Ingredients
- Prime Rib Roast
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Pat prime rib dry and wrap it with twine
- Dry brine the meat by covering liberally with salt
- Refrigerate 8–12 hours
- Remove from fridge and apply a generous amount of pepper
- Turn smoker to high smoke setting for 15 min.
- Place prime rib on the grill, unwrapped, and insert meat probe to center
- Cook until it reaches 110º
- Turn smoker to 400º and cook until temperature reaches 125º
- Remove from smoker and wrap in foil making sure the bottom strip of foil holds the juices
- Let rest for 15–20 minutes so temperature will rise another 10–15º and juices settle
- After rest period, unwrap top of foil and pour juices into bowl or cup
- Slice and sprinkle with pinch of Kosher salt and serve with reserve juices
Cooking Method