Smoked Prime Rib Rogue Cookers

Ingredients:

Prime Rib Roast: Select a high-quality, bone-in prime rib roast for the best flavor and tenderness.

Olive Oil: Coat the prime rib with olive oil to enhance the juiciness and create a flavorful crust.

Salt and Pepper: A generous seasoning of kosher salt and black pepper adds the perfect balance to the prime rib.

Garlic Powder: Infuse the meat with aromatic garlic powder for an extra layer of savory goodness.

Fresh Herbs (Rosemary, Thyme): Sprigs of fresh rosemary and thyme provide fragrant undertones to complement the smokiness.

Wood Chips (Hickory, Mesquite): Choose wood chips that complement the beefy flavor, such as hickory or mesquite, for the ideal smoky profile.

Instructions:

Preparation: Bring the prime rib to room temperature for even cooking. Preheat your smoker to 225°F (107°C).

Seasoning: Rub the prime rib with olive oil, ensuring it’s evenly coated. Generously season with salt, pepper, and garlic powder, pressing the seasoning into the meat.

Herb Infusion: Place fresh rosemary and thyme sprigs on top of the prime rib, enhancing the flavor as it smokes.

Smoking Setup: Add soaked wood chips to the smoker box for a steady release of smoky flavor. Place the prime rib on the smoker grates, bone-side down.

Slow Smoking: Smoke the prime rib at 225°F (107°C) until it reaches your desired internal temperature. For medium-rare, aim for 135°F (57°C).

Resting: Allow the smoked prime rib to rest for at least 15-20 minutes before carving. This ensures the juices redistribute, keeping the meat tender and flavorful.

Carving: Slice the prime rib against the grain for maximum tenderness, revealing the perfect pink center.

Indulge in the decadence of our Smoked Prime Rib, where the art of slow smoking meets the elegance of prime beef. Serve it as the centerpiece of your next gathering and let the exquisite flavors speak for themselves.