Mysmoked bison prime rib is seasoned with a simple and delicious dry rub before being smoked to absolute perfection! The meat is juicy, tender, and overflowing with flavor! I promise this is a meal that will impress anyone!
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
Instructions
Preparation
Before you get started, rinse the bison prime rib under cool water and pat it dry with paper towels. If needed, remove any excess silver skin or fat.
(optional) If you are aiming for a perfect presentation, tie your bison prime rib roast with twine every 1.5 inches down the length of the roast.
Prime Rib Dry Rub
In a small bowl combine all of the dry rub ingredients (salt, pepper, paprika, garlic powder, onion powder, dried rosemary and sage) and set it aside.
Place your bison prime rib on a cutting board or baking sheet and generously sprinkle the dry rub over the meat (don't be shy with the seasoning). Massage the dry rub into the meat on all sides, then roll the roast in the excess seasoning left on the cutting board or baking sheet to coat the entire surface.
Smoking The Prime Rib
Load your smoker with wood chips or pellets and preheat it to 225°F (105°C). *I prefer hickory and/or oak for a roast such as this. My second preference would be maple, pecan or walnut. Fruit trees such as apple or cherry would be okay as well.
Place your seasoned roast on the grates of your smoker and close the lid. Smoke for about 2 hours for medium-rare (about 40 minutes per pound), or until it reaches your desired level of doneness as listed below.
When your bison prime rib roast reaches 120-125°F (49-52°C) for RARE, 125-129°F (52-54°C) for MEDIUM RARE, 130-139°F (54-59°C) for MEDIUM, or 140-145°F (60-63°C) for MEDIUM-WELL, remove it from your smoker and transfer it to a tray or cutting board. Loosely cover it with foil and allow it to rest for at least 30 minutes before you slice and serve. *WELL-DONE is 160°F+ (68°C+) though I do not recommend it.
(Optional) Reverse Sear
If you would like to reverse sear your roast before serving, remove it from your smoker 10°F (5.5°C) shy of your desired internal temperature. Transfer it to a tray or cutting board and cover it with foil while you increase the temperature of your smoker to 400°F (205°C).
Once your smoker has come to temperature, return the roast and sear it until it reaches your desired level of doneness as listed above. *Stay close by because reverse searing will move along quickly.
Transfer the bison prime rib from the smoker to a tray or cutting board and tent foil loosely over it. Let it rest for at least 15-20 minutes before you slice against the grain and serve.
Notes
I prefer hickory and/or oak for a roast such as this. My second preference would be maple, pecan, or walnut. Fruit trees such as apple or cherry would be okay as well.
Cooking times vary due to variables in the weight of the roast. A good rule of thumb is that it will take about 40 minutes per pound. Always make sure to check your meat with a thermometer.
To store: Tightly wrap your prime rib roast or place it into an airtight container in the fridge for up to 3 days.
To reheat: Wrap your roast in foil with ¼ cup of beef stock added to keep it moist and flavorful. Place it in the oven at 300°F (149°C) and check on it every 10 minutes until it reaches an internal temperature of 165°F (74°C).