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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Smoked Prime Rib Recipe

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This recipe for Smoked Prime Rib is from Cooking in Quarantine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-10lb Prime Rib, the bones cut off and tied back
1/2 c. horseradish mustard
2 tbsp. worcestershire sauce
4 cloves minced garlic
Coarse ground salt and black pepper to taste
Directions:
Directions:
Preheat your smoker to 225 degrees. While the smoker is warming up, prepare your roast. Trim any excess fat from the top of the roast down to 1/4 inch thick.

In a small bowl combine the mustard, Worcestershire sauce and garlic. Slather the entire roast with the mustard mixture and season liberally with the salt and pepper.
Place the roast on the smoker and close the lid. Smoke until the internal temperature of the roast reaches 120 degrees F for Rare or 130 degrees F for Medium. For a rare, bone-in roast, plan on 35 minutes per pound of prime rib. Remove the roast to a cutting board, cover with foil, and allow to rest for 20 minutes.

While the roast is resting, preheat grill on high temp. Once the grill is preheated, place the roast on the grill and sear on all sides until you reach your desired internal temperature. Pull the roast off at 130 for rare, 135 for medium rare, 140 for medium. This process should go quickly, so keep an eye on your temperature.

Remove your roast to the cutting board and let the meat rest for at least 15 minutes before slicing and serving.

 

 

 

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