GOLDEN TOAD'S SMOKED PRIME RIB

So you want to smoke a Prime Rib. Good idea! Here's my recipe and some tips to help yours come out perfect every time. This recipe is prepared hot and fast on a pellet smoker, so there is not a heavy smoke flavor.

I use minimum USDA Choice Beef and I usually cook several 4 bone roasts as opposed to one large rib roast. This way I can cook several rare and medium rare roasts and have several end cuts for those who like them. Either plan to cut and tie your roast yourself, or ask your butcher to do it.

The first important step is to let your roast sit out and come to room temperature prior to roasting. I like to take mine out, season it, place it in the roasting pan or sheet pan bone side down, cover it with plastic wrap, and let it sit on the counter for 2-4 hours prior to cooking. Most of the time it is closer to 4+ hours.

Please download my Intro to Prime Rib from my Smokin' Classes for more information about choosing and preparing the perfect Prime Rib.

Ingredients

• Bone-In Prime Rib Roast (I like 4 bone roasts and use USDA Choice or Prime)
• Golden Toad’s Prime Steak Rub
• Olive Oil
• Golden Toad's Roasted Garlic Rosemary Au Jus
• Horseradish (I use Beaver Brand Extra Hot)

 Preparation

• Separate the meat from the bones by cutting between them to about 1” through the roast. I don’t cut them all the way off.
• Rub prime rib roast with olive oil.
• Season liberally with Golden Toad Prime Steak Rub including between the meat and the bones.
• (optional) Fine chop fresh rosemary and season the roast with the fresh herbs.
• Using Butcher’s twine, tie the roast back onto the bones. Use one tie between each bone.
• Place prime rib roast bone side down in roasting pan – no roasting rack needed. Cover with plastic wrap and leave on counter to warm up for at least 2 hours.
• Preheat smoker to 400°F. (I use my FEC-100 pellet smoker most of the time).
• Remove plastic wrap, insert a “leave in” thermometer in the middle of the roast (do not hit bone), and put roasting pan in the smoker.
• After 15 minutes, reduce smoker temperature to 324°F and wait. Try not to open your smoker.
• After 1 hour, rotate pan 180° for even cooking.
• Remove when cooked to your liking. Leave your temp probe in to monitor the carry over cook.
• For most roasts, rare starts at 120°F and medium rare starts at 130°F. Remember to pull your roast 10-20 degrees early as it will continue to climb as it rests. Mine usually take about 2-½ to 3 hours using my cooking methods above. I like to pull my roasts out of the smoker between 112°F and 115°F because I find that a 4-bone roast will typically climb another 15°F to 20°F over an hour.
• Let Rib Roast rest on the counter for 60 minutes until the temp stops climbing. Then place into a Cambro to rest for another 30-60 minutes. You can leave your roast in the Cambro for up to 4 hours before serving if needed.
• Remove from Cambro, cut the ties, remove the bones (save them, they will broil up for a nice little snack tomorrow), and carve your roast.
• Serve with hot horse radish and Golden Toad’s Roasted Garlic & Rosemary Au Jus.

Enjoy!

Golden Toad