Prime rib is the star of many holiday dinner tables. Roasting a prime rib in your oven is surprisingly easy, but for a change of pace, we suggest trying a smoked prime rib roast. Here are a recipe and “how-to” guide from barbecue master, Harry Soo. Why go to the extra effort to smoke your prime rib? According to Harry “You will get a nice smoky roast that will be a spectacular centerpiece for an unforgettable feast for your guests.”
- 5 to 6 lb Double R Ranch Boneless Prime Rib or Snake River Farms American Kobe Prime Rib
- 4 tablespoons SYD Championship Moola Beef Rub
- 1 tablespoon dried rosemary, crushed into smaller flakes (If you’re using fresh, double the quantity)
- ½ tablespoon dried thyme (If you’re using fresh, double the quantity)
Mix together the SYD Beef rub, rosemary, and thyme.
Apply a medium coat of rub all over your rib roast.
Wrap in plastic wrap and rest in the fridge overnight.
Preheat the smoker and keep it in the range of 200F-212F (if you don’t exceed the boiling water temp, you won’t lose much juice.)
Remove rib roast from the fridge, remove the plastic wrap, and place in the pit.
Toss in one tennis-sized chunk of applewood.
Toss in a second piece about 45 minutes later.
Smoke in a pit until internal is about 125F; about 3-4 hours.
Remove rib roast and take the top grate and place over the fire pit.
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