Smokey Delight: Prime Rib Roast

Ingredients

Prime rib roast

1 (5-6 pounds)

Wood chips (hickory or mesquite)

2 cups, soaked in water for at least 1 hour

Paprika

2 tablespoons

Onion powder

1 tablespoon

Garlic powder

1 tablespoon

Black pepper

1 tablespoon, freshly ground

Kosher salt

2 tablespoons

Instructions

1. Start by preheating your smoker to 225°F (107°C).
2. In a small bowl, combine the kosher salt, freshly ground black pepper, garlic powder, onion powder, and paprika to create a flavorful rub.
3. Use paper towels to pat dry the prime rib roast. This will help the rub stick to the meat.
4. Rub the seasoning mix all over the prime rib, ensuring it's uniformly covered. Don't be shy with the seasoning, this piece of meat can handle it.
5. Place the seasoned prime rib roast on the smoker rack with the fat side up. This will allow the fat to drip down, basting the roast as it smokes.
6. Drain the wood chips and add them to the smoker box or directly onto the coals. These will produce the smoky flavor that makes this dish so distinct.
7. Smoke the prime rib roast for approximately 3 hours, until the internal temperature reaches 135°F (57°C) for a medium-rare finish. Remember, the key to a perfect roast is patience.
8. Remove the prime rib roast from the smoker and let it rest for at least 20 minutes before slicing. This allows the juices to redistribute throughout the roast, ensuring every bite is juicy and flavorful.
9. Slice the smoked prime rib roast into desired portions and serve hot. Enjoy the fruits of your patience!