Smoked Prime Rib

Name: Smoked Prime Rib
Yield: 6 servings
Ingredients: 3/4 cup coarse kosher salt; 6 Tbsp coarse ground black pepper; 2 Tbsp dried onion flakes, lightly ground in a spice grinder; 2 Tbsp coriander seeds, lightly ground in a spice grinder; 2 Tbsp granulated garlic; 1/2 tsp crushed red pepper; 2 tsp dried thyme; 1/3 cup Grillin' Shake; 2 Tbsp fresh thyme, chopped; 2 Tbsp fresh rosemary, chopped; 1/3 cup olive oil; 1 (8-lb) boneless rib-eye roast, trimmed and extraneous fat removed

Easy · 14 ingredients — shared from Reciquest

6 servings · Easy

Ingredients

3/4 cup coarse kosher salt
6 Tbsp coarse ground black pepper
2 Tbsp dried onion flakes, lightly ground in a spice grinder
2 Tbsp coriander seeds, lightly ground in a spice grinder
2 Tbsp granulated garlic
1/2 tsp crushed red pepper
2 tsp dried thyme
1/3 cup Grillin' Shake
2 Tbsp fresh thyme, chopped
2 Tbsp fresh rosemary, chopped
1/3 cup olive oil
1 (8-lb) boneless rib-eye roast, trimmed and extraneous fat removed

Instructions

Prepare the shake: Place all shake ingredients in a bowl and mix thoroughly. Store remaining shake in an airtight container for up to 3 months.
Prepare the rub: Mix all rub ingredients together. Slather on rib-eye roast, then allow to sit at room temperature, lightly covered, for 30 minutes while preparing smoker.
Set smoker to run at 250 F with a good, pronounced wood, such as hickory or cherry. Place roast in smoker with internal thermometer. Smoke the roast for 20 to 25 minutes per pound. Remove when the internal temperature is 3 to 5 degrees below the desired temperature. Place in an aluminum pan; lightly cover with foil and let sit for at least 10 minutes.
Remove roast from pan and slice. Drizzle the pan drippings over the slices. Makes 6 to 12 servings.

Tags: pepperplate-import

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