Smoked Prime Rib

Prime Rib

Smoked Prime Rib

8.5 lbs Prime Rib (3 ribs)

1 tablespoon kosher salt

1/2 teaspoon Pepper

1/2 teaspoon Onion Powder

1 teaspoon fresh Rosemary (chopped)

1 can of beer (used as the liquid in the smoker)

Directions:

Mix salt, pepper, onion powder, garlic powder and fresh rosemary. Rub seasoning all over the roast. Let meat rest in your refrigerator until ready to use but no longer than 24 hours. When you are ready to start your smoker remove the meat from refrigerator. Spray the smoker rack that you will use with non-stick cooking spray and put the roast on it. Turn your smoker to 225 degrees . Leave the vent 3/4 open so the smoke and the air can circulate properly. Once the smoker has reached the desired temperature add the rack with your roast. You should also add a liquid to your smoker. That will prevent the meat from drying out. We like to use beer. I am not sure if it is my imagination or if beer really makes everything better. Then add the wood chips to the smoker. My family and I love the taste of beech wood or pecan wood for this prime rib. Smoke the roast until the desired temperature has been reached. You have to use a thermometer to make sure your meat has reached the desired temperature.

We smoked the 8 1/2 pound prime rib we had for about 5 hours @ 225 degrees. We allowed the meat to reach an internal temperature of 130 degrees and then let is rest for about 10 to 15 minutes. During the resting period the meat reached a final temperature of 135 degrees which is just the way we like it.