Smoked Prime Rib
If you're looking for a holiday showstopper, you can't go wrong with a classic smoked prime rib. This version is seasoned generally in a buttery herb rub, then smoked in our Pro Classic until medium rare.
Smoked Prime Rib
PS Seasoning Chef
12
30 minutes
7 hours
American
Beef
If you're looking for a holiday showstopper, you can't go wrong with a classic smoked prime rib. This version is seasoned generally in a buttery herb rub, then smoked in our Pro Classic until medium rare.
Ingredients
- 11-12 LB – Boneless Prime Rib
- 3 TB – Olive Oil
- 1 Cup – Prime Time Butcher’s Blend
Directions
- Pat the roast dry with paper towel.
- Trim the roast down to ¼” of fat and remove the tail fat.
- Slather the whole roast with olive oil, this will be our binder.
- Season the roast on all sides, generously with Prime Time rub.
- Truss the roast for more consistent size and cooking.
- Re-apply seasoning in areas that may have rubbed off while trussing.
- Allow to rest at room temperature while your smoker preheats.
- Preheat the Pro Classic on SMOKE setting to 180 degrees.
- Once preheated, insert a meat probe into the roast and then place directly on the smoker rack.
- Add sawdust pan to the heating element and smoke for 2 hours to instill flavor.
- Remove the sawdust pan and change to COOK setting. Increase temperature of the smoker to 225 degrees.
- Cook for 3-5 hours until the internal temperature of the roast reaches 120 degrees.
- Preheat oven to 425 degrees.
- Place the roast on a rack lined tray and then into the oven.
- Roast for 45-60 minutes until the internal temperature reaches 130-135 degrees (medium rare)
- Remove the roast from the oven and cover with foil to rest for 45 minutes.
- Remove trussing and slice to serve.
- Enjoy!
