Smokey Prime Rib

Couldn't resist the temptation to try it smoked. Ever so tender and perfectly cooked! If you don't have a smoker it can easily be done on any BBQ grill. Great flavor and surprisingly simple to make. The key here is to have an electronic thermometer so you can leave it be until it's ready. 

Ingredients:

4-5lb Prime Rib Roast

1Tbls course ground pepper

1Tbls kosher salt

2Tbls chopped garlic

1Tbsp olive oil

Directions:

Let roast sit out at room temperature for about an hour. Preheat smoker / BBQ to 250 degrees. Mix together pepper, salt, garlic, and oil to make a paste. Coat entire roast with the paste. Place a handful of wood chips in smoker (I used apple wood). If you are using a BBQ take a square of foil and fold around wood chips, poke holes in top and set directly on flame. If using, insert thermometer into the thickest portion of the roast and place directly on rack and reduce heat to 225 degrees. Replenish the wood chips every hour. Cooking time will range from about 3-4 hours depending on the size of roast and whether or not you choose boneless or bone-in. After removing roast let it rest for at 15 minutes before carving and do not remove the thermometer until ready to carve.

For rare 125-130, medium rare 130-135, medium well 145-150 anything more and I wouldn't waste the money on prime rib.