Description
A simple and delicious recipe for smoked prime rib that guarantees a tender and flavorful meal.
Ingredients
Scale
- 1 prime rib roast (5–7 pounds)
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- Fresh herbs (rosemary, thyme) for garnish
Instructions
- Preheat your smoker to 225°F (107°C).
- Rub the prime rib with olive oil, then season generously with kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.
- Place the seasoned prime rib in the smoker and cook until the internal temperature reaches your desired doneness (125°F for rare, 135°F for medium-rare, 145°F for medium).
- Remove the prime rib from the smoker and let it rest for at least 20 minutes before slicing.
- Garnish with fresh herbs and serve.
Notes
- For best results, use a meat thermometer to check the internal temperature.
- Letting the meat rest is crucial for juicy slices.
- Experiment with different wood chips for smoking to enhance flavor.
Nutrition
- Serving Size: 1 slice (about 3 oz)
- Calories: 300
- Sugar: 0g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 80mg