Smoked Prime Rib

Ingredients

• 1 boneless or bone-in rib roast (4-7 lbs)
• canola oil
• Diamond kosher salt (1 tsp per lb)
• black pepper

Instructions

1. 1

   --- Prep (1-3 days ahead) ---

2. 2

   Pat the roast dry with paper towels. Trim the fat cap down to 1/4" on top if needed, and cut a crosshatch pattern in the fat cap. Remove the rib bones (if desired) using a sharp boning knife.

3. 3

   Season: Lightly coat with oil and then generously season all sides with kosher salt (about 1 tsp per pound), and pepper. Refrigerate for 24-48 hours

4. 4

   Use butcher twine to tie the rib roast so it is a nice round shape and cooks evenly. If desired, you can tie the rib bones back in place as well. I prefer to leave them off and smoke them separately or use them to make beef stock.

5. 5

   Place the rib roast on a cooling rack on a baking sheet pan, then into the refrigerator uncovered for 24 to 48 hours (or even 3 days if you have time).

6. 6

   --- Smoke the Prime Rib ---

7. 7

   Temper the meat: Remove the roast from the refrigerator to sit on the counter to temper for 2 to 3 hours prior to cooking.

8. 8

   Set up your smoker for indirect cooking at 250° F (121° C) with a water pan in place according to the manufacturer's instructions. Use 2 to 3 oak wood chunks for charcoal smokers or pellets for a pellet smoker.

9. 9

   Insert a leave in remote probe thermometer into the center of the roast and set the alarm to go off at 118° F for the pull temp for a medium-rare finish.

10. 10

    Place the rib roast in the smoker and cook for approximately 25 to 30 minutes per pound (3 to 3 1/2 hours) until the internal temperature reaches 118° F (47° C) for medium-rare.

11. 11

    Remove the roast from the smoker and rest uncovered for 30 minutes.

12. 12

    --- Sear ---

13. 13

    Preheat grill, a heavy-bottom skillet or broiler on high (500° or 550° F).

14. 14

    Sear for 1 to 2 minutes per side until dark and crusty, about 4 to 8 minutes total. (remove the tied on rib bones before searing). The finished temperature should be 130-134° F (54-56° C) for medium-rare

15. 15

    Transfer to a large cutting board and rest it for 5 minutes before slicing against the grain into 1/2" to 3/4" pieces.

16. 16

    Sprinkle with finishing salt and enjoy!