My wife wanted something special this year at Christmas and a spiral-sliced ham just wasn’t going to cut it. She wanted something BIG and a little on the fancy side – she wanted a prime rib. I don’t have a pellet grill yet so I dusted off the smoker and I gave it a go. What a delightful dinner! This is as good as anything you will pay big dollars for. Give it a try – Go Big or Go Home.
Prime Rib
1 Prime Rib
Kosher Salt
Black Pepper
Garlic Powder
Horseradish Sauce
Select a prime rib that will meet your needs. Remember that left overs make great sandwiches. The night before, liberally salt all sides of your roast and wrap in plastic wrap. Place in the refrigerator to dry brine over night.
When you are ready to smoke, tie your roast with butcher’s string to keep it nice and tight. You can rub a little olive oil all over to help hold your spices. Apply a generous amount of pepper and garlic to all sides and give it a good rub. Insert your meat thermometer into the center of the roast and place it in your smoker. You can add some wood chips for a little smoke if you would like.
Heat your smoker to 225 and maintain a constant heat until your internal temperature reaches 110 degrees. Now crank the heat up to 400 in order to put a good crust on the outside. When your internal temperature reaches 125 degrees, pull the prime rib out of the smoker. Wrap in three layers of aluminum foil, then in a towel and place in a cooler for at least 30 minutes.
As you remove your roast from the foil, carefully pour the juices from the foil to a bowl and serve with your favorite horseradish sauce. My roast was 5 – 6 pounds and took about 3-hours.
Source: Camp Chef: https://www.campchef.com/recipes/prime-rib-with-horseradish-sauce/
- 1 Prime Rib
- Kosher Salt
- Black Pepper
- Garlic Powder
- Horseradish Sauce
- Select a prime rib that will meet your needs. Remember that left overs make great sandwiches. The night before, liberally salt all sides of your roast and wrap in plastic wrap. Place in the refrigerator to dry brine over night.
- When you are ready to smoke, tie your roast with butcher's string to keep it nice and tight. You can rub a little olive oil all over to help hold your spices. Apply a generous amount of pepper and garlic to all sides and give it a good rub. Insert your meat thermometer into the center of the roast and place it in your smoker. You can add some wood chips for a little smoke if you would like.
- Heat your smoker to 225 and maintain a constant heat until your internal temperature reaches 110 degrees. Now crank the heat up to 400 in order to put a good crust on the outside. When your internal temperature reaches 125 degrees, pull the prime rib out of the smoker. Wrap in three layers of aluminum foil, then in a towel and place in a cooler for at least 30 minutes.
- As you remove your roast from the foil, carefully pour the juices from the foil to a bowl and serve with your favorite horseradish sauce. My roast was 5 - 6 pounds and took about 3-hours.
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