The best smoked prime rib roast you’ll 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. Turn the grill up to the highest temperature to do the reverse sear. Use 1/2 teaspoon salt per pound of roast for salting.
Ingredients
- 2 ½ teaspoons kosher salt
- 1 (5 pound) prime rib roast, bones removed
- 5 tablespoons olive oil
- 2 tablespoons cracked black pepper
- 2 teaspoons garlic powder
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
Directions
Step 1
Sprinkle salt over entire roast; wrap roast in plastic wrap. Refrigerate for 4 hours to overnight.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Insert an oven-safe meat thermometer into the thickest part of roast. Place roast into the smoker and cook until internal temperature reaches 145 degrees F (63 degrees C), 3 to 3 1/2 hours.
Step 6
Preheat the oven to 500 degrees F (260 degrees C) to 550 degrees F (288 degrees C).
Step 7
Bake roast in the preheated oven until crust is crunchy, producing a reverse sear, 15 to 20 minutes. Allow roast to rest for 10 to 15 minutes before slicing.
Cook’s Notes:
Do not use a roasting pan and a V-shaped rack. Doing so will block the airflow around the lower third of the meat resulting in undercooked meat and a soggy crust. If you want to save the juices for an au jus, place a pan on a lower shelf or place a flat roasting rack on top of the roasting pan.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 358 | |
% Daily Value * | |
Total Fat26g | 34% |
Saturated Fat9g | 46% |
Cholesterol80mg | 27% |
Sodium555mg | 24% |
Total Carbohydrate2g | 1% |
Dietary Fiber1g | 3% |
Total Sugars0g | |
Protein27g | |
Vitamin C1mg | 5% |
Calcium26mg | 2% |
Iron4mg | 19% |
Potassium409mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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