Smoked Prime Rib

Ingredients

• 3.5 kg (7¾ lb) bone-in prime rib (4 ribs), trimmed lightly
• 2 tbsp kosher salt
• 1 tbsp coarse black pepper
• 2 tsp garlic powder
• 1 tsp smoked paprika
• 2 tbsp Dijon mustard (as a binder)
• Oak, hickory or cherry wood chunks
• Horseradish cream or au jus, to serve

Steps

1. The night before, mix the salt, pepper, garlic powder and paprika. Pat the roast dry and coat the meat with a thin layer of mustard, then press the rub on all sides. Refrigerate uncovered on a rack for 12 hours.
2. Take the roast out 1 hour before cooking. Set up a smoker or covered grill for indirect heat at 110°C (225°F), adding a couple of wood chunks. Mild woods are best, as heavy smoke can overwhelm beef.
3. Place the roast fat side up, bones down, on the grate. Smoke for 2½ to 3 hours, keeping the temperature steady, until a thermometer reads 48°C (118°F).
4. Pull it off, wrap loosely in foil, and rest for 30 minutes while you raise the heat to 260°C (500°F), or preheat the oven to that temperature.
5. Return the roast, unwrapped, for 8 to 10 minutes, until a dark bark forms and the fat sizzles. Remove at 52°C (125°F) for medium-rare.
6. Rest another 15 minutes, then carve the meat off the bones and slice it thickly.
7. Serve with horseradish cream or a simple au jus made from stock and the drippings.

Notes

• Wood: add smoke only for the first hour; beef absorbs most of it early.
• Boneless roasts: cook faster, so start checking the temperature after 1½ hours.
• Leftovers: thin slices make great sandwiches with sharp cheddar and horseradish.
• Freezer: sliced leftovers freeze for 3 months; thaw in the fridge and reheat gently in a covered pan until steaming hot (74°C / 165°F).
• Pair with: a vinegary coleslaw and baked potatoes.