Smoked Prime Rib

I picked up a beautiful 5-lb bone-in prime rib roast recently from Porter Road (porterroad.com) and I decided to cook it this week. I love slow cooking prime rib at 250°F in a mix of cherry and pecan smoke.

In this cook, I decided to do a two-stage cook with the slow cook in the beginning and then finishing up with a high heat searing session at the end. This technique can also be reversed by doing the high heat searing at the beginning as well. If you choose to do it at the beginning, you can do it on a separate grill or in the oven. 10 or 15 minutes at 500°F will do the trick!

I also prefer to season my prime rib well in advance of the cook to give the salt ample time to penetrate the meat. The flavor improvement is significant when you choose this technique.

What’s YOUR favorite way to cook a prime rib roast?

#PrimeRib #PorterRoad #KamadoJoe

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