Prime Rib in A Smoker
Just get yourself an exquisite smoked prime rib if you want something mouth-watering, coupled with a side of squashed potatoes alongside some luscious horseradish and au jus for dipping and this is just the result of Prime Rib in a Smoker.
Ingredients
- ¼ cup of unsalted butter, softened, or olive oil
- 2 tablespoons of Herbes de Provence
- 1 (4-5 pound) prime rib roast, removal of excess fat
- 3 garlic cloves, grinded
- 1 tablespoon of black pepper
- 1 tablespoon Kosher salt
- 2 tablespoons of Worcestershire dressing
- Horseradish dressing, serving an optional purpose
Instructions
- The first step to doing this is to get a small bowl where you’ll get to stir together the butter, Worcestershire dressing, garlic, and Herbes de Provence and this will be done till they’re all well-mixed.
- The next instruction is to sprinkle the salt and pepper on top of the rib roast, dabbing it into the meat.
- Then, you lay out the mixed butter all over the whole roast and this can be done with the use of a pastry brush, your fingers, or a rubber spatula.
- With a plastic wrap, cover the roast slackly, and then you put it into a refrigerator which you will leave there for about at least 2 hours, or probably leave it there overnight.
- After that and when the prime rib is ready for cooking, you will need to heat the pellet smoker or probably pellet grill to around 225 degrees Fahrenheit.
- You will then remove the roast that has been in the refrigerator for at least 2 hours, then leave it to come to room temperature which should be only taken around 15 minutes.
- The next thing to do is to lay down the rib roast on the grate of the heat-up smoker, then bone side down, and lastly close the lid. Till the internal temperature of the center of the roast reaches 130 degrees Fahrenheit which timeframe should be around 2 hours to 3 hours based on its side, you have to keep smoking it.
