Smoked Prime Rib
Mix it up this holiday season by serving this smoked prime rib roast. USDA Prime Rib is coated in garlic and herbs, and smoked low and slow, to create a perfectly seasoned crisp crust to compliment the buttery interior.
Servings: 8 People
- 1 4-Bone Prime Rib, (8-10 lb.) (*Note 1)
- 3 TBSP Olive Oil
- 1 Batch Prime Rib Rub
Coat the prime rib with olive oil and then generously coat the roast with the Prime Rib Rub. Store in the refrigerator. This can be done up to 4-days in advance.
Pre-heat your smoker to 225 degrees Fahrenheit.
Place the prime rib directly on the grill grate, fat-side up. If using, insert your thermometer into the center of the roast to monitor the temperature as it smokes. Place the lid on the smoker. Smoke until the internal temperature reaches 5 degrees UNDER your desired doneness temperature (for example, if you want a final temp of 135, pull the meat off the smoker at 130).
Remove the roast to a large cutting board and tent with foil. Let rest for 20 minutes.
OPTIONAL STEP: To sear the exterior, heat your grill or oven to 400 degrees F while the roast is resting. Place the roast on the grill and sear on each side for approx. 1-2 minutes. If using the oven, it should only take about 2-3 minutes. You just want to crisp up the exterior, not continue to cook it.
Remove the bones and twine (if not using a boneless roast). Carve and immediately enjoy.
Note 1 - Double the Prime Rib Rub recipe if you're getting a 7-bone prime rib. The cooking time will increase due to the increased size.
It takes about 40 minutes per pound to reach an internal temperature of 130 degrees F when smoking at 225 degrees F.
Serving: 1Slice | Calories: 1128kcal | Carbohydrates: 2g | Protein: 50g | Fat: 101g | Saturated Fat: 41g | Cholesterol: 219mg | Sodium: 162mg | Potassium: 802mg | Fiber: 1g | Sugar: 1g | Calcium: 27mg | Iron: 5mg