The Simple Way to Smoke Prime Rib

Prime rib is a delectable, indulgent cut of beef that delivers an outrageous amount of flavor when prepared just right. Although prime rib is traditionally cooked in the oven or prepared on the grill, it is also well suited for smoking because the process impressively tenderizes the meat, while also giving it a pleasant smoky flavor.

Continue reading to learn a simple, step by step guide to smoking prime rib.

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Smoked Meat Dinners in Carmel 317-688-7290

Prime rib is essentially a standing rib roast that is derived from the top of the rib primal. Technically, it is only considered “prime” if it is prime grade beef; otherwise, it is just standard rib roast. Visit your local butcher shop or grocery store to purchase prime rib by the pound. On average, prime rib costs around $18 per pound, and it is recommended to apportion 1 pound per person (this sounds like a lot but keep in mind that there will be some shrinkage). A one bone roast will feed 2 people, while a 4 bone roast might feed between 6 to 10 people or more.

Choosing a Size

The first task in smoking a prime rib is to choose a roast that is the right size for your smoker grill. Some roasts can be as long as 16 inches, so if you plan on buying a seven-bone rib roast, make sure your equipment is large enough. The general rule of thumb is to have at least two inches on either side of the roast so that the heat and smoke can pass by.

Getting Started

Start by gathering the right supplies. You will need your smoker, fuel for the smoker, disposable aluminum pan, aluminum foil, meat thermometer, sharp knife, cutting board, and some high-temperature food-safe gloves. As for time, plan on smoking your prime rib for 20 to 30 minutes, per pound. This can vary depending on certain factors, such as the type of smoker you have, how well done you like your beef, and more.

Prepare the Smoker

Now you are ready to prepare your grill. Read our blog on How to Clean a Barbecue Smoker is yours is fairly dirty. A clean smoker produces the best flavor results. Set your smoker to 250 degrees Fahrenheit. You will cook your prime rib until it reaches an internal temperature between 130 and 150 degrees Fahrenheit. If you plan on using the drippings for gravy, be sure to place a drip pan filled with water at the bottom of your smoker.

Preparing the Roast

Although oven preparations rely on the thick layer of fat around a prime rib, smoking does not. You want the meat to be exposed to the smoke, so it is suggested to trim the fat off of your prime rib roast to your best ability. The sharper your knife is, the more efficient you will work. If you are worried about the meat drying out, don’t; the smoking process is meant to cook meat low and slow to retain moisture and build flavor.

If you do not want to worry about trimming your roast, simply tell the butcher at the shop that you are planning on smoking it, and they will cut it right for you. If you are using a bone-in roast, it is recommended to remove the bones and tie it all back in place. Read on blog on 3 Reasons Why You Should Tie a Roast for a quick guide to tying a roast.

Seasoning and Flavor

Prime rib is a great cut to work with because it doesn’t require too much seasoning to make it great. You definitely want to give it a generous layer of salt, but from there, you can follow with some black pepper or something herbal. It doesn’t need anything more complex than that. Then, wrap your prime rib roast in plastic wrap and let it sit out on the counter at room temperature for 2 to 3 hours before putting it in the smoker. As for wood in your smoker, choose a mild one so you do not overpower the meat with a smoky flavor profile. Read our blog on Various Wood Chip Options for Smoking Meat for suggestions.

Smoking Process

Once your smoker is heated, and your roast is finished setting, place it inside on the rack, bone side down. If your smoker only produces heat from one side, face the bones away from the meat to start. And if you are using wood chips, add them too. Now you just close the door and let the smoker do its job!

Halfway through cooking time, don your heat-safe gloves and rotate the roast to guarantee balanced cooking. At this time, also check the drip pan to ensure it still have plenty of water. Then, check the internal temperature of the roast; halfway through cooking, it should be between 100 and 200 degrees Fahrenheit.

Because your roast will rise in internal temperature by 5 degrees Fahrenheit once you remove it from the smoker, be sure to calculate correctly. Once the roast is approaching its target temperature, wrap it in aluminum foil and let it finish out in the smoker.

Special Note: If you prefer a crispy, caramelized crust, skip wrapping and remove the roast when it is around 10 degrees Fahrenheit from target temperate. Then put it in the oven, preheated at 400 degrees Fahrenheit, and cook it for 10 minutes; this is called “reverse searing.”

Wrapping and Resting

Regardless of which finishing option you choose, once you are done cooking your roast, wrap it in aluminum foil, place it on a large dish, and let it rest for 10 minutes or so. See our blog on The Benefits of Wrapping and Resting Your Meats After Cooking to learn more. After the meat has rested, transfer it to a cutting board and start slicing away! Aim for thicker slices, as thinner ones will dry out quickly.

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The Benefits of Smoking Meat

If you are trying to decide between the grill and the smoker for your upcoming family cookout, there are many reasons to go for the latter. Although grilling is a classic and dependable method of preparing your favorite cuts of meat, the smoker can offer you a long list of unique benefits unparalleled to any other cooking method.

Continue reading to learn the top benefits of smoking meat.

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For Great Smoked Meats and BBQ, Call

Inexpensive Cuts

For smoking meat, the best cuts to use are the ones with enough fat and connective tissue to tenderize and fill with flavor. One of the best parts about barbecue is that these cuts tend to also be the cheaper ones. Cheaper cuts of meat work better with smoking since leaner cuts can have difficulty withstanding long hours of cooking without drying out. Common cuts to smoke include pork shoulder, pork ribs, beef brisket, ham roast, and any kind of poultry.


Smoking is most popular for the flavors it adds to meat. When it comes to smoking meat, great results start with the type of wood you choose for your smoker. Wood chips render unique and individual flavors that can be used alone, or in combination with one another, to create new flavor profiles. The hot temperatures and quick burning attributes produce a momentous burst of smoke that gives meat a distinct flavor unparalleled to meat cooked any other way.


If you want a juicy, tender, fall-off-the-bone cut of meat, smoking it will get you there. As fat melts and connective tissues breaks down, the meat is kept perfectly moist during smoking. That is one reason why cuts of meat with high fat and connective tissue tend to improve with smoking, and finish tender and flavorful.


The tradition of smoking meat dates back to ancient times, when it was primarily used as a form of food preservation. To this day, the innovative advancements in the culinary industry allow us to smoke and cure meat with ease and convenience. One of the most common methods of preserving and curing smoked meats include hanging or placing it on racks in a chamber designed to contain the smoke. This drying action of the smoke tends to preserve the meat, giving it a longer shelf life.

Where to Get Tender Smoked Meats Neat You

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ

Rackz BBQ is eager to impress you with our delicious smoked barbecue meals and barbecue cuisines. As a Carmel BBQ restaurant dedicated to quality and value, you can trust us for exceptional customer service, neighborhood prices, and most importantly, authentic barbecue fare that you will love. Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

How to Start Up a Charcoal Grill

Charcoal grilling is a classic method of cooking up your favorite cuts of meat and vegetables in the great outdoors. Not only does it deliver outrageously delicious flavor unparalleled to other cooking methods, there is something quite pleasurable about creating a succulent masterpiece over an open flame. When using a charcoal grill, it is important to know how to safely start it up for the first time since improper use can lead to serious injuries and accidents.

If you have just brought home a new charcoal grill, you are just a few steps away from getting started. But first, you need to review all the different ways to light it up. Continue reading to do just that!

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There are 3 traditional methods for starting a charcoal grill. The approach you choose will largely depend on personal preference and experience; however, there are some techniques that are more recommended than others for reasons of safety and convenience. So gather up your charcoal of choice, and then check out the different means of lighting your grill!

3 Methods to Start a Charcoal Grill:

Charcoal Chimney

The top recommended method of lighting a charcoal grill is to use a charcoal chimney. Also known as a chimney starter, these tools are often sold separately from kettle grills, but they are cheap and can be purchased online or at any home improvement or garden store. Expect to spend between $10 and $20.

To use a charcoal chimney, you will need your charcoal briquettes, some newspaper scrap, and a source of flame. Start by laying down some wads of newspaper in the bottom of the basin, stack your briquettes neatly on top, and then give them a light. If you do not have newspaper, use some pre-treated briquettes instead.

Pre-Treated Briquettes

If a charcoal chimney is not a suitable option for your grilling needs, you can opt for some pre-treated briquettes. Also known as “matchlight” or “easy-light” charcoal, these are small lumps of charcoal that have been infused with a degree of lighter fluid, making them easier to light.

To use easy-light charcoal, simply stack the briquettes and light them in several places. The coals should light up rapidly, but once lit, do not add more pre-treated charcoal to the flame. It is also important to allow the lighter fluid to burn off before cooking anything on the grill; this generally takes around 45 minutes or so.

Lighter Fluid

Lighter fluid is the riskiest method of lighting up a charcoal grill, so it should be reserved for those with grilling experience. If you do decide to use lighter fluid, be sure it is compatible for charcoal. There are some lighter fluid products that cannot be used on a charcoal kettle grill.

There are several dangers to avoid when using lighter fluid too. For starters, never pour liquid lighter fluid on hot or lit coals because the charcoal can instantly flare up and burn you. And as mentioned before, you must allow the chemicals to burn off before cooking anything on the grill.

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Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ

Visit Rackz BBQ in Carmel, Indiana for delicious smoked meat entrees, hand-crafted barbecue sauces, and homemade side items, like peach baked beans, macaroni and cheese, coleslaw, and more. From appetizers and sandwiches, to salads, entrees, and desserts, there is much to choose from on our comprehensive BBQ menu, so be sure to try them all! Contact us at 317-688-7290 to ask us about our menu prices, weekly specials, and more. We accept call-ahead and takeout orders too!

How to Season Your Brand New Smoker

If you are the owner of a brand-new smoker, you may have come across several recommendations to “season” it before trying it out. This is often very confusing for anyone new at smoking meat because manufacturer instructions typically do not contain any information about seasoning a new smoker.

If this is something that has been on your mind, you have come to the right place. It is important to start out on the right track if you want your smoker to deliver the best results. Continue reading to learn what it means to season a smoker and how to get started.

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When Your Smoker Arrives

When a new smoker is packed and shipped out from the manufacturer, it is common practice to spray the smoker exterior with oil in order to protect its surface and prevent rust formation. Whether you ordered your smoker online and had it shipped directly to your home, or purchased it at the store location, it will have this layer of oil intact. If you were to move forward with using your new smoker with this layer of oil on its surface, it would negatively affect the flavor and quality of anything you cook inside. It can even contaminate any meat, cheese, or vegetables you smoke.

The process of removing the surface oil on a new smoker is colloquially referred to as “seasoning.”

How To Get Started

Fortunately, seasoning a new smoker is very simple. In fact, it should just be called “heating up your smoker before using it.” All you have to do is set up your smoker, turn it to 250° Fahrenheit (120° Celsius), and allow smoke to pass through it for up to an hour (smoke for at least 30 minutes). It is also recommended to first spray the interior of the smoker with the standard cooking spray such as Pam®.

After 30 to 60 minutes of smoking, your smoker should be safe and ready to use! To ensure that it is ready, allow the smoker to cool down completely and then open its chambers to smell the inside. If you can detect the odor of oil, you need to continue the seasoning process for a little longer. If the inside of the smoker smells like nothing, you are good to go! The process of seasoning eliminates all of the lingering oil and petroleum residue on the surface of your smoker, making it an essential part of creating smoked masterpieces.

Try Some Excellent Smoked BBQ in Carmel!

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ

If you are craving delicious barbecue and smoked meats, come to Rackz BBQ in Carmel for authentic flavors and great prices! We offer a wide selection of barbecue classics, house-made sides, and tasty desserts, all prepared using the freshest local ingredients. We also offer call ahead take out ordering and catering! Call 317-688-7290 to learn more about our current menu selections and specials, anytime.