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Name: Prime Rib Recipe & Smoking Instructions:
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 Prime Rib standing rib roast at room temperature (; Herb Seasonsing Rub:; 3 cloves garlic minced (use more or fewer according; 2 teaspoons coarsely-chopped fresh rosemary leaves (stems remo; 1/4 teaspoons coarsely-ground black pepper; 1 teaspoon kosher salt; 1/2 cup extra-virgin olive oil

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INGREDIENTS

1 Prime Rib standing rib roast at room temperature (
Herb Seasonsing Rub:
3 cloves garlic minced (use more or fewer according
2 teaspoons coarsely-chopped fresh rosemary leaves (stems remo
1/4 teaspoons coarsely-ground black pepper
1 teaspoon kosher salt
1/2 cup extra-virgin olive oil

INSTRUCTIONS

If you do not have the means to buy a smoker, a smoking effect can be achieved using a grill. Use the “indirect” heat method of cooking on a grill, by pushing all the coals to one side of the grill, or if using a gas grill, only light one side of the grill. The brisket should sit on the side of the grill with no fire underneath.

Soak hardwood chips in water for at least one hour and place over fire. These will produce the smoke to flavor the meats and add the moisture to keep the meat from drying out.

Add a drip pan below where the meat will sit, to catch the fat that will be dripping off the meat.

Try to maintain a grill temperature as close to 225 degrees F, as possible.

Preheat Smoker Grill to 225 degrees F. Some smokers may not have an exact 225 degree F. setting, so it is ok to turn smoker temperature up to 250 degrees F. as long as you watch your internal temperature. Do not allow the internal temperature of the smoker grill get above 250 degrees. Remember the idea is to cook low and slow.

In a small bowl, combine garlic, rosemary, salt and pepper. Add olive oil and mix until all ingredients are combined.

Pat the room-temperature prime rib dry with paper towels or napkins. Using your hands, rub the outside of the prime rib roast with the Herb Seasoning Rub (see above Herb Seasoning Rub recipe).

Place the prepared prime rib roast directly on the smoker grill surface with the fat cap up and bone side down. The rib bones are a natural rack: you will not need a metal one. Insert a thermometer probe into the center of the prime rib so you can monitor the internal temperature of the roast while it’s smoking. Now you are ready to close the smoker lid. Estimate a smoking time of 30 minutes per pound of meat. ( ex: A 9-10 pound prime rib roast could take 4.5 -5 hours to smoke) Check your prime rib every hour to make sure the smoker is maintaining the 225 to 250 degree F. cooking temperature and watch the internal meat temperature. Do not raise the lid of the smoker any more than you absolutely need to (it reduces the temperature inside every time you do).

Resting the Prime Rib:

Loosely tent the prime rib in aluminum foil and allow to sit and rest for 15-20 minutes. The internal temperature will rise (5 to 10 degrees higher) 125 degrees F. to 130 degrees F. (medium rare) in 15 to 20 minutes. Make sure to pay attention to how long you let the cooked prime rib roast rest as the internal temperature will rise even higher if allowed to rest as long as an hour. Cutting into the meat too early will cause a significant loss of juice. Do not skip the resting stage.

NOTES

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Prime Rib Recipe & Smoking Instructions:

1 Prime Rib standing rib roast at room temperature (
 Herb Seasonsing Rub:
3 cloves garlic minced (use more or fewer according
2 teaspoons coarsely-chopped fresh rosemary leaves (stems remo
1/4 teaspoons coarsely-ground black pepper
1 teaspoon kosher salt
1/2 cup extra-virgin olive oil

Soak hardwood chips in water for at least one hour and place over fire. These will produce the smoke to flavor the meats and add the moisture to keep the meat from drying out.

Add a drip pan below where the meat will sit, to catch the fat that will be dripping off the meat.

Try to maintain a grill temperature as close to 225 degrees F, as possible.
Preheat Smoker Grill to 225 degrees F. Some smokers may not have an exact 225 degree F. setting, so it is ok to turn smoker temperature up to 250 degrees F. as long as you watch your internal temperature. Do not allow the internal temperature of the smoker grill get above 250 degrees. Remember the idea is to cook low and slow.

In a small bowl, combine garlic, rosemary, salt and pepper. Add olive oil and mix until all ingredients are combined.

Pat the room-temperature prime rib dry with paper towels or napkins. Using your hands, rub the outside of the prime rib roast with the Herb Seasoning Rub (see above Herb Seasoning Rub recipe).
Place the prepared prime rib roast directly on the smoker grill surface with the fat cap up and bone side down. The rib bones are a natural rack: you will not need a metal one. Insert a thermometer probe into the center of the prime rib so you can monitor the internal temperature of the roast while it’s smoking. Now you are ready to close the smoker lid. Estimate a smoking time of 30 minutes per pound of meat. ( ex: A 9-10 pound prime rib roast could take 4.5 -5 hours to smoke)  Check your prime rib every hour to make sure the smoker is maintaining the 225 to 250 degree F. cooking temperature and watch the internal meat temperature. Do not raise the lid of the smoker any more than you absolutely need to (it reduces the temperature inside every time you do).

Start closely monitoring the internal temperature of the prime rib about 45 minutes before the estimated cooking time is due to finish. Remove prime rib from the smoker when the roast reaches an internal temperature of 120 degrees F. (or 5 degrees lower than your desired temperature. Ex: If you prefer Medium Rare instead of Rare, then remove prime rib when internal temperature reaches 125 degrees). See internal temperature chart to determine Prime Rib Roast Internal Cooking Temperatures for rare, medium-rare, medium, medium-well and well-done.
Resting the Prime Rib:
Loosely tent the prime rib in aluminum foil and allow to sit and rest for 15-20 minutes. The internal temperature will rise (5 to 10 degrees higher) 125 degrees F. to 130 degrees F. (medium rare) in 15 to 20 minutes. Make sure to pay attention to how long you let the cooked prime rib roast rest as the internal temperature will rise even higher if allowed to rest as long as an hour. Cutting into the meat too early will cause a significant loss of juice. Do not skip the resting stage.

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Nutrition

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Serving Size: 1 (112g)
Recipe Makes: 1

Calories: 956
Calories from Fat: 956 (100%)

Amt Per Serving		% DV

	Total Fat 108g	144 %
	Saturated Fat 14.9g	75 %
	Monounsaturated Fat 78.8g
	Polyunsanturated Fat 11.4g
Cholesterol 0mg		0 %
Sodium 1211.6mg		42 %
Potassium 7.9mg		0 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 0.2g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 956

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