Serves
8–12
Ingredients
- 1 prime rib roast (4–10 lbs)
- Char Crust® Roasted Garlic Peppercorn
- 1 tsp kosher salt per pound of roast (optional)
Instructions
1. Dry Brine Overnight (Optional)
The night before cooking, season the roast with 1 teaspoon of kosher salt per pound of meat. Place the roast on a wire rack set over a baking sheet and refrigerate uncovered overnight. This dry brine helps season the meat and retain moisture during cooking.
2. Prepare the Roast
Remove the prime rib from the refrigerator 30–45 minutes before cooking. Pat dry with paper towels.
3. Preheat the Smoker
Preheat your smoker to 225°F.
4. Season
Coat the roast generously with Char Crust Roasted Garlic Peppercorn, covering all sides.
5. Smoke
Place the roast on the smoker grate and cook at 225°F for approximately 35 minutes per pound, or until the internal temperature reaches about 100°F.
6. Finish at High Heat
Increase the smoker temperature to 500°F and continue cooking until the internal temperature reaches 120–125°F for medium-rare.
7. Rest
Remove the roast from the smoker and let it rest for 30–45 minutes before slicing.
8. Slice and Serve
Slice against the grain and serve immediately.
Chef Tip
Always cook to temperature rather than time. Use an instant-read thermometer for the most accurate results.
