Smoked Prime Rib Recipe
8 oz. slow-smoked Prime-Rib with au jus and creamy horseradish sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Rub
In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, and smoked paprika to create a rub.
- 2
Season the Prime Rib
Rub the seasoning mixture all over the prime rib roast, ensuring it is evenly coated. Let it sit at room temperature for about 1 hour.
- 3
Preheat the Smoker
Preheat your smoker to 225°F (107°C) using your preferred wood chips for flavor, such as hickory or oak.
- 4
Smoke the Prime Rib
Place the seasoned prime rib on the smoker rack and close the lid. Smoke for about 4-6 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
- 5
Rest the Meat
Remove the smoked prime rib from the smoker and let it rest for at least 20-30 minutes before slicing.
- 6
Prepare the Au Jus
In a saucepan, heat the beef broth over medium heat. Scrape the bottom of the pan to incorporate any drippings from the smoked prime rib for added flavor.
- 7
Serve
Slice the prime rib into 8 oz portions and serve with the au jus and creamy horseradish sauce on the side.