Smoked
Roasted Garlic Peppercorn Prime Rib
Ingredients:
- 1 prime rib roast (about 6 lbs for timing reference)
- Olive oil (optional)
- Char Crust Roasted Garlic Peppercorn
- Optional: fresh rosemary sprigs for the drip pan
Instructions
1. Prep the Roast
- Pat the prime rib completely dry with paper towels.
- Coat the entire surface heavily with Char Crust Roasted Garlic Peppercorn. Press the seasoning firmly onto all sides.
2. Prepare the Smoker
- Preheat smoker to 225°F.
- Place a roasting pan on a lower rack directly under where the roast will sit.
(The prime rib should go on the rack above the pan, not inside it.)
You can add a splash of water or broth to the pan to keep drippings from burning (optional).
Add herbs like rosemary if you want aromatics in the drip pan.
3. Slow-Smoke the Prime Rib
- Place the seasoned roast on the upper rack.
- Smoke at 225°F for about 35 minutes per pound.
- For a 6-lb roast, it will take around 2 hours to reach 100°F internal temperature.
4. High-Heat Finish
- Once the roast reaches 100°F, increase your smoker or grill to 500°F.
- Cook until the roast hits 120–125°F for medium-rare.
This final phase usually takes 30–45 minutes.
Total cook time for a 6-lb roast is about 2 hours 45 minutes.
5. Rest
- Rest for at least 30 minutes before slicing so the juices redistribute and the crust sets.
