Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, smoked prime rib roast. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Smoked Prime Rib Roast is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Smoked Prime Rib Roast is something that I have loved my entire life.

Smoked prime rib, coated in seasoned oil, is reverse seared in the oven producing a crisp crust with a perfectly pink center. The best rib roast you'll ever have, perfectly pink from edge to edge. It takes some time, but well worth the effort.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have smoked prime rib roast using 2 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Smoked Prime Rib Roast:

1. Make ready Prime Rib roast
2. Take Dry rub

Whenever I want to impress my guests, I serve a roasted turkey, a glazed ham or this amazingly delicious smoked prime rib. All that means is the ends of the bones are exposed a couple. This Hickory Smoked Prime Rib is rubbed with a garlic, rosemary, thyme, Dijon, and Worcestershire mix then smoked low and slow on the Traeger. This roast is rubbed with a Dijon, garlic and herb seasoning then slow-roasted over hickory hardwood for amazing smoke flavor.

Instructions to make Smoked Prime Rib Roast:

1. Season the prime rib
2. Wrap it in saran and refrigerate for at least 4 hours.
3. Place it on the smoker at 250 - 300
4. Remove from the smoker when it reaches 140 and let it sit (about 20 minutes)
5. Get smoker up to 500
6. Put it back on smoker until it is 5 degrees shy of your preferred temperature
7. Remove from smoker and let stand for 5 minutes.
8. Carve & serve

A beef prime rib roast can be an intimidating protein for many home cooks. It is often oven baked for many hours. You can also grill it or slow smoke it. I think this is an ideal cut of beef for a Masterbuilt Smoker. Allowing the smoker to do most of the work can take the anxiety out of tackling this massive.

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