Smoked Prime Rib
Cost: $
Ingredients
- Prime Rib
- 2 tbsp Branch and Vine Bacon Sea Salt
- 1 tsp Black Pepper
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 tsp Dried Parsley
- 1/2 tsp Celery Seed
- 1 tbsp Smoked Paprika
- 1 tsp Dried Rosemary
- 1 tsp Dried Oregano
- Branch and Vine Hickory Balsamic Vinegar
- Branch and Vine Garlic Infused Olive Oil
Instructions
- Allow the prime rib to come to room temperature for about 45 minutes. Preheat your smoker or grill to 500°F.
- In a bowl, mix together sea salt, black pepper, onion powder, garlic powder, dried parsley, celery seed, paprika, smoked paprika, dried rosemary, and dried oregano. Whisk the ingredients together until well combined.
- Trim excess fat from the prime rib using a sharp knife. Optionally, tie the roast using butcher twine for even cooking.
- Brush the prime rib with Branch and Vine Garlic Infused Olive Oil and Branch and Vine Hickory Balsamic Vinegar as a binder. Generously rub the seasoning mixture all over the prime rib, ensuring it is well coated.
- Preheat your smoker to 500°F. Place the seasoned prime rib directly on the grill grates.
- Smoke the prime rib at 500°F for 15 minutes to create a sear on the outside.
- After the initial searing, reduce the temperature to 325°F.
- Insert a meat thermometer probe into the thickest part of the prime rib. Continue smoking until the internal temperature reaches your desired doneness (e.g., 130°F for medium-rare).
- Once the desired temperature is reached, remove the prime rib from the smoker. Tent the prime rib with foil and let it rest for 20-25 minutes.
- Carefully cut and remove the butcher twine. Slice the prime rib against the bone into desired thickness. Serve and enjoy your Smoked Prime Rib!