kosher salt, set it on a rack, and put it in the fridge for 24 hours.
The herb paste. Fresh garlic, finely chopped (don't use the pre-minced stuff in the jar, trust me), plus chopped fresh rosemary and thyme. You can't really overdo the thyme. I mixed it with some W sauce, a splash of red wine, and olive oil to thicken it so it sticks.
Let it sit. Mine had about 4½ hours with the paste on. If I'd had time, I would've given it another 4, but rain was coming.
Pepper last. I forgot it at first, so I finished with fresh cracked pepper from the Pepper Cannon (use code: RUMANDCOOK to save 10%) on every side. The outside is where most of your flavor comes from.
The Setup
I fired up the Komodo Kamado 38 with two chunks of Bear Mountain cherry wood and Bear Mountain lump on top. I lit one small spot in the center with the GrillGun (use code: RUMANDCOOK to save 10%), then added another cherry chunk once it caught.
To hold it around 200°F:
Top vent open a couple of turns and bottom vent about a quarter to get it climbing
At about 180°F, close the top all the way, then open it about a quarter turn
Bring the bottom vent down to about an eighth open
That gives a hot zone on the left and a cool side on the right. The roast goes on the cool side.
For temps, I used my Typhur Sync Gold Dual (use code: RUMANDCOOK to save 10%) in roast mode, probe right in the middle. It went in at 37°F. I set it for 125°F, and it factors in carryover, so it'll call it a bit early. I like my prime rib to finish at 130 to 135°F, so I planned to pull somewhere between 120 and 128°F.
The Cook
Smoke: about 1½ hours at roughly 200 to 210°F with cherry smoke rolling
Crust: I bumped it up and it peaked around 325°F. The bulk of this stage ran near 300°F for another 2 hours 15 minutes.
Total: about 3½ hours of cooking, plus a 15-minute rest
Cherry is delicious on beef, but the goal of that low stage is smoke, not cooking. The hot finish dries the surface and builds the crust.
Taste Test
It peaked at 134°F after the rest, which is perfect for me. It was super juicy and tender, with a dominant cherry smoke flavor. Cherry also gives you that red tint across the top and a little sweetness.
You can taste the garlic, but it's not overpowering, since it's just coating the outside. The crust was on point. Jake approved, and doggy approved.
Final Thoughts
You've got to start a couple of days ahead, but it's absolutely worth it. Trim the cap, dry brine for 24 hours, smoke it low with cherry, then finish hot for the crust. If I did it again, I'd give the herb paste the full 8 hours. It's a great holiday roast, or a nice Sunday dinner for the family.
Thanks For Watching
Whether you're a seasoned pitmaster or a novice, these tips will enhance your cooking skills and leave your family and friends raving about your delicious, smoky creations. Don't forget to subscribe to my YouTube channel for more step-by-step videos, and let's together become the barbecue heroes we were meant to be!
*Some of the links in this post are affiliate links. You will pay the same price, but I will earn a small percentage, which will help support the channel.
