🍖Smoker BBQ
Smoked Prime Rib
A standing rib roast smoked low for an even rosy centre, with a garlic-herb crust. The ultimate centrepiece.
30 min
Prep
3 hr 30 min
Cook
Involved
Difficulty
7
Ingredients
5
Steps
Ingredients
Servings
- 1.5 kg standing rib roast (2–3 bone)
- 2 tbsp coarse sea salt
- 1 tbsp coarse black pepper
- 1 tbsp garlic granules
- 1 tbsp chopped fresh rosemary
- 2 tbsp softened butter
- Oak or cherry wood
Method
- 1
Pat the roast dry. Mix the butter with the salt, pepper, garlic and rosemary and rub all over. Ideally rest uncovered in the fridge overnight to dry the surface.
- 2
Smoke at 120°C (250°F) over oak until the internal temperature reaches 52°C (125°F) for medium-rare — about 3–3½ hours.
- 3
Optional: blast at 230°C (450°F) or sear over the fire for to crisp the crust.
- 4
Rest, loosely tented, for 20–.
- 5
Carve between the bones into thick slices and serve with the resting juices.
Notes
- Cook to temperature, not time — roast thickness varies hugely.
- Save the bones to smoke again as a snack.