Slow Smoked Prime Rib With Montreal Steak Spice - Glen And Friends Cooking

Slow Smoked Prime Rib With Montreal Steak Spice - Glen And Friends Cooking

This slow smoked beef prime rib was cooked on a Yoder smoker at 275F to an internal temperature of 135F. It then rested for 20 minutes before slicing.

It takes approximately 35 - 45 minutes per pound to smoke prime rib, depending on your desired internal temperature. This is a ROUGH GUIDE ONLY - there are so many variables, the only way to know for sure is to use a thermometer for internal temp.

There is a lot of discussion about what the internal temperatures represent... here's a pretty basic guide:
Rare: 120-125 F
Red interior which may fade to pink at the outermost edges

Medium Rare: 130-135 F
Pink with a deeper, nearly red center

Medium: 135-140 F
uniformly colored interior

Well-done: 145 F+
Brown, no pink


This recipe for Montreal steak spice is a bit different from the others that you may find in recipe books or out in the web-o-sphere. That's the beauty of making it at home yourself; you can make changes and find something that is uniquely your own.
Use this as a starting point to explore your taste preferences, then scale it up and make enough to last all season. It'll keep in an airtight container for 3 months.

Ingredients:
2 Tbsp (30 mL) coarse salt
1 Tbsp (15 mL) ground black pepper
1 Tbsp (15 mL) ground white pepper
1 Tbsp (15 mL) mustard seeds
1 Tbsp (15 mL) cracked coriander seed
1 Tbsp (15 mL) granulated garlic
1 Tbsp (15 mL) onion powder or flakes
1 Tbsp (15 mL) hot pepper flakes
1 Tbsp (15 mL) dill seed



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