Smoked Prime Rib or Standing Rib Roast
Standing rib roast seasoned with olive oil and barbecue rub, smoked with cherry wood and rested before slicing.
Servings 10 servings
Ingredients
- 1 standing rib roast prime rib; size and weight are not specified
- extra virgin olive oil enough to coat
- Jeff's original rub as needed
Instructions
- Make a clean cut along the inside edge of the bones without completely removing them; your butcher can do this. Tie the roast with butcher's twine at about 3/4-inch intervals to hold its shape.
- Brush or spray generously with olive oil and season the outside with rub.
- Prepare the smoker for 225°F using cherry wood. Place roast on the grate and maintain smoke throughout cooking.
- Smoke about 4–6 hours, until the center reaches the author's preferred removal temperature of 125–130°F. Use a meat thermometer rather than time alone.
- Tent with foil and rest about 15 minutes; the article expects carryover toward about 135°F.
- Remove the twine, finish separating the bones if needed, slice and serve immediately.
Notes
The article's example reached its removal temperature in about 4 hours, while its summary allows 4–6 hours. Roast weight and serving yield are not stated. The source also offers an earlier 120–125°F removal for a rarer result; the card follows its primary 125–130°F recommendation.
Estimated servings: Best-estimate yield based on the five-bone roast discussed in the article, allowing about two servings per rib bone. Actual roast size and appetite change the yield.