Ingredients:
5 lbs (2.3kg) prime rib roast 🥩
3 tbsp olive oil
4 cloves garlic, minced
2 tbsp fresh rosemary, chopped 🌿
2 tbsp fresh thyme, chopped 🌿
1 tbsp coarse sea salt
1 tbsp black pepper
Wood chips for smoking (hickory or mesquite recommended)
Method:
Prepare the Roast: Rub the prime rib with olive oil, garlic, rosemary, thyme, salt, and pepper. Let sit at room temperature for 1 hour.
Preheat Smoker: Heat your smoker to 225°F (107°C) and prepare the wood chips.
Smoke: Place the roast directly on the smoker rack. Smoke for 4-5 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
Rest: Let the roast rest for 20-30 minutes before slicing.
Serve: Slice into thick cuts and serve with au jus or horseradish cream.
