Smoked Prime Rib
Using a boning knife, separate the bones from the roast. This makes it easier to slice the prime rib when it’s finished.
Lay the boneless prime rib fat side up on the bones and place on a sheet pan. Refrigerate uncovered overnight to dry out the surface for better browning.
Remove the prime rib roast from the refrigerator and let it sit at room temperature for 2 hours.
Heat smoker for low cooking at 225°F.
For a covered charcoal grill, light a full chimney of briquets. When hot, push charcoal to the sides and place a disposable aluminum pan in the middle of the charcoal grate. Add 2-3 chunks of your favorite smoking wood such as cherry or apple to the charcoal briquets.
Season the roast liberally on all sides with kosher salt and cracked black pepper. Use butchers’ twine to tie the bones and the roast back together
Add the beef stock to a disposable aluminum half pan and place it directly below the smoker’s main cooking grate to create a cool zone in the center above which the prime rib will smoke.
Replace the cooking grate and set the roast bone-side down directly above the aluminum half pan.
Close the grill vents and allow the roast to cook for approximately 4 hours until it reaches your desired internal temperature (120°F. for medium rare).
Open the vents completely on the smoker to bring the temperature to 400-450 degrees so that the outside of the roast can finish browning.
Once the exterior is golden brown (about 10 minutes), remove it from the grill and allow it to rest for 20-30 minutes. Slice and serve with the smoked au jus
Note: The ribs can be set aside for a special chef’s snack later!
As the roast rests, remove the aluminum half pan from the smoker and strain the remaining beef broth (approximately 1 cup) into a small saucepan. Add 2 tbsp. of butter to the saucepan and simmer the smoked au jus over low heat until ready to serve along with the sliced prime rib.
For the Orange-Rosemary Rub
Prepare the orange-rosemary rub and apply to all sides of the prime rib on all sides.
