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smoking prime rib in the smoker

Smoked Prime Rib

Difficulty: Easy
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Ingredients
  

  • 1 bone-in prime rib roast 6-8 lbs
  • Avocado oil as a binder
  • SPG seasoning salt, pepper, garlic or all-purpose rub

For the Au Jus:

  • 2 cups beef broth
  • 1/3 cup Worcestershire sauce
  • 1-2 tablespoons garlic paste
  • 1 tablespoon lemon zest
  • Juice of 1/2 lemon
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 tablespoons Dijon mustard
  • 1 stick butter unsalted

Instructions
 

  • Thaw the bone-in prime rib roast in the refrigerator for 2 to 3 days if frozen. Pat the roast dry with paper towels and trim off any hard fat and silver skin.
  • Coat the roast evenly with avocado oil as a binder, then season generously with SPG seasoning or your preferred all-purpose rub. Let the roast sit at room temperature for 1 hour to ensure even cooking.
  • Preheat the Green Mountain Grills Pellet Smoker to 250°F. Place the prime rib directly on the smoker grates and smoke for 2 and a half hours or until the internal temperature reaches 110°F.
  • Increase the smoker temperature to 325°F and continue cooking until the internal temperature reaches 120-122°F for medium-rare.
  • While the prime rib smokes, prepare the Au Jus. In a foil pan, combine beef broth, Worcestershire sauce, garlic paste, lemon zest, lemon juice, rosemary, thyme, Dijon mustard, and butter.
  • Place the foil pan in the smoker and set a wire rack inside the pan. After 30 minutes, whisk the Au Jus to combine.
  • Once the prime rib has been cooking for an additional hour, begin basting it with the Au Jus every 25 to 30 minutes.
  • When the internal temperature reaches 120-122°F, remove the prime rib from the smoker and tent it with foil. Let it rest for 20 to 25 minutes to allow the juices to redistribute.
  • Strain the Au Jus through a fine mesh sieve to remove herbs and solids.
  • Carve the prime rib by following the bone for clean slices and serve with the strained Au Jus for dipping or drizzling.