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Smoker | |
| Prime Rib Montreal Rub or Garlic butter rub (16 oz softened butter 8 cloves garlic (minced) 2 sprigs rosemary (finely minced) 2 sprigs thyme (finely minced) 2 teaspoons salt 2 teaspoons black pepper ) Olive Oil | |
| Remove the Prime Rib from packaging, and pat dry. If its not trimmed, so trim the fat side down to expose the meat as much as possible. Some will require trimming the front area as well if the large fatty area is not pre-trimmed. Once trimmed, coat the entire If just using Montreal coat the Roast lightly with Olive Oil, then season generously with Montreal Steak Seasoning (be sure to cover all sides!). For the garlic butter thoroughly mix the ingredients and slather with the butter thoroughly coating. Let set 4 hours or overnight Set Smoker to 225-250 Put the roast on a rack and over a pan to collect the drippings. Smoke till Internal Temp is 120 Rare, 128 Medium, 135 Well. Remove and let set 20 minutes. While setting, turn on your grill to high so we can reverse sear. After 20 minutes, return the roast (just the roast) to the grill and sear until you reach your desired internal temperature. Pull the roast off at 130 degrees F for rare, 135 for medium rare, 140 for medium. This process should go quickly, so keep an eye on your temperature. Remove, let set 15-30 minutes and slice and enjoy! You can use the drippings as a side, or stir in some wine and heat to serve with the prime rib. | |
Unrated | |
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