In my humble opinion, the only thing better than roasted prime rib is smoked prime rib. The seductive flavor of the wood smoke and spice mingles with the flavorful beef to create a dish of epic proportions—trust me. When I’m looking for a real showstopper of a dish to impress guests, this is one of my go-to recipes. This technique calls for a higher smoker temperature and shorter cook time because you don’t want to push the meat past medium like you do with regular barbecue, since prime rib is a naturally tender cut.
1/4 cup kosher salt
1/4 cup freshly ground black pepper
1 tablespoon yellow mustard seeds
1 tablespoon sugar
5 pounds dry-aged bone-in prime rib
3 tablespoons horseradish mustard
1. Prepare and preheat your smoker to 325°F.
2. In a small bowl, mix to combine the salt, pepper, mustard seeds, and sugar. Pat the prime rib dry with paper towels and evenly coat the exterior of the meat with the horseradish mustard. Season on all sides with the spice mixture.
3. When the temperature in the smoker reaches 325°F and the smoke is running clear, add the meat. Cook until the beef reaches an internal temperature of 125°F for rare to 135°F for medium, depending on your desired doneness, about 3 1/2 hours. For the best results, use a probe thermometer to continually monitor the meat’s temperature.
4. Transfer the beef to a cutting board and let rest for 20 to 30 minutes. Slice to the desired thickness and serve.
Reprinted from Michael Symon’s Playing With Fire. Copyright © 2018 by Michael Symon. Photographs copyright © 2018 by Ed Anderson. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
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