The best smoked prime rib roast youll ever have perfectly pink from edge to edge It takes some time but is well worth the effort You can also smoke the meat on a grill with hickory or pecan wood
Prep Time
6 hrs 10 mins
Dificult
Medium
Servings
9 hrs 35 mins
Ingredients
Instructions
Gather the ingredients.
Sprinkle salt over entire roast; wrap roast in plastic wrap. Refrigerate for 4 hours to overnight.
Combine olive oil
black pepper
garlic powder
rosemary
thyme
onion powder
paprika
and cayenne pepper in a bowl. Set aside for flavors to blend
about 1 hour.
Pour 3/4 of the oil mixture over roast; massage into the top and sides of meat. Flip roast; pour remaining oil mixture over roast and massage. Place roast on a plate and refrigerate for at least 1 hour or up to 12 hours.
Preheat the smoker to 225 degrees F (110 degrees C) to 230 degrees F (107 degrees C). Add hickory or pecan wood chips to the smoker. Insert an oven-safe meat thermometer into the thickest part of roast. Place roast into the smoker and cook until medium-rare
3 to 3 ½ hours. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
Remove roast from smoker and preheat the grill to its highest setting or preheat the oven to 500 degrees F (260 degrees C) to 550 degrees F (288 degrees C). Grill prime rib or roast in the preheated oven until crust is crunchy
producing a reverse sear
about 5 to 10 minutes. Allow roast to rest for 10 to 15 minutes before slicing.
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