Smoked Prime Rib Roast

I don’t know anyone that doesn’t like a good prime rib roast, and when it’s slow cooked in the smoker it simply doesn’t get any better. We think this recipe will please you, your family and friends. You’ll need…

1 standing rib roast(prime rib)

How big depends on how many people you intend to feed. One pound per person is the general rule to use.

The rub

• 2tbls. All purpose seasoning salt
• 2tbls. Sweet paprika
• 2tbls. Sea salt
• 2tbls. Ground black pepper
• 1tbls. Brown sugar
• 1tbls. White pepper
• 1tsp. Cayenne pepper

Mix all spices together until thoroughly combined, then apply a liberal coating of the rub over the entire roast.

The smoker

Heat your smoker up to 250 degrees, place the roast in the cooking chamber resting on the bones and close the lid.

A good meat thermometer is the best way to tell when the roast is done, a remote thermometer is even better. It allows you to monitor the internal temperature of the roast without opening the smoker thus keeping the heat at a consistent 250 degrees.

When the internal temperature of the roast reaches 125 to 130 degrees it will be rare. I like medium rare so 140 to 145 works for me. Medium would be 150 to 160 degrees,any more than that, well to each his own.

One more very important thing to remember, the temperature of the roast will continue to go up 5 or 10 degrees while it’s resting so adjust your cooking accordingly. After 15 minutes of rest time, carve and serve.

Try our prime roast recipe and lets get smoky!

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