Ingredients
Scale
- 15 lb Prime Rib Roast (choose PRIME, not Choice)
- 1/2 cup Kosher Salt (for dry brine)
- 1 cup softened Butter
- 6 cloves Garlic (minced)
- 6 sprigs Fresh Rosemary (finely diced)
- 10 sprigs Fresh Thyme (finely diced)
- 1 bunch Fresh Parsley (finely diced)
- 1 tbsp Black Pepper
Instructions
- Dry brine the prime rib with kosher salt and refrigerate for 24-36 hours.
- Preheat the smoker to 225°F.
- Mix garlic, rosemary, thyme, parsley, and black pepper to create the herb rub.
- Apply the herb rub to the prime rib on three sides.
- Smoke the prime rib for approximately 35 minutes per pound until it reaches 120°F internally.
- Wrap the roast in butcher paper or foil and let it rest for 30 minutes.
- Slice and serve with au jus and horseradish.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Using a high-quality prime rib roast is essential for the best flavor.
Ensure to follow the dry brining process for optimum juiciness.
A reliable meat thermometer is crucial for accurate doneness.
- Prep Time: 1 day
- Cook Time: 5 1/2 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 0
- Sodium: 720
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 28
- Cholesterol: 100