Description
The best rib roast you’ll ever have, perfectly pink from edge to edge. It takes some time, but well worth the effort.
Ingredients
- 2 ½ teaspoons kosher salt
- 1 (5 pound) prime rib roast, bones removed
- 5 tablespoons olive oil
- 2 tablespoons cracked black pepper
- 2 teaspoons garlic powder
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
Instructions
- Sprinkle salt over entire roast; wrap roast in plastic wrap. Refrigerate for 4 hours to overnight.
- Combine olive oil
- black pepper
- garlic powder
- rosemary
- thyme
- onion powder
- paprika
- and cayenne pepper in a bowl. Set aside for flavors to blend
- about 1 hour.
- Pour 3/4 of the oil mixture over roast; massage into the top and sides of meat. Flip roast; pour remaining oil mixture over roast and massage. Place roast on a plate and refrigerate for at least 1 hour or up to 12 hours.
- Preheat the smoker to 225 degrees F (110 degrees C) to 230 degrees F (107 degrees C). Add hickory or pecan wood chips to the smoker.
- Insert an oven-safe meat thermometer into the thickest part of roast. Place roast into the smoker and cook until internal temperature reaches 145 degrees F (63 degrees C)
- 3 to 3 1/2 hours.
- Preheat the oven to 500 degrees F (260 degrees C) to 550 degrees F (288 degrees C).
- Bake roast in the preheated oven until crust is crunchy
- producing a reverse sear
- 15 to 20 minutes. Allow roast to rest for 10 to 15 minutes before slicing.
Prep Time: 10 mins
Cook Time: 3 hrs 15 mins
Total Time: 9 hrs 40 mins
Servings: 10