Smoked Prime Rib
Up until now, you probably thought the only way to prepare prime rib was in the oven. Well, I'm fixin' to show you how to get a juicy, butter-infused standing rib roast, aka prime rib, in the smoker. And I started the process three days ago.
The star of this recipe is a Certified Angus Beef rib roast. Since we're dealing with a lot of meat for this recipe, get the help of your butcher regarding how much to buy. Let him or her know how many people you're feeding and let the professional do the math. I usually count on one pound per person, and for today, I'm using a beautiful six-pound roast,
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Before The Smoke
The first step in prepping the roast is to take a paper towel and dry it off--top, bottom and sides. Dry it well so that your seasonings stay on the meat. The second step adds the flavors. Take four tablespoons of butter, place them on a sheet and cut them into 1/2-inch-wide strips. Next you'll need to mince 10, yes 10, cloves of garlic. Now, I want you to take a wooden dowel or the end of a wooden spoon and poke holes into one side of the roast. Fill those holes with the minced garlic. Then flip the roast over, poke more holes and insert your butter sticks.
Tip: Using minced garlic instead of whole garlic cloves will help that flavor spread throughout the roast.
Using our Red River Ranch Original Seasoning, coat the meat WELL--top, bottom and sides. On the sides of the roast that were cut, rub generously with coarse-ground black pepper. Then head to the icebox where you'll leave your roast for three days.
Cooking Day
If you plan on serving prime rib for supper, take it out of the ice box at noon, because you want it to be at room temperature when it goes in the smoker. Sear the roast over direct heat until it's nicely crusted all around.
Once your roast has that nice crust on it, move it to direct heat, about 240-265 degrees, and let it cook for 30 minutes per pound, until your temperature probe reads 115-117 degrees. Then you'll want to remove it from the smoker, tent it with foil and let the temperature rise to 120-122 degrees, about 20-30 minutes.
Slice the roast and get ready for some buttery, juicy, smoky flavors and a whole heap of prime-time eating.
Shannon and I, along with the Beag and Duke, wish you all a very Merry Christmas and God's blessings in the New Year.
