This hickory smoked prime rib is slow-roasted to perfection! The ideal recipe for prime dining.
Ingredients:
- 8-10 lb 4-bone prime rib roast
- 3 Tablespoon Dijon mustard
- 2 Tablespoon Worcestershire sauce
- 2 Teaspoon dried rosemary
- 2 Teaspoon dried thyme
- 4 Clove garlic, mashed to a paste
- Coarse salt and freshly ground black pepper
Directions:
- Trim the fat cap of your roast if it’s more than 1/4 inch thick. Tie the roast between the bones with butcher’s twine.
- In a small bowl, mix the mustard, Worcestershire sauce, rosemary, thyme and garlic.
- Apply the mixture to the meat and season it generously with salt and pepper. Let it sit uncovered in the refrigerator for 8 hours.
- Preheat your smoker to 250°F (121°C) Place the prime rib inside the smoker and smoke it for about 4 hours or until the internal temperature reaches 125°F (52°C) for rare or 135°F (57°C) for medium-rare. Use hickory bisquettes for this recipe.
- Remove the meat from the smoker and loosely tent the it with foil. Let it rest for 30 minutes.
- Use a sharp knife to carve the meat. Serve with horseradish, if desired.
