Smoked Prime Rib
Ingredients
- 1 10-12lbs halved prime rib roast
- 3 tbsp kosher salt (for dry brining) or 1 tbsp (for seasoning rub)
- 2 tsp cracked black pepper
- 1 tsp dry mustard powder
- 1 tbsp smoked paprika
- 2 tbsp granulated garlic
- 1 tbsp dried rosemary, crushed
- 1 tsp onion powder
Instructions
- If dry brining the meat, apply up to 3 tablespoons of Kosher salt the night before you plan to cook it
- Bring your Prime Rib to room temperature, then preheat the smoker. Apply the seasoning mix without adding salt if you dry brine the meat, otherwise use 1 tablespoon of Kosher salt in it. Rub the seasoning into the meat, adding extra to the fat cap
- Place the Prime Rib in the smoker and watch the temperature to make sure it maintains at 225 to 250 degrees F for the entirety of the cooking time
- Begin checking the internal temperature of the meat at around 1.5 to 2 hours. When the internal temperature reaches 130 to 135 degrees F, switch the smoker to a high temperature for 10 minutes to sear the surface. You can also finish this step in your oven or on a large cast iron pan
- Let the Prime Rib rest for at least 20 to 30 minutes, covered by a tent of aluminum foil to keep moisture in. Then carve and serve immediately
Notes
Aim for a medium to medium-well cooking level at the most to avoid dryness. Rare Prime Rib may be preferred by some, which requires you to switch to searing at just 120 degrees F
*Photo by RobMakes licensed under CC BY-SA 2.0