Smoked Prime Rib
Ingredients
Herb Mixture
-
¼
cup
fresh rosemary, minced
-
2
tablespoons
thyme
-
1
tablespoon
minced garlic
-
½
tablespoon
paprika
-
½
teaspoon
cayenne pepper (optional)
-
2-4
tablespoons
unsalted butter, softened or any cooking oil
Main Ingredient
-
4-5
pounds
prime rib roast
-
to taste
salt
-
to taste
pepper
Instructions
- Combine rosemary, thyme, garlic, paprika, cayenne pepper, and butter in a small bowl to make the herb mixture.
- Season the prime rib with salt and pepper, then rub the herb mixture all over the meat.
- Wrap the seasoned prime rib tightly in plastic wrap and refrigerate overnight, or for up to 24 hours.
- Remove the prime rib from the fridge 2 hours before cooking to allow it to reach room temperature.
- Preheat the smoker to between 225°F (107°C) and 250°F (121°C).
- Place the prime rib on the smoker grill surface with the fat cap side up and bone side down.
- Monitor the cooking process, aiming for about 30 minutes of smoking time per pound of meat.
- Remove the roast when it reaches 5-10 degrees below the desired cooking temperature and tent it with foil.
- Let the roast rest for 20-30 minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
6-8
Calories
282
Total fat
25g
Total carbohydrates
1g
Total protein
13g
Sodium
42mg
Cholesterol
56mg
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