Smoked Prime Rib

Ingredients

• 1 Prime Rib

Instructions

Step 1

Preheat the smoker to 250F

Step 2

Once you’ve treated the meat with rub, put in a meat thermometer and leave it over indirect heat with the fat side up.

Step 3

Smoke for two hours (100F).

Step 4

Increase the heat to 400F to create a great crust

Step 5

When the meat thermometer reads 135F it’s medium rare

Step 6

Rest the meat (be patient, it’s only 10 minutes)

Step 7

Serve

Tips

Tip 1

Before you can smoke a prime rib, you must take care of a few tasks. Turn the meat over so you can see the bones. There will be a silver membrane over them. That needs to go. Use a knife to loosen the edges of the membrane, then pull it off. Cut in between each bone to make a little pocket (do not go all the way through). This is a great way to get your barbecue rub into the prime rib. Speaking of which…

Tip 2

Look for USDA Prime Grade

Tip 3

With or without bone? A bone-in prime rib often has a richer flavor. Boneless is much easier to carve.

Tip 4

Check the sell-by date on the package. Make sure it’s thoroughly sealed and has no odd odors.

Tip 5

Examine the meat's color and marbling. It should be bright red with lots of little white veins throughout.

Tip 6

I suggest either making your own rub or finding a commercial blend you like. I use: Cuso’s Gravel Seasoning Cuso’s Grass Seasoning Cuso’s Maple Bourbon Seasoning If you’re thinking of tinkering with your own, look to spices like garlic powder, onion powder, citrus zest, oregano, basil, paprika, and thyme.

Tip 7

SIDES Asian style green beans Buttermilk ranch rolls Herbed sweet potatoes Roasted carrots Spinach rice