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Smoker | |
| Prime Rib Rub Note: plan on 20-30 minutes per pound | |
| Trim the outer fat layer off the rib roast (this will allow the smoke to penetrate). (note you can remove the ribs, and tie them back on when cooking, this gives a better opportunity to season. Season well with salt, pepper, and herb rub, focusing on the top Let set at room temperature at least 3 hours covered in plastic (keeps in the moisture) Prime the smoker to 250 with a fruit wood If you use the drippings, place a drip pan underneath with some water covering (prevent drippings from burning) Place the rib roast on the smoker bone side down Smoke, plan on rotating the roast 180 around at the halfway point. Your target done temp is 100 for extremely rare,120 for rare 130 for medium rare, .. (10 per level) depending on rareness desired. Note it will rise 5 degrees after your done If you just want the smokey flavor cook till done, if you want a crunchy exterior, raise the temp to 400 with about 10 degrees left (or move it to the oven) Let it rest and then carve | |
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