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I've always loved smoked prime rib because it adds more flavor compared to the traditional oven method. The searing at the end adds a nice crust to the dish, the cherry on top! This has all the classic bold beefy flavors you would expect with a prime rib roast, but with the added natural wood flavor from the smoke, added garlicky richness from the tallow, and the wonderful fragrance and earthy character from the rosemary.
24-36 hours before cooking, pat the roast dry with paper towels, apply salt and seasoning all over, and place uncovered in the fridge.
- 1 Prime rib roast, 4.5 pounds, cut from the bone and tied (about 3 ribs)
- Salt, to taste
- 1/2 cup Favorite prime rib seasoning, or less to taste
Take the meat out of the fridge at least one hour before cooking. Thread rosemary sprigs along the butcher's twine, reserving 4-5 to make a basting mop.
- 15 sprigs Fresh rosemary, or less to taste
Preheat your smoker to 250°F. Optional: Adding mesquite and/or oak wood can give very complimentary flavors.
Put beef tallow and garlic cloves in a foil tin and place in the smoker.
- 1 cup Beef tallow
- 6 cloves Garlic, peeled, or more to taste
Every 45 minutes, baste the meat with the melted tallow using a mop of the remaining rosemary by tying it together with butcher's twine.
Smoke the roast for about 45 minutes per pound or until the internal temperature reaches your desired doneness. I went to 135°F here.
Once the roast has reached your desired doneness, take it out to come down in temperature for at least 30 minutes and set up the AKORN Jr. (or another direct heat grill) for high heat searing.
Brush the meat with tallow and sear for about one minute on all sides, including the fat cap.
Once seared, allow the roast to rest for a few minutes before slicing off the bone and slicing it into portions.