Smoked Prime Rib
Ingredients
The roast
-
5-7
lb
Prime Rib bone-in roast
The seasoning
-
1
tablespoon
kosher salt or coarse sea salt
-
1
teaspoon
crackled black pepper
-
4
cloves
garlic, minced
-
2
tablespoons
Dijon mustard or brown mustard
-
1
tablespoon
olive oil
-
2
teaspoons
fresh rosemary
-
2
teaspoons
fresh thyme
Instructions
- Combine rosemary, thyme, garlic, salt, and black pepper in a small bowl and set aside.
- In another bowl, mix olive oil and Dijon mustard.
- Dry the roast with paper towels and rub the olive oil mixture over it.
- Coat the roast with the dry rub mixture and refrigerate uncovered for 12-48 hours.
- Let the roast sit at room temperature for 45-60 minutes before cooking.
- Preheat the smoker to 250°F and add wood chips.
- Insert a meat thermometer into the thickest part of the roast.
- Place the roast fat cap side up on the grill grate and smoke for 4-5 hours until the internal temperature reaches 125-130°F for medium rare.
- Remove the roast and tent loosely with foil, letting it rest for 30 minutes.
- Slice the roast into portions and serve with your favorite sides.
Nutrition Facts (estimated)
Servings
6
Calories
1381
Total fat
123g
Total carbohydrates
1g
Total protein
62g
Sodium
1420mg
Cholesterol
274mg
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