smoked prime rib

How To Make smoked prime rib

• 
  Step 1
  Lay the prime rib on the cutting board. You want a good cap of fat left on the meat, 1/4 to 1/2 inch, can trim off excess.
• 
  Step 2
  Rub the entire surface with cooking oil.
• 
  Step 3
  Sprinkle generously with salt and pepper.
• 
  Step 4
  If you have the time, it is ideal to place it uncovered in the fridge for 24 hours. This allows the salt to penetrate and is called a dry brine.
• 
  Step 5
  Take it out of the fridge about an hour before cooking to take the chill off.
• 
  Step 6
  Prepare you smoker and set the temperature at 225 degrees.
• 
  Step 7
  Place the rib roast directly on the cooking rack bones down.
• 
  Step 8
  Insert a meat thermometer so you can determine when to take it out.
• 
  Step 9
  Add your chips or pellets for the smoke. Cherry, apple or any lighter flavored wood is good. Smoke it for at least the first 2 to 3 hours.
• 
  Step 10
  Continue cooking in the smoker until the internal temperature is 135 to 140 for medium rare.
• 
  Step 11
  Total cooking time can take from 5 to 7 hours depending on the size of roast/number of bones.
• 
  Step 12
  Remove to a platter and immediately tent with foil and let rest for 30 minutes. Longer if it's a really big one.
• 
  Step 13
  While it's resting, mix everything for the horseradish sauce. Taste and adjust. Some people like a squeeze of lemon juice or dash of Worcestershire. Make it yours.
• 
  Step 14
  Slice between the bones and serve. Sometimes I cut the meat from the bones in one piece so that I can slice it thinner. Then I slice the bones apart and put them on the platter and the family fights over them!
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!